(Hong Kong, 15 January 2018) The scent of fresh-cut roses will fill the dining rooms on 14 February as LE PAN embraces the romance of Valentine’s Day. Couples can pose for photographs against a glamorous backdrop of flowers and white marble in the restaurant’s grand foyer before settling at tables well spaced for privacy on this most intimate of evenings. Rosé Champagne is on hand to add further effervescence to Chef Edward Voon’s signature canapés, the prelude to a stunning six-course menu dégustation crafted to stir the senses, drawing people together in appreciation of luxurious food artfully paired – and each other.
Prized seasonal produce from all over the world unites on the plate in a sensuous mélange of colours, textures and tastes. Royal Oscietra caviar is married with Nordic langoustine, while blue lobster from the shores of Brittany bonds with artichoke in an apple emulsion. In the second main, Bresse chicken – beloved for its succulence – is showered with aromatic Périgord truffle and glazed with Albufera sauce. Ravioli bursting with Atlantic brown crab meet their match in creamy Hokkaido sea urchin. In the soup course, voluptuous Fine de Claire oyster is the centrepiece of a watercress velouté with tangy lemon compote.
LE PAN’s Saint Valentine rhapsody ends on a sweet rose note. Rosette is a delectable pink, fruity concoction in which three contrasting consistencies and flavours come together in perfect harmony: parfait of rose essence, lychee jelly and raspberry sorbet. A fairy-tale dessert for a magical evening.
Ode to Joy
Valentine’s is just one occasion when LE PAN will be cracking open the Champagne for its loyal crowd of epicureans. Jacques Picard bubbles are free flowing every Saturday as a merry accompaniment to a six-course lunch. Hedonists can indulge in a number of Chef Voon’s popular signatures such as the pop-in-the-mouth combination of caviar and trout tartare; blue lobster with soft-boiled egg on a bed of arroz bomba grains; and yellow chicken with Hokkaido scallop and lentil du Puy. Fine de Claire oyster dressed with ginger vinaigrette, and a main course option of hapuka and jumbo prawn doused in a spicy emulsion nod to the chef’s Asian roots.
Following Valentine’s Day and for a limited time to mark the arrival of spring, Chef Voon and his team add to their repertoire of Contemporary French Reimagined tasting menus. Dishes in this five-course seasonal affair include the Asian-inspired Gold soup with shiitake, jumbo prawn fritters and lime ginger scent, and that French favourite of pigeon cooked ‘au sang’ and garnished with petit pois and grelot onion. Diners will be greeted with a glass of Jacques Picard Le Chapitre Brut Champagne.
LE PAN toasts true love and pleasure seeking in the run-up to spring:
Valentine’s Day Rose Rhapsody
Six-course dinner; 14 February; $2,018 per person with a complimentary glass of Champagne Dhondt-Grellet Premier Cru Rosé Brut NV. Champagne lovers can also enjoy two free-flow options: the Dhondt-Grellet Rosé at an additional $500 per person or Perrier-Jouët “Belle Epoque” Rosé 2006 at $900 per person
The Hedonists’ Lunch
Six-course luncheon with free-flow Champagne until 3:30 p.m.; every Saturday; $980 per person
Step into Spring
Five-course dinner with a complimentary glass of Champagne Jacques Picard Le Chapitre Brut NV; 15 February – 1 March; $880 per person
Picalou French yellow chicken and Hokkaido scallop with lentil du Puy |
Atlantic brown crab ravioli with Hokkaido sea urchin |
Brittany blue lobster with artichoke in an apple emulsion |
Rosette |
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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: +852 3188 2355
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For press enquiries:
GHC Asia Limited
Fontaine.Cheng | [email protected] | +852 3163 0183
Alisa Chen | [email protected] | +852 3163 0180
Goldin Dining Group Limited
Shanna Wong | [email protected] | +852 2100 0842
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