Cassia - Restaurant asiatique à Santa Monica
Cassia est un restaurant asiatique incontournable à Santa Monica. Dirigé par le chef Bryant Ng, ce resto propose une cuisine fusion exceptionnelle qui marie harmonieusement les saveurs chinoises, vietnamiennes et françaises. Les plats sont préparés avec soin en utilisant des ingrédients frais et des herbes aromatiques. Ne manquez pas les incontournables comme la queue de porc grillée à la sauce de poisson ou le délicieux bœuf rendang épicé. Le menu propose également des plats plus récents et innovants, comme les coquilles Saint-Jacques crues accompagnées de crevettes séchées, de jambon effiloché et d'huile de piment. Pour accompagner votre repas, la sommelière Marianna Caldwell vous propose une sélection de vins originaux qui s'accordent parfaitement avec les saveurs complexes des plats. Réservez dès maintenant pour une expérience culinaire exceptionnelle au Cassia, le meilleur ristorante asiatique de Santa Monica !
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Approuvé par 3 partenaires officiels
101 Best restaurants of Los Angeles
@latimes
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"#13 When it opened in 2015, Cassia received local and national raves for Bryant Ng’s style-plus-substance merger of Vietnamese, Singaporean, French and California cuisines in a big, cacophonous Art Deco building around the corner from the Santa Monica Public Library. The buzz has calmed, the noise, particularly on weekdays, is often less thunderous now, and the restaurant has settled in as one of the decade’s defining Los Angeles dining experiences. Pot-au-feu trumpets Ng’s brand of genius, a brawny mix of short rib and jutting bone marrow in pho-inspired broth fragrant with star anise. Seafood dishes show off equal savvy. Grilled sea bass riddled with turmeric and dill channels Hanoi’s famous cha ca la vong; lime leaf and lemongrass perfume a gorgeous pan roast of oysters, crab and shrimp. For Cassia’s overall excellence and its contributions to expanding definitions of Southern California cooking, Ng, with his business partner and wife, Kim Luu-Ng, received the third annual Gold Award at The Times’ Food Bowl in May. Full bar. Valet parking. Credit cards accepted."
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"Michelin Guide mention 2024 Whether you’re on date night or doodling with the kids, Cassia fits the bill. This neighborhood spot nails that effortless easygoing restaurant vibe, albeit with a ramped-up style that marries winsome brasserie with chic urban loft.Southeast Asian flavors mingle on the menu, which delivers enough variety to keep you coming back. The kitchen presents bold offerings, starting with chilled seafood items such as raw spicy scallops. Lamb breast with Sichuan peppercorn, cumin and sambal brings the heat; kaya toast, with coconut jam, butter and a slow-cooked egg is a favorite Singaporean dish. There is no better way to end the meal than with Vietnamese coffee pudding topped with whipped cream."
@nchavotier
"Once known for Spice Table in the early 2010s, chef Bryant Ng and managing partner Kim Luu-Ng have firmly established themselves in the upper echelons of Santa Monica dining with their upscale Southeast Asian restaurant, Cassia. Drawing inspiration from across the region, the husband-and-wife duo has managed to keep its dinner menu weekend destination-worthy. Take, for example, Cassia’s kaya toast, one of the only renditions across all of L.A. Served with a soft egg, it’s a sweet beginning to a dinner that might include Indonesian beef rendang bathed in creamy coconut curry, served with a side of clay oven bread, or a charcuterie fried rice combining Louisiana tasso and Chinese sausage. Note: Their Vietnamese coffee pudding topped with whipped cream is worth saving the extra room for dessert."
@jordanwood
"Fusion south East Asian food Worth a visit"
@abetterworld
"Santa Monica Vietnamese French $$$ Take out Reservation There is no other cuisine in the Los Angeles area, or arguably anywhere, like Bryant Ng’s. He culls his Chinese-Singaporean heritage, wife and business partner Kim Luu-Ng’s Vietnamese background, his Parisian culinary training and his work at places like Pizzeria Mozza. His is reclamation cooking, rich in cultural connections and potent with fresh herbs, sambal and pickled shallots. Cassia, a blockbuster when it roared into existence in 2015, now models balance. The dining room has returned to punishing decibels, though plenty of well-heated outdoor space provides a quieter option. Menu standards like handsomely charred pig’s tail splashed with fish sauce or spice-suffused beef rendang deliver as deliciously as ever, and newer dishes keep the kitchen’s energy high: Look for raw scallops with a garnish of dried shrimp, slivered ham and chile oil, suggesting a deconstructed XO sauce, and steak frites served over a reduction zapped with unusually aromatic peppercorns grown on Vietnam’s Phu Quoc island. Ace sommelier Marianna Caldwell leads her wine list with a section labeled “What I’m Drinking Now.” Let it direct you to offbeat options — like a Hungarian orange or a lemony Alpine white from Switzerland — that meet the food in all its superb complexities."
@ashigu
"3/31/23 went for my bday with andrew, sesily and feldmans"
@milenakt
"Fantastic laksa, generous portions and decent pricing "
@haggbomf
"- Chickpea Curry - Beed Rendang"
@dominiquedesage