Hathaway Autograph @ Varel Singapore - Nostalgic Regional Classics Reimagined with Elegance

Hathaway Autograph opens as the flagship restaurant of the Hathaway brand, offering both loyal followers and new diners a compelling reason to rediscover its soulful cuisine. Located within the newly launched Varel Singapore, a Tribute Portfolio Hotel along Selegie Road, the restaurant marks a new chapter for the brand, building on its foundations in Dempsey and Capital Tower while embracing a more refined and contemporary expression.

Perched on the second level, the space impresses with its high ceilings, elegant interiors and lush al fresco terraces overlooking the Mount Sophia enclave. The setting strikes a fine balance between sophistication and warmth, setting the tone for a dining experience that is both polished and deeply personal. Under the helm of Chef Kenneth, the menu draws heavily on “soul food” memories, featuring heirloom recipes and regional Southeast Asian classics, all thoughtfully reimagined without pork or lard.

Heritage Kueh Pie Tee with Shrimp 4/5

We began with the Heritage Kueh Pie Tee with Shrimp ($9 for 3pc), a refined rendition of the beloved Peranakan classic. The delicate golden nyonya pastry cup was impressively thin and shatteringly crisp, cradling a well-braised filling of julienned jicama and carrots that had absorbed the full depth of a savoury stock. Each piece was crowned with a fresh, snappy shrimp and a touch of house-made chilli, adding a bright, piquant lift. It’s a nostalgic starter elevated through precision and restraint.

Otah Otah Mousse 3.8/5

The Otah Otah Mousse ($9 for 3pc) offered a modern interpretation of a familiar favourite. The mousse was exceptionally smooth, delivering the aromatic notes of lemongrass and turmeric with a subtle smokiness, reminiscent of traditional otah. Encased in crisp charcoal cornets and topped with golden tobiko, the dish provided both textural contrast and visual appeal, presenting local flavours in a contemporary, bite-sized format.

Salmon & Coconut Kinilaw 4/5

A refreshing contrast came in the form of the Salmon & Coconut Kinilaw ($19), inspired by the Filipino method of curing fish. The cubes of salmon were rich and buttery, balanced by a bright citrus-vinegar marinade. The addition of coconut milk lent a creamy, tropical nuance that softened the acidity, resulting in a vibrant and well-rounded dish that whetted the appetite.

Wagyu Buntut Broth (tasting portion) 4.2/5

The Wagyu Buntut Broth ($28) was a standout for its depth and richness. Slow-cooked for eight hours, the broth carried a robust beefiness infused with spices such as nutmeg, star anise and clove. The Wagyu oxtail was gelatinous and fork-tender, melting effortlessly into the soup, while root vegetables soaked up the savoury essence. It delivered a comforting, almost nostalgic warmth, akin to a hearty home-cooked meal elevated with premium ingredients.

Boston Lobster Noodle (tasting portion) 4/5

For a touch of indulgence, the Boston Lobster Noodle ($58) impressed with its luxurious execution. The lobster was perfectly cooked, retaining a firm, bouncy texture and natural sweetness. Tossed with noodles in a rich crustacean sauce infused with laksa spices, each strand was coated in umami goodness, anchoring the dish in familiar local flavours.

Ah Nya’s Fish Curry 4.2/5

A highlight of the menu is Ah Nya’s Fish Curry ($36), a heartfelt tribute to heirloom family recipes. The curry gravy was thick, robust and beautifully balanced, with a tangy brightness cutting through the richness of the coconut base. The barramundi fillet was moist and flaky, standing up well to the bold spices. It’s the kind of dish that calls for extra rice to savour every last spoonful.

Assam Udang 4.5/5

Equally compelling was the Assam Udang ($32 for 5pc), a dish that delivered bold, punchy flavours. The tiger prawns were fresh and firm, coated in a thick, glossy tamarind glaze that struck a perfect balance of sweet, sour and spicy. The sauce clung to every crevice, offering a deeply satisfying, finger-licking experience that highlights the essence of Nyonya cooking.

