At Cadenza, an Italian restaurant and bar in the Greater China Club at D2 Place in Lai Chi Kok, executive chef Juanjo Carrillo has been creating dishes with rich textures and flavors.
A tasty appetizer is branzino carpaccio, raw slices of Italian sea bass marinated with olive oil and tomatoes, bringing out the flavor of the fish.
Diners who do not like fish could opt for pettine carpaccio (raw scallops), with fresh almond, apple and black truffle dressing.
Other interesting starters include burrata, a buffalo cheese with Italian organic tomatoes, fresh basil and crostini, and arancini, risotto balls made with deep-fried cepes mushrooms and filled with beef cheek ragout, a street favorite gussied up with black truffle sauce and foam.
The main, Maine lobster risotto with deluxe lobster jus, is a must-order dish. The risotto is tender and creamy, and the lobster jus makes a strong presence.
The desserts look fun and delicious.
Caramel panacotta with caramelized almonds is presented in the form of a lollipop, while the piña colada — a traditional cocktail — is now expressed in a freshly cut-open coconut filled with sweet pineapple pieces.
A live band playing jazz in the background makes for a relaxing dining experience.
This article appeared in the Hong Kong Economic Journal on June 16.
Translation by Darlie Yiu
[Chinese version 中文版]
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