Brunch in the heart of the city at The Halia at Raffles Hotel with a weekend-only spread that includes pancakes with bacon butter, hearty stews and crab spaghettini.
PHOTO COURTESY OF THE HALIA.
Next to sleep-ins and breakfasts-in-bed, weekends are made for brunches, the more indulgent the better. With its hearty dishes and invitingly colonial décor featuring classic French windows, lots of natural light, indoor greenery and retro black and white tiles, The Halia’s second local branch located at Raffles Hotel doesn’t disappoint.
Its Weekend Brunch Indulgence menu comprises both regular dishes and weekly specials. The former includes the signature Grilled Breakfast (S$23)—a platter of juicy Italian pork sausage, sweetened bacon (doesn’t taste half as weird as it sounds), Portobello mushrooms, vine tomatoes and toasted sourdough, served with eggs cooked one of four ways.
Even with conventions, the kitchen attempts to inject creative touches here and there; its Pancakes (S$12) is served with a twist—bacon butter, as well as fresh strawberries and puree.
Those of us with average appetites will find the White Bean Iberico Chorizo Leek Stew (S$16) great for sharing. Chockfull with chorizo sausages in smoked chipotle sauce, tomato and fine herbs as well as sunny-side up eggs, it’s as hearty as a dish can get. Or, go all out with the Sous-vide Wagyu Rump (S$36), which comes with truffle mash so yummy it threatens to steal the show.
And what’s brunch without dessert? The Coconut Panna Cotta (S$12) pays homage to Asian flavors, with gratinated strawberry, freeze-dried pineapple and beetroot powder, but we prefer the classic Sticky Toffee Pudding (S$10), which is nicely sticky and moist here as opposed to the occasional cake-like texture at some places. Served with butterscotch sauce and vanilla ice-cream, it is given a light sprinkling of sea salt for balance.
Concurrently, the a la carte menu features innovative dishes such as Celeriac “Lasagna” (S$12), a combination of mushrooms, thyme, baby spinach, lemon and Madeira cream layered between celeriac sheets; and the pride of the house, Halia Chilli Crab Spaghettini (S$25), spaghettini cooked with crabmeat and a spicy egg-based gravy.
Regulars such as the Grilled Breakfast aside, the menu specials will be updated weekly. The Weekend Brunch Indulgence is available during weekends and public holidays from 11am to 5:30pm.
The Halia at Raffles Hotel
#01-22/23,
1 Beach Road,
Raffles Hotel,
Singapore 189673
Tel: (65) 9639 1148
