Singapore Suite Accommodation

For immediate release

Chinese New Year Fine Dining at Cassia at Capella Singapore

Glide in the New Year with Cassia’s snake inspired festive menus.

 Singapore, 3 December, 2012 – Capella Singapore’s fine-dining Chinese restaurant Cassia is welcoming the Year of the Water Snake with three unique menus as well as a festive ala carte menu.

 Perfectly embodying the year of the Water Snake, the most befitting choice ingredient of the season is the eel, which Cassia’s Executive Chinese Chef Lee Hiu Ngai has masterfully incorporated into his signature dishes.

 This Chinese New Year, Cassia presents an array of eel inspired dishes in its festive menu. Such dishes include a special Combination of Deep-fried Crispy Shredded Eel, Roasted Eel and Steamed Eel with Garlic or a Wok-fried Shredded Eel with Black Pepper Sauce. Guests can also treat themselves to the Exclusive Prosperity Lou Hei platter, which features a tossed salad with Salmon, Tuna and Deep-fried Crispy Shredded Eel.

 Guests can also choose from three traditional set menus, the Prosperity Spring Menu priced at S$98++ per person, the Wealthy Spring Menu at S$128++ per person and the Fortune Spring Menu at S$168++ per person.

 The Prosperity Spring Menu starts off with the Traditional Prosperity Lou Hei Tossed Salad with Salmon. This set menu option highlights the Double-boiled Fish Maw Soup with Dried Scallop, Yunnan Ham and Cabbage, Sautéed Prawns with Butter and Lemon Sauce and a Combination of Braised Spare Ribs with Fermented Rice Residue and Pan-fried Dried Oyster, Stuffed with Minced Pork. The meal is topped off with a Homemade Cream of Almond and Walnut with Glutinous Rice Dumpling dessert.

 The Wealthy Spring Menu presents Cassia Signature Lou Hei, Tossed Salad. The menu also features dishes such as the Double-boiled Chicken Soup with Fresh Ginseng, Abalone and Sea Whelk, Combination of Wok-fried Sliced Venison with Cumin and Onions and Deep-fried Dried Oyster, Stuffed with Minced Pork, Stewed Fillet of Red Garoupa with Seasonal Greens in Traditional Style, and a Homemade Duo of Dumplings and Baked Rice with Preserved Chinese Sausage. The menu ends with Cassia’s Trilogy Dessert.

 For those who prefer a more decadent option may choose the Fortune Spring Menu which includes a host of indulgent dishes which includes the Double-boiled Bird’s Nest Soup with Crab Claw and Bamboo Pith, Stewed 5 Heads Abalone with Black Truffle, Homemade Tofu and

Dried Oyster Stuffed with Minced Pork, Wok-fried Lobster Medallion with Goose Liver, Spring Onion and Ginger, Steamed Fragrant Rice with Preserved Chinese Sausages and Conpoy in Bamboo Leaf and ending with Cassia’s Trilogy Dessert.

 Available from 26 January until 24 February 2013, the refreshing Chinese New Year menus showcase a renaissance in modern yet authentic Chinese fine dining at Cassia.

With more than 30 years experience helming celebrated Chinese restaurants from Beijing and Hong Kong to Singapore, Chef Lee is renowned for creating sensory feasts of traditional regional cuisine prepared from freshest seasonal produce complemented by ‘haute Cantonese’ techniques.

With an inviting and luxurious ambience, Cassia reflects the restored colonial hideaway’s unique blend of the best of old and new Singapore.

For more details, please visit www.capellasingapore.com.

