CASSIA
As an iconic Cantonese restaurant in Singapore, Cassia celebrates time-honoured traditions through a renewed lens. Guided by a respect for flavour in its truest form, each creation reflects the elegance and restraint that define the essence of Cantonese cuisine.
Cassia is proud to be recognised as a One Diamond restaurant in the Black Pearl Restaurant Guide 2026.
Menu
Lunch & Dinner | A La Carte Dim Sum
Handcrafted Tea | Wine List
Set Menu
Dim Sum Lunch Set | Set Menu
Cassia / Signature Experiences
This autumn, Cassia celebrates the return of the prized hairy crab — a seasonal delicacy cherished for its golden roe and delicate sweetness.
Savour a refined selection of dishes showcasing the crab’s natural richness and the artistry of modern Cantonese cuisine by Executive Chinese Chef Ben Wong. Highlights include Steamed Hairy Crab with Traditional Crab Vinegar, Steamed Crab Powder Dumplings, and Pan-Fried Low-Temperature Yellow Croaker. Complete the feast with Braised Hairy Crab Meat Soup and Hairy Crab Meat Fried Rice with Salted Duck Egg Yolk— each dish thoughtfully prepared to capture the essence of the season.
Cassia presents a one-night-only six-course wine dinner, pairing elegant Cantonese creations specially composed for the evening with Charles Heidsieck, known for its artful blending of grape varieties, vintages and crus.
The evening unfolds across various expressions of Charles Heidsieck — from Brut Réserve to Blanc de Blancs, Brut Millésime and more — each offering a delicate balance of generosity, silkiness and freshness. Menu highlights include specially curated Chef’s Platter, slow-cooked fish maw soup, wok-fried Angus beef tenderloin, and more.
30 October, Dinner
$258++
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At the heart of Cassia’s renewed culinary direction is Chef Ben Wong’s philosophy, shaped by over three decades of mastery in Cantonese cuisine. Grounded in tradition and guided by precision, his approach is simple yet exacting: ingredients are the roots, and heat control is the soul. From the clarity of flavour to the balance of texture, Chef Ben’s cooking is defined by restraint, allowing the natural qualities of each ingredient to speak with confidence.
His signature creations embody this philosophy. The Slow-cooked Fish Maw Soup with Sakura Chicken, Dendrobium and Conch is gently double-boiled over six hours, resulting in a broth that is both nourishing and refined in its purity. The Claypot-baked Matsuba Snow Crab with Yellow Chilli Sauce offers a more expressive profile, layered with fragrance and depth. The Lobster in Golden Broth with Silken Egg White and Caviar presents a delicate and luminous broth, bringing together depth and elegance.
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Handcrafted fresh each day, Cassia’s dim sum experience brings together delicate steamed dim sum, crisp fried favourites, and signature roasts. Served alongside is Cassia’s house White Peony & Melon Tea — light, aromatic, and gently refreshing — a signature pairing that completes the experience.
The lunch experience includes an à la carte dim sum menu, or a curated dim sum lunch set, ideal for weekday corporate lunches, family gatherings, and special occasions.
Available for lunch daily.
Designed for social celebrations, business luncheons, corporate dinners, and refined private gatherings, Cassia’s Private Dining Room offers an elegant setting for up to 12 guests.
Framed by André Fu’s warm chinoiserie-inspired interiors, the spacious private dining room features a comfortable lounge area with plush couches for pre-meal conversations and social interactions, creating a welcoming atmosphere for guests to gather before dining.
Guests will enjoy modern Cantonese cuisine through handcrafted dim sum, signature roast specialities, and refined Cantonese dishes prepared with finesse and precision. Customised menus may be curated to suit each occasion, creating a dining experience that feels both elevated and personal.
Available Daily
Minimum spend of $1,500++ for lunch and $2,000++ for dinner applies
For more information, please contact cassia.singapore@capellahotels.com
A Language of Generations
Executive Chinese Chef Ben Wong brings a modern sensibility to Cantonese tradition. Classically trained and shaped by years of discipline, he cooks with precision and purpose, allowing ingredients to express their character with clarity and respect.
Honouring the past while reimagining the future, he speaks the language of Cantonese cuisine with renewed grace.
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Useful Information
Cuisine
Cantonese
Dress Code
Smart Casual
Complimentary Entry to Sentosa and Parking
The entry fee will be deducted from your total food and beverage bill. Only one rebate per bill is allowed.
Opening Hours
Lunch
12:00 p.m. - 2:30 p.m. daily
(Last order 2:00 p.m.)
Dinner
6:00 p.m. - 10:00 p.m. daily
(Last order 9:30 p.m.)
Contact
+65 6591 5045
Floorplan
View here