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]

Po Restaurant @ The Warehouse Hotel - Celebrates Singapore Nanyang Heritage Cuisine

This October, Po Restaurant at The Warehouse Hotel unveils its brand-new menu, celebrating Singapore's rich Nanyang heritage and culinary traditions. Moving away from its previous mod-sin concept, the new direction is led by Head Chef Desmond Yong, who brings nearly two decades of experience, including his tenure as Head Chef at Rempapa, and a background spanning hawker stalls to refined kitchens. Together with his team, he has crafted a diverse yet concise menu showcasing dishes from Chinese, Malay, Indian, Eurasian, and Peranakan traditions. Treasured family recipes, either his own or generously shared by others, are reinterpreted with finesse.

Samsui Chicken 5/5

For starters, the Samsui Chicken was a pure delight. Served chilled, the poached organic chicken was tender, with slightly gelatinous skin. Complementing it was a gingery, garlicky dressing that beautifully whetted the appetite.

Singgang Serai 4.5/5

Another outstanding starter was the Singgang Serai ($24), inspired by a Eurasian fish curry. The mackerel stew, rich with turmeric rempah and coconut milk, was encased in a toasted rice shell and topped with a delicate tomato jelly. The jelly lent a fruity sweetness and gentle tartness that balanced the umami-packed stew, while the rice shell, reminiscent of a Japanese monaka, added mild sweetness and textural crunch to each bite.

Ikan Kerabu 4/5

The Ikan Kerabu ($28) reimagines the classic Peranakan kerabu with yellowtail cured in ginger flower and plum dressing, topped with a tangy herb salad, sakura shrimp, and coconut. While the dish was delicious, the use of herbs and coconut could be less restrained to better accentuate its kerabu character.

Kambing Masak Lemak Chilli 5/5

The Kambing Masak Lemak Chilli ($28) was scrumptious, featuring ultra-tender, slow-braised lamb in a rich, aromatic spiced curry. The meat had a lovely char that deepened its flavour, and the fluffy steamed rice vermicelli served as the perfect accompaniment to the heady curry.

Housemade Beancurd with Crabmeat 3/5

Among the main dishes, the Housemade Beancurd with Crabmeat ($32) featured silky steamed egg beancurd topped with plump crabmeat in superior sauce. While enjoyable, it leaned more toward an elevated Japanese chawanmushi than a Chinese-style dish, perhaps because of the addition of ikura.

Sotong Masak Hitam 4.5/5

The Sotong Masak Hitam ($30) showcased a Peranakan classic of squid cooked in its own ink. Stir-fried with rempah and reduced to a thick, glossy sauce, it was richly spiced with just a hint of heat. The squid roe, left intact, lent additional depth and creaminess, making each bite satisfying and full-bodied. The tentacles, coated in a blend of rice and corn flour, were a brilliant touch, adding crisp texture to this traditional dish.

Itek Sioh 5/5

The Itek Sioh ($30) was prepared confit-style, simmered in tamarind, coriander seed, and dark soy sauce. It was easily one of the better duck leg confits I've had in a while, with meat that was perfectly tender and well-balanced in flavour.

Babi Tohay 3/5

The Babi Tohay ($32) featured Iberico pork slowly braised in Po's house-made fermented krill paste and red rice paste. While the gravy was delectable, I found some of the meat slightly dry.

Lobster Mee 4.5/5

The Lobster Mee ($58) offered a luxurious take on KL Hokkien Mee, brimming with pork lard and premium seafood. Udon noodles were used instead of the typical yellow noodles. While purists may miss the alkaline bite of the original, I appreciated the chewiness of the udon, which made the dish feel lighter against the dark, flavoursome soy gravy.

Brinjal Fry 2/5

For vegetables, the Brinjal Fry ($24) featured South Indian-style pan-grilled eggplant, drizzled with honey and topped with spiced puffed rice and feta. While it aimed for an Indian-inspired profile, the flavours didn't quite come together, and the brinjal itself was slightly tough and watery. I was reminded of a stir-fried brinjal dish I had previously had over here. It was more rustic in presentation but homely and delicious in flavour.

Nasi Telang 4.5/5

There's always room for rice, and the Nasi Telang ($12) was a fragrant pleasure, glossy with ghee and aromatic with herbs.

Kueh Tingkat 3/5

Yuzu Cheng Tng 3.5/5

For desserts, we had the Kueh Tingkat ($22), featuring three freshly made varieties of kueh, and the Yuzu Cheng Tng ($18). The kuehs were pleasant, though the kueh kosui was a touch too sweet and lacked the desired softness. The Cheng Tng was light and refreshing, elevated by a scoop of yuzu sorbet.

