From 29 October to 3 November 2013, Cassia at Capella Singapore partners with Chef Wu Tak Biu, Executive Chef of Lin Heung Kui in Hong Kong, to offer diners an unforgettable gastronomic journey in authentic Cantonese cuisines. Lin Heung Kui is one of the oldest restaurants in Hong Kong and is renowned for its faithful take in Cantonese flavours.

Chef Wu really made the saying, less is more, comes to life with his signature dishes. The overall impression that I had after the “Authentic Treasures” set dinner last night was light, refreshing and understated luxury. It is no mean feat for a chef to bring out the best in his dishes simply with the use of fresh ingredients. Chef Wu had deliberately kept everything simple so that the original taste of every ingredient is emphasised.

It is unfortunate that I’m allergic to some seafood. If not, I’m very confident that I would have enjoyed the dinner even more. The 6-course set dinner starts off with a Combination of Pan-fried Lotus Root Pancake, Marinated Duck with Chinese Herbs and Crispy Soft Shell Crab. While generally the appetiser is delightful, it is the pan-fried lotus root pancake that gets the thumbs up. The pancake is full of crunchy lotus root and fresh prawn paste. Although it is fried, it doesn’t feel greasy at all.

The Braised Supreme Seafood Dumpling Soup truly epitomises understated luxury. The soup is kept very simple yet refreshing so that the seafood and prawn dumpling gets the full attention of the diner. Unfortunately, I can only admire my partner’s joy while he bites into the succulent dumpling.

Chef Wu continues to impress us further with the Combination of wok-fried Mushrooms with Cashew Nuts and Sautéed Scallop Skewed with Vegetables. While the mushrooms and cashew nuts mixture is ordinary, the fresh scallop is heavenly. It is sautéed lightly so that the sweetness of the scallop is accentuated.

For seafood lovers, you will die for the Steamed Lobster Medallion with Egg White and Chinese Wine. Again, there is nothing pretentious about the dish. The lobster is fresh and has a slight crunch. The egg white base is flavourful and compliments the lobster meat perfectly. Again, I can only look. Thank goodness, I have my Cod Fish with Chinese Spinach to keep me occupied. The cod fish is so well executed that I totally was lost when I was enjoying the delectable fish.

The Steamed Assorted Rice with Dried Scallops is full of wholesome goodness. The rice mixture is wrapped with bamboo leave and is served steaming hot with brown and white rice, barley, lotus seeds and dried scallops. It is pillowy soft and sweet.

The grand finale is nothing short of decadent indulgence. The simple egg dessert is a subliminal pleasure with its generous does of bird’s nest. Who can resist the temptation of this outrageously good dessert?

Sometimes, we grave for light food. But light does not have to mean bland. Under Chef Wu’s culinary mastery, every dish, no matter how simple, comes with that added touch of luxe.

Authentic Treasures, Cassia at Capella Singapore
1, The Knolls Sentosa Island, Singapore 098297
Tel: +65 6377 8888