As its name suggests, Shelter in the Woods is something of a foodie's...
It's all about 10 this year for The Halia Restaurant at Botanic Gardens.
After a decade of judiciously crafted food, the establishment has undergone an overhaul with a new look, menu and culinary team. The introduction of a new show kitchen with counter seats has injected more interactivity into the dining experience, and with Chef Reynaldo Arriola at the helm, Halia's current menu features European cuisine with touches of Asian spices, thoughtfully paired with recommended wines that can be enjoyed by the glass.
And for one night only, on 10th October 2011, The Halia will host a 10-course degustation wine dinner in celebration of its 10th year anniversary, which includes signature creations from the new menu and a selection of 10-year-old wines imported from the Rhone region in France.
Priced at $1000 nett per seat, all proceeds from the sale of tickets for the 10th Year Celebratory Wine Dinner will be donated to The Little Arts Academy, which is supported by The Business Times Budding Artists Fund. The Little Arts Academy provides fully-subsidised professional training in dance, music, visual arts and theatre to children from low-income families who have strong interest and potential in the arts but lack financial resources to develop their artistic talent.
Mr. Ebby Reyhani, a taster and member of the jury for Le Guide des Vins de la Vallee du Rhone and Le Concours de Lyon, will be there to grace the dinner and guide guests through the characteristics of each wine. Be prepared to savour some of the best wines in the world from Ermitage, which is one of the world's oldest vineyards. These wines are extremely coveted as the area from which Ermitage grapes come from only spans 135 hectares, as opposed to 30,000 or 40,000 hectares that is typical of other wines.
Here we give you a rundown of the wines for that evening:
Saint-Joseph Les Granits Blanc 2001
Colour: Golden yellow
Nose: Mineral with floral overtones of honeysuckle and lily in its youth, as well as tabasco, wax and honey
Mouth: Well-balanced. A very harmonious wine with subtle spices developing into honey with ageing
Ermitage Blanc De L'Oree 2001
Colour: Intense golden yellow, with hints of green and gold
Nose: Very intense, hot shingles, toffee, fruity lemon with floral overtones of acacia and hawthorn
Mouth: Well-rounded start, full-bodied, very complex with overtones of ripe fruit, spices and roasting. Ends on a fresh final note
Ermitage Rouge Les Greffieux 2001
Colour: Steady garnet red
Nose: Small black fruits, ink and black pepper
Mouth: Powerful tannins and licorice
Ermitage Rouge Le Meal 2001
Colour: Deep garnet red with purple lights during its youth
Nose: Ripe fruits and smoky aromas
Mouth: Powerful tannins, velvety, blackberry jam
Ermitage Rouge Le Pavillon 2001
Colour: Intense and deep red with purple highlights
Nose: Tar, smoky, raspberry, blackberry, nuts, licorice
Mouth: Complex, powerful attack, velvety and balanced, long finish, licorice, tobacco, cocoa
Banyuls Terra Vinya
Colour: Intense garnet red
Nose: Stewed fruits and cocoa aromas, very intense nose
Mouth: Perfect balance between alcohol and sugar, long persistency
These fine wines are only half the reason why you should attend this dinner. Pair those with Chef Arriola's 10-course menu and you'll have every reason to sleep till noon the next day. Our favourites include the Jamon Iberico Bellota with baked yuzu walnut and olive oil, Black and white sesame seed crusted tuna tataki and the Pan-fried Hiramasa kingfish with grapefruit foam. The three dishes meld together different textures, tastes and work with ingredients you'd never have expected together but we firmly believe it's a marriage made for the season.
Date & Time: Monday 10 October 2011, dinner commences 7pm
Price: $1,000 nett per seat (Limited seats available, tax receipts provided)
For bookings, call Alice Tang (65) 6287 0711 or firstname.lastname@example.org
The Halia Restaurant, 1 Cluny Road, Ginger Garden (enter via Tyersall Avenue), Singapore Botanic Gardens
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