Po's refreshed menu reflects Singapore's diverse culinary roots with heart and intent. Many dishes shine with thoughtful execution, though a few have lost a touch of their traditional soul in the process of refinement. Still, kudos to Chef Desmond Yong and his team for steering Po in a bold new direction amid today's challenging F&B landscape.

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


Po Restaurant
The Warehouse Hotel
320 Havelock Road
Singapore 169628
Tel: +65 6828 0007
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 7 - 1030am, 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

Rang Mahal Restaurant & Bar @ Naumi Hotel Singapore - Relocate and Rebrand to Its Root as A Family-Run Restaurant

Rang Mahal has found a new home at Naumi Hotel Singapore, now established as Rang Mahal Restaurant & Bar. This marks an evolution for the brand after a remarkable 54-year culinary journey, from its beginnings as a family-run restaurant at the Imperial Hotel to its long-standing presence as a modern Indian fine dining destination at Pan Pacific Singapore from 2000 to 2025. The refreshed concept brings together the best of North, South, and coastal Indian cuisines, while also spotlighting some of the family recipes that add a personal touch to the dining experience.

Khakra & Chutney Dips 5/5

Appetisers set the tone beautifully, offering bold flavours wrapped in comfort and nostalgia. A much more exciting alternative to the traditional papadum, the Khakra & Chutney Dips ($10) features crisp Gujarati-style crackers made with wholemeal flour and aromatic spices, paired with three homemade chutneys — tangy mint, sweet mango, and spiced mustard yoghurt. Nutty and spice-forward, the trio of chutneys enriched every bite with a punch of flavours.

Maa's Chilli Cheese Pakoras 4.5/5

A family recipe from the mother of the Director and second-generation owner, Maa's Chilli Cheese Pakoras ($18) features green chillies stuffed with cheddar and cream cheese, battered in spiced gram flour, then fried to golden perfection. The creamy, mildly sweet cheese filling mellowed the heat of the chilli, balanced by a refreshing mint-beetroot sauce.

Arshiya's Chowpatty Slider 3.5/5

Arshiya's Chowpatty Slider ($20), named after the founder's daughter in law and inspired by Mumbai's Chowpatty Beach, is a nostalgic street snack of spiced potato patties with onions, chilli powder, chaat masala, and cumin, sandwiched in buttery buns with tamarind and coriander spreads. The sweet-tangy tamarind imparted an unexpected, but welcoming tang to the slider.

Calcutta Pani Puri 4/5

Another quintessential Indian street food, Calcutta Pani Puri ($16), arrived as crispy puris that we had the joy to fill the golden shells ourselves with seasoned potatoes and tamarind-mint water before popping them into our mouths.

Non-Vegetarian Grill Platter 4.5/5

The Mains range from Grill Platters, Curries and Biryani. The Non-Vegetarian Grill Platter ($52) came sizzling with Tandoori Chicken Tikka, Tiger Prawns, and Lamb Seekh Kebab. The meats were well-marinated and tender, flavourful without being overly salted. The Lamb Seekh Kebab, in particular, stood out for its balance of spice and succulence, offering a well-rounded bite.

Kokan Fish Curry 4.5/5

For a taste of coastal Maharashtrian cuisine, the Kokan Fish Curry ($28) was a highlight, featuring moist seabass simmered in a coconut-based Konkani masala, with kokum adding a gentle tang. While the curry was well-balanced, a slightly stronger dose of kokum would have enhanced the dish's brightness.

Old Delhi Butter Chicken 3.5/5

A perennial favourite, the Old Delhi Butter Chicken ($30) featured tandoor-roasted chicken simmered in a rich tomato and fenugreek gravy, finished with cream. While the chicken was perfectly tender, the sauce leaned a touch too creamy and sweet, as I would prefer it to be more savoury.

Hyderabadi Lamb Biryani 3.5/5

Garlic Naan 3/5

The Hyderabadi Lamb Biryani ($30) was fragrant and flavourful, with the rice beautifully cooked and each grain distinct. However, some lamb pieces were slightly dry. The dish paired wonderfully with Burani Raita ($16), a yoghurt spiked with dehydrated garlic, which also complemented the Garlic Naan ($16); however, the naan could be fluffier.

Nani's Lychee Kulfi 5/5

Dessert was Nani's Lychee Kulfi ($16). The homemade kulfi, cut into cubes and laced with bits of lychee for added texture, had well-balanced sweetness and a lingering lychee aroma. Rang Mahal is indeed a brand that has truly stood the test of time.

