For Immediate Release
Extraordinary Produce, Startling Flavours, and Fireworks
LE PAN Finishes Year with Fine Festive Flourish
(Hong Kong, November 20, 2017) Celebrating the end of its first year in exuberant spirit, LE PAN presents lavish festive menus and other seasonal stars of the table. These dining experiences epitomise the creativity, craftsmanship and attention to detail that have led the Kowloon Bay restaurant, with its Contemporary French Reimagined ethos, to be hailed as an exciting new destination for gourmands.
With Christmas in the air and its cloistered patios open to patrons, LE PAN offers new taste sensations. The aromatic pleasures of Alba truffles are now wafting through its elegant dining rooms. The delicate, creamy tuber, flown from Piedmont, Italy, can be ordered by the gram and is shaved over selected dishes tableside by Executive Chef Edward Voon. Savour white truffle atop French omelette with sautéed chanterelle; rosette potato mousseline with grelot onion; and Arborio grains with soft boiled egg.
A further hearty treat is LE PAN’s November and December roast of USDA Prime O.P. Ribs, available on Thursday, Friday or Saturday lunch. The generous portion of beef is served with silky potato mousseline, a mélange of crisp vegetables and red wine sauce. Diners choosing the monthly roast enjoy a light, appetite-teasing starter of salad or soup of the day.
Christmas Reimagined
Chef Voon devises an extravagant Christmas week lunch showcasing favourites from his tasting menus as well as seasonal innovations. In the four-course affair either Petuna ocean trout and caviar, or foie gras terrine, precedes blue lobster risotto with soft boiled egg, or the chef’s Clam Chowder of the 21st Century. Pot-au-feu, a reinvention of the French winter-warming stew, or char-grilled US pork rack is the main, followed by a choice of traditional or contemporary sweets from the Christmas dessert trolley.
LE PAN proffers the ultimate Sunday lunch on Christmas Eve featuring an abundance of luxurious and seasonal delicacies: foie gras, Oscietra caviar (with wild Atlantic halibut), Périgord truffles (shaved over Bresse chicken) and deer, which replaces beef in Chef Voon’s pot-au-feu. Festive treats from the sumptuous dessert trolley complete the five-course feast.
The indulgence continues with an extensive Christmas Eve dinner menu: Nordic langoustines tempt in three preparations; Périgord truffle graces Sanriku scallop; and blue lobster joins hands with halibut. Diners enjoy two meat mains in this magnificent six-course spread, Bresse chicken and Tajima wagyu, with Mont Blanc starring in a festive finale.
Blast into 2018
From breathtaking food and stellar wines to an exclusive rooftop countdown, 2017 concludes on a spectacular high at LE PAN. Chef Voon conjures up a six-course dinner menu including Kamchatka crab, Hokkaido scallop, lobster ravioli, Oscietra caviar with wild turbot, bacon and Champagne sauce, and Miyazaki wagyu ‘Bordelaise’. Diners can relax on the patios, and as midnight approaches they are invited to the building’s private roof garden for a Champagne toast and a bird’s-eye view of the fireworks.
LE PAN ignites all the senses as the year draws to a close:
Alba White Truffles
Served with tailored dishes at lunch and dinner until 30 December; $150 per gram
November and December Roast
Served at lunch from Thursday to Saturday; $420 per person
Christmas Extravagance
Four-course lunch served from 18 to 23 December; $980 per person
Christmas Eve Indulgence
Five-course lunch served on 24 December; $980 per person
Nuances of Noël
Six-course dinner served on 24 December; $2,800 per person or $4,800 with wine pairing
New Year’s Eve Fireworks
Six-course dinner served on 31 December followed by Champagne rooftop countdown; $2,800 per person or $4,800 with wine pairing
Périgord winter truffle, foie gras de |
Nordic langoustine |
Amur Oscietra caviar, wild turbot, Champagne sauce, smoked bacon, Parisian gnocchi, Savoy cabbage |
Forêt noire |
About LE PAN
LE PAN presents inventive 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.
LE PAN
Ground Floor, Goldin Financial Global Centre,
17 Kai Cheung Road, Kowloon Bay, Hong Kong
Tel: 3188 2355
LE PAN on social media
www.lepan.com.hk
www.facebook.com/LEPANrestaurant
www.instagram.com/LEPANrestaurant
GHC Asia Limited
Fontaine Cheng | [email protected] | +852 3163 0183
For press enquiries:
Goldin Dining Group Limited
Shanna Wong | [email protected] | +852 2100 0842
Amur Oscietra caviar, wild turbot, Champagne sauce, smoked bacon, Parisian gnocchi, Savoy cabbage.jpg
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