LE PAN (已結業)

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。🙏🙏🙏 繼續閱讀

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. 繼續閱讀

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. 繼續閱讀

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 繼續閱讀

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. 繼續閱讀