Spicy minced duck dan dan noodles is my jam there…
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The charcuterie platter was great, too, but …
huh - i had somehow never considered the kaya toast as a dessert… it’s always been a natural companion to the pig tail…
i feel like it probably wouldn’t be fully satisfying as a dessert unless you ordered maybe 3 orders of it…
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+1 on bread with meatballs.
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I just read reviews that said they ordered it as a dessert… I remember it being delicious but very filling so not sure if I order it initially I’ll be too full.
Which would be the better order for a vegetable? Their Vietnamese Caesar salad or the Water Spinach?
And do you know if they would substitute the Charcuterie Fried Rice in with the Beef Rendang instead of the Jasmine rice? I would guess unlikely since the Fried rice is already $27
Just order the charcuterie rice separately and top it if you want. I wouldn’t combine the flavors, but different strokes…
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Cherries 
are out of season.
I’m sure they’d be glad to substitute it for $27.
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Hmm, I’d probably just try it with the jasmine rice otherwise the dish comes out to $68!
They ran out of the Pigs tail again!!! I should check next time 
Still a nice meal, but I would not go back unless I know for sure it’s in stock
Just received the following update from Cassia:
"We wanted to share some exciting news with you, as the beginning of the year is always a time for reflection and change. We are making a big and truly delicious culinary shift at Cassia on February 22nd, so these next few weeks are a chance to try some “classic dishes” before they leave the menu.
Since opening in 2015 to critical acclaim, our cuisine has showcased a blend of Chef Bryant Ng’s Chinese-Singaporean background and his wife and fellow Co-Owner Kim Luu-Ng’s Vietnamese heritage, with a sprinkle of French brasserie influences peppered in. Over the past year, Bryant has been reflecting on his family’s colorful history of running restaurants in Los Angeles—from his grandparents’ Polynesian-Cantonese spot during the 1950s Tiki craze to his parents’ Chinese strip mall restaurant in the 1980s—and how he can integrate even more of those bold, Chinese and Singaporean flavors into Cassia. To date, our menu has primarily leaned Vietnamese. While those influences will still be delightfully present (because we love and honor Kim), we’re “flipping the script” so Bryant can delve deeper into his own roots. For those of who you frequented Bryant and Kim’s first restaurant, The Spice Table, this approach will strike some fond memories.
Over the past few weeks, Bryant and the team have been researching and developing a whole new menu, some of which we’re previewing around Valentine’s Day (February 13-17). Before we make way for Wok-Tossed Lobster and Hainanese Chicken Confit on February 22, stop in to get your last taste of Spicy Wontons, Fried Cauliflower, Cold Sesame Noodles, Charred Spicy Lamb Breast, Vietnamese Caesar Salad (recently praised by the [Los Angeles Times]"
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Look forward to new dishes.
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Food was good tonight. For people with bold palates, the new lobster dish with rice noodles is killer.
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Was wondering about that after seeing an e-mail “advertising” it; glad to hear it was good.
https://www.instagram.com/p/DFVpslWy8Q-/?igsh=NTc4MTIwNjQ2YQ==
What a bummer. I hope Jade Rabbit is still in the works.
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Yeah, this one hurts. According to eater’s article, Jade Rabbit is still a go.
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Sad to hear that. We really liked our meal there late last yr. I can understand the decision; that space was HUGE and the costs must’ve been astronomical.
Here’s hoping that Jade Rabbit is more sustainable and enjoyable for them. I certainly am looking forward to the new place.
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Last day of service will be February 22, 2025. Here is the full message on the closure from an e-mail by Cassia and the Rustic Canyon group:
To our Cassia Community,
After nearly a decade of serving the community, we’ve made the difficult decision to close Cassia. We were fortunate to survive the pandemic and have enjoyed our wonderful 10-year run, but like many restaurants, we faced new challenges over the past few years, mainly the rising costs of operating a large-scale restaurant, but also entertainment industry strikes, and now fires. We are not unique, but it’s been a challenge for sure. While we’ve done our best to adapt, these circumstances have rendered us unable to continue to operate. Regarding the fires, we want to extend our deepest sympathies to everyone who has lost their homes or been affected by the recent destruction. It’s an unprecedented event that will reshape our city and the lives of so many people we know and care about for years to come. Our hearts are with you.
