Located in the plush Capella Hotel resort on Sentosa island, Cassia serves up contemporary Chinese fares in a modern interior settings, with decors by André Fu, inspired by the historic spice routes of Southern and Western China.
The menu at Cassia serves up unexpected twists on traditional Cantonese dishes, curated by Executive Chef Lee Hiu Ngai, a culinary veteran with over 40 years experience.
The restaurant launched their 2020 Summer Menu recently. Highlights include a flavourful platter of Deep-Fried Lobster Roll with Mango and Cheese, Wok-Fried Cod Fish Coated with Cherry Sauce and Honey-Glazed Barbecued Arvinyó Omega 3 Pork Char Siew with Lemongrass, a premium Poached Boston Lobster with Abalone, Scallop and Fresh Fish Maw, Mushroom and Vegetable in Rich Chicken Broth served with Steamed Rice or Rice Vermicelli and a Chilled Cream of Avocado topped with Vanilla Ice Cream dessert:
We particularly enjoyed the luxurious chicken soup which is not only nourishing, but an extremely satisfying comfort food for the soul. The rich and flavourful soup goes well with rice for a home meal feel or with vermicelli for extra texture.
The three dishes are featured in Chef Lee’s Signature Set, priced at S$129 per pax for six courses with an additional S$99 for wine pairing or S$20 for tea pairing.