Signature Beef Cheek Rawon 4.2/5

The Signature Beef Cheek Rawon ($35) showcased the beauty of slow cooking. Braised for 12 hours, the beef cheek was incredibly tender, soaking up the rich, earthy buah keluak gravy. The dish carried a complex depth without veering into bitterness, making it both comforting and refined.

Tempe Buncis 4.2/5

Even the vegetable offering impressed. The Tempe Buncis ($14) combined crisp French beans with nutty tempeh, all tossed in a sweet-savoury kicap manis glaze. The addition of wok hei elevated the dish, giving it a smoky depth that made it far more than just a supporting side.

Princess of The Straits 4/5

Desserts continued the theme of nostalgia with a modern twist. The Princess of The Straits ($14) reimagined the classic Puteri Salat by pairing glutinous rice and pandan custard with salted gula jawa ice cream. The interplay of warm and cold, sweet and salty, created a delightful finish that was both comforting and sophisticated.

Glutinous Rice Pudding ‘Pulut Tai Tai’ 3.8/5

Finally, the Glutinous Rice Pudding ‘Pulut Tai Tai’ ($14) offered a familiar favourite in a refined form. The coconut-infused glutinous rice was chewy and fragrant, complemented by a silky kaya gelato that melted into the warm base. It’s a thoughtful reinterpretation that retains the soul of the original while presenting it in a more contemporary light.

Hathaway Autograph successfully bridges the gap between heritage and modernity, delivering Southeast Asian soul food that feels both deeply personal and elegantly executed. With its focus on heirloom recipes, premium ingredients, and refined techniques, it offers a dining experience that evokes nostalgia while embracing innovation. Whether you’re a long-time fan or a first-time visitor, Hathaway Autograph stands as a compelling destination for heartfelt, flavour-driven cuisine in a stylish setting.


Hathaway Autograph
Varel Singapore
Level 2
189 Selegie Road
Singapore 188332
Tel: +65 64503400
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Nearest MRT: Little India (DT, NE Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Little India MRT station. Take Exit A. Walk across the open-air carpark to Selegie Road. Turn right onto Selegie Road. Walk to the destination. Journey time is about 6 minutes. [Map]

VK Mess South Indian Feast @ Race Course Road - Bringing the Flavours and Lively Vibes of Traditional South Indian Mess to Singapore

VK MESS South Indian Feast, located on Race Course Road, is a newly opened restaurant serving authentic South Indian cuisine. Chef-owner Titus, who has a background honed in fine-dining restaurants both locally and abroad, has returned to his roots. After a pilgrimage to India to immerse himself in regional dishes, Chef Titus aims to bring the flavours and lively vibes of a traditional South Indian mess to Singapore.

The Ultimate Virundhu 5/5

The menu at VK Mess is carefully curated to highlight its specialities. To get an idea of their offerings, we tried the Deluxe Set ($55/2 pax) of The Ultimate Virundhu. This set includes more than 12 dishes: White Rice, Lamb Chukka/Curry, Chicken Uppukari/Curry, Prawn Sambal, Spanish Mackerel Fry, Chicken/Fish 65, Egg, Samba, Rasam, Mooru, Papadam, and three vegetables. We also sampled a few additional items.

Our deluxe set was elevated with coconut ghee rice, available only on selected days. The rice, infused with lamb stock and rose water, had a fluffy texture with delightful bites from crushed cashews. Slightly coconutty and accented with spices, especially cardamom, the plump raisins added a burst of sweetness that countered the savoury flavours of the surrounding dishes.

Shredded Shark Stir-fry

The dishes are on a rotational basis. One standout was the Shredded Shark Stir-fry. It had a flossy texture, and as exotic as it sounds, it had a bite reminiscent of Hei Bi Ham - moreish but more spice-forward rather than heat; it was definitely a memorable experience for me.

Lamb Chukka

Chicken Uppukari

The Lamb Chukka and Chicken Uppukari were also noteworthy. Lamb Chukka was a dry curry with morsels stir-fried until dry with spices and aromatics, allowing the curry to cling to each piece. The chicken uppukari was delectable with tender meat.

Prawn Sambal with Quail Eggs

A favourite was the Prawn Sambal with Quail Eggs. The prawns were succulent and finger-licking good with a nice amount of spice, and the quail eggs were perfectly cooked. Another notable item was the Fish Curry. Infused with tamarind, it added an appetising acidity to the meal.

