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I tried the Corn and Pork Wonton in Viral Mixed Sauce with Chilli Oil ($7.80), which is a very good deal for 12 wontons. The corn added a nice texture to the filling, but the chilli oil + sesame sauce gets a little jelak after a while, especially since I added egg noodles ($2) to this. I think this is best eaten as a sharing side than a main on its own.
The Shrimp and Crab Roe Pork Wanton Noodles ($7.80) is really good - it comes with 6 plump dumplings with delicious pork, shrimp and crab roe filling wrapped in thin dumpling skin. I like the firm texture of the egg noodles and the noodles is tossed in a light and fragrant sauce. Simple and good!
The Seafood Pao Fan has a rich broth, fresh seafood and shrimp, and a generous portion.
The Supreme Prawn Noodles feature big, sweet, juicy shrimp with a deliciously savory soup base.
Ngoh Hiang also must try it goes really well with the pao fan. Even though we had to queue, it was totally worth it🔥 haha!
The food here is really delicious! Their Ngoh Hiang is absolutely amazing. We had the Seafood Pao Fan and Supreme Prawn Noodles, which came with generous portions and fresh ingredients. Highly recommended!
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.
