Make this Lunar New Year a memorable one at Cassia, Capella Singapore’s fine dining Cantonese restaurant, where dishes are prepared with full respect towards tradition. At Cassia, only the freshest local Chinese ingredients are used to conjure a gastronomical journey for guests while recipes are based on traditional and regional favourites, completed with haute Cantonese culinary techniques.
We commenced the meal in the traditional fashion to welcome the auspicious Year of the Fire Rooster. The Cassia’s Prosperity Lou Hei 百花齐放捞起 is elevated with homemade passion fruit dressing, a refreshing change from the norm. The citrus notes made this Yu Sheng a stimulating start to the meal and I had to remind myself to save tummy space for what executive Chef Lee Hiu Ngai has in store for us. Diners can enjoy the Cassia Prosperity Lou Hei at a promotional price $38++ alongside the CNY set menus ($79++ to $199++ per pax) or on its own for $68++.
Next, we slurped up the Double-boiled Chicken Soup with Abalone, Dried Scallop & Sea Whelk 干贝响螺鲍鱼炖鸡汤u, a fortifying broth with a voluptuous abalone, befitting of the festivities.
There is no wagyument that the Wok-fried Japanese M9 Wagyu Beef with Young Ginger & Pineapple is of top-notch, melt-in-the mouth quality.
I have to admit, that I was very contented with the Baked Chilean Sea Bass with Homemade Special Chilli Sauce 风味酱烤智利鳕鱼. The fatty, flaky and saccharine fillet, smothered with dynamic sauce, was absolutely divine!
No Chinese meal is complete without carbs. Cassia’s Lai Wan Fried Rice with Chinese Sausage, Diced Abalone and Prawns 凯嘉荔湾香炒饭 tantalized our taste buds with its nuances of spices, as well as scrumptious kiss of the wok.
We rounded up the meal with Homemade Lotus Seed Tea with Dried Longan 养生园肉莲子茶 a light dessert which boasts many health benefits.
At Cassia, each course is presented elegantly and is so refined. The ambiance exudes timeless sophistication. It’s indeed a restaurant worthy of the special occasion dining. Cassia’s CNY set menus are available from until 11th Feb 2017.
Many thanks to Capella Singapore for the invite.