Cassia

Back at Cassia, nestled within Capella Singapore, for a leisurely lunch. It had been some time since my last visit, so I was looking forward to trying Cassia’s refreshed menu, now led by Executive Chef Ben Wong. With more than 30 years of experience across Hong Kong, Singapore, Macau and Beijing, Chef Ben brings a thoughtful approach to Cantonese cuisine, staying rooted in tradition while incorporating subtle contemporary touches. • Lunch began with a trio of appetisers featuring greenhouse tomato with sour plum, tender abalone with Sichuan peppercorn sauce, and Teochew style chilled yellow croaker. This was followed by a nourishing double boiled Sakura chicken soup with fish maw, conch and dendrobium, a broth that was clean, comforting and layered with flavour. • One of the highlights was the steamed fresh crab claw served over silky egg custard with house made shrimp oil and Chinese yellow wine sauce. Rich without being overwhelming, it allowed the natural sweetness of the crab to shine through. The steamed leopard coral grouper with house preserved chilli was equally enjoyable, lightly seasoned with fragrant Shaoxing wine that complemented the fish instead of overpowering it. • Dessert rounded off the meal with a trio of sweets, including refreshing watercress jelly with honeydew, crunchy water chestnut strips wrapped in a crispy rice net coating, and black glutinous rice mochi stuffed with yoghurt. • I enjoyed this refreshed menu, with quality ingredients and well executed Cantonese dishes. Definitely one I’ll be back for.

Located within the prestigious Capella Singapore, Cassia is one of the few Chinese restaurants in Singapore to be recognised by the Black Pearl Awards. From the moment you step in, the restaurant impresses with its stunning interiors — luxurious yet tasteful, blending classic Victorian elements with contemporary elegance. Tried the Diamanté Set Menu, a six-course experience where every dish was beautifully executed. The standout for me was the Steamed Fresh Crab Claw with shrimp oil and Chinese yellow wine sauce. The crab claw was incredibly fresh and juicy, while the rich sauce paired perfectly with the silky steamed custard egg beneath. A simple-looking dish with remarkable depth and balance. It’s the kind of dish that alone would make me want to return.

We celebrated my father's 80th birthday at Cassia on 16 May, and once again, the experience reminded us why we keep coming back. This was our sixth visit, and the team at Cassia has never failed to impress us with their exceptional food and warm hospitality. A special mention goes to Restaurant Manager Bryan and his service team, who consistently deliver attentive, professional, and heartfelt service. They always make us feel welcome and ensure that every dining experience is a memorable one. The food, as always, was outstanding. We especially love the dim sum selections, fried carrot cake, and fried rice—these have become our absolute favourite dishes and are must-orders whenever we visit. In fact, the food is always so delicious that we often finish everything before I even have the chance to take photos! Another highlight is Cassia's XO chilli sauce, which pairs perfectly with the dishes and suits our taste buds wonderfully. We enjoyed it so much that we purchased a bottle to bring home so that we could continue enjoying a taste of Cassia even after our meal. What keeps us returning is not only the consistently excellent food but also the genuine hospitality and attention to detail shown by the team. Celebrating such a special family milestone at Cassia made the occasion even more memorable, and we are grateful to Bryan and the entire team for their wonderful service. Thank you for another exceptional dining experience. We look forward to many more visits in the years to come.

Nestled within the tranquil grounds of Cassia at Capella Singapore, the dining experience reflects the refined elegance and quiet confidence of Executive Chinese Chef Ben Wong’s contemporary Cantonese philosophy. Every dish is thoughtfully composed, allowing premium ingredients and delicate flavours to shine naturally. Paired with the restaurant’s serene, elegant interiors, the experience feels intimate and quietly luxurious. Our dinner began with a meticulously presented Chef’s Platter that showcased Cassia’s restrained sophistication. The greenhouse tomatoes with preserved plum were refreshingly delicate with a gentle sweetness, while the abalone in chilli sauce introduced a subtle kick that lingered elegantly on the palate. The Teochew-style chilled yellow croaker was light, comforting and deeply nuanced. The slow-cooked fish maw soup was nourishing - simmered with sakura chicken, dendrobium and conch, the broth carried remarkable depth while remaining beautifully clear and clean-tasting. The fish maw absorbed the richness of the stock wonderfully, creating a dish that felt both restorative and indulgent at once. Equally impressive was the steamed Sri Lankan crab claw topped with fragrant shrimp oil and Chinese yellow wine sauce. The crab meat was sweet and incredibly succulent, elevated by the umami-rich sauce that added complexity without overpowering the natural freshness of the seafood. The steamed leopard coral grouper fillet followed beautifully after, with preserved chilli and chicken oil lending just enough gentle heat and fragrance to accentuate the fish’s delicate texture. Dessert arrived as Cassia’s Trio of Desserts - a graceful finale that balanced tradition with creativity. The lightly sweetened watercress jelly was refreshing, while the crisp water chestnut strips wrapped in delicate rice net offered a lovely contrast in texture. The standout was the soft black glutinous rice mochi filled with yoghurt, combining subtle tanginess with chewy richness in a way that felt both playful and refined.

Dining dim sum in a resort setting just hits differently at Cassia on Sentosa island! At Capella Singapore , their new daily dim sum set lunch at Cassia is easily one of the most refined dim sum experiences in Singapore right now! This isn’t your usual dim sum — every dish feels elevated, thoughtful, and beautifully executed. 🥢 $88++ per person ▫️ Steamed Dim Sum Platter ▫️ Deep-Fried & Wok-Fried Dim Sum Platter ▫️ Cassia’s Barbecue Platter ▫️ Sweet Corn Chicken Soup ▫️ Fried Rice with Pork, Mushrooms, Asparagus, Green Onion ▫️Almond Jelly with Black Sesame Ice Cream The whole experience feels refined yet relaxed — perfect for: 💼 business lunches 💬 intimate catch-ups 🌿 a quiet indulgent midday escape If you’re looking for a high-quality dim sum lunch that feels a little special, this is one to bookmark ✔️

have you tried Cassia ? Is amazing experience here, both indoors and outdoors. The interiors are plush and classy, outdoors is soooooooooo comfortable. There are both rattan seats and cushion seats for outdoors. The vibes here is peace, tranquility, next to nature, views of the lush lawns of Capella ---- and awesome good food. btw Cassia allows BYO - so you can bring ur favorite wine and champagnes ! the bosses of Cassia Yngvar Stray and Johanna Dlugosch came over to say hi ----- am definitely going to come back again asap !

We tried the dim sum set. It’s ok and there is nothing special about it. Prefer Summer Pavillion’s set. Having said that, it’s in a beautiful hotel and the ambience is nice. The music that was played in the background was a bit strange. It sounded a bit too noisy, incongruent to the environment and time of the day. Let’s just say that it didn’t evoke peaceful background music.

During my stay at Capella Singapore, I enjoyed lunch once and dinner once at Cassia. The lunch set was absolutely fulfilling. It included dim sum platter, superior chicken soup, braised Australian Rock Lobster, Crab Meat Fried Rice, and Coconut-infused Dragon Fruit Sorbet. The portions were very generous and all dishes were well executed with fresh ingredients. During dinner time, I had double-boiled French morel soup, Chinese cabbage, flower mushroom, bamboo pith; Wok-fried sweet and sour Iberico pork, bell pepper and Wok-fried mud crab, vermicelli, garlic, clay pot. The food was delicate, high-quality and meticulously prepared. I must thank Esther for serving me so professionally on both occasions. Seeking Cantonese fine dining? Cassia at Capella Singapore is unarguably your choice!