Those with a palate for Chinese fine dining will certainly love the new specialty dished created by Executive Chef, Lee Hiu Ngai of Cassia restaurant. Taking inspiration from the age-old spice routes in Southern and Western China and the seas around Singapore using traditional regional cooking and Cantonese culinary technique, Chef Lee has created a sumptous menu of dishes which include Hong Kong style fish (steamed, deep fried or baked with salt); HK style lobster either steamed, baked with superior stock, butter or as sashimi; double-boiled soups as well as Hong Kong style BBQ dishes.
