Hathaway Autograph has opened inside Varel Singapore.
The menu focuses on Southeast Asian family food memories.
Executive Chef Kenneth Loke leads the kitchen.
The new concept focuses on quality Southeast Asian flavours and personal food memories.
Hathaway has opened its flagship restaurant, Hathaway Autograph, at Varel Singapore, a Tribute Portfolio Hotel. Located inside the design-led hotel, the new dining destination marks the next chapter for the Singapore-born brand, bringing its warm approach to hospitality into a more elevated setting.
The restaurant takes its cues from Southeast Asian flavours, family recipes and personal food memories. Rather than leaning on nostalgia alone, Hathaway Autograph reinterprets familiar dishes with care, precision and a strong sense of place.
Designed by FDAT Architects, the restaurant is bright, inviting and refined. The space features a spacious indoor dining room, high ceilings and leafy al fresco terraces overlooking the Selegie and Mount Sophia enclave. It is designed to move easily from breakfast and afternoon tea to long lunches and lively dinners, making it a versatile new addition to the neighbourhood.
At the heart of the menu is Hathaway’s connection to Southeast Asian cooking. Signature dishes include the Beef Cheek Rawon, slow-braised for 12 hours, alongside Ah Nya’s Fish Curry, Bebek Goreng ‘Berempah’, chilli pineapple-cucumber kerabu and Boston Lobster Noodle, featuring steamed lobster with noodles in a crustacean bisque infused with laksa spices.
Another highlight is Hathaway’s Chicken Rice, made with AnXin chicken, Thai Hom Mali rice cooked with chicken fat, a six-hour chicken bone broth and a trio of condiments, including house-made chilli sauce, ginger-scallion oil and soy sauce.
Smaller plates continue the heritage-led approach, with Kueh Pie Tee, salmon and coconut kinilaw, and grilled squid ‘Rojak’ among the options. Desserts move between East and West, from glutinous rice pudding and a pulut tai tai kueh-inspired creation with kaya gelato to a lighter take on sticky toffee pudding.
The drinks programme includes two house-fermented beverages designed to pair with the food. These include a kombucha made with English Breakfast and rosehip peach tea, and a Lychee Ginger Ale brewed over two days with lychee and fresh ginger pulp.
The kitchen is led by Executive Chef Kenneth Loke, who brings decades of international experience across Southeast Asia and Europe. He also previously represented Malaysia at the Bocuse d’Or Finale in Lyon.
Executive Chef Kenneth Loke said, “Hathaway Autograph is a tribute to our shared culinary heritage. 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.”
Where: Hathaway Autograph, Varel Singapore, a Tribute Portfolio Hotel, Singapore
Contact: @hathawayautograph