The décor and ambience of Cassia transports you back to a time reminiscent of China's colonial past, with refined yet warm aesthetics of amesthyst cushions, mineral grey fabrics and dark wooden frames. Designed by Hong Kong designer Andre Fu of AFSO, no detail was left untouched.

Cassia's Executive Chef Lee Hiu Ngai from Hong Kong incorporates modern ingredients without the dishes being overly contrived - every item felt like a natural combination. His generous portion of pan-seared foie gras drizzled with a smoky sauce, next to bacon-wrapped black truffles, flower mushroom and salted egg yolk seemed as if it had always been an obvious match at any elegant Chinese restaurant. 

The shark bone soup was a true delight with its thick collagen textures left to linger on our tongues after washing down the savoury broth. The double-boiled crab claw with fish maw and sea whelk served in a young coconut was gratifying, with its generous crab claw and nuanced flavours of the crab and coconut's sweetness within the consommé.

On the dessert front, served ‘French style,' as described by the waitress, the combination dessert was a small trio sampling of Chinese dessert classics like mango cream with sago and pomelo, coconut jelly and a sesame dumpling. We were astonished after biting into the sesame ball, finding it filled with a wonderful layer of chocolate truffle and a burst of sweet orange liqueur. The sago and mango purée only left us with one complaint: we couldn't get enough of it. Also treating ourselves to the Tianjin pear dessert, we enjoyed the graceful finish and the soft suppleness of the double-boiled fruit. Rather than the traditional use of white fungus, Cassia tops the dish with feathers of dried tangerine peels for a suggestion of citrus.

The service was exceptional. Our waitresses were attentive, competent and importantly, their sincerity shined through their smiles. Being at Cassia reminds us that Chinese dining can be as world class splendid as its European counterparts. 

Capella Hotel, 1 The Knolls, Sentosa Island, 6591 5045

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