The Halia at Singapore Botanic Gardens
Since its opening in 2001 at the Singapore Botanic Gardens, Halia has served over a million customers with its signature modern European cuisine with Asian influences. The halal-certified restaurant, whose name is synonymous with its location in the Ginger Garden – the word ‘Halia’ is a Malay word for ginger – has also gone on to amass an impressive number of accolades in the last two decades.
Menu innovation at Halia is led by Executive Chef Ciaran Armstrong.
The Irish-born chef, who draws inspiration from classic renditions and culinary books, enjoys using aromatic spices and small Asian touches when cooking; a signature unanimous with Halia’s cuisine philosophy.
Australian Wagyu Petit Tender
From 1 to 30 November, Halia presents signatures such as the Australian Wagyu Petit Tender. View the full menu and place your reservations at Chope.
RESERVE NOW
Chef Ciaran demonstrates how you can recreate your own TABLExperience at home in this simple recipe video.
Australian Wagyu Petit Tender
Serves 1
Ingredients
| 200g | Australian Petite Tender |
| Sea salt to taste | |
| 10g | Vegetable oil |
| 40g | Unsalted butter |
| 15g | Minced garlic |
| 70g | Spinach |
| 40g | Minced shallots |
| 20g | Minced garlic |
| 3 to 4 pieces | Bay leaf |
| 2 to 3 sprigs | Thyme |
| 5g | Anise |
| 60g | Freshly crushed black pepper |
| 20g | Balsamic vinegar |
| 1 litre | Beef stock (Reduce to approximately 250ml) |
| 30g | Brown sugar |
Recipe Steps
Beef:
- Season beef with sea salt and beef fat.
- Sear in a pan for 2 to 3 minutes until light colour turns light brown, then roast in oven for 2 to 3 minutes at 210°C.
- Remove from oven, wrap the beef in foil and leave it to rest for 10 to 15 minutes.
- Before serving, sear the beef in pan for another 1 minute on all sides.
Spinach:
- Heat olive oil, add butter and garlic, then spinach and saute for 30 seconds. Season with sea salt.
Pepper Jus:
- Sweat shallot, garlic, bay leaf, thyme, anise in a little oil for 5 to 10 minutes on low heat.
- Turn to high heat, add pepper and stir until it turns aromatic. Then add balsamic vinegar to deglaze, followed by beef stock and sugar.
- Reduce on medium to high heat for 5 to 10 minutes until it reaches desired flavour or thickness.
Recipe Tip
- Instead of using finishing salt on beef, replace it with a squeeze of lemon juice or yuzu for extra brightness!
Enjoy the best of Australian beef and lamb at these TABLExperience participating restaurants.
Click on the restaurant logos to find out more.
|
|
|
|
|
|
|
|
|
|
