Capella Singapore Cassia Unveils New Summer Fine Dining Menu 2020

With the unveiling of their summer menu, available from 1 March to 31 August 2020, Capella Singapore 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 you to the age-old spice routes in Southern and Western China, delivering an unforgettable epicurean experience.

Capella Singapore Cassia Signature Set – Summer

In Cassia’s Signature Set – Summer (SGD 129++), 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 at an additional SGD 99, 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 for SGD 29.

Capella Singapore Cassia – Dim Sum Summer Offering

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.

Capella Singapore Cassia – Make A Reservation

Cassia also offers several other set menus, including the five-course Nourishing Set Lunch priced at SGD 59++ per person and the six-course Treasures Set priced at SGD 189++ per person.

Cassia is open for lunch from 12pm to 2pm and dinner from 6.30pm to 10pm. For bookings, you can visit www.capellahotels.com/en/capella-singapore/dining/cassia  or contact Cassia at +65 6591 5045 or cassia.singapore@capellahotels.com

Cassia will be closed on every Monday and Tuesday with effect from 2nd March 2020 until further notice.