Balancing the platter's flavours were the lightness and sweetness of the vegetables, comprising stewed cabbage, pumpkins, and long beans. The Dahl was delicious too. The vegetarian set offered here is also worth checking out.

Chicken 65 4.5/5

The set includes a side bite, Chicken 65. Despite its deep colour, the meat was surprisingly tender and not overly seasoned, allowing the spices and aromatics to shine.

Whole Lamb Shank Masala 4.5/5

VK Mess prides itself on its signature Whole Lamb Shank Masala ($18 ala carte/ $13 with set). Brined for 72 hours and then cooked in a pressure cooker, the meat easily fell off the bone and was succulent. The robust masala gravy made it even more satisfying.

Black Moon 5/5

The quality of the spices is crucial in determining the flavours of the dishes. The owner sources his spices from the mountains of Kolli Hills. Cardamom is commonly used both in coconut ghee rice and desserts. Be sure to try the Black Moon, which is made with black rice imported from India. Served with a sago crisp dotted with rose gel, reflecting the chef's fine dining background, this dessert showcased the art of flavour balance. Interestingly, the first taste was delightfully salty, enhancing both the coconut and black rice flavours. Shredded coconut mixed into the rice pudding added a delectable bite. It concluded my meal perfectly.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


VK MESS South Indian Feast
42 Race Course Road
Singapore 218557
Tel: +65 94711706
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Nearest MRT: Little India (DT, NE Line)

Opening Hours:
Tue-Sun: 1130am - 10pm
(Closed on Mon)

Direction:
1) Alight at Little India MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Allauddin's Briyani @ Tekka Food Centre - Popular Briyani Recommended By Michelin Guide

Stepping into Tekka Food Centre, you may be overwhelmed by the number of stalls selling briyani. So which stall is popular among the locals? It seems to be Allauddin's Briyani which even gets the congregation from Michelin Guide, earning a Michelin Plate recommendation.

Chicken Briyani 4/5

Together with my foodie friends, we ordered both the Chicken Briyani and Mutton Briyani to try. What surprises me is the pricing. Each set is only $5 with pappadam, egg, achar and a bowl of vegetarian dhal on top of the fragrant basmati rice.

Mutton Briyani 4.2/5

The chicken briyani comes with a whole chicken leg which is very tender. It falls off the bone with ease as I tore it apart to go with the rice. While I enjoyed the chicken briyani, I find the mutton briyani stands out more with its more intense marination and spices. Each mouth fill comes with the beautiful aroma from the spices.

If you like mutton, I would recommend you to go for the mutton briyani instead of the chicken briyani. I understand they have fish briyani too ,but I didn't try it. Allauddin's has two stalls in Tekka food centre. One sells briyani while the other sells the other Indian fare such as prata, murtabak, mee goreng and maggie goreng.


Allauddin's Briyani @ Tekka Food Centre
Tekka Food Centre
665 Buffalo Road
#01-232
Singapore 210665
Tel: +65 62966786
Nearest MRT: Little India (DT Line, NE Line)

Opening Hours:
Daily: 9am - 7pm

Direction: 
1) Alight at Little India MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Indian Express @ Race Course Road - Home-style Northern Indian Cuisine Along With Indian-Chinese Favourites

Northern Indian cuisine is prevalent in our island but Indian-Chinese dishes are definitely less so. Here at Indian Express, take the chance to explore their characters that are unfamiliar to us, while tucking into your favourite Northern Indian dishes. Nestled in one of the shophouses on Racecourse Road, Indian Express has recently renovated and reopened with a fresh look. You may not have known, this casual dining concept is established by the same management behind The Song of India, currently helmed by executive chef Umed Singh, alumnus of The Song of India and protégé of Michelin-starred chef Manjunath Mural.

Tandoori Mix Grill Platter 3.8/5

As a starter or even a simple meal for two, the signature Punjabi-style Tandoori Mix Grill Platter ($19) that comes in a sizzling plate of lamb chop, fish, chicken tikka and kebab that have been grilled in the Tandoor, will have you deeply satisfied. I love the fish which was well marinated with spices and yogurt, and that layer of marination also kept it moist and tender during the grilling process.

