IN THE KNOW

There are so many wonderful dishes to try at Cassia, thanks to executive chef Lee Hiu Ngai’s skill and creativity in the kitchen. But the two musttries are the crispy, roasted Yorkshire pork belly enhanced with five-spice powder, and the double-boiled chicken broth boiled for eight hours, and peppered with fish maw, scallops and flower mushrooms. $40-$75/PERSON 10+

1 $60/BOTTLE

LUNCH MON-SUN 12PM-2.30PM DINNER MON-SUN 6.30PM-10.30PM