Traditional Luxuries Cassia at Capella Singapore
For Immediate Release
Traditional Luxuries Cassia at Capella Singapore
Capella Singapore teams up with Hong Kong’s oldest Cantonese restaurant for a taste of age- old flavours
Singapore (1 October, 2013) – Celebrate the historical and intricate culinary arts of traditional Cantonese cuisine at Cassia. This October, Cassia at Capella Singapore takes fine Chinese dining to another level, by teaming up with Chef Wu Tak Biu, Executive Chef of Lin Heung Kui in Hong Kong, one of the oldest restaurants in the country, famed for offering diners some of the most authentic Cantonese dining experiences.
Helming the kitchen alongside fellow Hong Kong veteran chef Lee Hiu Ngai, Chinese Executive Chef at Cassia, Chef Wu will be cooking for 11 public dining events at Cassia, from 29 October to 3 November 2013.
With over 30 years of experience with traditional Cantonese cuisine in some of the most popular Cantonese restaurants in Hong Kong, Chef Wu is no stranger to authentic Cantonese flavours. Some of the notable highlights of his career include Tsui Hang Village Restaurant and Maxim’s restaurant which are both hailed as some of the best places for Dim Sum and traditional local fare.
Since taking over the dining scene at Lin Heung Kui, Chef Wu has raised the culinary standards of the restaurant. Some of his most recent accomplishments include leading the restaurant to be listed on the Michelin Guide’s Bib Gourmands Hong Kong for both 2012 and 2013. The Bib Gourmands is a carefully curated list of restaurants recommended by Michelin Guide inspectors. These restaurants are chosen based on the value they hold for the local epicures within each city.
Diners at Cassia at Capella Singapore will be able to experience an authentic gateway to the traditional flavours of Hong Kong. Menu highlights include Lin Heung signatures such as the Spare Ribs with Strawberry Sauce, Steamed Lobster Medallion with Egg White and Chinese Wine and Braised Yun Yeung Fried Rice among many others.
From 29 October to 3 November 2013, Chef Wu, together with Chef Lee, will be presenting three exclusively crafted menus for lunch, dinner and weekend brunch.
Designed by the famed Andre Fu, Cassia offers its guests an intimate setting with its 1880s façade fitted with warm modern and sophisticated furnishings, providing the ideal location for business lunches, romantic nights out or even an afternoon of leisure with friends.
Cassia, takes inspiration from the age-old spice routes in Southern and Western China and the seas around Singapore. Classics are prepared with full respect towards tradition, where the freshest local ingredients are used to create a feast for the senses. Recipes are based upon traditional, regional cooking and blended with haute Cantonese technique.
Traditional Luxuries Set Lunch on 29 to 31 October is priced at S$ 68++ per person. Weekend Dim Sum Experience on 2 and 3 November is priced at S$68++ per person. Traditional Luxuries Set Dinner on 29 October to 3 November is priced at S$108++ per person.
For bookings, please contact Cassia at +65 6591 5045 or email [email protected]. Reservations are strongly advised.
Menu Weekday Set Lunch at $68.00++ per person
Dim Sum Platter Steamed Siu Mai Topped with Abalone, Steamed Barbecued US Kurobuta Pork Bun with Black Truffle, Deep-fried Beancurd Roll with Goose Liver and Mozzarella Cheese
Chicken Soup with Dumpling, Shanghai Style
Spare Ribs with Strawberry Sauce
Braised Yun Yeung Fried Rice
Double-boiled Hasma with Red Dates
Set Dinner at $108.00++ per person
Combination of Pan-fried Lotus Root Pancake, Marinated Duck with Chinese Herbs, Crispy Soft Shell Crab
Braised Supreme Seafood Dumpling Soup
Combination of Wok-fried Wild Mushrooms with Cashew Nuts and Sautéed Scallop Skewed with Vegetables
Steamed Lobster Medallion with Egg White and Chinese Wine
Steamed Assorted Rice with Dried Scallops
Steamed Egg with Bird’s Nest, Japanese Style
WEEKEND DIM SUM EXPERIENCE AT $68.00++ PER PERSON
Dim Sum: Choice of any 6 selections from below
Steamed Har Gau
Steamed Siew Mai topped with Fish Roe
Steamed Barbecued US Kurobuta Pork Bun with Black Truffle
Deep-fried Diced Scallop and Prawn in Vietnamese Rice Roll with Mayonnaise
Baked Black Pepper Beef Pastry with Seaweed
Deep-fried Taro Box with Chicken, Prawn, Scallop, Mushrooms in White Sauce
Steamed Chicken Dumpling with Prawn, Peanuts in Chiu Chow Style
Steamed Vegetables Dumpling with Black Fungus and Mushrooms (V)
Steamed Crystal Dumpling with Vegetables and Wild Mushrooms (V)
Deep-fried Beancurd Roll with Goose Liver and Mozzarella Cheese
Pan-fried Pork Dumpling with Chinese Celery
Steamed Custard Bun with Creamy Salted Egg Yolk
Choice of Soup
Double-boiled Winter Melon Soup with Chicken and Yunnan Ham
Winter Melon Soup with Frog Legs BBQ Platter: Choice of any 3 selections from below
Roasted Duck in Hong Kong Style
Chilled Drunken Chicken Roll
Barbecued Pork Belly with Thai Sauce
Crispy Roasted Pork Belly in Hong Kong Style
Sautéed Prawn with Orange Sauce Rice and Noodles: Choice of any 1 selection from below
Braised Yun Yeung Fried Rice
Yeung Chow Fried Rice
Wok-fried Hor Fun with Sliced Beef
Crispy Noodles with Seafood, Hong Kong Style
About Capella Singapore:
Choice of Dessert
Double-boiled Tianjin Pear, infused with Tangerine Peel
Homemade Cream of Almond with Glutinous Rice Dumpling
Steamed Egg, Japanese Style
Chilled Mango Pudding
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 Georgetown (Washington, D.C.). Capella has also announced plans for: Capella Bahia Maroma (Riviera Maya, Mexico); Capella Bangkok (Bangkok, Thailand); Capella Nahui (Riviera Nayarit, Mexico); and Capella Niseko (Niseko, Japan). Learn more at www.capellahotels.com.
Leanne Sim Capella Singapore +65 9876 1688 [email protected]
Hong Kong & China
Francis Lau Trimaran PR Asia +852 3101 4680 [email protected]
Sarah Tan Capella Singapore +65 6591 5016 [email protected]
Anna Yablokova Glamapple Inc +7 495 781 88 11 [email protected]