LE PAN (已結業)

4.5

4.5

70 食记

味道

环境

服务

卫生

抵食

|

8826

九龙湾

$801以上

法国菜酒 Fine Dining

53

7

0

Niem Niem

等级4

174

1

In my opinion one of the best fine dinning restaurants in HK. Everything I've eaten here today is prepare with extreme delicacy and complexity. The produce used was amazing and the combination was great. Their signature dish with prawns, caviar, uni and avocado is possibly one of the most amazing seafood dishes I've ever tasted in Hong Kong. The snacks offered as gesture from the chef is also amazing. Despite the rather remote location, I have to say Le Pan offers excellent food with unmatched q

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In my opinion one of the best fine dinning restaurants in HK. Everything I've eaten here today is prepare with extreme delicacy and complexity. The produce used was amazing and the combination was great. Their signature dish with prawns, caviar, uni and avocado is possibly one of the most amazing seafood dishes I've ever tasted in Hong Kong. The snacks offered as gesture from the chef is also amazing.

Despite the rather remote location, I have to say Le Pan offers excellent food with unmatched quality in Hong Kong. It is the best fine dinning experience I've had this year so far, some dishes had Asian infused ingredients and it is absolutely fantastic.

Before I tasted the food I thought it's too remote for fine dinning and after trying the food I'd say I'll definitely come again. Very satisfied with the food here.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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$2000

Msj Fox

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Le Pan曾被英國雜誌選為10大最具創意廚師，過江龍Chef Edward Voon，竟然選址左係一個非Fine Dine集中地九龍灣開鋪。點解﹖﹖經濟角度來講一定係鋪租平，不過呢個絕對唔係原因之一，一個有創意廚師當然要做到意料之外，而他的價值就在於你會唔會專登去一個半工商業地方試他手勢。環境及裝飾:係一座新建商業大廈G/F，零零捨捨一角有道低調而奢華金屬大門，其實望落似高級中餐或高級麻雀館。行近，門自動打開，感覺寬敞簡潔冰冷，以白色為主調: 白牆身、白灰色雲石地、銀色及鏡面裝飾，配襯淡黃光。白色冇錯，不過天花的污垢表露無遺，雲石地的插頭位亦清晰可見。食物當晚選擇了$1,480 8-courses tasting menu，除左8-course，仲有$1,2806-course tasting menu, $2,480 8-course special tasting menu及a la carte mune，加wine pairing價錢就視乎不同set。首先係一款小杯裝果茶，清一清味蕾，迎接之後每一道菜，甜甜地加上幼滑泡沬哇…之後竟然係一座牛油山，Chef每日新鮮雪，waiter

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Le Pan
曾被英國雜誌選為10大最具創意廚師，過江龍Chef Edward Voon，竟然選址左係一個非Fine Dine集中地九龍灣開鋪。點解﹖﹖經濟角度來講一定係鋪租平，不過呢個絕對唔係原因之一，一個有創意廚師當然要做到意料之外，而他的價值就在於你會唔會專登去一個半工商業地方試他手勢。

環境及裝飾:
係一座新建商業大廈G/F，零零捨捨一角有道低調而奢華金屬大門，其實望落似高級中餐或高級麻雀館。行近，門自動打開，感覺寬敞簡潔冰冷，以白色為主調: 白牆身、白灰色雲石地、銀色及鏡面裝飾，配襯淡黃光。白色冇錯，不過天花的污垢表露無遺，雲石地的插頭位亦清晰可見。

食物
當晚選擇了$1,480 8-courses tasting menu，除左8-course，仲有$1,280
6-course tasting menu, $2,480 8-course special tasting menu及a la carte mune，加wine pairing價錢就視乎不同set。

首先係一款小杯裝果茶，清一清味蕾，迎接之後每一道菜，甜甜地加上幼滑泡沬
哇…之後竟然係一座牛油山，Chef每日新鮮雪，waiter先用熱水浸暖銀匙，再由下而上刮起一片，造出一個Rose Roll，好靚，淡牛油幼滑，但配上法國海鹽，呂味道剛剛好。而四款自家制麵包就冇咩特別。

然後係4款Canapes
1.醬漬蜆，清甜，爽身
2.以為係車里茄，一咬紅色脆皮爆開，你一口冰涼蕃茄凍湯，點點酸帶有Basil味，so refreshing
3.白色綿花小方塊，哇…入口即溶，比綿花糖的口感更輕型，濃厚的芝士味包住口腔(使用2種芝士所造)，相當驚喜
4.迷你Tart

然後係一杯小小清味蕾Jelly，接住就係一粒小凍湯，明明係一杯掂會係一粒﹖你一匹起就係一個淡紅色球，一跤Jelly薄膜爆開，wow!係Parma Ham味濃湯，就好似同一時間食緊2塊Parma Hamm一樣，而伴著就係海膽味泡沫，我幾喜歡呢個感覺，皆因我不吃海膽，但可以比到海膽的鮮味我﹗哈

