Cassia Launches New Dim Sum Brunch Menu for 2011

SINGAPORE (January 10, 2010) – In commemoration of fine Chinese dining, Cassia restaurant at Capella Singapore celebrates its renaissance in Chinese fine dining with an sumptuous modification of its popular weekend Dim Sum brunch menu, which now includes free-flow Ruinart Blanc de Blanc or Ruinart Rosé alongside your weekend brunch.

 

Available every Saturday and Sunday from 12.00pm to 2.30pm, Cassia’s Dim Sum Brunch is priced at S$148++ for adults and S$68++ for children between ages of six to eight years old.

 

A treat for those with a scrupulous palate for authentic Cantonese dim sum, Cassia’s brunch features unique yum cha menu choices which boast of an unlimited serving of more than 60 homemade dim sum selections and dishes. The extravagant dim sum menu assortment ranging from delectable appetizers, barbeque dishes, soups, seafood, meat entrees, vegetable dishes to the fine variety of mouthwatering desserts, marks the  ultimate indulgence of this weekend brunch.

 

Boasting of more than 30 years of culinary experience across Asia, including helming chef positions in Beijing, Hong Kong and Singapore, Cassia’s Executive Chef Lee Hiu Ngai has established a remarkable reputation for his modern yet authentic signature Cantonese recipes. New to the Cassia family, Chef Lee prides himself as the creator of inspirational  dishes that portray a refreshing and modern aspect to traditional Chinese cuisine and hopes that his new menu for the weekend dim sum brunch will bring much joy to the diners at Cassia.

 

Some of the popular dim sum dishes currently featured on Cassia’s menu include the delectable Poached Japanese Premium Wagyu and Enoki Mushrooms in 8 hours Double boiled Soup; Steamed Seasonal Hairy Crab, as well as Poached Organic Greens with Duo Egg and Chinese Herb in Supreme Broth.

 

To further demonstrate his innovative culinary technique, Chef Lee has also meticulous crafted a large variety of novel Cantonese options unique only to Cassia. The splendid spread includes Cassia’s Bird’s Nest Porridge with Shredded Chicken and Canopy, which is believed to boost one’s immunity system and help keep a ravishing complexion; Steamed Spinach Har Gau with Bamboo Shoot and Chinese Celery, a creative dish which challenges the traditional dim sum offerings; Steamed US Kurobuta Spare Ribs with Fragrant Preserved Black Beans, a dish that brings the best of east and west together as one entity; as well as the creative Hong Kong Style BBQ dishes like Roasted Jowl Steak in Thai Style, again another dish that demonstrates a complementary authentic techniques in a fusion setting.

 

Cassia takes inspiration from the age-old spice routes in Southern and Western China and the seas around Singapore to prepare classical dishes which pay full respect towards traditional. The restaurant prides itself in creating recipes based on traditional regional cooking in addition to adhering to haute Cantonese culinary techniques. Fresh local ingredients are also employed in all recipes in order to create a sensory feast for its guests.

 

Designed by Andre Fu of AFSO, the intimate setting within Cassia seats up to 94 guests and is enhanced by a warm palete of lilac, mineral grey and bronze, createing a renaissance of sensual chinoiserie, an uncommon sight to your ordinary Chinese dining scenes across the globe.

 

For more information and reservations, please call Cassia on +65 6591 5045.

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