Chef Jimmy Lim, Chef-Founder of Taiwan’s JL STUDIO, which is the world’s first restaurant serving Singaporean cuisine to receive three Michelin stars, will return home to collaborate with Cassia’s Chinese Executive Chef, Alan Chan, for an exclusive dining experience. Available between 8 to 10 November 2024 only, this four-seating event will present an intriguing seven-course menu that masterfully blends Asian flavours with Cantonese and Taiwanese influences, showcasing the artisanal expertise of the two culinary experts.
Through this culinary partnership at Cassia, Chef Jimmy Lim aims to bring the amazing produce of Taiwan and the traditional techniques and flavour profiles of Singaporean cuisine to the table.
Chefs Jimmy Lim and Alan Chan will collaborate on the amuse-bouche, featuring Maine lobster with pumpkin and starfruit, and pan-fried scallop with stuffed minced shrimp and scallion sauce. The dessert will showcase a deep-fried egg yolk puff with Baileys liquor, shine muscat with fromage blanc and superior bird’s nest, and Alishan Gui Fei oolong, Nantou osmanthus with Miaoli tea seed oil.
Other culinary highlights include Chef Jimmy Lim’s abalone with Taiwanese Fushimi peppers and Furas rice wine, beluga caviar, red grouper with Taiwanese bamboo shoot and chrysanthemum, alongside Chef Alan Chan’s double-boiled Kanto sea cucumber soup with red ginseng root, fish maw, and Japanese sea whelk, braised wagyu beef rib in traditional Hong Kong style, and baked sesame puff with shredded French duck and onion in Jing Hu style. Each dish is reimagined with contemporary flair, offering an exquisite dining experience.
This curated seven-course set menu will be available for dinner on 8 November 2024, lunch and dinner on 9 November 2024, and lunch on 10 November 2024 at Cassia, Capella Singapore, from SGD 350 per person. A wine pairing option is available from SGD 109 per person.
Advanced reservations are required. For enquiries or reservations, please contact Cassia via email at [email protected], call +65 6591 5045, or book online via the link above.