食左咁多餐前的小食同湯，終於進入menu的八道菜
1: Kaluga Queen Caviar, Botan Shrimps, Uni,
Crustacean Jelly (Signature Dish)
底層係大蝦海膽tar tar，當然我都係走海膽，所以Chef就話加多D蝦比我，中層係一絲絲Crustacean
Jelly，Chef將材料淆成濃湯、雪成Jelly、刨成絲，食落感覺似魚翅，完全可以睇到Chef Edward的心機同創意，頂層係魚子醬，3者伴著一齊食簡直天衣無縫，蝦滑而有咬口Jelly爽脆Caviar夠鮮味(如果可以咸多一度就更好)
2: 黑松露湯
Waiter打開個蓋，陣陣松露香味飄入鼻，好香。個湯淡啡色好清但濃郁，加上fine chop左茹粒，增加另一個口感
3. Gillardeau Oyster Risotto with silver tapioca pearls, mackerel
鯖魚Fillet幼嫩加上魚面上輕曬的鹽花，帶出魚味。然後要講講Gillardeau Risotto，呢個係我全晚最喜歡的，每一粒Risotto都被Watercress
& Gillardeau Sauce包住，食落口Gillardeau的蠔鮮味一湧而上Risotto亦有咬口，Risotto飯團中間包著2粒切開的Gillardeau，第一次食而且一試難忙，旁邊一粒粒閃令令的珍珠都係Chef用蠔汁整，食落的軟硬度似橡皮糖，整道菜除左外在美更有內在美。
4. Antichoke cube, Lobster
依家係Antichoke季節，淡淡清甜味配龍蝦的重鮮，平衡左成整道菜的味道。
5. 白露筍，蒿筍，風乾和牛
白露筍清脆冇渣放上4薄片蒿筍(即芥菜心)，而上面的水珠其實係檸檬Jelly，配上風乾36個月再經Chef處理過的和牛薄片及自制hollandaise
sauce, 酸酸但蛋王味濃又細滑, 配搭白露筍一齊食增加層次咁
6. Grilled Pigeon
Chef Edward將Pigeon最嫩的2條胸切出然後去Grill，望落好紅好Raw，切開見漸變粉紅色，grill到剛剛好，但食落仲有驚喜，皮脆肉嫩好有Pigeon味。旁邊有個梨型球，切開其實係一白鴿兩食，香炒白鴿肉碎，伴著車厘子食，可減低油膩感
7. Pre-dessert OR Cheese
當然揀Pre-dessert啦，因為Cheese不是Chef所創作的菜式。今晚的Pre-dessert青瓜Sorbet配醃青瓜片，第一次食青瓜味Sorbet，好特別，似食緊原條凍青瓜咁，好爽好Refreshing﹗而佢地用上一隻不規則深色碗裝著，整個Presentation效果好好。不過唔食青瓜架你地，就要好好考慮啦
8. Dessert
是晚主題係”桃”，桃肉桃片桃Jelly桃Mousses，時令生果冇得輸，只保留桃本身的香甜，完全食唔到人造甜味，而且賣相一流相當夏日﹗Delicious
最後Petit four，4款分別用用2個圓型木盒裝著包括(Jelly糖, 綠茶花花蛋糕仔
& 一黑一白朱古力)

服務
Le Pan係一間5星級收費的餐廳，服務應該有返咁上下，掂知呢個係我覺得整餐飯比較有瑕疵的一環，跟同價格或Style相近的比較，明顯有落差，亦係Le
Pan如果要經營落去必須要改善
-開瓶費要$500一支(750ml)，餐廳來講有點過火 (呢個係文華Amber or Ritz Carlton Tosca價)
-Waiter不太熟悉menu內容，介紹菜式時會er.. er.. er.. 同埋講解唔清楚
-Waiter落完單confirm
order時完全冇問食客有冇對任何食物敏感﹖有冇任何不吃的食物﹖這個係非常非常基本
(最後我自己提佢我不食海膽及洋蔥，而正正第一道菜就有海膽，問佢有咩Alternative choice，其實佢反應有些接不過來，然後先入去問Chef)
-完成一道菜，Waiter換餐具，刀叉擺放一高一低
-收麵包後，沒有立即清理台面麵包碎，直到Pre-dessert先清理
-上其中一道菜時，的問Waiter個和牛片風乾左幾耐﹖佢er完一陣唔肯定就答左8-10日左右啦，咁當然的個一刻好懷疑。不過後來佢有入去問反Chef再答返我係36個月。

整體:
Chef Edward的每道菜都充滿創意，食得出佢有花心思去研究各樣食材的好壞及配搭，用料新鮮配合時令；有時運用分子元素，改變形態保留原味；利用edible flowers去擺盤，豐富左每道菜。
用具以高級銀器為主，碟盤亦係精挑細選，不錯﹗
Hardware(位置及裝飾)不是最重要，如果要食客再回頭Software最緊要，除
左Chef Edward的食物質素，要盡快改善當然係餐廳的服務質素。

