LE PAN (已結業)

旧年朋友请我食生日饭，黎咗呢间位于九龙湾高银金融国际中心嘅Le Pan食法国菜Lunch。高银停车场非常宽敞，多位又易泊，食饭更有两小时免费泊车，所以呢个location 对我黎讲完全唔系问题。一入门口见到装修高级，食物更是不得了，Menu 全部都系我中意食嘅嘢。香港嘅法餐Lunch 定价$500多元实在不贵，加上前菜竟然有蟹肉鱼子酱，连澳门赌场餐厅用埋会员卡都做不到。何况好好食！现在高银被收购，餐厅亦关门，我只希望餐厅有机会可以重见天日，让我再去食一次。🙏🙏🙏 继续阅读

在香港竞争激烈的Fine Dining界, 我眼中至少有两位站稳阵脚的星加坡主厨, 一位是Le Pan的Edward Voon, 另一位是Whey的Barry Quek. Chef Edward除了和Paco Roncero工作过, 在开Le Pan之前也是高银老板潘生的家厨, 在潘生的(前)大本营经营自己的餐厅, 自然不过. 第一次去品尝时, 见到的是满地金光闪闪, 大量的云石及水晶吊灯, 比很多同类餐厅装修更为奢侈, 再加上Paco Roncero同样的奢侈烹调风格, 不禁令我以为Le Pan也是如此, 但它的午餐相当Gentle, 性价比相当不错.四道菜不用五百元在香港Fine Dining界, 定价相当进取. 头盘的鱼子酱更是不用加钱就能品尝, 成为每次来到必点的单品. 今次Chef Edward用的是大陆品牌W3的混血鲟鱼子酱, 说到鱼子酱, 其实大陆出口的数量比俄罗斯和伊朗还要多, 之前吃过千岛湖的Kaluga Queen, 味道和口感都有惊喜, 今次也不例外. 卵膜有韧性, 咬下去爆开后有浓烈的咸香和奶油味, Chef Edward在鱼子酱底下加了鳟鱼鱼蓉及配上蚝汁的椰菜花蓉, 提供了额外的口感对比与提鲜, 每次吃Le Pan的鱼子酱料理, 也相当之有惊喜呢!第二道头盘点了云吞, 这是意大利Ravioli和港式云吞的Fusion菜式, 云吞皮口感厚实有蛋香, 内馅是虾和明太子, 再加上泰式酸辣汤汁, 咸鲜酸辣四种味道的结合够层次. 主菜是澳洲和牛Short Ribs, 口感外脆内嫩, 特别是和牛表面的脆脆令口感对比更强, 酱汁带可可甘香, 突出和牛肉香, 做法平实但不失水准.当高银中心也被卖盘, 潘生自身难保的时候, 我担心的是新业主会否继续让Chef Edward在这里继续, 毕竟少了一家东九龙有特色而性价比高的Fine Dining食肆, 绝对是九东人的损失.Le Pan, managed by Chef Edward Voon, is one of the favorite fine dining restaurants in HK and the only one in KLN East. The restaurant has luxurious deco but the lunch menu is very well-priced. The appetizer is no.2 Superior Oscietra caviar of Chinese branded W3 with American trout and mashed cauliflower. Excellent fresh and butter taste that you should not be missed. Another appetizer is Wanton with shrimp and Mentakio inside. The Thai sauce provide extra spicy and sour taste son top of fresh and salty tastes. Main course is the wagyu short ribs from Australia with jus. The choco taste of jus enriches the taste of wagyu. I hope chef Edward can keep his business in GFGC due to the uniqueness in KLN East. 继续阅读

