Spotlight: Cassia at Capella Singapore – Tea-Inspired Menu

Spotlight: Cassia at Capella Singapore – Tea-Inspired Menu

Paying tribute to tea – an ever-classic brew – Capella Singapore’s Cantonese restaurant, Cassia, has released an inspired, five-course tea-infused menu.

Artfully prepared by Chef Lee Hyun Ngai and his team, diners and tea connoisseurs can look forward to the delightful goodness of tea, while enjoying Cassia’s traditional preparation methods of Cantonese dishes.

Apart from the notable health and beauty benefits, this exquisite, (apparently) one-off tea menu is available now till 30 November 2011, and starts at S$128++ per guest.

Menu Listing
Pre-Meal drink
Chilled Chrysanthemum Tea

Lunch & Dinner Menu
– Combination of
Suckling Pig with Shrimp Paste and Dragon Well Tea,
Smoked Duck Breast with Fragrant Tea and Radish Puff with Oolong Tea
– Poached Lobster with Wild Mushrooms, Iron Goddess Tea and Superior Stock
– Steamed / Baked Chilean Sea Bass with Tea Leaf
– Combination of
Marinated Soya Chicken with Supreme Tea and Fragrant White Rice
Double-boiled Young Apple with Jasmine Tea, Hasma and Snow Fungus

After-Meal drink
Rose Tea with Honey

(Photo Credit & Details: From restaurant press release.)


What started out as just something fun for Jasper has developed into a passion for food over the years. Always having weird urges to take pictures of other diners’ food, he is used to being forcefully restrained by dining companions, but has yet to have security called on him. Jasper is open to all sorts of cuisines and dishes, and is always on the lookout for a good meal or deal. To him, an ideal restaurant is one that combines good food, friendly service and a warm ambience. "Food is all about the dining experience."

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