Located in a colonial building in Sentosa, Cassia may be out of the way for most Singaporeans, but it draws them in with its elegant interiors and views of lush greenery, all of which forms the backdrop for a memorable meal of authentic Cantonese fare. The restaurant is best known for its double-boiled thick chicken broth with scallop and flower mushroom; the broth is complex and intense, yet light-tasting—the hallmark of a great Cantonese soup. Cassia’s five-spice roasted Yorkshire pork belly is a satisfying contrast of tender meat and fat textures, with light-as-air crackling that comes from perfectly roasted pork skin. The wok-fried Australian wagyu beef with black pepper sauce is both heady with spice and meltingly tender. For seafood fans, the steamed spotted grouper tastes ocean-fresh and is wonderfully aromatic, as it’s steamed in superior soya sauce with ginger and cilantro.