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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检举

张贴

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用餐日期

2017-07-12

用餐途径

堂食

人均消费

$1600 (晚餐)

Busymouth

等级4

109

5

It was with great expectations that we arrived at Le Pan for lunch yesterday after seeing its long TV advert in French and a recommendation by my nephew.The building itself is interesting with 2 metal lion statues, a four faced Buddha mini shrine and a Zhu Ming sculpture all in the front entrance. The restaurant area we were sat at seemed white and sterile and part of a lobby area. There is a main restaurant area within too. Service was very attentive and after we ordered our lunch courses, we w

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It was with great expectations that we arrived at Le Pan for lunch yesterday after seeing its long TV advert in French and a recommendation by my
nephew.
The building itself is interesting with 2 metal lion statues, a four faced Buddha mini shrine and a Zhu Ming sculpture all in the front entrance. The restaurant area we were sat at seemed white and sterile and part of a lobby area. There is a main restaurant area within too. Service was very attentive and after we ordered our lunch courses, we were served with 2 alcohol free citrus mocktails

We were then presented with a trio of Amuse Bouche. Liquid orange ball, sardines on aubergine and a tiny carrot tart

The bread basket was attractive with 4 types of breads made on the premises. I thought the baguette was crunchy and delicious with the French butter but the olive bun was only average

By now, we were pretty happy with all the offerings so far and then our lunch choices arrived. I started with the Foie Gras terrine served with some balsamic vinegar drops. The presentation was so pretty, it made me very happy. The waitress said the terrine takes 2 days to make, not sure what that meant but it was impressive anyway

Fois Gras Terrine

We both chose the Bouillabaisse with seafood tortellini and thought it was delicious. But with soups poured in during the service, it is often hard for the soup to be hot enough

After the soup course, we chose the beef served with foie gras and mushroom flavoured mash potatoes. The waitress advised me that the beef is normally 50% cooked and I asked for mine to be slightly more cooked. It came slightly more cooked than my friend's and it wasn't bloody, so I was fine with it. It was absolutely delicious and the portion size was just right

My dessert choice was Paris Brest with served with cream and home made ice cream, I think Vanilla flavour. This was delicate and the texture of the pastry was slightly crunchy. The filling and cream was delicious and complimented the pastry and ice cream well. I had previously not wanted to choose a desert but with the 3 or 4 course sets, a dessert had to be one of the courses. In the end, we were happy to share the dessert

Although not mentioned in the menu, coffee was included in the sets and I found my regular coffee way too strong and bitter. I added all the hot milk and 2 cubes of sugar and still was only able to smell it and have one or 2 sips. My friend found her Latte with a slight sour after taste

The Petit Four selection was dainty and tasty, varied and interesting. We tasted them all. I was very impressed with the miniature Vanilla Madelaine and the mango jelly sweet. The mango flavour was so intense, it was a good ending to a wonderful meal. The caramel sweets were a little too soft and not very exciting in comparison

Petit Four platter

It was a very pleasant and leisurely meal with attentive but non intrusive service. The staff explained well, remembered all our requests and were polite and friendly. It was a nice treat for a weekday lunch and a great find. Just unfortunately that the location of the building is not well known nor is it serviced well by public transport.

It's definitely worth a return

mango jelly cube

题外话/补充资料： There is parking available in the building

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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用餐日期

2017-07-14

用餐途径

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人均消费

$550 (午餐)

庆祝纪念

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loveyou713

等级4

271

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食材新鮮，而且造型精緻吸引。雖然價錢較貴，但無論環境、食品質數以及職員服務態度都是一流的水準。當中比較吸引的是頭盤，沒想到頭盤也有三至四款小食，而且小蕃茄的頭盤很有特色，是小驚喜！

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食材新鮮，而且造型精緻吸引。雖然價錢較貴，但無論環境、食品質數以及職員服務態度都是一流的水準。當中比較吸引的是頭盤，沒想到頭盤也有三至四款小食，而且小蕃茄的頭盤很有特色，是小驚喜！

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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张贴