Kashmiri Lamb Rack Wazwan 4.2/5

Each platter comes with a lamb chop as well and we had the chance to view them in full glory in the Kashmiri Lamb Rack Wazwan ($14) that made a rather dramatic entrance with the lamb racks smoking in its own juice and marination. It is something that you would not want to share, for all you want is to slowly lift the tender meat off its bone and savour it slowly.

Grilled Vegetarian Platter 3/5

The Grilled Vegetarian Platter ($14) was wholesome with Seekh Kebab, Paneer Tikka and Cauliflower. The Paneer Tikka could be a lot more pleasing if the bell pepper was more cooked down to release its fruity and smokey flavour.

Papdi Chaat 2.8/5

Pani Poori 3/5

One of my favourite small bites are Papdi Chaat and Pani Poori. What we had $7 each were decent but I would like them to be more tangy with yogurt and chutney.

Chilli Chicken 3/5

Indian Express also offers a comprehensive menu of Indian-Chinese dishes. Indian-Chinese cuisine has its roots back in Kolkata in the 1700s, the period when the Chinese migrated there and settled in. They adapted their own recipes with well-loved Indian spices and ingredients and that boost of flavours into dishes which please the local palate became a hit across India 90 years ago. We only managed to try one, Chili Chicken ($14). The flavours were quite homely actually, reminiscent of my mum's black soy stir-fried chicken but laced with chilli.

Butter Chicken 4/5

After all the dishes, we were ready for a lineup of well-loved Northern Indian classics. Among all, the highlight for me was the Butter Chicken ($14). The chicken was being barbecued beforehand, hence it exuded a strong hint of smokiness as I bite into it. Cooked in tomato sauce, the curry was bright with a well rounded tangy sweetness. That mingled perfectly with the smoky flavour of the meat.

Prawn Masaledar 4/5

Prawn Masaledar ($18) is slightly similar to butter chicken which has a tomato based curry but given a dose coconut milk. Again, I like that level of piquancy in the curry, though it was mellower.

Lamb Shank 3.8/5

Muglai Fish Curry 3/5

You can look forward to a good quality Lamb Shank ($16) which comes from one of the finest meat suppliers in Singapore. You may find the Muglai Fish Curry ($12) interesting, which probably reminds you of Thai Green Curry but I prefer a curry that is more robust.

Palak Paneer 4/5

Their Palak Paneer ($10) is also one of the better ones that I have tried. It has a pureed consistency, unlike those creamier ones with cottage cheese cubes swimming inside. Blend with minced garlic, there is an additional layer of flavour built into it that makes it far more delectable than the rest.

Bhindi Masala 3.8/5

Bhindi Masala ($9) is ladyfingers, an ingredient that you either love or hate. It's tricky to cook it well to a right doneness while keeping it green and crunchy. If you like it with samba belacan, this will not disappoint.

Royal Chicken Dum Biryani 3/5

To go with all the curries and dishes, you can go for their Royal Chicken Dum Biryani ($12) but I would suggest skipping that for their moriesh Assorted Naan (Plain Naan $2.50 / Whole wheat $3 / Garlic Naan $3 / Butter Naan $3). Nothing is more engaging than sopping them with curries and savouring them with hands!

Carrot Halwa 3.5/5

For dessert, we had a traditional winter time Carrot Halwa ($4.50) pudding that originated from North India. In North India, the seasonal carrot has a lot more water content but they managed to create the same using ghee, milk and sugar.

When there are so many restaurants in Little India that leave you clueless of where to dine in, simply head down to Indian Express for an authentic experience.

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Indian Express
38 Race Course Road
Singapore 218555
Tel: +65 63417429
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Website
Nearest MRT: Little India (DT Line, NE Line)

Opening Hours
Daily: 12pm - 11pm

Direction:
1) Alight at Little India MRT station.Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Skyve Wine Bistro @ Winstedt Road - A New Menu Showcasing Modern Bistro Fare

The last time I visited Skyve Wine Bistro was back in 2013. I am back again at Skyve Wine Bistro to welcome the home coming of Executive Chef Jachin Tan, joining her sister Celine Tan to relaunch Skyve. The new menu showcases modern bistro fare inspired by Chef Jachin's personal experiences with food from around the world.