This French restaurant is located in Goldin Financial Global Centre in Kowloon Bay, offering French fine dining created by Chef Edward Voon. Arriving before 6:30pm, we were shown to the waiting area, which prompted me to think of a hotel lobby, before the staff showed us to our table.The décor is pristine, with marble columns and walls plus a white ceiling offering a relaxing and premium ambience. There are plenty of space between tables, providing good privacy for diners. The leather seats and large tables provide a comfortable dining experience. We ordered the Menu Degustation ($1,580 each) with wine pairing ($900). The Amuse Bouche was Egg Royale, with the chef creatively using Japanese organic egg to prepare a silky-smooth egg custard, and then placing a layer of jelly made from century egg and teriyaki sauce, with salmon roes on top, along with some century egg yolk puree, plus some yuzu shavings and spring onion. This can easily be served as one of the courses, with the umami flavours from the teriyaki sauce matching well with the salmon roes, and surprisingly complementary also to the century egg. The egg custard was very soft too. A very nice appetizer. The first course was Oscietra caviar. Very beautifully presented, there were three layers, with the bottom one being watermelon marinated with lemongrass, the middle layer being a jelly made from cucumber and mint, and on top the caviar, mud crab mixed with curry powder and avocado puree. The staff then poured a cucumber and Thai fish sauce bouillon. A creative combination of French techniques with Asian ingredients, the watermelon had a fragrant note and refreshing. The caviar was good and I also liked the seasoning of the crab meat with curry note. The sauce was another highlight with the savoury taste of the fish sauce matching well with the caviar. Another nice one. The wine paired was Maison Mumm RSRV Blanc de Blancs Brut Grand Cru. The second course was Leopard Grouper. The chef had put mollusc on the grouper fillet and made a fish roll, placing thin slices of zucchini on the outside, before steaming. On the side was a piece of seared potato with haricots beans salad on top, together with a puree made from spinach and miso. The staff then poured in the butter sauce which had added lemongrass and shrimp. The mollusc had added an interesting umami taste to the delicate flavours of the fish fillet, the potato and beans created a contrasting texture for the side, and again the chef put in an interesting twist to the sauce. The wine paired was a Chassagne-Montrachet from Fernand & Laurent Pillot.The third course was Duroc Pork Belly. The Spanish pork belly was nicely charcoal-grilled, enhancing the intense flavours. The portion of fat and lean meat was just perfect, without making one feel excessively fatty. Placed on a potato rosti with a nice crunchy texture, the chef had prepared a sauce adding kimchi, tobiko and balsamic vinegar to the traditional beurre blanc, giving a bit of spiciness to the buttery note. To pair with the complex flavours the sommelier had chosen a sake, Yuki no Bosha Junmai Ginjo from Akita Prefecture, which matched well with a balancing sweetness. The fourth course was Carabineros Prawn. The Spanish red prawn was lightly grilled, with XO sauce on top to give some savoury flavours to the sweet taste of the prawn. On the side was some risotto cooked with the prawn yolk and stock, plus some deep-fried prawn legs scattered as piperade, together with an emulsion from the essence of the prawn heads. Very rich and flavourful, the wine paired was a Pommard from Domaine Michel Arcelain. For the fifth course both of us had chosen Imperial Pigeon in Master Stock. The pigeon had been brushed with some master stock before charcoal grilling it to medium rare, and the chef also had sauteed some cordyceps with butter to put on top. The staff took out a preserved plum, and shaved some on top of the pigeon, to match with the savoury taste from the master stock and the gamey notes of the pigeon. On the side was some black garlic puree and a piece of celeriac. My favourite in the evening, the dish had a range of different flavours which were harmonious. The pigeon was also very tender and juicy. The wine paired was Uccelliera Rosso di Montalcino.For dessert, my wife ordered The Orient, with Valrhona Opalys 33% white chocolate, while I went for Cheese by Xavier L’esprit du Fromage. There were three types, including Mimolette, 24-month Comte, and Brie de Melun. The cheeses were all delicious, of different textures and characters, and the wine paired was a fortified wine from Mas Amiel Millesime 85. The nutty and caramel taste in fact matched very well with the cheese. The Petits Fours included Banana Cake, moist and with salted caramel on top. The Chocolate Truffle also got an interesting twist, with some chili powder inside. The Purple Sweet Potato Tart was nice with a bit of chestnut puree on top, while the Raspberry Marshmallow got a soft texture. We also had a cup of coffee to finish the wonderful meal. Service was very good, with the staff friendly and explained each course in good details. The bill on the night was $4,565 and considering the ambience, food quality and overall dining experience, this is a restaurant I would certainly recommend. 继续阅读

过年🧨前决定再来一次餐牌没转，店员说要1月头才转，那1月中再来吧不过面包及Petit fours不同了，Sour Dough很不错，新的士多啤梨酱面包还好，重点是上面的果酱不错吃，个人认为跟文华饼店的不相伯仲餐牌上有洋葱汤，就试试吧里面加了花胶，可惜并不太搭，也没有芝士，整体味道非常一般其他食物一如既往的好味道，不过感觉这次调味更浓芝士拼盘依然普通Petit Fours进步了很多，紫薯挞非常好，味道平衡，挞身也松脆朱古力加入了花椒，想不到还挺搭的焦糖核桃香蕉蛋糕口感湿润，味道平衡餐茶及热朱古力依然普通 继续阅读

华丽装修，虽然有啲远，但整体都不错！洋葱包热辣辣很软身、带子加蕃茄系有惊喜嘅、蟹汤有啲似西式水蒸蛋嘅布甸都几特别。唯独系主菜想转食牛，就要加5几百蚊，感觉不值，因为成个餐都系$580！如果唔转食牛，食番猪就唔使加钱，胜价比系高嘅Grand venue, romantic setting, spacious area, quality food though a bit remote. Scallop with the tomato did amaze me; the seafood pudding was innovative. If you wanna have beef as your main, you need to add more than $500 which I think it’s too much cuz the whole lunch set is only $580. If you stick with the pork for the main, you can totally give a shot to this lunch set. 继续阅读