Time Out says
Inspired by the Chinese characters that make up the word ‘鲜’, or fresh in English, executive chef Lee Hiu Ngai explores various fish (鱼) and lamb (羊) dishes in Cassia’s new winter menu, which is available from September 1 2019 to February 29 2020. Expect Cantonese flavours with a modern spin, like the baked codfish with bonito sauce and seasonal greens ($24), or the deep-fried lamb chop stuffed with fish paste in barbecue sauce ($24). Even the space, designed by renowned architect André Fu, reflects the same contemporary influence. Ornate chairs and elegant wallpaper helps add to its elegant charm.
Capella Singapore 3/L
1 The Knolls
|Opening hours:||Sat-Sun noon-2.30pm, 6.30-10.30pm|
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