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車媽媽

等级4

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大家有否試過坐在餐廳心臟地帶，看著名廚跟團隊隨著他們快狠準的節奏吃一頓Fine Dining嗎？車媽媽這天有幸到Le Pan坐在Chef's Table品嚐獲獎無數的星級名廚Edward Voon的完美創作藝術品，這天的菜式先令人屏息以待，後教人拍案叫絕喔！到達位於九龍灣高銀集團內的Le Pan門面給我第一個感覺很有夾萬Feel，略帶點冷傲不羈很酷耶！餐廳採用高雅潔淨的白色為主調，侍應領著我們行過用餐位置後，竟然帶我們進入一扇電動門！門後大有乾坤原來我們這天要到餐廳的心臟地帶用餐，OMG太令我們驚喜莫名了！我們被安排到廚房盡頭的位置，在另一番高雅別緻的Chef's Table內享用這餐Chef's Table Dinner實在期待到不巳！！先用美酒來欣賞一吓Chef Edward的氣勢吧！不用心急待一會為大家送上他的廬山真貌吧！這夜我們品嚐9道菜式真的十分豐富，淨看Menu已經期盼不巳呢！這位便是型格大廚Chef Edward工作起來極具威嚴，認真工作的男人實在耀眼兼十分有型，看著他連同十多位的廚師團隊在廚房工作簡直是一種享受。侍應先為我們送上自家製的麵包，四款中最愛左面

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大家有否試過坐在餐廳心臟地帶，看著名廚跟團隊隨著他們快狠準的節奏吃一頓Fine Dining嗎？車媽媽這天有幸到Le Pan坐在Chef's Table品嚐獲獎無數的星級名廚Edward Voon的完美創作藝術品，這天的菜式先令人屏息以待，後教人拍案叫絕喔！

到達位於九龍灣高銀集團內的Le Pan門面給我第一個感覺很有夾萬Feel，略帶點冷傲不羈很酷耶！

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餐廳採用高雅潔淨的白色為主調，侍應領著我們行過用餐位置後，竟然帶我們進入一扇電動門！

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門後大有乾坤原來我們這天要到餐廳的心臟地帶用餐，OMG太令我們驚喜莫名了！

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我們被安排到廚房盡頭的位置，在另一番高雅別緻的Chef's Table內享用這餐Chef's Table Dinner實在期待到不巳！！

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先用美酒來欣賞一吓Chef Edward的氣勢吧！不用心急待一會為大家送上他的廬山真貌吧！

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這夜我們品嚐9道菜式真的十分豐富，淨看Menu已經期盼不巳呢！
這位便是型格大廚Chef Edward工作起來極具威嚴，認真工作的男人實在耀眼兼十分有型，看著他連同十多位的廚師團隊在廚房工作簡直是一種享受。

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侍應先為我們送上自家製的麵包，四款中最愛左面洋蔥包軟熟包身夾雜洋蔥香氣淨吃已冇得頂！

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再配以這個浮誇的牛油山，真心拜服餐廳的那股氣勢，即刨牛油加小許海鹽足以令人神魂顛倒，好吃得大家也不能說話啊~

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吃過麵包後隨即送上開胃菜，這個小飲品是香片香茅，清香怡人令人胃口大開。

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繼而獻上的是四小碟可口Amuse Bouche，精緻可愛的小點太令人歡喜了。
小可愛是用脆皮包裹著入口爆發的蕃茄凍湯，那份新鮮感非筆墨可以形容。
香草脆餅小巧玲瓏入口脆卜卜可口非常。
朱古力林明頓吃得多芝士林明頓還是第一趟品嚐，軟綿質感帶點鹹香口感特別。
用蜆肉鮮味引起食慾來，看得出廚師聰明的佈局！

當大家品嚐罷四小碟後Amuse Bouche原來還有兩款之多，這個香橙泡沬甘荀慕絲小巧精美顏色嬌豔。

而味道先從泡沫中帶酸香橙味，再配上香甜甘荀慕絲太可口了！

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終於到最終一款了！暖笠笠的鵝肝泡沫包裹分子火腿球，隨著咬破的火腿球甘香鮮味拼發而出，經烹調後的風乾火腿味道竟像金華火腿好神奇呢！

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引頸以待的第一道菜終上檯Kaluga Queen Hybrid caviar，botan shrimps，sea urchin，crustacean jelly。

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這菜用上矜貴的法國魚子醬，配合牡丹蝦和龍蝦殼熬煮的肉汁清湯做成的絲狀啫喱，加上軟糯鮮香的牡丹蝦肉，還配合柚子，牛油果，杏仁等配料撞岂層次感來，一匙羹由面至底放入口中鮮味無窮的拼發出來，在口腔內混戰的鮮香甜味不停在遊走很精彩的第一道菜呀！

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緊接著的Sea tortellini sauce Nantua這個美味的意大利雲吞外皮嫩滑濕潤，配上用龍蝦淆製帶蕃茄味的醬汁更顯鮮味，整顆吃下令人回味無窮。

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再來第三道菜便是吃海鮮的時候，這個時刻當然要白酒來襯托一番噢！
這杯要敬在廚房內努力工作的各位廚師辛苦曬大家了！！

