Communal Feast by The Halia!
After a long long long hiatus, I finally agreed to go for one invited session out of the blue! Thank goodness the company and food were relatively good and it was a good break from all that work I was on daily!
The 100-seater restaurant, housed in the premises of the former Seah Street Deli, is an inviting space with lush foliage complemented by wood-carved tables. And what's interesting is that the dining concept of The Halia's outlet at Raffles Hotel is different from the others. Here at the Raffles Hotel outlet, they ride on a new concept which encourages flexibility and communal dining.
Communal dining is a well-loved tradition in Asian culture where several dishes are placed in the middle of the dinner table and shared among the family members gathered. It actually symbolizes abundance and happiness in a family as the table is laden with a variety of dishes that seem to flow endlessly and there are warm interactions and happy conversations as everyone at the dinner table partake together from shared dishes.
Anyway, here's what you can find on the menu of the Communal Feast!
Cream of potato and leek
Goats' Cheese Mousse
with heirloom tomato, olive, wild honey and dried brioche
Oriental Pulled Duck
with gherkin, caper, micro herb salad, soba noodle and sesame oil
House Smoked Salmon Pate
with Hendrick's Gin, crostini and cucumber
Chilli Crab Dip
with toasted baguette
Honestly, I kinda lost count of how many dishes we had for a start and kept wondering when are the mains going to come 'cause I am already almost up to my brim with all these starters!
But among all the dishes, what I thought was really noteworthy is the Oriental Pulled Duck! Okay, that might be a personal opinion because I really love my soba noodles, especially when it is served like a salad, but I really enjoyed how the pulled duck was so succulent and the flavors of both miso and sesame oil combined!
Baked Kingfish Collar
with pickled vegetable, miso, orange and ginger
Minced Beef 'Zhajiangmian'
with iberico chorizo, oyster sauce, carrot, bean sprout and spring onion
Twice-cooked spatchcock of Spring Chicken
with spiced cabbage slaw, paprika and mesquite
"Gunpowder" Wagyu Rump (Mayura Station Signature Series 9+)
with spring onion mash and pepper sauce
It surely took me a while to realise that the chef had very thoughtfully made sure that there was a good variety of meat choices on the menu; from kingfish collar to spring chicken to wagyu beef.
The dishes were right on but to be more specific, I think I can have two portions of that Twice-cooked spatchcock of Spring Chicken all by myself! Love how it is all fork tender under that layer of paprika and mesquite seasoning! Also, the chef had brilliantly replaced the usual handmade noodles with blanched cabbage in the Wagyu Beef 'Zhajiangmian' dish and I thought it was really refreshing together with the carrot, bean sprout and spring onions. Probably this makes up as a vegetable dish in the meal too!
Sticky Toffee Pudding
with date, butterscotch sauce, sea salt and vanilla ice cream
with pineapple, gingerflower and chocolate
Sweet choice of moist brownie topped with sea salt and butterscotch sauce and vanilla ice cream or a refreshing coconut parfait on sticks that resembles our old-school 'potong ice cream' for you? :)
Choice of Lemongrass or Iced Tea
house specialty of sun-dried ginger and wild mountain honey
Cardamon Milk Tea
Get a complimentary communal jug of either lemongrass drink or iced tea of your choice along with the feast. Alternatively, there are other drinks on the ala carte menu like the Halia Infusion or Cardamon Milk Tea that you should really try too!
To sum up the whole thing, my experience was a good one! The food were really delectable and served in big portions that is enough for everyone. And, not forgetting that the service was sincere and friendly. By the way, the Communal Dinner Feast serves up to 4 persons and is currently available for both lunch from 12:00pm to 2:30pm and dinner from 6:00pm to 10:30pm daily in two options: Light ($160++) and Hearty ($270++).
And also, kudos to The Halia and Foodnews for having me! I guess I will be returning for the spring chicken some time soon! Hehe!
1 Beach Road, Raffles Hotel
#01-22/23, Singapore 189673
Tel: +65 9639 1148