13 Dempsey Hill
Singapore 249674

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09:00am - 09:00pm


09:00am - 09:00pm

09:00am - 09:00pm

09:00am - 09:00pm

09:00am - 09:00pm

09:00am - 09:00pm

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From the Burpple community

(Media Gifting)
Hathaway at Dempsey is a Muslim-friendly Modern Asian restaurant in Dempsey that I was suppose to visit earlier this year. Since I didn’t manage to make it down, I accepted @ivanjohnting’s invitation try their food via delivery.
Although full in flavour, I found every dish very polished, surprisingly precise and clean in taste. Ingredients were of top quality and presentation was neat and well-thought out. Here’s what Ivan chose for us to try:

1. Octopus Bakar & Sambal Udang ($42) - Loved this seafood bonanza of smoky, very tender octopus and three massive prawns coated in a spicy chilli sambal. There’s a thin layer of silky mash at the bottom that caught all the juices, so scooping that up was a must. Definitely one of my top two favourites from the meal.
2. Ah Nya’s Fish Curry ($32) - This was my other favourite. Based on an heirloom recipe, it had a lip-smacking, spicy gravy and flawlessly cooked local barramundi from @kuhlbarra. Crunchy fried okra and toasted bread were served alongside - the former to be tossed into the curry just before eating, the latter to be dunked.
3. Nasi Ulam - Garnished with micro herbs, the yellow rice was fluffy and really aromatic.
4. Bone Marrow ($24) - Didn’t expect to see this but oh yes please! The melt-in-the-mouth marrow was accessorised with kicap manis and a layer of herbed crumb for bonus flavour and texture. A squeeze of lime added a welcome spark of cut-through.
5. Kale & Wing Bean Salad ($18) - What a healthy marriage of Western and Asian vegetables this was. Pomegranate, quinoa and apricot sherry vinaigrette were used to jazz up the perky crunchy greens.
6. Kueh Salat - Dessert went the traditional Asian route.

To order from #hathawaysg, please visit www.Hathaway.com.sg

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Kueh Salat is one of my favourite kuehs and it consists of one layer of soft pandan custard on top of one layer of glutinous rice. It is served warm with Apom Berkuah ice cream and Pengat Pisang (banana in coconut milk) sauce. This dessert is delicious, comforting and not too sweet.

This is Hathaway’s heirloom recipe and I’ve been looking forward to trying this. The curry is spicy, flavourful and intense, which makes it an excellent dipping sauce for the crispy bread sticks. The locally farmed Barramundi is fresh and moist, and while it is infused with the fragrance of the rich curry, it does not overpower the delicate fish. The crispy okra fingers add a nice crisp to the dish.

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The “fries” are actually smashed baby potatoes with roasted garlic chips and rosemary. The potatoes are fluffy and aromatic, and they go well with the Za’ atar Labneh (middle eastern yoghurt-cheese dip) and zesty chilli-lime cilantro that are served on the side.

The Burrata cheese is light and creamy. Along with chargrilled baby gem lettuce, plums, heirloom tomatoes and basil emulsion, this adds a refreshing touch to the dinner.

The Wagyu beef and chicken skewers are flavourful and tender, and they are accompanied by crispy rice puffs and a legit peanut sauce. This is zhnged up satay done right.