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Monk fish，oyster grains，citrus basil vinaigrette，sauce ravigote，monkfish即係鮟鱇魚它的魚肝經常會在日本菜吃得到，而他的魚肉我好像是第一趟試，配合柑桔羅勒香醋一同吃更見清麗。
伴旁還有西洋菜意大利飯，飯粒極具咬口味道清清跟魚肉很匹配。
鮟鱇魚肉質超富彈性吃下味道十分之鮮甜，估唔到除咗佢個肝外連魚肉也那麼美味實在太美妙了！

第四道菜是Blue lobster，jerusalem artichokes，aromatic beurre blanc，藍龍蝦伴耶路撒冷朝鮮薊即係我大愛的雅枝竹。
藍龍蝦質感爽彈入口鮮甜味美，配合香口的法式醬汁味道鮮濃可口到不得了，但更令我驚喜是伴旁的雅枝竹薯蓉，清香撲鼻滑溜無比，真吃得我十分愜意。

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不吃牛肉的我大廚貼心地為我將牛面頰改成這份烤豬件，皮脆肉嫩的質感實在太美妙了！配上美味的真菌更加是相得益彰。

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吃過主菜嘆埋配合的紅酒後這個時候大廚十分聰明哋為我們安排一個間場。
這間場叫The spring，充滿我和春天有個約會的感覺，亦是滿載驚喜的一道菜，春天裏有兩片用雞肉做成的脆片，入口香脆充滿雞肉香氣吃得我有點神經錯亂呢！而且還有十分多清爽甜美的蔬菜，令我們滿口肉香也得以洗滌，為的是期待下一個美味菜式的來臨。

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接下來的主菜環節亦是充滿驚喜！
好友這份主菜將乳鴿所有精華鎖在鴿脯內，充滿野性的肉味令我這個喜歡茹毛飲血的人滿足非常，另外那鴿腿內是鵝肝來的很有野性的菜式。

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大廚為我特別安排的這個是Supreme of farmed chicken，porcini with fragrant quinoa，netural jus。
嫩滑的雞肉配上香脆雞皮襯上牛肝菌藜麥以及豆蓉醬，將濃香清新共冶一爐實在妙絕！

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吃罷7道菜後終於到甜品環節！第一份是Extra virgin olive oil，大家冇睇錯呀！真係用橄欖油做的甜品啊！

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先將面頭甜蜜的蜜糖泡泡吃掉，藏在下面的慕絲充滿橄欖油香氣，香滑軟熟的口感吃得十分舒服。

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Paris-Brest，tonka bean ice-cream東加豆又名零陵香豆除了食用外原來很多香水會用此作調，味道獨特帶點香料味有點像茴香很迷人！
而Paris-Brest布列斯特泡芙乃著名法國甜點，配上榛果內餡細滑迷人。

9道菜經已完滿結束，實在太太滿足了，必須喝一口檸檬茶消消脂喔！

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餐廳連茶具及糖盅也瑰麗無比，這夜我們真的享受至極。

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Petite four也像珠寶般耀眼，當中的抹茶朱古力及山渣啫喱更是好吃非常，前者甘香滑溜，後者酸甜細膩太誘人了！

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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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菜式煮得好吃，是良廚；菜式煮得精緻相美，是巧廚；如菜式同時煮得既美味又精緻，還添加精彩創意元素，那就是星廚了！今天介紹九龍灣一間藏龍臥虎的法國菜 LE PAN，大廚是來自新加坡 Chef Edward Voon，曾被英國雜誌評為十大最具創意廚師之一、走訪各國掌廚和與米芝蓮大廚共事的他，擅於炮調現代法國菜，打造奢華味覺體驗，為食客帶來無盡驚喜！有追看甜魔媽媽江南庭敘及皇御園文章的朋友，應該對星級食肆林立的高銀金融國際中心不會太陌生；LE PAN 就位於超甲級商廈的地下，連入口也份外有氣派，早已成為大家的目標。這晚繞過優雅簡潔的用餐區，深入整潔明亮的高貴廚房，為什麼呢？原來，這晚的晚宴安排在廚房內唯一一張 Chef's Table（最多可容8人）進行，大家都興奮得幾乎尖叫了出來！平日要預訂的話，最低消費$20,000。可以一邊看著英偉富神采的 Chef Edward（對不起，明明不是少女都突然膽怯，不敢拉著 Chef 合照...），指揮著他的團隊高速、認真地工作，一邊品嚐美食，絕對是人間樂事！整潔的廚房一絲異味都沒有，唯獨是冷氣強勁，怕冷的女士要帶備外套／圍巾來。

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菜式煮得好吃，是良廚；菜式煮得精緻相美，是巧廚；如菜式同時煮得既美味又精緻，還添加精彩創意元素，那就是星廚了！今天介紹九龍灣一間藏龍臥虎的法國菜 LE PAN，大廚是來自新加坡 Chef Edward Voon，曾被英國雜誌評為十大最具創意廚師之一、走訪各國掌廚和與米芝蓮大廚共事的他，擅於炮調現代法國菜，打造奢華味覺體驗，為食客帶來無盡驚喜！

