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First try so I went with a few skewers. Tried the broccoli, chicken, pork, squid and baby corn. All turned out well, with pork being my favourite for its juicy bite, while chicken was the least exciting. Baby corn was a nice surprise, crisp and sweet under the seasoning. Everything came fried and dusted with salt and chili powder so the flavour leaned more on the seasoning than variety. At a dollar a stick, it’s easy to pile up a tray!
The gong bao chicken pot comes with four spice levels to choose from and I added noodles and mushrooms which soaked up the broth nicely. The base had that bold savoury‑spicy kick with a touch of sweetness, though the chicken portion felt modest. Like other chicken pot, they’ve got the colour‑plate add‑on system for extra ingredients which makes it easy to customise. Affordable and flavourful but I’d have liked a bigger serving and a stronger match between portion and price 》$16.90 (Small) + $6 Add-On
📍8889 Chicken Hotpot
We visited Hathaway recently and loved the experience. The dinner buffet at Capital Tower is boutique in scale but focused on quality. Priced at $96++ per adult for 1.5 hours, the spread feels thoughtfully curated. The 1‑for‑1 promotion for DBS, POSB, Maybank, and OCBC cardholders runs until 30th June 2026 and is available on Saturdays, Sundays, and Public Holidays, bringing the value to about $58 nett per guest after GST and service charge. Free‑flow Prosecco is available at $36++ per pax.
Western selections featured Fresh Oysters that were briny, moderately sized, plump, and downright shiok. I kept slurping them and easily polished off more than 18 pieces, making this alone worth the visit. Barramundi Meuniere was well executed but felt overshadowed once compared with the richer curries. Roasted Australian Beef with Entrecote Sauce was tender overall, though some cuts leaned dry. Linguine Aglio Olio with Mixed Seafood carried a tastisfying umami depth and was well balanced, while Gratinated Cheese and Potato offered a simple comfort bite. Roasted Asparagus was crunchy and well seasoned. Stir‑Fried Buttermilk Prawns were cocktail‑sized, bouncy, and nicely flavoured, adding a playful touch to the Western spread.
Southeast Asian flavours gave the buffet its distinctive character. Ah Nya’s Fish Curry was silky, layered, and more enjoyable than the barramundi. Beef Cheek Rawon was heavier but tastier, with meat more tender than the roast beef, though having a lot could feel jelak. Gado Gado came with a rich Peanut Sauce that turned out to be one of the most memorable elements of the meal. It was versatile enough to elevate other dishes, even rescuing the Chicken Galae Skewers, which were seasoned well but whose marinated sauce lacked depth. Nasi Ulam and Sambal were fragrant though fairly normal, while Tempeh Orek was savoury and crunchy. Kueh Pie Tee was pre‑arranged and filled, making it very easy to eat without fuss, while Razor Clams with Glass Noodle and Garlic Soy added a savoury seafood garlic punch.
Desserts were the strongest section. Moist Carrot Cake with Cream Cheese Frosting was comforting, while the Coffee Chocolate Tartlet and Lemon Meringue Tartlet stood out as highlights. The Coffee Chocolate Tartlet impressed with its stronger, deeper flavour that lingered pleasantly, while the Lemon Meringue Tartlet offered a refreshing contrast, light with a sweet‑sour balance that cut through the heavier mains. Pulut Hitam with Coconut Milk was not burnt, pleasantly chewy, and balanced in sweetness. Sago Gula Melaka was interactive, with coconut cream and gula melaka provided separately so you could add to your desire, making it a fun and customisable finish. Traditional favourites like Kueh Ko Swee and Kueh Salat added a local touch.
Drinks were kept simple with coffee, tea, and juices in orange and apple. Service was attentive and efficient, with plates cleared quickly to keep the dining flow seamless. The atmosphere felt intimate compared to larger hotel buffets, and while the spread is smaller, the quality and thoughtful touches, from peeled prawns to pre‑arranged kueh pie tee, made the experience wonderful.
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🚩Hathaway at Capital Tower, 168 Robinson Rd, 01-01/02 Capital Tower, Singapore 068912
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The rice and chilli sauce are not the best, but they have a long menu and everything is good, including the chicken. One of our favs for chicken rice in Singapore
The rice and chilli sauce are not the best, but they have a long menu and everything is good, including the chicken. One of our favs for chicken rice in Singapore
Zhup Zhup’s prawn noodles were packed with flavour, with a rich, umami broth that really stood out. The prawns were impressively fresh, and paired perfectly with the springy, well-cooked noodles. We also tried the seafood pao fan, and its soup base was flavourful and comforting, making it a great complement to the meal.
Gotten the braised duck meat for two, with peanuts and salted veg. The duck was tender and nicely braised but the portion felt too small, thinly sliced and not quite enough for sharing. The yam rice was fragrant, peanuts were usual and the salted veg balance things out. Flavours were good but the serving size left it less satisfying.
Braised Duck 》$12 / 2 Pax
Braised Peanut 》$1
Salted Veg 》$1.50
Yam Rice 》$1.50 Each
📍 South Buona Vista Braised Duck | #02-K59
The pistachio paste came thick and velvety, made from premium California pistachios. I liked that it wasn’t overly sweet, any heavier and it would have turned cloying. The crushed kernels added crunch and warmth, balancing the nutty richness.
The taro double‑layer milk custard offered a gentle counterpoint. Fresh taro gave it a fragrant and grainy texture, while the creamy milk custard melted in the mouth. Together, the taro and custard layered earthiness with milky sweetness.
The two desserts contrasted beautifully with pistachio’s bold depth alongside taro’s soft creaminess. Both fresh, handmade and comforting.
Intense Pistachio Paste 》$8.60
Taro Double-Layer Milk Custard 》$5.30
We started off with the sashimi and sushi set and the 7‑piece sushi set, each served with a comforting bowl of dashi soup and a sweet daifuku mochi to round things off. From there, we added ikura chawanmushi that was silky and briny with bursts of roe, smoky unagi sushi, colourful bara inari and a spicy salmon mayo inari with a creamy kick. The uni ikura handroll stood out as a highlight. With ikura and uni together, it was pure umami in a single bite and since it’s the season for bafun uni, the creaminess made it even more memorable.
What impressed me most was the freshness of the fish and the generous thick cuts of sashimi, which gave every bite a clean flavour and satisfying weight. The sushi rice with its subtle tang from red vinegar, tied everything together beautifully.
Sitting at the counter watching the chefs prepare each piece added to the omakase feel and for the price, it felt like incredible value. It’s walk‑in only so queues are part of the experience but the food and atmosphere make it worth the wait.
Sashimi and Sushi Set 》$22
7 Piece Sushi Set 》$23
Ikura Chawanmushi 》$5
Unagi Sushi 》$4.50
Uni Ikura Handroll 》$18 (1-for-1)
Bara Inari 》$4
Spicy Salmon Mayo Inari 》$2
This place has become a comforting late‑night spot for me since it’s nearby and always satisfying. This time I went for the dried chilli frog porridge, which carried an aromatic kick that warmed me right up. I paired it with the Muar otak‑otak and loved its soft yet firm texture with a smoky, spiced richness. Everything came together beautifully, leaving the meal both hearty and deeply comforting.
Frog Porridge 》$19 / 3 Frogs
Muar Otak-Otak 》$8
