LE PAN

ABOUT

Situated in a leafy corner of Kowloon Bay, Le Pan offers a remarkable fine dining experience that is an exciting and intriguing addition to the Hong Kong restaurant scene. Helmed by award-winning chef Edward Voon, inventive, artfully plated contemporary French cuisine is presented in a glamorous, so ...More

Situated in a leafy corner of Kowloon Bay, Le Pan offers a remarkable fine dining experience that is an exciting and intriguing addition to the Hong Kong restaurant scene. Helmed by award-winning chef Edward Voon, inventive, artfully plated contemporary French cuisine is presented in a glamorous, sophisticated setting that is unrivalled in Hong Kong.

Each dish is carefully crafted by Chef Voon to ensure that there is a balance of tastes and textures. Layered and complex, the Kristal Caviar with Botan Shrimps and Sea Urchin Served on a Bed of Crustacean Jelly is one of Chef Voon’s signature creations. This is indulgence on a plate: only the freshest Kristal caviar, Botan shrimps, and sea urchin are used to ensure that diners are able to appreciate the fine flavours of these premium ingredients. The Soft Boiled Egg and Cured Pork Belly in an Emulsion of Champignon is another standout specialty. An everyday ingredient, cooked using a seemingly humble method, is elevated to new heights by its pairing with the softest cured pork belly that immediately disintegrates into tender, tiny strips when speared with a fork. The addition of the mushroom emulsion adds just the right amount of zest to the dish so that the flavours remain fragrant and crisp. Le Pan’s version of contemporary French cuisine reimagined is not to be missed! (May 2017)

THE BUZZ

“The clam with dashi gelee and Thai herbs was excellent with softly set gelee rich with umami.” -Hong Kong Tatler

DISHES WE LOVE

Kristal Caviar with Botan Shrimps and Sea Urchin Served on a Bed of Crustacean Jelly, Duo of Hokkaido Scallop and Squid ‘Tortellini’, Soft Boiled Egg and Cured Pork Belly in an Emulsion of Champignon, Supreme of Hen Served with Sautéd Foie Gras, Duxelles, Girolles and Poultry Jus, Petuna Ocean Tr ...More

Kristal Caviar with Botan Shrimps and Sea Urchin Served on a Bed of Crustacean Jelly, Duo of Hokkaido Scallop and Squid ‘Tortellini’, Soft Boiled Egg and Cured Pork Belly in an Emulsion of Champignon, Supreme of Hen Served with Sautéd Foie Gras, Duxelles, Girolles and Poultry Jus, Petuna Ocean Trout with Artichoke