有追看甜魔媽媽江南庭敘及皇御園文章的朋友，應該對星級食肆林立的高銀金融國際中心不會太陌生；LE PAN 就位於超甲級商廈的地下，連入口也份外有氣派，早已成為大家的目標。

這晚繞過優雅簡潔的用餐區，深入整潔明亮的高貴廚房，為什麼呢？原來，這晚的晚宴安排在廚房內唯一一張 Chef's Table（最多可容8人）進行，大家都興奮得幾乎尖叫了出來！平日要預訂的話，最低消費$20,000。

可以一邊看著英偉富神采的 Chef Edward（對不起，明明不是少女都突然膽怯，不敢拉著 Chef 合照...），指揮著他的團隊高速、認真地工作，一邊品嚐美食，絕對是人間樂事！整潔的廚房一絲異味都沒有，唯獨是冷氣強勁，怕冷的女士要帶備外套／圍巾來。

這個五月還是脫離不了香檳的圈套，而在此情此景之下，乾一杯也是應該吧？忘了香檳品牌，但酸度平衡、氣泡細緻，是一流的開胃酒，也是開胃小吃及海鮮頭盤的上佳拍檔！不喝酒的朋友，則可以用這精緻小杯裝的果茶來開一開胃，清新度滿分呢～

隨之而來的，還有震撼人心的牛油山；除了身量高聳入雲，重點是來自法國的牛油非常香濃，加上適量海鹽，搽麵包吃真的美味不得了！害我由完本一件麵包就夠（中午才吃完 ÉPURE...），變成又要追加多件，好邪惡啊～

除了牛油可恨地出色，自家製的麵包也有質素，當晚選了五穀包及洋蔥包都非常美味！據知麵包共有廿多款，每次來都有新奇組合；喜歡 Bread & butter 的，單是為此都值得到訪了～

接著是一連串豐富難以盡數的 Amuse bouche，首先上場的四款包括凍番茄脆撻、香草脆餅、迷你蜆肉，以及芝士味的迷你 lamington，全都精緻而可口，令人愉快地一吃而盡！

四小碟後，又送來這濃濃橙香的泡沫慕絲杯，令胃口進一步打開，準備迎接豐富的晚宴！

還未完！開始頭盤前，還有這熱暖富鵝肝香氣的泡沫熱湯（多麼豐富的 amuse bouche 陣...），喝完後胃口完全 ready，是時間展開九道菜晚餐了～

終於來到首道菜式，是 Kaliyah Queen Hybrid caviar, botan shrimps, sea urchin, crustacean jelly，底層是混入了海膽、牛油果及柚子的牡丹蝦刺身，上面則是龍蝦造成的啫喱配以矜貴 Kristal Caviar；吃時最好一匙由面舀至底，感受那層層豐富、鮮味洶湧澎湃的曼妙滋味！

第二道菜是 Sea "tortellini", sauce Nantua，精緻巧手的意大利雲吞以溫暖器皿盛載，上面淋上傳統法式以小龍蝦製作的鮮濃醬汁，又是一道鮮美滿分的菜式，這晚嘴巴真的太幸福！

換上另一款清爽迷人的白酒後，第三道菜 Monk fish, oyster grains, citrus basil vinaigrette, sauce ravigote 也上檯了：鮟鱇魚說「我很醜，可是我很溫柔」，的確這晚的魚肉既富彈性又嫩甜，非常好吃！拌上蠔葉、香草意大利飯，以及法式 ravigote 酸汁，大家都直豎拇指！

緊接而來又有 Blue lobster, Jerusalem artichokes, aromatic beurre blanc，矜貴藍龍蝦是一望而見的新鮮嫩甜，更妙是配上小件以及成蓉的耶路撒冷阿支竹，前者爽脆如馬鈴薯，後者則甜美，將原已鮮甜的龍蝦襯托得清鮮迷人！

完成了海鮮菜式，接下來改上芳香濃郁的紅酒，以襯托接下來的紅肉菜式了！

首先是 Brandt beef cheek, champignons, parsnips, crackling tendons，牛臉肉不是一般的軟滑細膩，基本上完全不用刀，單靠叉也可以將之分開，每口又有豐富膠質，非常美味。更令人拍案叫絕是面層的牛根，竟然可以做到清脆鬆化如薯片，太妙了！

其實大家都已經很飽，所以最終主菜前，又有一份 This spring 來清新一下。帶來春天感覺的，是一份繽紛優質的蔬菜併盤，每款菜蔬都嫩甜得過份，連我平日不愛的蔥也清甜無比；再加上脆片襯托，理所當然全碟清光。

正式主菜是 Royal pigeon au sang, porcini with fragrant quinoa, jus carcasse，製法與法式血鴨類似，所以鴿肉呈現鮮艷瑰紅，肉質鮮嫩無與倫比，拌上濃郁的醬汁，肉味香濃化不開；同上還有加進鵝肝、蘑菇的香脆鴿腿，以及清新豆蓉，帶來完美的平衡。

