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2022-06-28 1455 浏览
舊年朋友請我食生日飯,黎咗呢間位於九龍灣高銀金融國際中心嘅Le Pan食法國菜Lunch。高銀停車場非常寬敞,多位又易泊,食飯更有兩小時免費泊車,所以呢個location 對我黎講完全唔係問題。一入門口見到裝修高級,食物更是不得了,Menu 全部都係我中意食嘅嘢。香港嘅法餐Lunch 定價$500多元實在不貴,加上前菜竟然有蟹肉魚子醬,連澳門賭場餐廳用埋會員卡都做不到。何況好好食!現在高銀被收購,餐廳亦關門,我只希望餐廳有機會可以重見天日,讓我再去食一次。🙏🙏🙏
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舊年朋友請我食生日飯,黎咗呢間位於九龍灣高銀金融國際中心嘅Le Pan食法國菜Lunch。
高銀停車場非常寬敞,多位又易泊,食飯更有兩小時免費泊車,所以呢個location 對我黎講完全唔係問題。

一入門口見到裝修高級,食物更是不得了,Menu 全部都係我中意食嘅嘢。

香港嘅法餐Lunch 定價$500多元實在不貴,加上前菜竟然有蟹肉魚子醬,連澳門賭場餐廳用埋會員卡都做不到。何況好好食!

現在高銀被收購,餐廳亦關門,我只希望餐廳有機會可以重見天日,讓我再去食一次。🙏🙏🙏

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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2022-02-16 1289 浏览
在香港競爭激烈的Fine Dining界, 我眼中至少有兩位站穩陣腳的星加坡主廚, 一位是Le Pan的Edward Voon, 另一位是Whey的Barry Quek. Chef Edward除了和Paco Roncero工作過, 在開Le Pan之前也是高銀老闆潘生的家廚, 在潘生的(前)大本營經營自己的餐廳, 自然不過. 第一次去品嚐時, 見到的是滿地金光閃閃, 大量的雲石及水晶吊燈, 比很多同類餐廳裝修更為奢侈, 再加上Paco Roncero同樣的奢侈烹調風格, 不禁令我以為Le Pan也是如此, 但它的午餐相當Gentle, 性價比相當不錯.四道菜不用五百元在香港Fine Dining界, 定價相當進取. 頭盤的魚子醬更是不用加錢就能品嚐, 成為每次來到必點的單品. 今次Chef Edward用的是大陸品牌W3的混血鱘魚子醬, 說到魚子醬, 其實大陸出口的數量比俄羅斯和伊朗還要多, 之前吃過千島湖的Kaluga Queen, 味道和口感都有驚喜, 今次也不例外. 卵膜有韌性, 咬下去爆開後有濃烈的咸香和奶油味, Chef Edward在魚子醬底下加了鱒魚魚蓉及配上蠔汁的椰菜
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在香港競爭激烈的Fine Dining界, 我眼中至少有兩位站穩陣腳的星加坡主廚, 一位是Le Pan的Edward Voon, 另一位是Whey的Barry Quek. Chef Edward除了和Paco Roncero工作過, 在開Le Pan之前也是高銀老闆潘生的家廚, 在潘生的(前)大本營經營自己的餐廳, 自然不過. 第一次去品嚐時, 見到的是滿地金光閃閃, 大量的雲石及水晶吊燈, 比很多同類餐廳裝修更為奢侈, 再加上Paco Roncero同樣的奢侈烹調風格, 不禁令我以為Le Pan也是如此, 但它的午餐相當Gentle, 性價比相當不錯.

四道菜不用五百元在香港Fine Dining界, 定價相當進取. 頭盤的魚子醬更是不用加錢就能品嚐, 成為每次來到必點的單品. 今次Chef Edward用的是大陸品牌W3的混血鱘魚子醬, 說到魚子醬, 其實大陸出口的數量比俄羅斯和伊朗還要多, 之前吃過千島湖的Kaluga Queen, 味道和口感都有驚喜, 今次也不例外. 卵膜有韌性, 咬下去爆開後有濃烈的咸香和奶油味, Chef Edward在魚子醬底下加了鱒魚魚蓉及配上蠔汁的椰菜花蓉, 提供了額外的口感對比與提鮮, 每次吃Le Pan的魚子醬料理, 也相當之有驚喜呢!

