LE PAN Goldin Financial Global Centre, Kowloon Bay

LE PAN Goldin Financial Global Centre, Kowloon Bay

LE PAN

Amuse Bouche

Royal Oscietra Caviar, Botan Shrimp, Sea Urchin, Crustacean Jelly

Sake Pairing: Junmai Daiginjo “Dassai 23”, Asahi Shuzo (Yamaguchi Prefecture, Japan)

Périgord Black Truffle, Monkfish Ravioli, Foie Gras de Canard

Wine Pairing: Vitovska “Origine” 2011, Vodopivec (Friuli, Italy)

Gillardeau Oyster Porridge, Watercress, Bottarga Beurre Blanc

Wine Pairing: Muscadet Sèvre-et-Maine “Orthogneiss” 2012, Domaine de l’Ecu (Loire, France)

Sanriku Scallop, Abalone, Cuttlefish, Haddock Purée, Sauce Nantua

Wine Pairing: Riesling Trocken Ruppertsberger Hoheburg “PC” 2013, Dr. Bürklin-Wolf (Pfalz, Germany)

Brittany Blue Lobster, Jerusalem Artichoke, Aromatic Sauce

Champagne Pairing: “Grand Cellier d’Or” Brut Premier Cru 2009 Magnum, Vilmart & Cie (Champagne, France)

Pigeon au Sang, Petit Pois, Duxelles, Grelot Onion, Jus Carcasse

Wine Pairing: Corton Rognet Grand Cru 2006, Domaine Clos de la Chapelle (Burgundy, France)

Pre Dessert: Celery Sorbet with Waldorf Salad

Yuzu Chiboust, Stone Fruit, Citrus Ice Cream

Wine Pairing: Yuzu Liqueur (Japan)

Petit Fours

Chef Edward Voon

LE PAN, set in a beautiful and grand dining space, boasts mouthwatering contemporary French cuisine created by talented and innovative Executive Chef Edward Voon. We were instantly drawn to LE PAN’s all white interiors, decadent chandeliers, and luxurious private dining rooms, and were eager to sample Chef’s exciting menu. Chef Edward Voon began his career from the early age of seventeen at Singapore’s Mandarin Oriental and has led an impressive career working alongside Michelin Starred chefs and gaining awards for his creative technique. LE PAN is his first venture in Hong Kong, and we were lucky enough to taste a selection of his signature dishes. Our culinary journey began with a beautiful selection of Amuse Bouche before indulging in decadent and vibrant Royal Oscietra Caviar with Botan Shrimp, Sea Urchin and Crustacean Jelly. We loved his use of seafood in the menu and were extremely impressed by the delicate and rich Monkfish Ravioli with Périgord Black Truffle and Foie Gras de Canard, the light and flavourful Gillardeau Oyster Porridge with Watercress and Bottarga Beurre Blanc, and the fresh and perfectly paired Sanriku Scallop with Abalone, Cuttlefish, Haddock Purée and Sauce Nantua. The main courses were true highlights with the sweet, decadent Brittany Blue Lobster with Jerusalem Artichoke and Aromatic Sauce, and the insanely juicy and tender Pigeon au Sang with Petit Pois, Duxelles, Grelot Onion and Jus Carcasse, which was prepared to perfection. Make sure to opt for wine pairing from their vast selection curated by Wine Director Lauri Vainio who began his career at the age of 23 when he won the 2003 Young Sommelier of the Year award in his native Finland. Vainio gained experience at the Michelin-starred restaurants of Mathias Dahlgren at the Grand
Hôtel in Stockholm and has had hands-on winemaking experience in Burgundy and Jura in France, at Austria’s oldest wine estate, Stift Klosterneuburg, and with acclaimed Slovenian producer Čotar. We highly recommend LE PAN for a truly memorable and delicious dining experience, perfect for celebratory dinners, special occasions and hosting grand events.

www.lepan.com.hk

Kowloon Bay, Kai Cheung Rd, 17號Ground Floor, Goldin Financial Global Centre

3188 2355

 

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