This Chinese New Year, Capella Singapore’s Cantonese restaurant will offer two Reunion set menus, in addition to Dim Sum, Dessert, and À la Carte options
Singapore, January 2021) Located at Capella Singapore on Sentosa Island, Cassia invites guests to celebrate a renaissance in Chinese fine dining, taking inspiration from the age-old spice routes in Southern and Western China and the seas around Singapore. This Chinese New Year, the elegant dining destination will celebrate the holiday with a series of refined menus, including a special Dim Sum lunch menu and two Reunion Set Dinner options.
Chef Lee Hiu Ngai and his team kick off the Chinese New Year season on 11th February, offering two options for families to celebrate Reunion Dinners, which each feature Cassia’s signature
Prosperity Lou Hei, a delightful tossed salad with salmon and kumquat sauce. Priced at S$149++ per person, the Prosperity Reunion Set Dinner includes highlights such as Double-Boiled Thick Chicken Broth with Duo of Scallop, Bamboo Pith and Flower Mushroom, as well as the Steamed Glutinous and Jasmine Rice with Chinese Sausage Wrapped in Lotus Leaf. For S$169++ per person, families can opt for the Fortune Reunion Set Dinner, which offers Braised Bird’s Nest with Duo Caviar in Supreme Broth and Stewed Ee-Fu Noodle with King Prawn in Superior Stock, amongst other highlights.
From 12th February – 26th February, Cassia will continue to embrace the year of the ox with a variety of special set menus, including a Spring Menu (S$89++ per person), which will be available during lunchtime and the Abundant Blessings Set (S$139++ per person), Double Happiness Set (S$169++ per person), and Deluxe Fortune Set (S$199++ per person). Prosperity Lou Hei, Tossed Salad with Salmon and Kumquat Sauce will be available at a special price of S$48++ per serving (2-4 people) with each of these sets.
Throughout this period, a special Dim Sum lunch menu will also be offered, with highlights including Wok-Fried Carrot Cake with Chinese Sausage, Prawn and Scallop in X.O Chili Sauce and Steamed Prawn and Dried Scallop Dumpling with Gold. For dinner, à la carte options include appetisers dishes such as Iberico, Spain Suckling Pig Experience, fresh seafood including Stewed Whole 5-Head Abalone, Fresh Fish Maw with Black Truffle and live seafood delights such as East Spotted Garoupa, which can be served steamed, Hong Kong style, baked with superior stock or cheese and garlic. For a sweet end to the meal, diners can enjoy classic Cantonese desserts, such as Double-Boiled Tianjin Pear, Bird’s Nest Infused with Tangerine Peel.
Named after an Asian spice in the cinnamon family, Cassia creates an ethereal dining setting through the use of lilac, mineral grey and dark Chinese lacquer. Designed by