第二道頭盤點了雲吞, 這是意大利Ravioli和港式雲吞的Fusion菜式, 雲吞皮口感厚實有蛋香, 內餡是蝦和明太子, 再加上泰式酸辣湯汁, 咸鮮酸辣四種味道的結合夠層次. 主菜是澳洲和牛Short Ribs, 口感外脆內嫩, 特別是和牛表面的脆脆令口感對比更強, 醬汁帶可可甘香, 突出和牛肉香, 做法平實但不失水準.

當高銀中心也被賣盤, 潘生自身難保的時候, 我擔心的是新業主會否繼續讓Chef Edward在這裡繼續, 畢竟少了一家東九龍有特色而性價比高的Fine Dining食肆, 絕對是九東人的損失.

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.
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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
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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.

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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. 

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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. 

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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. 

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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.

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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. 

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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. 

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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.

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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. 

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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. 

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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.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2021-12-30 876 浏览
過年🧨前決定再來一次餐牌沒轉,店員說要1月頭才轉,那1月中再來吧不過麪包及Petit fours不同了,Sour Dough很不錯,新的士多啤梨醬麪包還好,重點是上面的果醬不錯吃,個人認為跟文華餅店的不相伯仲餐牌上有洋蔥湯,就試試吧裏面加了花膠,可惜並不太搭,也沒有芝士,整體味道非常一般其他食物一如既往的好味道,不過感覺這次調味更濃芝士拼盤依然普通Petit Fours進步了很多,紫薯撻非常好,味道平衡,撻身也鬆脆朱古力加入了花椒,想不到還挺搭的焦糖核桃香蕉蛋糕口感濕潤,味道平衡餐茶及熱朱古力依然普通
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過年🧨前決定再來一次
餐牌沒轉,店員說要1月頭才轉,那1月中再來吧
不過麪包及Petit fours不同了,Sour Dough很不錯,
新的士多啤梨醬麪包還好,重點是上面的果醬不錯吃,
個人認為跟文華餅店的不相伯仲

餐牌上有洋蔥湯,就試試吧
裏面加了花膠,可惜並不太搭,
也沒有芝士,整體味道非常一般

其他食物一如既往的好味道,不過感覺這次調味更濃

芝士拼盤依然普通

Petit Fours進步了很多,紫薯撻非常好,味道平衡,撻身也鬆脆
朱古力加入了花椒,想不到還挺搭的
焦糖核桃香蕉蛋糕口感濕潤,味道平衡

餐茶及熱朱古力依然普通
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2021-12-05 806 浏览
適逢Le Pan的Whisky試酒會,今天的菜單雖然只有五道菜,但全部的分量都比平常的大,而且肉食也比較多。🌸是日菜單:新麪包——墨西哥酥餅、咖啡墨西哥包外脆內軟,算中上吧。✨這次的前菜並非三小件,而是日式蒸蛋、蕃茄湯、皮蛋蛋黃、日本紫蘇油,加上三文魚籽的凍杯,一如既往的創新、大膽,整體味道配合非常好,十分美味,不過皮蛋味完全被蓋過,其實有點多餘了囧。🦪Oscielra caviar, ocean trout balloline 'lapsang souchongGillardeau oysler, avocado, jalapeño sauce配Wilson de Morgan Ardmore -Vexr-Old Single Malt, Heavy Peat, 48%超級無敵美味的海鮮小拼盤:不僅海鮮非常新鮮,醬汁調配也是一流。酒是威士忌界的白酒,味道清甜,配海鮮尚算可以吧,但個人感覺只是互不干涉的程度,完全沒有搭配的感覺。🍤Tiger prawn raviolivegetable, Thai bouillon配Wilson & Morgan Caol 1a 2017 Single
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適逢Le Pan的Whisky試酒會,今天的菜單雖然只有五道菜,
但全部的分量都比平常的大,而且肉食也比較多。
🌸
是日菜單:
新麪包——墨西哥酥餅、咖啡墨西哥包
外脆內軟,算中上吧。
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這次的前菜並非三小件,而是
日式蒸蛋、蕃茄湯、皮蛋蛋黃、日本紫蘇油,加上三文魚籽的凍杯,一如既往的創新、大膽,整體味道配合非常好,十分美味,不過皮蛋味完全被蓋過,其實有點多餘了囧。
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🦪
Oscielra caviar, ocean trout balloline 'lapsang souchong
Gillardeau oysler, avocado, jalapeño sauce

