Published on Sunday, 08 December 2019 20:42
Written by YY
Located at Capella Singapore on Sentosa Island, Cassia invites guests to celebrate a renaissance in Chinese fine dining, taking inspiration from the age-old spice routes in Southern and Western China and the seas around Singapore.
This Chinese New Year, the elegant dining destination will celebrate the holiday with a series of refined menus, including a special Dim Sum lunch menu and two Reunion Set Dinner options.
Chef Lee Hiu Ngai and his team kick off the Chinese New Year season on 24th January, offering two options for families to celebrate Reunion Dinners, which each feature Cassia’s Lou Hei.
Priced at S$139++ per person, the Prosperity Reunion Set Dinner includes highlights such as Double-boiled Thick Chicken Broth with Fish Maw, Duo of Scallops and Flower Mushroom and Stewed Abalone, Sea Cucumber, Fresh Fish Maw and Dried Oyster with Brown Sauce.
For S$169++ per person, families can opt for the Fortune Reunion Set Dinner, which offers Stewed Ee-Fu Noodles with King Prawn in Superior Stock and Homemade Yam Paste with Bird’s Nest, Lotus Seeds and Almond Cream, amongst other highlights.
From 25th January – 8th February, Cassia will continue to embrace the year of the rat with a variety of special set menus, including a Spring Menu (S$89++ per person), which will be available during lunchtime and the Abundant Blessings Set (S$139++ per person), Double Happiness Set (S$169++ per person), and Deluxe Fortune Set (S$199++ per person).
Prosperity Lou Hei, Tossed Salad with Salmon and Kumquat Sauce will be available at a special price of S$48++ per serving (2-4 people) with each of these sets.
Throughout this period, a special Dim Sum lunch menu will also be offered, with highlights including Steamed Crystal Dumpling with Black Truffle and Fresh Mushrooms and Steamed Kangaroo Meat Dumpling with Bitter Gourd in Black Bean Sauce.
For dinner, à la carte options include appetisers dishes such as Duo of Suckling Pig Experience (Hunan-China & Iberico-Spain), fresh seafood including Wok-fried Prawns stuffed with Minced Shrimp and Crispy Garlic Bi Fong Tong Style and live seafood delights such as Young Lobster, which can be served steamed, Hong Kong style, baked with superior stock or cheese and garlic.
For a sweet end to the meal, diners can enjoy classic Cantonese desserts, such as Double-Boiled Imperial Bird’s Nest in Thai Coconut or Homemade Almond Cream with Hasma and Egg White.
Named after an Asian spice in the cinnamon family, Cassia creates an ethereal dining setting through the use of lilac, mineral grey and dark Chinese lacquer. Designed by world-renowned architect André Fu, the sophisticated dining destination transports guests to the age-old spice routes in Southern and Western China.
Cassia is open for lunch from 12pm to 2pm and dinner from 6.30pm to 10pm. The restaurant also serves Oriental Afternoon Tea on Saturdays, Sundays and public holidays from 3pm to 5pm.