Celebrating a “renaissance in Chinese fine dining”, Capella Singapore’s Cassia restaurant will unveil a new winter menu that promises to channel the restaurant’s culinary philosophy of respecting refined traditional Cantonese flavours to diners, while simultaneously injecting elements from other regional cuisine and contemporary inspiration. The new offerings will be available from 1 Sep 2019 until 29 Feb 2020.
In this new menu, executive chef Lee Hiu Ngai deconstructs ‘鲜’ - the Chinese character for ‘fresh’ - by incorporating a selection of light fish dishes, drawing from the ‘鱼’ symbol, which forms the left part of the character and symbolises ‘fish’, as well as heart-warming lamb delicacies, from the ‘羊’ symbol on the right side of the character, which symbolises lamb. Using different spices and cooking techniques, chef Lee elevates the lamb element of his dishes, which is not often seen in Chinese cuisine, according to the restaurant.Available daily for lunch and dinner, Cassia’s a la carte menu also features an elegant selection of delightful appetisers, speciality soups, live seafood, meat and vegetable dishes. Diners can begin their meal with the signature Double-Boiled Thick Chicken Soup with Ginseng, Dried Scallop and Sea Whelk, a heart-warming ode to the Cantonese tradition of double boiling for maximum extraction of flavour and nutrients. Using fresh and premium collagen-rich chicken, chef Lee slow-cooks the soup in a ceramic pot for over eight hours to create a rich and flavourful broth.
Epicureans will delight in the sea-inspired dishes such as the Baked Cod Fish with Bonito Sauce and Seasonal Greens and the Braised Fresh Fish Maw with Whole Japanese Flower Mushroom, Broccoli and Wolfberries.
Aligning with Capella Singapore’s sustainable philosophy, the fish maw is sourced from a local barramundi farm within 5 km of the property, ensuring the fresh, tender texture of the fish maw.
With interiors designed by world-renowned architect Andre Fu, the sophisticated Cassia restaurant promises to transport guests to the age-old spice routes in Southern and Western China.
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