Wilson de Morgan Ardmore -Vexr-Old Single Malt, Heavy Peat, 48%
超級無敵美味的海鮮小拼盤:不僅海鮮非常新鮮,醬汁調配也是一流。
酒是威士忌界的白酒,味道清甜,配海鮮尚算可以吧,但個人感覺只是互不干涉的程度,完全沒有搭配的感覺。
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🍤
Tiger prawn ravioli
vegetable, Thai bouillon

Wilson & Morgan Caol 1a 2017 Single Walk, Ist Fill Bourbon Barrel, 1690
完全不是意大利雲吞,但以中式雲吞來說,非常非常美味,醬汁、配菜都煮得軟淋入味,但又保留了一點點的口感,雲吞皮超薄而微彈,手工一流。酒帶有我喜歡的超濃煙燻味,但個人感覺比較適合單獨品嘗。
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🍖
Périgord winter truffle, Duroc pork belly
risotto, vinegar jus

Wilson &4 Morgan Glenrothes 1ä flea-UnfäSinaTe Malt, Sherry Finish PX,58.290
最低級的西班牙黑毛豬最適合這種煮法,配上大量黑松露及煮得洽到好處的蘑菇意大利飯,味道香醇、惹味,肉鬆軟入味,飯彈牙飽滿,醬汁酸甜。可惜酒的Sherry Oak味太重,後勁非常死甜而澀,倘若配在一起,會完全蓋過肉味。
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🥩
Wagyu beef cheek
duck foie gras, Rossini sauce

Whisky Gallery 32-Year-Old Rare Blended Scotch, 45.6%
採用沒有等級的和牛面頰肉,這種口感像牛腩的下欄肉實在不太適合出現在高級餐廳,而且煮法也很一般,未能化腐朽為神奇,醬汁不佳,配菜都不入味,有點失望。
反而酒的配搭是我認為整餐最搭的,撇除酒精,個人認為味道類近Margaux紅酒。
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🍫
Valrhona chocolate preparation

Wilson & Morgan 'Sherry Cask Malt' Blended Malt, Sherry Oak, 43%
甜品不錯👍🏻不過海鹽下得有點太多
烈酒配甜品本來就是Perfect Match
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🥃🍴
整體而言,個人認為侍酒師已盡力了,
但那麼高酒精濃度的酒,除了配搭甜品享用以外,
實在比較適合單獨喝。
不過作為甜品愛好者,口味較甜(個人認為)的威士忌🥃比紅酒🍷更得本人歡心(笑)。
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華麗裝修,雖然有啲遠,但整體都不錯!洋蔥包熱辣辣很軟身、帶子加蕃茄係有驚喜嘅、蟹湯有啲似西式水蒸蛋嘅布甸都幾特別。唯獨係主菜想轉食牛,就要加5幾百蚊,感覺不值,因為成個餐都係$580!如果唔轉食牛,食番豬就唔使加錢,勝價比係高嘅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.
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華麗裝修,雖然有啲遠,但整體都不錯!洋蔥包熱辣辣很軟身、帶子加蕃茄係有驚喜嘅、蟹湯有啲似西式水蒸蛋嘅布甸都幾特別。唯獨係主菜想轉食牛,就要加5幾百蚊,感覺不值,因為成個餐都係$580!如果唔轉食牛,食番豬就唔使加錢,勝價比係高嘅


