Refining Cantonese cuisine with Cassia’s new Summer Menu

Cassia, with its posh interiors befitting of the island resort it calls home, continues their culinary philosophy of respecting traditional flavours with new, sophisticated seafood and meat dishes. Chef Lee Hiu Ngai presents a bounty of new changes in the Dim Sum Summer Menu, which sports a Steamed Prawn Dumpling with Asparagus ($6/two pieces) and a Charcoal Barbecue Pork Bun with Truffle ($7/two pieces); and the À La Carte Summer Menu with lighter seafood dishes like the Boston Lobster in Rich Chicken Broth ($128/two persons), accompanied by abalone, sea cucumber and fish maw.

The best way to savour Lee’s new dishes, however, would be through the six-course Summer Signature Set ($129/person). The meal starts with a platter of Deep-Fried Lobster Roll, Wok-Fried Codfish, and Honey-Glazed Barbecue Pork; the latter uses Arvinyó Omega 3 pork, a breed that supposedly contains higher concentrations of the essential fatty acid. The opulence continues with a duo of indulgent mains: the Wok-Fried White Pepper Lobster, and the Wok-Fried Black Pepper Australian Wagyu Beef. Turn down the heat with one of Lee’s rotating sweet treats, including the soothing Avocado Cream with Vanilla Ice Cream.

Lobby Level, 1 The Knolls. Tel: 6591 5045