To celebrate Cassia’s great run, give our long-time customers time to dine with us one or a few more times, and give our staff time to find other employment, we’ll be staying open through most of February, with our last service being Saturday February 22nd.
It breaks our hearts to share this news. This year marks Cassia’s 10th anniversary - a milestone that few restaurants ever reach. This closure is not just the end of a restaurant; it’s a deeply personal and profound loss for many of us at Cassia. Cassia has been more than a job - it’s been a place where friendships were built, skills were honed, and memories were made. Some members of our staff have been with us since Day 1. Saying goodbye to them will in many ways be the hardest part of all of this.
There are so many people to thank; but first, we want to thank all the guests we’ve had at Cassia over the years. Your amazing support, especially during the pandemic, kept us going.
We are also deeply grateful for the unique partnership we’ve been able to pull off, one that was always about friendship and respect. For the RC team, working with Bryant and Kim has been a wonderful journey of collaboration. The fact that we got to eat their food and problem solve with them over the past decade has been a true gift. For Bryant and Kim, collaborating with Josh, Zoe, Colby and the RC Family has been one of the most rewarding experiences of our journey. Together, we created something special that, we hope, helped move the culinary landscape in Los Angeles forward, or at the very least, provided some unforgettable meals and memories. And to share a hallway with Esters and be neighbors for these past years has built a special connectivity that we will miss.
We especially want to thank the incredible team members who’ve worked at Cassia over the years and made it the special place it has been, one that puts respect, positivity, and inclusivity at the forefront. We weren’t perfect, but we always tried our best. We’ve never worked with a more dedicated group of people. Together, we’ve weathered the natural ups and downs of the industry, survived a pandemic that made us stronger, and accomplished so much. It’s been inspiring to see what this team has achieved over the years.
For those who know us, you know we’ve never chased accolades, it’s not in our nature to dwell on them. But as we reflect on what Cassia has meant to us and others, we want to acknowledge some of the incredible milestones we’ve achieved:
• LA Chefs for Human Rights : Our fundraising platform raised over $1.5 million to support local nonprofits.
• LA Times Gold Award (2019) : Recognized for our culinary excellence and community work with LA Chefs for Human Rights.
• New York Times 3-Star Review : The first-ever review outside of New York in the paper’s history.
• James Beard Awards : Finalist, Best Chef: California; Semifinalist, Best New Restaurant.
• Bon Appétit : Best New Restaurant 2016.
• LA Times : Top 10 Best Restaurants in 2015.
• LA Magazine & LA Weekly : #1 Best New Restaurant in 2015—a rare double honor!
• Travel + Leisure : Best Places to Eat in LA.
• GQ Magazine : 12 Best New Restaurants in 2015.
• Michelin Guide : Bib Gourmand.
• Jonathan Gold (LA Times) : In his unforgettable review, he said we were “Colonizing the Colonizers.” That comment alone feels like it surpasses all the accolades above.
Although this chapter is coming to a close, the story of Cassia, and the incredible team behind it, will live on in the memories of everyone who walked through our doors. We are immensely proud of what we’ve built and the legacy we leave behind. Moving forward, Bryant and Kim will turn their attention to their exciting new venture, Jade Rabbit, a new fast-casual restaurant in Santa Monica celebrating Chinese American food - a cuisine Bryant’s family has been cooking in LA since the 1950s. The Rustic Canyon team will continue operating their group of Santa Monica (and Ojai) restaurants and will be looking for continued ways to adapt their group to the challenges of the new restaurant economy with the hopes and goals of being a forever company. And when they’re not doing that, they’ll be over at Jade Rabbit eating delicious food.
We love and appreciate you all so much. One door closes and another opens.
With love and deepest gratitude,
Kim, Bryant, Zoe, Josh, Colby and the RC Family
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Really sad one. Had become one of the most underrated restaurants in LA these past few years. Sad how so many brilliant restaurants get left behind by thr hunger for new. But yeah echoing another comment, that space may have been well suited to a different era of LA dining but now looks so huge.
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