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.
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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甜品及麪包進步了!現在在我心目中是完美的「米芝蓮四星」了!比「米芝蓮三星」還要抓得好的味道平衡,為味蕾帶來完滿而有層次的享受!據說2021年12月04日還會有威士忌🥃之夜特別活動,屆時我一定要過去!這次菜單上的,都是西方及亞洲合璧的菜品,在創意方面也做得很好呢!可惜這次前菜沒有白蘆筍,而是改用菲律賓西瓜🍉(店員說是當造!?),但價錢也是非常划算的。是日菜單Oscietra caviar, mud crabmelon, Thai cucumber bouillon非常美味,可惜這次沒有用白蘆筍Leopard groupermollusc, miso, aromatic sauce蒸得軟滑的東星斑被切得超薄的青瓜包着,刀工很好,配汁也非常搭配。Duroc pork bellykimchi, potato, beurre blanc用西班牙黑毛豬最低級數做的燒肉雖然沒橡果味,但口感鬆軟,吃得出是西班牙黑毛豬肉,搭配的泡菜魚子汁也非常惹味,薯蓉片也煎得脆脆的。Carabineros prawn XOporridge, piperade, emulsion新鮮的刺身級西班牙紅蝦本來就美味,想不到
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甜品及麪包進步了!現在在我心目中是完美的「米芝蓮四星」了!

比「米芝蓮三星」還要抓得好的味道平衡,為味蕾帶來完滿而有層次的享受!

據說2021年12月04日還會有威士忌🥃之夜特別活動,屆時我一定要過去!

這次菜單上的,都是西方及亞洲合璧的菜品,在創意方面也做得很好呢!

可惜這次前菜沒有白蘆筍,而是改用菲律賓西瓜🍉(店員說是當造!?),但價錢也是非常划算的。

是日菜單
Oscietra caviar, mud crab
melon, Thai cucumber bouillon
非常美味,可惜這次沒有用白蘆筍

Leopard grouper
mollusc, miso, aromatic sauce
蒸得軟滑的東星斑被切得超薄的青瓜包着,
刀工很好,配汁也非常搭配。

Duroc pork belly
kimchi, potato, beurre blanc
用西班牙黑毛豬最低級數做的燒肉
雖然沒橡果味,但口感鬆軟,吃得出是西班牙黑毛豬肉,搭配的泡菜魚子汁也非常惹味,薯蓉片也煎得脆脆的。

Carabineros prawn XO
porridge, piperade, emulsion
新鮮的刺身級西班牙紅蝦本來就美味,
想不到配XO醬也同樣美味。非常大膽,但又能從中取得完美平衡。

我們加了* Alba white truffle
fresh semolina, egg pasta, carbonara
supplement $680
(extra course),濃稠的芝士汁配上厚厚的大量白松露片,味道很不錯,不過竟然是採用天使麪。

我們兩個都點了Imperial pigeon in master stock
cordyceps, preserved plum jus
用滷水加上煙燻方式烹調血鴨,但依然做到5成熟,做法非常大膽,但味道出奇地好。

The Orient
Valrhona Opalys 33% white chocolate

Cheese by Xavier L'esprit du Fromage
各要了一份

甜品及petit fours進步了不少。
芝士拼盤比較普通。

另點了可樂及紅酒(Burgundy、Margaux)
紅酒的選擇都很不錯。
可惜可樂儲存的溫度不行。

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  • Leopard grouper
  • Duroc pork belly
  • Carabineros prawn XO
  • Imperial pigeon in master stock cordyceps
  • preserved plum jus
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2021-11-22 1028 浏览
寫字樓由觀塘搬咗去九龍灣所以搜羅下有乜好嘢食同事話LE PAN環境裝修唔錯法國菜午餐有2,3,4courses價錢分別是398,468,498,我們當然選4course的餐牌還有其他main dish需要另外加580-680waiter從點餐開始就解釋得很清楚每道菜式 食材 和烹調甚至乎醬汁都清楚說明餐前送上面包 合格之作再上開胃小食下面是我的4 course’s meal頭盤是帶子然後龍蝦湯主菜是豬面肉最後我選了甜品這個全餐單滿意的介紹下朋友點的4 courses頭盤是三文魚第二道菜蟹肉燉蛋main dish 是sea bass(我試了一小片真的很好味)還點了cheese platter最後奉上咖啡或茶這樣的服務 環境和菜式這個高價收費是必然的
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寫字樓由觀塘搬咗去九龍灣
所以搜羅下有乜好嘢食
同事話LE PAN環境裝修唔錯
法國菜午餐有2,3,4courses
價錢分別是398,468,498,
我們當然選4course的
餐牌還有其他main dish
需要另外加580-680
午餐餐牌
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waiter從點餐開始
就解釋得很清楚
每道菜式 食材 和烹調
甚至乎醬汁都清楚說明
餐前送上面包 合格之作
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再上開胃小食
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下面是我的4 course’s meal
頭盤是帶子
然後龍蝦湯
主菜是豬面肉
最後我選了甜品
這個全餐單滿意的
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介紹下朋友點的4 courses
頭盤是三文魚
第二道菜蟹肉燉蛋
main dish 是sea bass
(我試了一小片真的很好味)
還點了cheese platter
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最後奉上咖啡或茶
這樣的服務 環境和菜式
這個高價收費是必然的



