Top-Ranked Michelin Chef to Dazzle at LE PAN - Christian Bau Joins Edward Voon for January 3-Star Turn

Top-Ranked Michelin Chef to Dazzle at LE PAN
Christian Bau Joins Edward Voon for January 3-Star Turn
 

(Hong Kong, 4 December 2018) Beginning 2019 on the highest of notes, Chef Edward Voon welcomes three-Michelin-starred maestro Christian Bau to LE PAN in January. The youngest German chef to receive the triple accolade – at 34 in 2005 – pairs classical French elegance with Asian minimalism at Victor’s Fine Dining by Christian Bau, situated in a Renaissance castle hotel in the Moselle wine region. A seasoned traveller to Asia, Bau graces LE PAN’s kitchen for three full days, 10 to 12 January, presenting an exciting modern European menu with Japanese-inspired flourishes. The final evening, a Saturday, is reserved for an extraordinary Four Hands wine dinner, with Voon contributing his own imaginative, multi-layered dishes.

“Since our thrilling ride with Sergio Herman this May, we have been eager to bring another guest star to LE PAN, and I’m delighted that Christian Bau has accepted our invitation,” says Voon. “We wanted a three-star chef from Europe, but it had to be one with an affinity for Asia. I love the way Chef Bau respects the traditions of French cuisine yet remains open to new techniques and influences, creating dishes that astound with their precision and complexity while remaining beautifully balanced and accessible.”

Bau travels to Hong Kong with three trusted lieutenants from his restaurant at Victor’s Residenz-Hotel Schloss Berg, which nestles on the German border with France and Luxembourg. They will prepare dishes – five at lunch and eight at dinner – that reflect the master chef’s contemporary culinary philosophy of connecting cultures. Among Bau’s signatures are sashimi of yellowfin mackerel in yuzukoshō and buttermilk dashi dotted with caviar; venison served with aubergine, onion and sauerbraten sauce; and Miyazaki beef with black garlic, ponzu and corn. A rich Black Forest sweet with cherry brandy pays homage to his homeland, while a hazelnut praline and milk chocolate dessert with exotic fruits, “bau.stein”, nods to his latest cookbook. Creations to be unveiled in Hong Kong make inventive use of delicacies from Japan such as langoustine paired with creamy koshihikari rice and edamame tofu; and caviar, chawanmushi, toro and smoked tuna cheek broth.  

“Chef Bau’s appreciation of Japanese cuisine echoes my own, and our collaboration will surely push us to achieve new heights of artistry,” says Voon. As two non-French chefs who have sealed their reputation with boundary-pushing French cooking, the free-spirited duo looks forward to many happy hours of bonding back stage at LE PAN.  

Christian Bau x LE PAN Lunch and Dinner

10 January - 12 January 2019 (Thursday – Saturday), five-course lunch, $1,080 per person; additional $ 600 for wine pairing (four glasses)

10 January - 11 January 2019 (Thursday – Friday), eight-course dinner, $2,480 per person; additional $1,400 for wine pairing (eight glasses)

12 January 2019 (Saturday) , Chefs Christian Bau & Edward Voon, eight-course Four Hands dinner with wine pairing (eight glasses), $3,880 per person

ABOUT CHRISTIAN BAU

Victor’s Fine Dining by Christian Bau at the five-star Victor’s Residenz-Hotel Schloss Berg has been hailed as the best restaurant in Germany. Chef Bau received his first Michelin star within seven months of his now 20-year residency there. Apart from his three-Michelin-star ranking – retained since 2005 – the restaurant has garnered top ratings in a further six important gourmet guides, including 19.5 points in Gault & Millau; Bau is the 2018 Gault & Millau Chef of the Year.

Sparked by a first trip to Asia (Bangkok) in 1994 and fuelled by frequent subsequent visits, especially to Japan over the past 10 years, Bau’s French haute cuisine has evolved into a lighter, modern and cosmopolitan culinary art that blends European sophistication and complexity with fresh flavours and techniques from the East. His style is fine dining without white tablecloths, and chef’s jacket worn with jeans and sneakers.

Published last month, his fourth cookbook, bau.steine, captures Bau’s simple, yet multi-layered and passionate approach to his craft, making recipes such as bar de ligne and barbecued eel with Japanese eggplant and kojyu-vinaigrette, and soy braised pork shoulder with corn and black garlic comprehensible to all.

About LE PAN

LE PAN presents inventive Contemporary French cuisine with an Asian elegance by charismatic chef Edward Voon. 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.

www.lepan.com.hk | Tel: +852 3188 2355

Ground Floor, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay, Hong Kong

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For press enquiries:
GHC Asia Limited
Alisa Chen | alisa.chen@ghcasia.com  | +852 3163 0180
Karen Chong | karen.chong@ghcasia.com | +852 3163 0109 

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