Its new location and refreshed concept have opened the doors to a broader audience, allowing more diners to experience its enduring charm and refined Indian cuisine. Reservations are recommended via https://www.rangmahal.com.sg/

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


Rang Mahal Restaurant & Bar
Naumi Hotel Singapore
Level 1
41 Seah Street
Singapore 188396
Tel: +65 9667 4244
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Nearest MRT: City Hall (EW, NS Line), Esplanade (CC Line)

Opening Hours:
Tue-Sat: 12pm - 230pm, 6pm - 10pm
Sun: 12pm - 230pm
(Closed on Mon)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road. Walk down North Bridge Road towards Seah Street. Turn right onto Seah Street. Walk down Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Turn right and walk down Beach Road. Turn left onto Seah Street. Walk to destination. Journey time about 5 minutes. [Map]

Tiffin Room x Meatsmith Little India @ Raffles Hotel - Exclusive Collaboration Showcasing North Indian Flavours With Indian-Accented American Barbecue

It is a collaboration you should not miss. Tiffin Room and Meatsmith Little India are back again for the second time, with a specially curated four-hands menu from 14 to 28 July 2022. It guarantees you a treat by marrying Chef Kuldeep Negi's expertise in authentic North Indian flavours with Chef Edwin Tan's experimental take on modern Indian-accented American barbecue. You will see their skilful play on flavours, textures and spices come through distinctly right from the starters to the dessert.

The four-hand menu is available at Tiffin Room in Raffles Hotel for lunch and dinner. There are both Vegetarian ($98/pax) and Non-vegetarian ($108/pax) options, with the choice to add on for wine pairing ($78/pax).

Trio Starter 4/5

We had a delightful start to the meal with this trio starter - Papadum with Ikura and Creme Fraiche, Smoked Feta with Watermelon, Potato and Cheese Croquettes with Caviar and BBQ Mustard. Meatsmith’s Ikura Papadum has always been a crowd favourite. Pop it in a mouthful, and you get an explosion of briny ikura with rich and tangy creme fraiche on a crisp papadum.

Smoked King Salmon with Garden Tomato and Roquefort Salad 4.5/5

A pity that the Smoked King Salmon with Garden Tomato and Roquefort Salad was only available on the collaboration’s opening night of 14 July 2022. It made such a lasting impression! The lightly smoked cured salmon was of just the right level of saltiness, matched with fun bursts of flavours from the sweet oranges and tomatoes, as well as the sharper creamy blue cheese. Salmon was tender and flaky.

Hokkaido Scallop with Tandoori Black Cod 4.8/5

The Hokkaido Scallop with Tandoori Black Cod is a combined creation by both chefs. The plump seared scallop sits with a mildly sweet smoked carrot and orange purée, white wine reduction and caviar, paired with an aromatic and perfectly spiced Tandoori black cod. I thoroughly enjoyed how the seemingly different elements worked harmoniously together as a dish.

Signature Tiffin Box 4.2/5

For mains, a selection of North Indian dishes is presented in Tiffin Room's Signature Tiffin Box. Accompanying the fluffy and fragrant Jhinga Dum Biryani are three types of curries: Lamb Awadhi Korma (Lamb Chop Curry with Almond and Cashew Nut Gravy), Murgh Hara Pyaz (Boneless Chicken Leg with Spring Onion and Spinach Gravy) and Goan Fish Curry. Our favourite was the Goan Fish Curry, which features fresh red snapper. You can also enjoy the curries with three types of Naan: Garlic, Butter and Cranberry Cheese with sweet bits of cranberry encased within.

S’mores Tart and Smoked Coconut Ice Cream 4.2/5

I didn't think I would be a fan of this S'mores Tart because of how sinfully sweet it looks. Hence I was very pleasantly surprised to be proven otherwise. The torched marshmallow layer lends a little more sweetness to the decadent and smooth bittersweet chocolate base, paired with a scoop of cleverly well-smoked coconut ice cream and coconut flakes.

Anjeer Mawa Burfi and Pista Balushahi

We ended the meal with two classic Indian handmade sweets from Tiffin Room, the Anjeer Mawa Burfi and Pista Balushahi.

Papadum, Mint Chutney, Mango Chutney, Pickled Onion

Apart from the main dishes, you can snack on crunchy Papadum on the side. It’s served with three dips - Mint Chutney, Mango Chutney and Pickled Onion.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Tiffin Room
Raffles Hotel
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]