(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2021-11-22
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2021-09-05 3646 浏览
Le Pan @ 2021年8月 (星期五中午)食物 ❤️❤️❤️❣🤍 (精緻)環境 ❤️❤️❤️🤍🤍(G/F對街,落咗窗簾,無境睇;室內無特別)服務 ❤️❤️❤🤍🤍(雖走高檔唔線,無人會同你介紹lunch餐牌)攞位 ❤️❤️❤️❤️❤(一星期前訂枱都有)交通 ❤️❤️❤️🤍️🤍(唔太方便,揸車最好)再去 ❤🤍🤍🤍🤍由於佢哋weekday同weekend嘅lunch menu食嘅嘢同價錢好唔同,想試咗呢間法國餐廳好耐,終於揾咗日weekday放假過嚟試吓 。呢間餐廳走高檔路線,地點係九龍灣商業區,位於ground floor,絕對唔好諗住食「境」。唔知係唔係我哋放假著得太casual,被安排入去間房坐,果度仲有兩枱客,空間感都好足。不過,完全感受唔到佢係高級餐廳。整體來講,可以一試。1️⃣洋蔥包同茶葉温泉鵪鶉蛋。本身鐘意食麵包,尤其係新鮮同熱烘烘嘅包,圓形果個洋蔥包好軟綿、好味,長形果個mini baguette 都好脆。糖心鵪鶉蛋都好特別,但係太精緻😂如果係雞蛋仲好。2️⃣叫咗兩個3-course lunch (@$468 + 10%)。頭盤係黑松露忌廉湯同魚子醬。3️⃣主菜係豬扒同魚。魚柳好滑,比起日式銀鱈魚西京燒,唔太濃
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Le Pan @ 2021年8月 (星期五中午)
食物 ❤️❤️❤️❣🤍 (精緻)
環境 ❤️❤️❤️🤍🤍(G/F對街,落咗窗簾,無境睇;室內無特別)
服務 ❤️❤️❤🤍🤍(雖走高檔唔線,無人會同你介紹lunch餐牌)
攞位 ❤️❤️❤️❤️❤(一星期前訂枱都有)
交通 ❤️❤️❤️🤍️🤍(唔太方便,揸車最好)
再去 ❤🤍🤍🤍🤍



由於佢哋weekday同weekend嘅lunch menu食嘅嘢同價錢好唔同,想試咗呢間法國餐廳好耐,終於揾咗日weekday放假過嚟試吓 。


呢間餐廳走高檔路線,地點係九龍灣商業區,位於ground floor,絕對唔好諗住食「境」。唔知係唔係我哋放假著得太casual,被安排入去間房坐,果度仲有兩枱客,空間感都好足。不過,完全感受唔到佢係高級餐廳。整體來講,可以一試。




1️⃣洋蔥包同茶葉温泉鵪鶉蛋。本身鐘意食麵包,尤其係新鮮同熱烘烘嘅包,圓形果個洋蔥包好軟綿、好味,長形果個mini baguette 都好脆。糖心鵪鶉蛋都好特別,但係太精緻😂如果係雞蛋仲好。

餐包
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餐前小食
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2️⃣叫咗兩個3-course lunch (@$468 + 10%)。頭盤係黑松露忌廉湯同魚子醬。

Champignon  veloute
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Baerii  caviar
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3️⃣主菜係豬扒同魚。魚柳好滑,比起日式銀鱈魚西京燒,唔太濃,保留咗魚嘅鮮味。慢煮豬扒都ok,伴碟將醬汁整成吉仔,好有心思。
Bass,  eggplant ,  pea,  chorizo  sausage 
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Pork,  polenta ,  carrot,  ratatouille  ,  pepper  jus
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4️⃣甜品係雜莓芝士custard,加飯後果盤(布冧)。由有酸味嘅莓帶起芝士味,唔會太膩。布冧係喜出望外,連埋皮食都好甜。