完成主菜後、展開甜品前，又有pre-dessert - Extra virgin olive oil，有誰能想到，橄欖油可以製作甜品？又有誰能想像到，成品是無比的細滑、清甜，尤其面層一埋蜜糖泡沫，味道實在迷人之至！

最後一道菜是甜品 - Paris-Brest, tonka bean ice-cream，小泡芙新鮮鬆軟，配襯香又滑的夾心美味不得了，連出名嘴刁且不愛甜的 SAii 也將之清光；另一邊的香豆雪糕則為味蕾帶來清新感覺，這晚真的太滿足了！

在餐後，還有精緻繽紛的 Petit Fours，內容共有四款之多，最愛是像得像珠寶的抹茶朱古力！另外這裡的銀茶具也非常漂亮，而且全部都新嶄明亮，閃亮耀眼呢。

吃完，大家都同意這裡水準不輸任何米芝蓮餐廳，真是非常高質又滿足的一餐！重點是 Chef Edward 還年輕，奪星只是遲早的事。繼續加油吧～

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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MissG

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係九龍灣返工難得附近有間法國菜就同同事走左黎試下叫左個3 courses set lunch $388先黎係唔係menu既refreshing 檸檬、花生、椰菜花檸檬- 酸甜開胃花生- 花生味偏弱椰菜花- 味道清甜頭盤-低溫煮三文魚慢火煮三文魚應該都唔陌生配上乳酪醬汁特顯三文魚既味道唯一敗筆鵪鶉蛋不是流心主菜-mushroom sauce 雞肉意大利飯雞肉唔會過熟配上香濃茹汁加埋意大利飯煮得岩岩好唔會太淋唔會太生好食甜品-暖心朱古力蛋糕即叫即做等左十五分鐘新鮮做起上菜一刻已經問道朱古力香果仁雪糕入口亦夠晒香濃可惜看朱古力蛋糕入口過甜最後既petite four 整體而言值得一試

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係九龍灣返工難得附近有間法國菜
就同同事走左黎試下

叫左個3 courses set lunch $388

先黎係唔係menu既refreshing

檸檬、花生、椰菜花
檸檬- 酸甜開胃
花生- 花生味偏弱
椰菜花- 味道清甜

頭盤-低溫煮三文魚

慢煮三文魚

慢火煮三文魚應該都唔陌生配上乳酪醬汁特顯三文魚既味道
唯一敗筆鵪鶉蛋不是流心

主菜-mushroom sauce 雞肉意大利飯

雞肉唔會過熟配上香濃茹汁
加埋意大利飯煮得岩岩好唔會太淋唔會太生
好食

甜品-暖心朱古力蛋糕

即叫即做等左十五分鐘新鮮做起
上菜一刻已經問道朱古力香
果仁雪糕入口亦夠晒香濃
可惜看朱古力蛋糕入口過甜

最後既petite four

整體而言值得一試

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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用餐日期

2017-03-08

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$450 (午餐)

推介美食

JoeyWei

等级1

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The lavish caviar dancing with the lacy seaweed accompanied by the bouncy avocado salmon sea urchin salad.For me it's reminiscence with explosion of harmonious sea flavors. Beautiful dish.

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The lavish caviar dancing with the lacy seaweed accompanied by the bouncy avocado salmon sea urchin salad.

For me it's reminiscence with explosion of harmonious sea flavors.
Beautiful dish.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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After a disappointingly slow 2016, things are finally about to heat up in the local dining scene with a number of highly anticipated openings on the cusp. Le Pan is one of those new restaurants I've been keeping tabs on especially due to its rather unusual background.Located on the ground floor of the newly opened Goldin Financial Global Centre in Kowloon Bay, Le Pan opens with one and only objective in mind - to win a Michelin star. That's no easy task for any fine dining French restaurant, let

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After a disappointingly slow 2016, things are finally about to heat up in the local dining scene with a number of highly anticipated openings on the cusp. Le Pan is one of those new restaurants I've been keeping tabs on especially due to its rather unusual background.

Located on the ground floor of the newly opened Goldin Financial Global Centre in Kowloon Bay, Le Pan opens with one and only objective in mind - to win a Michelin star. That's no easy task for any fine dining French restaurant, let alone one which is deeply entrenched in an industrial area like Kowloon Bay.

Behind Le Pan's kitchen is Singaporean chef Edward Voon, who has trained under one of Spain's most well-known chef Paco Roncero. A few years ago, chef Voon made headlines with his molecular cuisine at Aurum in Clarke Quay before moving onto China to work as the head chef of modern European restaurant Le Pan in Tianjin’s Goldin Metropolitan Polo Club Hotel (which is under the same owner of Le Pan HK) in 2010. At Le Pan, expect an elegant avant-garde cuisine which is coupled with exquisite European cooking techniques.

