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Cadenza Presents Exclusive Specials in Honour of New Executive Chef at Greater China Club

Italian restaurant and wine bar Cadenza is presenting a neoteric promotional menu and lunchbox specials to welcome its new Executive Chef at Greater China Club. Chef Kwan Wai-Chung brings impeccable Italian culinary experience to Hong Kong’s charming social salon for dining, art and music lovers at Lai Chi Kok Italian dining destination, Cadenza.

Having developed his individual culinary style and delicate cooking skills, the Chef quickly established a reputation of his own, winning a Silver Award at the Asian Culinary Contest 2014, and Bronze Medal for his vegetarian entry to the HOFEX Hong Kong International Culinary Classic.

The Chef trained under Michelin-starred French Chef Gerald Passedat at his two Marseille restaurants Le Petit Nice–Passedat (Michelin 3-starred) and Le Môle Passedat, MuCEM (Michelin 2- starred). In Hong Kong, he was also Chef de Cuisine at the former Harlan’s Bar and Restaurant at IFC and Executive Chef at its sister restaurant in The ONE. “My cooking style is greatly influenced by these renowned international culinary figures, strictly selecting highest quality ingredients and striking a balance between taste and presentation,” Chef Kwan Wai-Chung, Executive Chef of Cadenza said.

Highlights of the promotional a la carte menu inspired by Chef Kwan include USA Prime Beef Carpaccio, topped with mushrooms, shallot and parsley coulis; and Maine Lobster Bisque, with sweet corn and lobster ragout. Premium scallops are selected for his Pan-Seared Hokkaido Scallops wrapped with Julienne Spanish Ham, textured with crisp pancetta and balanced with sweet white asparagus cream.

Chef Kwan’s version of Caesar Salad is uniquely deconstructed, using slow-cooked rather than hard- boiled egg, and crispy instead of shaved Parmesan, along with Parma ham and anchovy.

Underlining his passion for vegetarian and vegan cuisine, his Garden Grilled Root Vegetables with quinoa and capsicum emulsion incorporates baby carrot and baby corn, with quinoa and capsicum emulsion slow-cooked with onion.

Porcini Risotto Chanterelle, Black Trumpet and Percorino is slow-cooked to enhance the vibrant, earthy textures and flavours of the three different mushrooms, elegantly presented with rocket.Red Prawns Fettuccine with garlic, Datterino tomatoes, chili and basil is made with meaty Spanish Red Prawns, bringing a seafood flavour to the pasta in a refreshing sauce, for a sweet and slightly spicy dish perfect for summer.

Meaty summer specialties include USDA Prime Rib Eye 12oz Grilled Vegetables, Vine-ripen Tomatoes and Demi-Glaze, Australian Lamb Rack with Confit Potatoes, Baby Leek and Broccoli Puree, and Roasted French Spring Chicken with Spring Vegetables, Lemon and Thyme.

“The budget pricing of the promotional menu is unrivalled for the quality of ingredients. We have a very strict selection process and only offers the best to our customers,” Chef Kwan added. Alternative to the a la carte menu is a delightful Lunch Box menu, either for takeaway or outdoor enjoyment at Greater China Club’s stunning rooftop garden.

The menu changes weekly with three main course options, including Pork Spare Ribs with Barbecue Sauce (HK$108), Stone-roasted Half Chicken with Pancetta-Mushroom Sauce (HK$98) or Baked Seafood Lasagna with Spicy Tomato Sauce (HK$88) – with the price including appetisers such as Buffalo Chicken Wings, Smoked Salmon Salad or Clam Chowder, and Chocolate Brownie for dessert.

For an extra HK$24, can beer, mineral water or cold-pressed fresh orange or apple juice can also be included with no service charge.

For enquiries or reservations, please call (852) 2743-8055. For more information, please visit www.greaterchinaclub.com or www.facebook.com/GreaterChinaClubHK.

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