Racing into the year of the Horse at Cassia at Capella Singapore

Welcome the Lunar New Year with instant success

Singapore, 9 December, 2013 – Capella Singapore’s fine-dining Chinese restaurant Cassia is welcoming the Year of the Wood Horse with four unique menus as well as a festive a la carte menu. The refreshing Chinese New Year menus showcase a renaissance in modern yet authentic Chinese fine dining at Cassia.

Perfectly embodying the year of the Wood Horse, the theme for this year is as the Chinese saying goes “马到功成“ which literally translates into “swift success”. In line with this theme, Cassia’s Executive Chef, Lee Hiu Ngai has masterfully created a delicately crafted Cassia Signature “Yu Sheng” (raw fish) platter molded after an elegant art piece of a galloping horse. This year, the highlight of Cassia’s Signature Yu Sheng platter is the option of a specially created Roselle sauce, which creates a refreshingly sweet and tangy flavour, as an alternative to the traditional sweet plum sauce.

Adding to the theme of “swift success”, signature dishes in the Chinese New Year menus at Cassia have been specially designed to reflect the different aspects of success. These include the Braised Supreme Bird’s Nest with Brown Sauce which symbolises 白燕归巢”, which mean a happy reunion, the Steamed Lobster Medallion with Egg White, Chinese Wine and Pan-fried Hokkaido Scallop which reflects “龙皇添丁” to mean having many sons and Seafood Dumplings with Golden Pumpkin Sauce meaning “黄金满地” which translates to a floor full of gold.

Guests can choose from four traditional set menus, the Spring Menu, which is available for lunch only, is priced at S$69++ per person. The Prosperity, Wealth and Fortune Menus are available for both lunch and dinner and are priced at S$119++, S$159++ and S$209++ per person respectively.

The Spring Menu features traditional Cantonese fare at its finest, with a savoury Combination of Suckling Pig with Minced Shrimp, Steamed Siu Mai Topped with Abalone, Baked Chicken Tarts with Dried Oyster, Prawns and Black Moss; Braised Assorted Dried Seafood Soup with Black Moss; Spare Ribs with Tangerine Peels, Orange Sauce and Wasabi Prawn; Handmade Noodles with Minced Meat, Black Truffle and Golden Mushrooms; ending off with Chilled Mango Pudding with Fresh Mix Fruit. The Traditional Prosperity Lou Hei, Tossed Salad with Salmon and Tuna can be added to the menu at $38.00++ per serving.

The Prosperity Menu starts off with Cassia Traditional Prosperity Lou Hei, Tossed Salad with Salmon and Tuna. The menu also features dishes such as the Double-boiled Duo of Scallops with Fish Maw and Bamboo Pith in Thick Chicken Broth; Wok-fried Prawns with Pineapple and Preserved Ginger, Spare Ribs with Tangerine Peels and Orange Sauce; Steamed Chilean Sea Bass with Vegetables in Hong Kong Style; Stewed Ee-Fu Noodles with Mapo Tofu and a sweet and delicate Homemade Walnut Cream with Chinese Steamed Cake.

Guests who want to treat the family with a more luxurious option can select the Wealth Menu which highlights the Cassia Signature Lou Hei, Tossed Salad with individually plated salmon sashimi and lobster sashimi. The Wealth Menu also includes Bird’s Nest Dumpling with Thick Chicken Broth; Braised Golden Dried Oyster Stuffed with Minced Pork and Winter Melon with Dried Scallop; Baked Chilean Sea Bass with Supreme Soya Sauce; Steamed Assorted Rice with Abalone and Preserved Chinese Sausages; and the signature Double-boiled Tianjin Pear, infused with Tangerine Peels for a sweet end to the meal.

Those who prefer a more decadent option may choose the Fortune Menu which includes a host of indulgent dishes which includes the Cassia Signature Lou Hei, Tossed Salad; Braised Supreme Bird’s Nest with Brown Sauce; Stewed Australian 5 Heads Abalone with Winter Melon and Dried Oyster; Steamed Lobster Medallion with Egg White, Chinese Wine and Pan-fried Hokkaido Scallop; Baked Chilean Sea Bass with Superior Soya Sauce and Fragrant Rice with Crab Meat; and Cassia Trilogy Dessert.

