Singapore - 17 October 2024 - Cassia, the contemporary Cantonese restaurant at Capella Singapore, is set to join forces with Taiwan's three-Michelin-starred restaurant JL STUDIO to create an exclusive seven-course menu that masterfully showcases Taiwanese produce with Singaporean and Cantonese flavours.

Blending the finest ingredients with time-honoured traditions and creative flair, Chinese Executive Chef Alan Chan of Cassia and Chef Jimmy Lim of JL STUDIO present an extraordinary dining experience, with just four seatings from Friday to Sunday, 8 to 10 November 2024.

Located in Taichung, Taiwan, JL STUDIO is the first restaurant dedicated to Singaporean cuisine to earn three Michelin stars and is celebrated for elevating the nation's flavours on the global stage. As the first Singaporean chef to receive Michelin's highest honour, the 41-year-old founder Jimmy Lim reimagines beloved local dishes, such as chicken rice, chilli crab and satay, with refined sophistication, artfully blending the bold, vibrant, and savoury flavours that represent his home country's diverse culinary heritage.

From humble beginnings, helping at his father's zi char restaurant, Chef Jimmy Lim's culinary journey has brought him to the kitchens of world-renowned restaurants, including The French Laundry, Per Se, and Denmark's Noma, before he opened his eponymous restaurant in Taichung, Taiwan. Situated amid the region's vast farmlands, Chef Lim embraces the bounty of fresh local produce, which he will also incorporate into his creations at Cassia.

With more than 30 years of culinary experience, Chinese Executive Chef of Cassia Alan Chan continues to honour authentic Cantonese cuisine with his contemporary expositions. Inspired by the fine nuances of Cantonese cuisine, Chef Alan marries the intricate balance of authentic flavours and innovation with finesse. He believes Cantonese cuisine is an elegant art form that warrants the respect of traditional techniques and methods. He supplements this with his ingenious approach to the preparation and presentation of his culinary creations, so as to bring guests at Cassia memorable dining experiences that are familiar yet unexpected.

The convergence of culinary expertise by Chef Jimmy and Chef Alan will be highlighted from the very first course with a tantalising amuse bouche of Maine lobster with pumpkin and starfruit, as well as pan-fried scallop paired with stuffed minced shrimp and a drizzle of scallion sauce.

For the first course, Chef Jimmy highlights one of his favourite ingredients—Taiwanese fushimi peppers—paired with Furas rice wine and fresh abalone. Chef Alan Chan then takes the stage with a delicate yet deeply flavourful Cantonese soup, featuring Kanto Sea cucumber, red ginseng root, fish maw, and Japanese sea whelk that is double-boiled for hours to intensify the flavours.

Chef Jimmy follows, serving a dish of modern sophistication in which red grouper is paired with Beluga caviar, Taiwanese bamboo shoots, and chrysanthemum. Chef Alan presents a succulent wagyu beef rib, braised for hours to achieve unrivalled tenderness and a depth of taste that lingers on the palate, before rounding off the main courses with a baked sesame puff, generously filled with succulent, shredded French duck confit.

A trio of desserts by both chefs brings the meal to a triumphant close. Superior bird's nest is paired with shine muscat and fromage blanc for a beautifully balanced and elevated finish. A deep-fried egg yolk puff is enriched with a creamy hint of Bailey's, adding indulgence to every bite. The mellow, floral aroma of Alishan Gui Fei Oolong shines brilliantly as an ice cream, accompanied by osmanthus jam and tea seed oil.

This curated seven-course set menu will be available for dinner only on 8 and 10 November 2024, and for lunch and dinner on 9 November 2024 at Cassia, Capella Singapore from SGD 350 per person. A wine pairing option is available from SGD 109 per person.  Please refer to the appendix for the menu.

Advanced reservations are required. For enquiries or reservations, please contact Cassia via email at cassia.singapore@capellahotels.com, call +65 6591 5045, or book online.