Beef Tartare 3.5/5

Our dinner started with the Beef Tartare ($18) which is topped with a miso cured truffle yolk, paired with shallot dust, gherkin gelee and biscuit. Mixed everything together to get a combination of different flavours. I like the fact that the grass fed Australian beef remains the centre piece, not over shadowed by the different components on the plate.

Smoked Tomato 4.2/5

A light and refreshing starter is the Smoked Tomato ($12) garnished with buffalo snow. The Momotaro tomato which is sourced from Cameron Highlands is sweet and comes with a hint of smokiness. What caught my attention on the plate is actually the heart of palm, I didn't know it can be eaten. Best of all, what holds the whole dish together for me is the basil sorbet which complements the tomatoes and heart of palms excellently.

Mediterranean Octopus 4/5

The Mediterranean Octopus ($18) is char-grilled to a delightful firm but yet tender texture, paired with lemon pickled eggplant, vandouvan and cauliflower puree. The char is like icing on the cake, giving the subtle sweetness of the octopus a lift in flavour.

Smoked Tenderloin 4.2/5

When you come across a good piece of beef, you will just immersed in the beautiful flavour lingering in your mouth and that is what I got from the Smoked Tenderloin ($38) which is paired with gobo, pickled green pepper, braised shitake and truffle soil. The depth in flavour probably comes from the fact that the meat has been left to cure and tenderise overnight in a smoke chamber.

Cilantro Chilli Smoked Duck 4.2/5

It seems like smoking is Chef Jachin's forte. Another excellent dish is the Cilantro Chilli Smoked Duck ($24) served with quinoa, edamame, pink peppercorn and corn ricotta. The tender and flavourful duck meat has a lovely aroma from the dried cilanto and chilli that is used to smoke the duck. It also added a hint of heat to the duck meat.

Lobster Sang Mee 4.2/5

One of my favourite dishes for the night is Lobster Sang Mee ($32). Who would expect to find a Zi Char dish on the menu but given a modern twist with French techniques, using regional and local produce. The atas plate of sang mee even comes with abalone, mussels and half a lobster, in a egg drop soup. It is a familiar dish that is close to the heart and comforting, yet given a luscious interpretation.

Semifreddo of Lime 3.5/5

Wrapping up our dinner, we have the light and creamy Semifreddo of Lime ($10) topped with blue pea flower caviar. At the bottom is sable dust, giving the semifreddo another layer of texture.

Molten Chocolate 4/5

For something richer, there is the homemade Molten Chocolate ($12) paired with salted caramel ice. I enjoyed the candied zest that cut through the richness and also giving it a more dimensional enjoyment. Cut through the molten cake for the oozing lava moment.

For bigger group, you can check out communal options such as the Seafood Menage ($95) with whole live lobster, shoyu saba and chimichurri squid; Australian Angus Cote De Boeuf ($130) and 48-Hours Roasted Suckling Pig ($228). One can also look forward to the weekend brunch menu that showcases dishes with Asian flavours.

Note: This is an invited tasting.


Skyve Wine Bistro
10 Winstedt Road
Block E #01-17
Singapore 227977
Tel: +65 62256690
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Nearest MRT: Newton (NS Line), Little India (DT Line, NE Line)

Opening Hours:
Mon-Thu: 12pm - 11pm
Fri-Sat, Eve P.H: 10am - 12midnight

Direction:
1) Alight at Newton MRT station. Take Exit B. Turn left and follow the path way to the overhead bridge. Cross the overhead bridge to Newton Food Centre. Cut across the food centre to the car park. At the car park, turn left and continue walking to end of Monks Hill Terrace. At the end of the road, turn right onto Winstedt Road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Little India MRT station. Take Exit A. Walk to bus stop along Bukit Timah Road (Stop ID B40011). Take bus number 48, 66, 67, 170 and 960. Alight 2 stops later. Walk down Bukit Timah Road towards Shell petrol station. Turn left onto Winstedt Road. Walk to destination. Journey time about 12 minutes. [Map]