甜品+水果
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Weekday lunch menu
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室內環境
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张贴
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味道
环境
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抵食
用餐途径
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人均消费
$520 (午餐)
推介美食
餐包
餐前小食
餐前小食
Bass,  eggplant ,  pea,  chorizo  sausage 
Pork,  polenta ,  carrot,  ratatouille  ,  pepper  jus
甜品+水果
等级2
10
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2021-07-03 5177 浏览
地點坐落於九龍灣,用等同於中環fine dine的價錢定位來說,真的不知道應帶着什麼期望。到達的一刻,感覺舒服,首先地方十分闊落,另外裝修以白色雲石為主,有華麗但不浮誇的感覺,每一張枱與枱的距離令我覺得有足夠的私隱度。我們選擇了Tasting Menu,有六道菜,對女士來說是足夠有餘,另外我的fine dine女食家朋友們選擇了wine pairing,sommelier 的選擇也頗滿意。總括來說,整體的表現是有驚喜,我們對環境、食材及它的質素、廚師的執行力都很滿意。唯一仍有空間改善的就是waiter的service level,希望下一次有更好的經驗。小貼士,高銀金融國際中心是有shuttle bus穿梳德福廣場的,如果搭地鐵的話,就可以選擇搭免費穿梭巴士。
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地點坐落於九龍灣,用等同於中環fine dine的價錢定位來說,真的不知道應帶着什麼期望。
到達的一刻,感覺舒服,首先地方十分闊落,另外裝修以白色雲石為主,有華麗但不浮誇的感覺,每一張枱與枱的距離令我覺得有足夠的私隱度。
我們選擇了Tasting Menu,有六道菜,對女士來說是足夠有餘,另外我的fine dine女食家朋友們選擇了wine pairing,sommelier 的選擇也頗滿意。
總括來說,整體的表現是有驚喜,我們對環境、食材及它的質素、廚師的執行力都很滿意。唯一仍有空間改善的就是waiter的service level,希望下一次有更好的經驗。
小貼士,高銀金融國際中心是有shuttle bus穿梳德福廣場的,如果搭地鐵的話,就可以選擇搭免費穿梭巴士。
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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味道
环境
服务
卫生
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用餐日期
2021-06-30
用餐途径
堂食
用餐时段
晚餐
等级1
1
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The food was good but ruined by the unclear and snobbish policy.We (3 females) booked our reservation online with this policy dress code:Formal or smart casual (no shorts, sleeveless shirts or sandals for gentlemen) *Guests would be default as ADULT unless specify.My friend was wearing Valentino shoes and I was wearing rhinestone sandals. At the door, based on this non existing policy that women are not allowed to wear shoes footwear that showed toes, we had to purchase a pair of $100 canvas sho
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The food was good but ruined by the unclear and snobbish policy.

We (3 females) booked our reservation online with this policy dress code:
Formal or smart casual (no shorts, sleeveless shirts or sandals for gentlemen) *Guests would be default as ADULT unless specify.

My friend was wearing Valentino shoes and I was wearing rhinestone sandals. At the door, based on this non existing policy that women are not allowed to wear shoes footwear that showed toes, we had to purchase a pair of $100 canvas shoes just to hide our toes. This was completely unfair because nowhere in the dress code were we forbidden from wearing sandals (the restriction was for gentlemen). Furthermore, once we arrived to our table, a gentleman sitting next to us was wearing a t shirt with shorts and dirty sneakers.