The Traditional Prosperity Lou Hei, Tossed Salad and Cassia Signature Lou Hei, Tossed Salad will be available from 15 January 2014. Chinese New Year set menus will be available from 27 January 2014 till 14 February 2014.

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.

MENUS

Spring (Lunch Only)

百花乳猪件拼鲍鱼仔烧卖,发财蚝豉挞
Combination of Suckling Pig with Minced Shrimp, Steamed Siu Mai Topped with Abalone, Baked Chicken Tarts with Dried Oyster, Prawns and Black Moss

发财海味羹
Braised Assorted Dried Seafood Soup with Black Moss 陈皮橙花排骨, 青芥酱虾球 Combination of Spare Ribs with Tangerine Peels, Orange Sauce and Wasabi Prawn

黑松露金菇肉碎手拉面伴青菜
Handmade Noodles with Minced Meat, Black Truffle and Golden Mushrooms

什果香芒冻布丁
Chilled Mango Pudding with Fresh Mix Fruit

SGD $69++ per person 
(Minimum 2 persons)

Special offer: Traditional Prosperity Lou Hei, Tossed Salad with Salmon and Tuna at $38.00++ per serving (2 to 4 persons)

Prosperity

鸿运鱼生捞起 
Traditional Prosperity Lou Hei, Tossed Salad with Salmon and Tuna

花胶鸳鸯贝竹笙浓鸡汤
Double-boiled Duo of Scallops with Fish Maw and Bamboo Pith in Thick Chicken Broth

紫萝明虾球, 陈皮橙花排骨 Combination of Wok-fried Prawns with Pineapple and Preserved Ginger, Spare Ribs with Tangerine Peels and Orange Sauce

碧绿港式蒸智利鳕鱼件
Steamed Chilean Sea Bass with Vegetables in Hong Kong Style

麻婆豆腐焖伊面
Stewed Ee-Fu Noodles with Mapo Tofu

生磨核桃露拌蜂巢蜜糖糕
Homemade Walnut Cream with Chinese Steamed Cake

SGD $119++ per person (Minimum 2 persons)

Wealth

凯嘉品味鱼生
Cassia Signature Lou Hei, Tossed Salad

浓鸡汤石榴燕窝
Bird’s Nest Dumpling with Thick Chicken Broth

发财玉环酿蚝豉
Braised Golden Dried Oyster Stuffed with Minced Pork and Winter Melon with Dried Scallop

豉油皇焗智利鳕鱼柳木鱼花汁
Baked Chilean Sea Bass with Supreme Soya Sauce

竹香鲍鱼腊味三式丝苗
Steamed Assorted Rice with Abalone and Preserved Chinese Sausages

陈皮炖津梨
Double-boiled Tianjin Pear, infused with Tangerine Peels

SGD $159++ per person (Minimum 2 persons)

Fortune

凯嘉品味鱼生
Cassia Signature Lou Hei, Tossed Salad

高汤红烧官燕
Braised Supreme Bird’s Nest with Brown Sauce

五头澳鲍,玉环酿蚝豉
Stewed Australian 5 Heads Abalone with Winter Melon and Dried Oyster

蛋白蒸龙虾球,香煎北海道带子
Steamed Lobster Medallion with Egg White, Chinese Wine and Pan-fried Hokkaido Scallop

豉油皇焗智利鳕鱼伴蟹肉丝苗
Combination of Baked Chilean Sea Bass with Superior Soya Sauce and Fragrant Rice with Crab Meat

贺年三式甜品
Cassia Trilogy Dessert

SGD $209++ per person (Minimum 2 persons)

 

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) and 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


 

 

CAPELLA SINGAPORE

Sarah Tan 
Capella Singapore 
+65 6591 5016 
sarah.tan@capellahotels.com


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