I have been wanting to visit Cassia at the Capella Singapore for a while, especially after hearing about the good dim sum. I'm glad I finally got to try this fine-dining Cantonese restaurant and it certainly doesn't disappoint.
Stepping in, you'll be greeted by stately elegance and plush opulence. Dining spaces are carved out into cosy nooks but the tables are set apart far enough for privacy. The whole thing oozes serious sophistication.
Dim Sum Platter (from front to back):
a. Steamed Siew Mai topped with Baby Abalone (S$12 for 4 pieces)
The dumpling is competently done with a well-braised, plump and juicy baby abalone on top.
b. Steamed Barbecued US Kurobuta Pork Bun with Black Truffle 黑松露蚝皇克猪叉烧包 (S$4.8 for 2 pieces)
Oh man, this has got to be one of the best char siew buns I have had in a long time. The truffle and kurobuta go so well together in char siew gravy.
c. Steamed Bun with Assorted Mushrooms, Prawn, Chicken and Black Pepper Paste 野菌花菇包 (S$7.8 for 3 pieces)
I totally loved this bun that's done up to resemble a mushroom, complete with stem.
The cute mushroom "cap" is the bun and it is utterly delicious.
Braised Pumpkin Soup with Dried Scallops and Crabmeat 干贝蟹肉南瓜羹 (S$16 per person)
This pumpkin soup is perfect for autumn, with its silken texture and savoury notes. The bright and cheery colour warms the soul as much as the soup warms the stomach.
Signature Wok-fried Australian M9 Wagyu Beef with Black Pepper 黑椒汁香煎顶级澳洲和牛粒 (S$32 per person)Yet another lovely creation. I couldn't stop eating this once I started. The rich beefy flavours accented by spicy black pepper are just irresistible. And the best part is - they didn't use tenderiser! The wagyu certainly didn't need it.
Cassia also has seasonal dishes as well, such as this:
Treasures of the Sea 海中宝一品煲 (S$138 for 2 persons; available til end Dec 2015)
Executive Chinese Chef Lee Hiu Ngai has concocted a claypot with all the glorious seafood items that are so beloved: fish maw, Australian abalone, sea cucumber, Hokkaido scallops, dried scallops and live prawns. Also accompanying the rich braising stock are flower mushrooms and vegetables, making this a mini "pencai" treat.
The seafood claypot comes with steamed fragrant rice, Sri Lankan crabmeat and preserved Chinese sausage presented artfully on a crab shell. This is positively moreish; I wish it was sold separately on the permanent menu.
Chilled Homemade Avocado with Vanilla Ice Cream牛油果雪糕 (S$12 per person)
Dessert is a simple yet refreshing avocado blend topped with milky ice cream.
Well now I know where to bring the family for a treat. Cassia is worth crossing over into Sentosa for such fine and exquisitely prepared food.
CASSIA
Capella Singapore
1 The Knolls
Sentosa Island, Singapore 098297
Tel: +65 6591 5045
Email: cassia.singapore@capellahotels.com
Open daily
Lunch: 1200hrs - 1400hrs
Dinner: 1830hrs - 2200hrs
Valet Parking Available
Special Lunch and Dinner Entrance Fee to Sentosa:
Monday to Friday
Noon - 2 pm: $2 per car
5 pm onwards: $2 per car
Many thanks to Cassia for the invitation and hospitality!
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