Ultimately this fine dining experience was marred by hypocrisy. I’ve told all my friends about this unfair policy and will make sure we don’t come here again.
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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202
0
2021-06-10 3291 浏览
據說梁朝偉劉嘉玲也來食,作為法菜的愛好者當然要訂位來試試這米芝蓮餐廳。訂了星期六食午餐,它位於九龍灣高盛大廈,泊車方便。環境廣敞優雅,服務也貼心到位。我們點了其午餐。先上麵包,我一向怕肥不太食,但見佢好似不錯便試一口。一試就不得了,軟硬適中、熱度也剛好,不知不覺就食了兩大半個。很喜歡其Caviar ,整盒滿滿的、一入口滿口鮮味,味覺的享受!主菜也好!很欣賞它的presentation,由餐具、食物的攞設、顏色都配得很好,好像欣賞藝術品般,絕對是一趟味覺與視覺的旅程!
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據說梁朝偉劉嘉玲也來食,作為法菜的愛好者當然要訂位來試試這米芝蓮餐廳。

訂了星期六食午餐,它位於九龍灣高盛大廈,泊車方便。環境廣敞優雅,服務也貼心到位。我們點了其午餐。

先上麵包,我一向怕肥不太食,但見佢好似不錯便試一口。一試就不得了,軟硬適中、熱度也剛好,不知不覺就食了兩大半個。很喜歡其Caviar ,整盒滿滿的、一入口滿口鮮味,味覺的享受!主菜也好!

很欣賞它的presentation,由餐具、食物的攞設、顏色都配得很好,好像欣賞藝術品般,絕對是一趟味覺與視覺的旅程!
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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2021-06-09 2261 浏览
我食過lunch的fine dining 同 casual dining。今日簡單食一個casual dining,但發現價錢貴左,食物質素一般,仲要cut埋甜品,感覺失望!佢嘅主菜係同fine dining 一樣,我order左Grilled Rib Pork, 肉質本身ok,可惜用上黑椒汁又咸,完全感受不到這道是法國菜。其實佢本身餐廳環境同服務都好,可惜食物款式愈來愈無誠意,性價比低,只顧成本控制,地理位置又不方便,長遠可能會影響生意,希望佢哋chef會接受意見!
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我食過lunch的fine dining 同 casual dining。今日簡單食一個casual dining,但發現價錢貴左,食物質素一般,仲要cut埋甜品,感覺失望!

佢嘅主菜係同fine dining 一樣,我order左Grilled Rib Pork, 肉質本身ok,可惜用上黑椒汁又咸,完全感受不到這道是法國菜。

Grilled  Rib  US  Pork
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其實佢本身餐廳環境同服務都好,可惜食物款式愈來愈無誠意,性價比低,只顧成本控制,地理位置又不方便,長遠可能會影響生意,希望佢哋chef會接受意見!
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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今次來到謝霆鋒、古天樂、梁朝偉等明星常去的法國餐廳——Le Pan🍴一進大門,就讓人眼前一亮:裝潢非常華麗!完全猜想不到,此餐廳竟然位於九龍灣工業區🏭。🌸餐桌很大,餐廳內的柱子、燈飾等也十分龐大,配置比米芝蓮三星的L'Atelier de Joël Robuchon,或者跑馬地的Amigo、張敬軒的仙后都要誇張。🌸食物方面,除了麪包🥖、芝士拼盤以及甜品🍮之外,都無可挑剔:味道層次豐富、食材上乘,所有鹹食都煮得洽到好處,連配菜及醬汁都是完美的配搭,而且非常有創意。若果有米芝蓮四星的話,我認為菜品的質素絕對值得此殊榮。🌸服務非常好👍🏻食物賣相都非常精緻,令人垂涎欲滴🤤。🌸臨走前,得到侍應建議說,下次可以試試這邊的午餐。好,下次再試!據說同一大廈(高銀國際金融中心)的三家餐廳都同屬此大廈旗下(未證實),下次再試試同大廈的其他餐廳吧!
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今次來到謝霆鋒、古天樂、梁朝偉等明星常去的法國餐廳——Le Pan🍴
一進大門,就讓人眼前一亮:裝潢非常華麗!完全猜想不到,此餐廳竟然位於九龍灣工業區🏭。
🌸
餐桌很大,餐廳內的柱子、燈飾等也十分龐大,配置比米芝蓮三星的L'Atelier de Joël Robuchon,或者跑馬地的Amigo、張敬軒的仙后都要誇張。
🌸
食物方面,除了麪包🥖、芝士拼盤以及甜品🍮之外,都無可挑剔:味道層次豐富、食材上乘,所有鹹食都煮得洽到好處,連配菜及醬汁都是完美的配搭,而且非常有創意。若果有米芝蓮四星的話,我認為菜品的質素絕對值得此殊榮。
🌸
服務非常好👍🏻食物賣相都非常精緻,令人垂涎欲滴🤤。
🌸
臨走前,得到侍應建議說,下次可以試試這邊的午餐。好,下次再試!

