Cassia, Capella Singapore's Cantonese restaurant, has teamed up with Taiwan's JL Studio, a three-Michelin-starred venue, to create a unique seven-course dining experience. This collaboration will combine the best of Taiwanese ingredients, Singaporean culinary influences, and classic Cantonese cuisine. The limited-edition menu will be available for four seatings only, from November 8 to 10, 2024, and promises a blend of sensations created by two renowned chefs.
Chef Alan Chan of Cassia, famed for his modern twist on Cantonese food, will team up with Chef Jimmy Lim of JL Studio. Chef Lim, the first Singaporean to receive three Michelin stars for a restaurant specialising in Singaporean cuisine, is renowned for his inventive reinterpretations of popular local dishes. Lim has achieved international praise for masterfully mixing the rich and colourful flavours of Singaporean classics like chicken rice and chilli crab with Taiwanese products.
The event provides a unique gastronomic adventure with a cuisine that displays each chef's expertise. Chef Lim, whose career began at his father's zi char restaurant and progressed to kitchens at top worldwide restaurants such as The French Laundry and Noma, has years of experience and a strong connection to fresh local ingredients. With over 30 years of experience in Cantonese cuisine, Chef Alan is committed to using traditional techniques while putting a modern twist to his meals.
Guests may enjoy a gastronomic excursion that starts with an amuse-bouche of Maine lobster, pumpkin, and starfruit, followed by a pan-fried scallop with minced shrimp and scallion sauce. The menu features a variety of exquisite delicacies, such as abalone served with Taiwanese fushimi peppers and Furas rice wine, a delicate Cantonese soup prepared with Kanto sea cucumber and Japanese sea whelk, and a luxurious wagyu beef rib roasted to perfection.
Desserts include a superlative bird's nest with shine muscat and fromage blanc, a Bailey's-infused deep-fried egg yolk puff, and Alishan Gui Fei Oolong ice cream with osmanthus jam.
This one-of-a-kind dining experience costs SGD 350 per person, including an optional wine pairing for SGD 109. Reservations are required for this special event, and guests are encouraged to reserve their space early by contacting Cassia directly by email or phone.
a. 1 The Knolls, Sentosa Island, Singapore 098297
e. cassia.singapore@capellahotels.com
w. capellahotels.com/en/capella-singapore/dining/cassia
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