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Singapore Luxury Resort Hotel Opens New Epicurean Restaurants
May 12, 2009
Guests will find offerings of elegance and inspiration, including private villa dining, all-day dining at The Knolls, elegant Chinese fine dining at Cassia, and revitalising drinks and tapas at Bob's Bar.
"Capella Singapore offers guests a stunning setting complemented with exceptional food and drinks. Each dining destination has been thoughtfully created with a distinct theme in mind. From Western food to Asian flavours, from formal interiors to relaxed poolside lounging, guests can revel in the pleasures of Capella Singapore in the manner that suits their mood," said Michael Luible, General Manager of Capella Singapore.
The Knolls - Capella Singapore's all day dining restaurant, The Knolls, offers a blend of Western and Asian fare. The menu features local Singaporean, Western, Japanese, Indian and Peranakan cuisine, blending international food with the flavours and textures of Asian culinary treasures. Designed by Tokyo-based Design Studio SPIN, The Knolls is a modern interpretation of the colonial architecture and lifestyle. Accommodating up to 82 guests indoors, with alfresco seating for 32, the Asian colonial setting integrates antique and contemporary elements. A specialty bar showcases over 40 varieties of premium Chinese, English, Indian and Japanese teas, complemented by Peranakan and Western afternoon tea specialties. The Gryphon Tea Company - a part of Lim Lam Thye which has origins in tea distribution dating back to 1918 - was appointed as the tea consultant for Capella Singapore. Founder, Lim Tian Wee has specially tailored a unique selection of high quality and customised teas for tea lovers.
Executive Chef, Edwin Rosenkranz directly oversees The Knolls as well as all dining elements. Prior to joining Capella Singapore, Chef Rosenkranz dedicated many years to developing his craft at prestigious hotels and at numerous fine-dining establishments around the globe. Most recently, he served as Executive Chef of Australias foremost spa resort, Elysia. Previously, he worked at the Six Senses Evason resort in Phuket and Soneva Gili Maldives, Oberoi Rajvilas Hotel India, Hyatt Regency Sanctuary Cove, and was even personal chef to Her Excellency the Governor of Queensland, Australia.
Cassia (pronounced kay-sha) - Cassia invites guests to celebrate the renaissance in Chinese fine dining. The restaurant takes inspiration from the age-old spice routes in Southern and Western China and the seas around Singapore. Classics are prepared with full respect towards tradition and the freshest local ingredients are employed to create a feast for the senses. Recipes are based upon traditional regional cooking and blended with haute Cantonese techniques.
Designed by Andre Fu of AFSO, the sensuous setting is all about a sense of journey and is enhanced by his warm palette of lilac, mineral grey and bronze. Seating up to 94 guests (66 indoor, 28 alfresco) the layered and intimate dining room is designed to create a renaissance of sensual chinoiserie. Guests also enjoy added privacy in two semi-private and one private dining suite, seating six and ten guests respectively; they also have the option to dine alfresco on the verandah that overlooks the sprawling Greens. Andre Fu shares, Cassia is all about creating new luxury. It is refined, elegant, yet highly personalised. I have created a residential feel in the dining room - whereby bespoke furnishing is carefully positioned and arranged to embrace a sensuous atmosphere uncommon to the current Chinese dining scenes across the globe.
Chef Ooi Soon Lok, Executive Chinese Chef at Capella Singapore serves as right hand man to Chef Rosenkranz and oversees the fine-dining restaurant. Chef Loks wealth of experience in Chinese cuisine is a result of many years fine-tuning his craft and his commitment to innovation. The talented chef recognises that creating lasting impressions are essential and therefore incorporates the traditional art of food carving in his dishes. Chef Lok also introduces traditional Western ingredients such as foie gras, caviar and Australian Wagyu beef in his dishes. Chef Loks previous positions include heading the Chinese restaurants of The Ritz-Carlton Guang Zhou, Mandarin Oriental Hong Kong and G Hotel Penang.
Bob's Bar - Legendary style maven and hotelier, Robert H. Burns, shared his design secrets with the creative team at Capella Singapore. To honour him, the hotel created Bobs Bar - a sophisticated lounge reminiscent of the Cuban island bars of the period. Classic, intimate and timeless, the design by Design Studio SPIN presents old world chic in a new style. Guests can choose to relax indoors, enjoying full-bodied spirits and wines, including rare premium rum and Cuban cigars. Or they can be pampered outdoors, basking in the gentle glow of the tropical sunset with a panoramic view of the South China Sea. Fruity cocktails, homemade sodas, and premium wines and champagnes will encourage guests looking to unwind and enjoy.
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