Following a 15-minute walk from the MTR station, we finally arrived at the relatively empty Goldin Financial building.

When I walked into the dining area, I couldn't help but got more and more impressed with the incredible amount of space here. Tables are generously spaced and the interior is tastefully designed with great attention to details, which is a little rare to find in Hong Kong these days, even for a fine dining restaurant.

Like most fine dining restaurants in the city, Le Pan has a children's policy. As a matter of fact, theirs is even stricter than places like Gaddi's and Petrus. Here, children must be at least 10 years old or older. But knowing we've got our little nugget with us this afternoon, they were very accommodating in letting us use one of their private dining room with no extra charge. That was very generous of them!

While I was still admiring the details of our private room, our amuse bouche was already waiting on deck. The trio of small nibbles included three little tartlets of lemon, cauliflower purée and apple with crushed peanuts. That was quite a refreshing start.

Next, we got the ball rolling with their pressed Rougie foie gras. This was served with granny smith apple, celeriac, cranberry bonbon and a small green salad on the side. I thought the terrine had very rich flavors and silky smooth texture while the granny smith, celeriac and salad did alright to balance its richness. I actually found the cranberry "bonbon" as the single most fascinating item on this dish for its wonderful acidity and the way it popped in the mouth (Grade: 3.5/5).

Pressed Rougie foie gras

Between the two soups, everyone went with the velouté of chlorophyll. There was a strong taste coming from the watercress which was working well with the Champignon mushrooms, tapioca pearls and soft boiled egg.

Velouté of chlorophyll

This was very very creamy (Grade: 4/5).

For our main dish, everybody had a different idea. Mom went with the supreme farmed chicken which was neatly crusted with a layer of porcini and served with a Iberico risotto, porcini cream, pickled carrots and poultry jus. That was pretty tender (Grade: 3.5/5).

Supreme farmed chicken

Less successful was braised beef cheek in cocotte with glazed tendons and charlotte potato purée (Grade: 3/5).

Braised beef cheek in cocotte

I personally chose the pan-roasted sea bass, which was done to perfection.

Pan-roasted sea bass

There was a cute little tortellini sitting next to the sea bass, with fillings of chopped Mediteranean squid, cheese and what I thought was curry. Underneath all that was artichoke purée and lentils, while finished with a subtle lemon saffron emulsion. Very lovely dish (Grade: 4/5).

The three of us couldn't pull our trigger on our desserts so I took the easy route and simply ordered one of each. First up was the warm chocolate "creméux".

Chocolate "creméux"

This tasted a little like a cross-over between chocolate molten lava cake and chocolate macaron. Pretty interesting (Grade: 3.5/5).

Mom ended up taking the safe bet with this "Tropical" creation of pineapple, coconut and lemon.

"Tropical" - pineapple, coconut and lemon

I tried some of that and thought it was a little underwhelming (Grade: 3/5).

Last but not least was Greek yogurt in a chilled soup made with strawberries and hibiscus.

Greek yogurt, strawberries and hibiscus

The Greek yogurt had this funny texture that reminded me of the Italian burrata cheese. I liked the combination of flavors there which was very soothing for the palates (Grade: 4/5).

Finally, a traditional petite fours to put an end to a fairly entertaining lunch.

What impressed me most about this lunch, on top of the avant-garde cuisine, which was quite solid, was the quality of service displayed all afternoon. This is a well-trained group of staff who's very dedicated to serve and they have got the knowledge and attitude to make it work too (making us feel like VIPs). From the food standpoint, I am not sure about the Michelin star yet but service-wise, it's definitely worthy of one.

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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末婚夫介紹來食tasting menu. 一於食餐好嘅!餐廳非常寬敞舒適。一入門口，由天到地嘅白色，好似入咗天堂！得一題係，入門口嘅酒櫃好驚人！有啲陳年老酒，想像唔到係咩味。餐廳內非常殷勤, 每一味餸都有詳盡解釋。麵包係新鮮焗嘅！又有仲有個大廚親自睇牛油山上shave落嚟。特別香！食物有分子料理成份，睇得又好食。餐廳主人係有自己酒莊，private label 👍🏻👍🏻👍🏻

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末婚夫介紹來食tasting menu. 一於食餐好嘅!

餐廳非常寬敞舒適。一入門口，由天到地嘅白色，好似入咗天堂！

得一題係，入門口嘅酒櫃好驚人！有啲陳年老酒，想像唔到係咩味。

餐廳內非常殷勤, 每一味餸都有詳盡解釋。

麵包係新鮮焗嘅！又有仲有個大廚親自睇牛油山上shave落嚟。特別香！

食物有分子料理成份，睇得又好食。

餐廳主人係有自己酒莊，private label 👍🏻👍🏻👍🏻

Slow cooked chicken

(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)

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