Cassia on 7th Street occupies a large, handsome space and serves a menu that blends French cooking technique with Southeast Asian ingredients and flavour profiles — the cooking of chefs Bryant and Kim Ng, who grew up between those two culinary traditions. The result is more coherent than fusion restaurants usually manage: congee with roasted bone marrow, Vietnamese crudi, Chinese roast duck with flatbread.
The room is lively and the noise level reflects it; this is not a quiet dinner. The bar programme is excellent, and the cocktail menu repays careful reading. Reservations are advisable for weekend evenings.