(Hong Kong, 16 November, 2018) LE PAN Chef Edward Voon presents exceptional offerings to celebrate the holiday season. Doubling up on the decadence, feasts on Christmas Eve and New Year’s Eve feature two helpings each of caviar, plus Alba truffle and foie gras, and showcase daring pairings of riches from the land and sea. And throughout the month, the Holly and Ivy duo of festive lunches fuel the jolliest of seasonal gatherings.
It may not be snowing outside but on Christmas Eve LE PAN will be a white wonderland for gourmands. Twinkling crystal chandeliers, pristine tablecloths, a backdrop of gleaming white marble, a seriously good white in your glass: the scene is set for Voon’s six-course Christmas Indulgence. To begin, Kamchatka crab complements Kristal caviar; then fresh oysters from Normandy are topped by Oscietra.
A creamy ‘carbonara’ of caramelised squid with generous shavings of white truffle heralds the arrival of a luscious main course - Rougié duck foie gras and blue lobster with splashes of Sauternes and Sherry. The winter delicacy of venison provides a satisfying second main; the lean game grilled over charcoal, then plated beside succulent Sanriku scallop and a drizzle of Marsala wine. An airy Genoise pastry, laced with white chocolate and vanilla mousse, cherries and rosemary, is the stunning sweet finish.
Another six-course extravagance ushers in the New Year, providing fireworks on the plate. Star turns on this elaborate menu include Huso huso caviar teamed with Atlantic mackerel. Langoustine packs tortellini swimming in a frothy shellfish emulsion, with crunchy parsnip bites. The main act is a duet of Miyazaki wagyu and crayfish, accompanied by miso eggplant and a fiery pepper jus. Dessert on 31 December is something delightfully different. A fan of Japanese corn, Voon transforms Shikoku’s marvellous maize into a medley of inventive taste sensations.
Festivities at LE PAN extend throughout the month. Groups of friends or business associates can book one of the restaurant’s four grand private rooms to enjoy a merry Yuletide luncheon. Traditional Christmas treats - roast venison and Brussels sprouts, prepared in Voon’s Contemporary French Reimagined style, of course – highlight the four-course Holly menu. The French classic of onion soup also comes with a twist: the addition of British comfort food favourite, oxtail, as well as aged Comté.
Those who are able to linger longer should savour the five-course Ivy menu. The lunch begins with the chef’s popular signature of Oscietra caviar and ocean trout tartare nestling on a bed of crustacean jelly. A seafood main, risotto of blue lobster, is followed by wagyu with roasted seasonal vegetables and lashings of juniper gin sauce. Both menus conclude with a light but still very sinful dessert – passion fruit royale. Advance booking is essential for these exclusive lunch menus, and should be done early since only four tables are available each day.
“Christmas Indulgence”, 24 December, six-course dinner. $1,480 per person with an additional $1,100 for wine pairing (six glasses)
“New Year Extravagance”, 31 December, six-course dinner. $1,480 per person with an additional $1,100 for wine pairing (six glasses)
Festive Luncheons, 1-31 December (excluding Sundays). “Holly”, four courses, $380 per person; “Ivy”, five courses, $480 per person. Available for groups of six or more; two days’ advance booking required.
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About LE PAN
LE PAN presents inventive Contemporary French cuisine by Edward Voon, one of Asia’s most creative and charismatic chefs. Spacious, all-white interiors and grand private rooms with patios set LE PAN apart from other Hong Kong restaurants. Tasting menus balance textures and tastes, and excite with theatrical flourishes and unexpected combinations of premium ingredients.
Ground Floor, Goldin Financial Global Centre,
17 Kai Cheung Road, Kowloon Bay, Hong Kong
Tel: +852 3188 2355
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For press enquiries:
GHC Asia Limited
Karen Chong | [email protected] | +852 3163 0109
Alisa Chen | [email protected] | +852 3163 0180
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