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Foodie Fridays – Halia at Raffles Hotel

This is a Foodie Fridays – TGIF! It’s time to get fat on Fridays! entry under my themed blog posts! For more info about this Singapore Food themed blog posts, do read the entry here.


Remember my previous entry about Halia with Fidelis? This time I returned with Esther for an invited tasting to try out their Communal Feast Dishes.


A quick Outfit of the day :p

This time, instead of the high tea that I was used to, we had a very different experience.

The communal feast, which we experienced, is served with a number of dishes in the centre of the table where everyone could help themselves to the food. Kinda like how you’ll eat at home and when mama whips up a whole bunch of dishes. Well, something like that. Not the usual restaurant style of serving an individual dish per person.


They even had specially designed oversized mats with multilingual renditions on the word ‘delicious’ as well as colourful, tongue-in- cheek artwork impart much vibrancy. I love the porcelain crockery sporting the familiar “rooster” motif, grandma’s aluminium kettles as well as old-school metal tins for the cutlery. Super #throwback!

These are some of the dishes that we sampled!

IMG_5893Chef’s Soup which was Cream of Cauliflower.

Goats’ Cheese Mousse

Oriental pulled duck, Gherkin, caper, micro herb salad, soba noodle, sesame oil

House smoked salmon pate, Hendrick’s gin, crostini, cucumber

Chilli crab dip, toasted baguette

Baked kingfish collar, pickled vegetable miso, orange, ginger

“Zhajiangmian”, Iberico chorizo, oyster sauce, carrot, bean sprout, spring onion

Twice-cooked spatchcock of spring chicken, spiced cabbage slaw, paprika, mesquite

Mayura Station Full Blood MBS 9+ ‘Gunpowder’ Wagyu Rump Cap, spring onion mash, pepper sauce

Coconut parfait, pineapple, gingerflower, chocolate

Sticky toffee pudding, date, butterscotch sauce, sea salt, vanilla ice cream

My personal favourites would have to be the Goats’ Cheese Mousse which was served with a salad of heirloom tomatoes, dehydrated olive and dried brioche with wild honey which was extremely delightful. The combination of Goats’ Cheese and wild honey helped to tone down the cheese which could get a bit overpowering for some!

Truth to be told, I wasn’t a fan of the House Smoked Salmon Pate comprises salmon infused with Hendrick’s gin smoked with wood chips as I felt that it was a bit.. well, fishy for me.

Esther really relished the Twice-Cooked Spatchcock of Spring Chicken as it was not only tender but extremely juicy!

But my number one favourite dish was the “Gunpowder” Wagyu Rump (Mayura Station Signature Series 9+) which was marinated for 6 hours with ‘gunpowder’ seasoning of charcoal and nitrate salt for that added smoky flavour dimension before it is sous vide and finished on the grill. Wagyu beef. Need I say more?

I love the whole idea of a communal dining experience as it’s a great way to share food that you like or do not like. For example, Esther can’t eat beef for religious reasons and I’m not a huge fan of fish so we made a great pair as we tackled the dishes that we really enjoyed!

The Communal Feast Menu serves four persons and is available in ‘light’ ($160++) & ‘hearty’ ($270++) versions. Both sets include a non-alcoholic communal jug.

Both menus are available during these timings:
12pm – 10.30pm (last order 9.30pm) from Monday to Friday; 2pm – 11pm (last order 10pm) on Saturday;
2pm – 10.30pm (last order 9.30pm) on Sunday & Public Holiday.

Check out The Halia at Raffles Hotel if you’ll like to try out the Communal menu!
#01-22/23, 1 Beach Road, Raffles Hotel, Singapore 189673
(t) 9639 1148

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