據說同一大廈(高銀國際金融中心)的三家餐廳都同屬此大廈旗下(未證實),下次再試試同大廈的其他餐廳吧!
Finger  foods
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Appetizer: Imperial Oscietra Caviar, Bafun uni, Dungeness Crab (White Asparagus, Chili Jelly, Carrot Lotion)
$580
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Carabineros prawn sui kow (fermented black bean, kohlrabi beurre blanc)
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Brittany John Dory (spinach, garlic, pork shank, aromatic sauce) 
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Pollock maw, winter truffle, Baeril caviar (olive vegetable, dashi, seaweed)
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Imperial pigeon au sang (aubergine, croquette, artichoke, mala jus)
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Bread,  Cheese by Xavier L'esprit du Fromage,  Desserts ,  Petit  Four
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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用餐日期
2021-06-07
用餐途径
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人均消费
$1800 (晚餐)
推介美食
Finger  foods
Appetizer: Imperial Oscietra Caviar, Bafun uni, Dungeness Crab (White Asparagus, Chili Jelly, Carrot Lotion)
$ 580
Carabineros prawn sui kow (fermented black bean, kohlrabi beurre blanc)
Pollock maw, winter truffle, Baeril caviar (olive vegetable, dashi, seaweed)
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2021-05-27 930 浏览
Specially booked this restaurant for Valentine's Day 🌹 as I've always wanted to try this place. Immaculate, refined and elegant, this place gave a simple romantic atmosphere even in the afternoon.Hidden inside a new commercial building, the restaurant was very spacious with wine cellar and multiple private rooms.Once we were seated, I already found a rose prepared on our table from the restaurant  and was offered a complimentary glass of champagne 🥂We enjoyed the preset 5-course Menu Degustation
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Specially booked this restaurant for Valentine's Day 🌹 as I've always wanted to try this place. 



Immaculate, refined and elegant, this place gave a simple romantic atmosphere even in the afternoon.



Hidden inside a new commercial building, the restaurant was very spacious with wine cellar and multiple private rooms.Once we were seated, I already found a rose prepared on our table from the restaurant 
 and was offered a complimentary glass of champagne 🥂


We enjoyed the preset 5-course Menu Degustation (HK$1,280 p.p.) with added Wine-pairing  of sommelier's selection (HK$ 880 p.p.) for my partner.  
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Our lunch began with Amuse Bouche - Ikura with Steamed Egg Custard. Then followed by the first course of Polmard Beef with Caviar.  It looked absolutely stunning with edible flower arrangements 
 


Dungeness Crab Au Gratin was next and it was very cheesy and huge in portions! Quite thick and heavy, I had to pass it to my partner as I could not finish it. He enjoyed every bite! 


Came after was the Brittany scallop with risotto and artichoke. It was very refreshing and flavorful. My favorite dish of the meal! 
 


The main course for me was Chicken Seaweed Roll with Foie Gras and Lentils. The meat was very dry
I did not finish this dish. My partner had the Duck leg confit with a big fat piece of Foie Gras, which he thought was good.


Our last course was the Valentine's Day dessert of Rhurbard with yogurt and dill, which was so-so. 
 A bit tasteless. I would have enjoyed a gateau or crème brulee much more. 
Valentine’s Day  Luncheon  -  Menu  Degustation
$1280
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Wine  Pairing
$880
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Lunch for 2 people (Menu Degustation with 1 Wine-pairing) was: HK$ 3,883

Overall, I thought our lunch was OK. The place and food were much prettier than the taste. Maybe I'm not a fan of French cuisine, so a lot of the ingredients I don't eat such as foie gras, cheese,  beef tartare and duck confit. The price was fair for lunch at a fine-dining restaurant on a special occasion. Much cheaper than their dinner set already. However, with so many more options at this price range, I won't revisit anytime soon.  
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
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用餐日期
2021-02-13
用餐途径
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人均消费
$1280 (午餐)
庆祝纪念
情人节
推介美食
Wine  Pairing
$ 880