Cassia’s Refined Summer Menu

Capella Singapore’s elegant Cantonese restaurant, Cassia, delivers light, authentic dishes with a focus on seafood and an innovative Dim Sum selection.

With the unveiling of their summer menu, available from 1st March to 31st August 2020, Cassia continues to rejuvenate Cantonese fine dining. The new menu presents sophisticated seafood and meat dishes, as well as a unique Dim Sum offering, channelling Cassia’s culinary philosophy of respecting traditional Cantonese flavours, while drawing inspiration from contemporary gastronomy. Designed by world-renowned architect André Fu, the restaurant transports guests to the age-old spice routes in Southern and Western China, delivering an unforgettable epicurean experience.

In Cassia’s Signature Set – Summer, Chef Lee Hiu Ngai highlights fresh quality ingredients and lighter flavours with a penchant towards seafood. The six-course experience starts with a flavourful platter of Deep-Fried Lobster Roll with Mango and Cheese, Wok-Fried Codfish Coated with Cherry Sauce and Honey-Glazed Barbecued Arvinyó Omega 3 Pork Char Siew with Lemongrass. The lobster and codfish are deftly paired with fruit, enhancing the natural sweetness of the seafood, while the pork char siew is elevated with the citrus tang of the lemongrass.

The signature set continues with a nourishing Double-Boiled Rich Chicken Broth with Fish Maw, Dried Scallop and Flower Mushroom, the Wok-Fried Lobster with White Pepper, Ginger and Spring Onion and Wok-Fried Australian Wagyu Beef with Black Pepper Sauce. Both wok-fried dishes are cooked through the Wok Hei method, which enhances the ingredients to achieve a complex smoky flavour. The final savoury course features the Pan-Fried Scallop, Fried Rice with Preserved Chinese Sausages, where the iconic dish is heightened through the buttery taste of the scallops. The meal ends with the Chilled Avocado Cream with Vanilla Ice Cream, which includes a rotating selection of Chef Lee’s signature sweet treats.

Wine pairing is available as well, with highlights including Billecart-Salmon Brut Réserve NV, Fritz Haag Riesling Feinherb and Chateau Haut Pougnan Rouge, whilst a tea pairing featuring blends such as Pai Mu Tan & Melon (白牡丹)and Rain Flower Tea (南京雨花) is available.

The menu refresh also includes a Dim Sum Summer Menu offering, which is available for lunch from 12pm to 2pm. The selection of delicately crafted Dim Sum showcases well-loved delicacies innovatively reinterpreted. New additions include Steamed Prawn Dumpling with Asparagus, and Steamed Charcoal Barbecued Arvinyo Omega 3 Pork Bun with Black Truffle. With a range of steamed, baked or fried delights, Chef Lee’s reimagining and refining of the bite-sized dishes is sure to tantalise.

Available for lunch and dinner, the À La Carte Summer Menu features a tasteful selection of delightful appetisers, speciality soups, live seafood, meat and vegetable dishes. Diners can begin their meal with the heart-warming Double-Boiled Rich Chicken Broth with Lobster Medallion Scallop, Bamboo Pith and Shredded Yam, an ode to the Cantonese tradition of double boiling for maximum extraction of flavour and nutrients. Seafood is once again placed in the spotlight with dishes such as the Wok-Fried Prawn with Glass Noodle and Sacha Sauce in Claypot and the Wok-Fried Scallop and with Pine Nut with Thai Kailan in XO Chili Sauce. Vegetarian options include Braised Homemade Tofu with Bai Ling Mushroom and Black Truffle.