Hathaway Autograph opens as the flagship restaurant of the Hathaway brand, giving long-time followers and new diners alike a compelling reason to seek it out. Located at the newly launched design-led hotel, Varel Singapore, a Tribute Portfolio Hotel, the restaurant stands as a destination in its own right and marks a new chapter for Hathaway, drawing on personal food memories, heirloom recipes and a distinct expression of Southeast Asian flavours.
Hathaway Autograph unfolds a space that is chic, comfortable and inviting. Award-winning FDAT Architects have crafted an elegant indoor dining room with a high ceiling, framed by verdant al fresco terraces on either side overlooking the Selegie–Mount Sophia enclave. The restaurant transitions easily from breakfast, lunch and afternoon tea to convivial dinners and late-evening conversations, reinforcing its appeal as a place guests come for the food, the atmosphere and the Hathaway name.
Building on its beginnings in Dempsey and its continuing presence at Capital Tower, Hathaway Autograph reflects a more defined and focused expression of the brand, with Southeast Asia placed more firmly at the heart of the menu.
That direction is rooted in a deeply personal narrative. Drawing inspiration from dishes like Bakso Urat (Beef Tendon Balls), Wingko (Coconut Rice Cake) and Rawon (Beef Stew), which the Indonesian-Chinese owner relished in his childhood days, the restaurant celebrates the everyday “soul food” of Southeast Asia – humble in origin, yet rich in history and emotion.
Leading this vision is Executive Chef Kenneth Loke, whose decades of international experience across Southeast Asia and Europe bring both technical discipline and cultural sensitivity to the table. A former representative of Malaysia at the prestigious Bocuse d’Or Finale in Lyon, Chef Kenneth approaches the menu with finesse and respect for heritage.
“Hathaway Autograph is a tribute to our shared culinary heritage,” said Chef Kenneth. “Across Southeast Asia, we are connected by spices, herbs, memories, and techniques. We are not changing these flavours — we are expressing them more vividly through modern precision.”
The menu offers both familiarity and discovery. A dedicated Heritage Collection brings together dishes long associated with Hathaway, now presented with greater depth and character. Among them, the Signature Beef Cheek Rawon is slow-braised for 12 hours in a richly layered buah keluak gravy, while Ah Nya’s Fish Curry remains anchored in an heirloom spice recipe, with flavours that are balanced and expressive.
Alongside these are dishes such as Bebek Goreng ‘Berempah’, a spiced duck leg confit served with Balinese-inspired sambal matah, chilli pineapple-cucumber kerabu, and Boston Lobster Noodle — a luxurious interplay of East and West where freshly steamed lobster is paired with silky noodles in a rich crustacean bisque infused with aromatic laksa spices.
Also on the menu is Hathaway’s Chicken Rice, a refined interpretation of one of Singapore’s most iconic dishes, prepared with AnXin chicken, also known as GG French Poulet, a premium French breed valued for its freshness, tenderness and natural flavour. It is served with Thai Hom Mali rice enriched with chicken fat, a six-hour chicken bone broth, and condiments including house-made chilli sauce, ginger-scallion oil, and dark soy sauce.
Smaller plates set the tone with dishes such as Heritage Kueh Pie Tee, a favourite Nyonya appetiser, Salmon and Coconut Kinilaw, a Filipino-style ceviche of citrus-cured salmon with coconut milk, avocado and sweet potato crisps, and Grilled Squid ‘Rojak’, a warm, punchy composition of charcoal-grilled squid, gingerflower aioli, green mango, jicama and rojak sauce.
Desserts, too, move between tradition and reinterpretation, from Glutinous Rice Pudding, a rendition of pulut tai tai kueh served with kaya gelato, to a lighter Sticky Toffee Pudding, a particular favourite of the owner.
To complement the experience, two house-fermented beverages reflect the same spirit of craft and patience found across the menu. The Kombucha undergoes a double fermentation with English Breakfast and rosehip peach tea, resulting in a gently layered, lightly effervescent profile, while the Lychee Ginger Ale is brewed over two days with lychee and fresh ginger pulp, offering a refreshing lift with a subtle warmth. Together, they provide a bright counterpoint to the menu’s deeper, more nostalgic flavours.
Set Menus
Set menus at Hathaway Autograph offer a structured way to experience the restaurant across lunch and dinner, complementing the à la carte selection while maintaining the same balance of familiarity and depth.
Lunch
Heritage Set (2 courses) – $28++ : Choice of Kueh Pie Tee or Wagyu Bakso, followed by Ah Nya’s Fish Curry or Hathaway’s Nasi Goreng, with dessert
Autograph Set (3 courses) – $38++ : Salmon & Coconut Kinilaw, followed by Bebek Goreng ‘Berempah’ or Spicy Grilled Octopus, and Glutinous Rice Pudding ‘pulut tai tai’
Vegetarian Set (2 courses) – $22++ : Choice of Kueh Pie Tee or Papaya & Green Mango Salad, Nasi Goreng Cendawan, with dessert
Dinner
Saga Set (4 courses) – $58++ : Kueh Pie Tee, Wagyu Bakso, a choice of main and dessert
Heirloom Set (6 courses) – $78++ : Three starters, soup, a choice of main, and dessert
Vegetarian Set (5 courses) – $42++ : Two starters, soup, a choice of main, and dessert
The restaurant does not use pork or lard, allowing the flavours of the region to be expressed with clarity while remaining accessible to a wider audience.
