Drink and Dine
Laying the table.
Modern Cantonese cooking, designed by André Fu
Cassia
Restaurant
André Fu kept the room plain, so the cooking is the thing you look at.
Chef Ben Wong is classically trained, and the menu runs from a Hong Kong-style Peking duck with a second serving to live seafood priced by weight.
A dim sum lunch, a handcrafted tea list and a wine list run alongside the à la carte.
Kismet Recommends
- Rose salt grilled A5 snow beef rib eye, mushrooms
- Poach Boston lobster, crispy rice, mushroom, shrimp broth
- Braised superior golden bird's nest, crab meat, superior broth
- Cassia's Trio of Desserts
