Cassia

Bryant Ng grew up in Los Angeles in a family with deep Southeast Asian culinary traditions — his Singaporean-Malaysian-Chinese-Vietnamese heritage gave him a foundation in the cuisines of the region. He trained classically at the Culinary Institute of America and worked at high-profile French restaurants including Pizzeria Mozza, before opening The Spice Table in downtown LA in 2011. The Spice Table earned substantial acclaim during its three-year run as one of LA's most original restaurants.

Cassia is the larger, more ambitious follow-up. The restaurant takes its name from the cassia tree — a relative of cinnamon native to Southeast Asia and central to the cuisines Ng draws from. The concept is to combine Southeast Asian flavors and traditions with the polish, service, and ambition of a serious modern restaurant — to elevate cuisines that have historically been undervalued in fine-dining contexts while remaining genuinely faithful to their roots.

The kitchen team has remained substantially stable since opening, and the consistency of the cooking is one of the restaurant's defining strengths. Cassia has accumulated extensive critical recognition — multiple times on national best-of lists, James Beard Award semifinalist recognition, and Los Angeles Times accolades. The restaurant's success has helped establish Santa Monica as a serious dining destination beyond the pier-and-Promenade tourist focus.

Cassia occupies a substantial space in the historic former Santa Monica Post Office building — a substantial 1930s civic structure that the city has preserved and adapted for commercial use. The high ceilings, large windows, and substantial floor plate give Cassia a sense of scale that distinguishes it from typical restaurant spaces. The interior design by Wendy Haworth combines warm wood, leather banquettes, brass fixtures, and the kind of contemporary-classic California aesthetic that complements rather than competes with the food.

The open kitchen is at the center of the dining room, with a counter that allows close-up views of the cooking. The kitchen counter seating is in real demand — diners who want the immersive cooking-and-prep experience reserve specifically for these seats. The dining room beyond the kitchen counter spans substantial space with both intimate banquettes and larger tables for groups. The acoustic treatment keeps conversation possible even when the restaurant is at full capacity.

The bar area near the entrance offers a smaller menu and the full cocktail program, and works well for walk-in diners or for solo travelers who prefer counter dining. The bar program features cocktails that emphasize Southeast Asian ingredients and Asian spirits — Japanese whiskies, Asian gins, and tropical fruit and spice infusions that complement the kitchen's flavor profiles.

The signature dishes that veteran diners consistently recommend include the kaya toast (a Singaporean staple of pandan-coconut jam on grilled bread, available at brunch), the Vietnamese pot-au-feu (the French classic reinterpreted with Vietnamese spices and Southeast Asian aromatics), the Sichuan-spiced lamb belly, the whole sunburst trout, and the rotation of seasonal vegetables that draws from Santa Monica's exceptional farmers' market. The menu is designed for sharing — small dishes between two or three diners produce the optimal experience rather than the conventional appetizer-entree progression.

The cocktail program deserves substantial attention. The list rotates seasonally and features both classic preparations adjusted with Southeast Asian flavors and entirely original drinks built around Asian spirits and ingredients. The wine list is short but thoughtful — strong in lighter wines (Riesling, Grüner Veltliner, Pinot Noir) that pair with spice-forward food rather than the big California reds that dominate LA wine lists.

Reservations are essential. The OpenTable book opens about a month ahead, and prime times (Friday-Saturday dinner) fill quickly. Weeknight dinners are somewhat easier to obtain. The weekend brunch service is also in strong demand. Walk-in seating is available at the bar but not guaranteed during peak hours. Plan $80-140 per person for a full dinner with drinks; lunch and brunch are somewhat less expensive.