 －Ends－

MENUS

Prosperity Spring Menu

 传统鱼生捞起

Traditional Prosperity Lou Hei, Tossed Salad with Salmon

 瑶柱花胶肘子炖菜胆汤

Double-boiled Fish Maw Soup with Dried Scallop, Yunnan Ham and Cabbage

 橙花明虾球，避风塘鳕鱼粒

Combination of

Crisp Prawns with Tangerine Peels and Orange Sauce,

Deep-fried Chilean Sea Bass in Bi Fong Tong Style

 碧绿槽汁三度排伴风味酿蚝豉

Combination of

Braised Spare Ribs with Fermented Rice Residue and

Pan-fried Dried Oyster, Stuffed with Minced Pork

 火鸭丝黑椒炒手拉面

Fried Handmade Noodles with Shredded Duck in Black Pepper

 鸳鸯露汤圆

Homemade Cream of Almond and Walnut with Glutinous Rice Dumpling

SGD $98++ Per Person

Wealthy Spring Menu

 凯嘉品味鱼生

Cassia Signature Lou Hei, Tossed Salad

 鲜人参原只鲍鱼响螺炖鸡

Double-boiled Chicken Soup with Fresh Ginseng, Abalone and Sea Whelk

 京葱孜然炒纽西兰鹿柳，酥炸酿蚝豉

Combination of

Wok-fried Sliced Venison with Cumin and Onions and

Deep-fried Dried Oyster, Stuffed with Minced Pork

 古法碧绿焖红斑柳

Stewed Fillet of Red Garoupa with Seasonal Greens in Traditional Style

 鸳鸯饺子拌脆皮腊味饭

Combination of

Homemade Duo of Dumplings and Crisp Rice with Preserved Chinese Sausage

 凯嘉三式甜品

Trilogy Dessert

 SGD $128++ Per Person

Fortune Spring Menu

 凯嘉品味鱼生

Cassia Signature Lou Hei, Tossed Salad

 鲜蚧拑，竹笙炖绣球燕

Double-boiled Bird’s Nest Soup with Crab Claw and Bamboo Pith

黑松露五头鲍，酿蚝豉扒自制豆腐

Stewed 5 Heads Abalone with Black Truffle, Homemade Tofu and

Dried Oyster Stuffed with Minced Pork

 姜葱法国鹅肝焖龙虾球

Wok-fried Lobster Medallion with Goose Liver, Spring Onion and Ginger

 竹香腊味香丝苗

Steamed Fragrant Rice with Preserved Chinese Sausages and Conpoy in Bamboo

Leaf

™凯嘉三式甜品

Trilogy Dessert

SGD $168++ Per Person

About Capella Singapore:

Located on Singapore’s premier resort destination, Sentosa Island, Capella Singapore offers an inspiring natural setting while providing easy access to Singapore’s financial and shopping districts. The flagship property for Capella Hotels and Resorts in Asia promises the ultimate in personalised service and represents a new standard of luxury in Asia, combining the best of old and new Singapore. Capella Singapore offers the most spacious accommodations in Singapore. The 112 guestrooms include two Colonial Manors, villas that feature private plunge pools and outdoor bathtubs, suites and premier rooms. In addition, Capella Singapore offers the opportunity for extended stays with full access to the hotel’s facilities via The Club at Capella Singapore. These long stay offerings include 72 sea-facing suites and duplexes and 9 manors with private pools. For more information or to plan an event at Capella Singapore, please visit www.capellasingapore.com. 

About Capella Hotels and Resorts:

Capella Hotels and Resorts serves today’s top-tier travelers and residential property owners and is setting a new standard in the hospitality industry. Capella promises the unique benefits of the finest boutique hotels, including superb architecture and interior design, privacy, individualized service and attention to detail – combined with the amenities and activities of the world’s great luxury hotels and resorts. Capella, led by founder Horst Schulze, is a brand focused on customer choice, and offers choices that no other hotel company in the world can match. Capella has opened world-class properties in gateway cities and high-profile resort destinations around the world, including: Breidenbacher Hof, a Capella Hotel (Düsseldorf, Germany); Capella Ixtapa (Ixtapa, Mexico); Capella Pedregal (Cabo San Lucas, Mexico); Capella Singapore (Sentosa Island, Singapore); Capella Telluride (Telluride, Colorado). Capella has also announced plans for: Capella Bahia Maroma (Riviera Maya, Mexico); Capella Bangkok (Bangkok, Thailand); Capella Georgetown (Washington, D.C.); Capella Nahui (Riviera Nayarit, Mexico); Capella Niseko (Niseko, Japan) and The Setai Fifth Avenue, A Capella Managed Hotel (New York City). Learn more at www.capellahotels.com.