Chic and welcoming in equal measure, Cassia at Capella Singapore serves fine Cantonese cuisine. Its interiors are sophisticated, with stately windows, beautiful Chinoiserie motifs, and tables set well apart to ensure privacy in its intimate dining room.

Begin the meal with the recommended abalone stuffed with minced shrimp and asparagus, crispy prawn with kiwi and plum sauce, and five spice Yorkshire roasted pork belly. They all taste as lovely as they are plated, boding well for the rest of the delights ahead.

Not to be missed is the double-boiled thick chicken broth with fish maw, a duo of scallops and flower mushrooms. These premium ingredients are steamed for more than eight hours to produce a creamy, mellow soup infused with delicious umami. Follow that with meat dishes such as signature wok-fried Australian wagyu beef with black peppersauce or sweet and sour crispy pork with bell peppers and pomelo.

The kitchen’s skill is showcased to great effect in these seemingly simple dishes—the delicate morsels of meat retain a toothsome tenderness, while their accompanying ingredients enhance the robust flavours. The pomelo pulp in the sweet and sour pork, for instance, imparts a subtle tang to cut through the meat’s fattiness. Notable highlights from the dessert menu include a soothing double-boiled Tianjin pear infused with tangerine peel, and a pleasing steamed egg white with almond cream and hasima. Service is professional and attentive.