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“近距離的味道!”
Review of LE PAN

LE PAN
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Ranked #433 of 11,962 Restaurants in Hong Kong
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Restaurant details
Neighbourhood: Kwun Tong District
Description: A new fine dining destination in Kowloon Bay, Hong Kong, LE PAN presents contemporary French cuisine by internationally acclaimed chef Edward Voon.
Reviewed May 24, 2017

大家有否試過坐在餐廳心臟地帶,看著名廚跟團隊隨著他們快狠準的節奏吃一頓Fine Dining嗎?車媽媽這天有幸到Le Pan坐在Chef's Table品嚐獲獎無數的星級名廚Edward Voon的完美創作藝術品,這天的菜式先令人屏息以待,後教人拍案叫絕喔!

到達位於九龍灣高銀集團內的Le Pan門面給我第一個感覺很有夾萬Feel,略帶點冷傲不羈很酷耶!


餐廳採用高雅潔淨的白色為主調,侍應領著我們行過用餐位置後,竟然帶我們進入一扇電動門!


門後大有乾坤原來我們這天要到餐廳的心臟地帶用餐,OMG太令我們驚喜莫名了!


我們被安排到廚房盡頭的位置,在另一番高雅別緻的Chef's Table內享用這餐Chef's Table Dinner實在期待到不巳!!

先用美酒來欣賞一吓Chef Edward的氣勢吧!不用心急待一會為大家送上他的廬山真貌吧!

這夜我們品嚐9道菜式真的十分豐富,淨看Menu已經期盼不巳呢!

這位便是型格大廚Chef Edward工作起來極具威嚴,認真工作的男人實在耀眼兼十分有型,看著他連同十多位的廚師團隊在廚房工作簡直是一種享受。

侍應先為我們送上自家製的麵包,四款中最愛左面洋蔥包軟熟包身夾雜洋蔥香氣淨吃已冇得頂!

再配以這個浮誇的牛油山,真心拜服餐廳的那股氣勢,即刨牛油加小許海鹽足以令人神魂顛倒,好吃得大家也不能說話啊~


吃過麵包後隨即送上開胃菜,這個小飲品是香片香茅,清香怡人令人胃口大開。


繼而獻上的是四小碟可口Amuse Bouche,精緻可愛的小點太令人歡喜了。

這個小可愛是用脆皮包裹著入口爆發的蕃茄凍湯,那份新鮮感非筆墨可以形容。


這個香草脆餅小巧玲瓏入口脆卜卜可口非常。


朱古力林明頓吃得多芝士林明頓還是第一趟品嚐,軟綿質感帶點鹹香口感特別。


用蜆肉鮮味引起食慾來,看得出廚師聰明的佈局!


當大家品嚐罷四小碟後Amuse Bouche原來還有兩款之多,這個香橙泡沬甘荀慕絲小巧精美顏色嬌豔。

而味道先從泡沫中帶酸香橙味,再配上香甜甘荀慕絲太可口了!

終於到最終一款了!暖笠笠的鵝肝泡沫包裹分子火腿球,隨著咬破的火腿球甘香鮮味拼發而出,經烹調後的風乾火腿味道竟像金華火腿好神奇呢!

引頸以待的第一道菜終上檯Kaluga Queen Hybrid caviar,botan shrimps,sea urchin,crustacean jelly。

這菜用上矜貴的法國魚子醬,配合牡丹蝦和龍蝦殼熬煮的肉汁清湯做成的 絲狀啫喱,加上軟糯鮮香的牡丹蝦肉,還配合柚子,牛油果,杏仁等配料撞岂層次感來,一匙羹由面至底放入口中鮮味無窮的拼發出來,在口腔內混戰的鮮香甜味不停在遊走很精彩的第一道菜呀!

緊接著的Sea tortellini sauce Nantua這個美味的意大利雲吞外皮嫩滑濕潤, 配上用龍蝦淆製帶蕃茄味的醬汁更顯鮮味,整顆吃下令人回味無窮。

再來第三道菜便是吃海鮮的時候,這個時刻當然要白酒來襯托一番噢!

這杯要敬在廚房內努力工作的各位廚師辛苦曬大家了!!

Monk fish,oyster grains,citrus basil vinaigrette,sauce ravigote,monkfish即係鮟鱇魚它的魚肝經常會在日本菜吃得到,而他的魚肉我好像是第一趟 試,配合柑桔羅勒香醋一同吃更見清麗。

伴旁還有西洋菜意大利飯,飯粒極具咬口味道清清跟魚肉很匹配。

鮟鱇魚肉質超富彈性吃下味道十分之鮮甜,估唔到除咗佢個肝外連魚肉也那麼美味實在太美妙了!

第四道菜是Blue lobster,jerusalem artichokes,aromatic beurre blanc,藍龍蝦伴耶路撒冷朝鮮薊即係我大愛的雅枝竹。

藍龍蝦質感爽彈入口鮮甜味美,配合香口的法式醬汁味道鮮濃可口到不得了,但更令我驚喜是伴旁的雅枝竹薯蓉,清香撲鼻滑溜無比,真吃得我十分愜意。

不吃牛肉的我大廚貼心地為我將牛面頰改成這份烤豬件,皮脆肉嫩的質感 實在太美妙了!配上美味的真菌更加是相得益彰。

吃過主菜嘆埋配合的紅酒後這個時候大廚十分聰明哋為我們安排一個間場。

這間場叫The spring,充滿我和春天有個約會的感覺,亦是滿載驚喜的一道菜,春天裏有兩片用雞肉做成的脆片,入口香脆充滿雞肉香氣吃得我有點神經錯亂呢!而且還有十分多清爽甜美的蔬菜,令我們滿口肉香也得以洗滌,為的是期待下一個美味菜式的來臨。

接下來的主菜環節亦是充滿驚喜!

好友這份主菜將乳鴿所有精華鎖在鴿脯內,充滿野性的肉味令我這個喜歡 茹毛飲血的人滿足非常,另外那鴿腿內是鵝肝來的很有野性的菜式。

大廚為我特別安排的這個是Supreme of farmed chicken,porcini with fragrant quinoa,netural jus。

嫩滑的雞肉配上香脆雞皮襯上牛肝菌藜麥以及豆蓉醬,將濃香清新共冶一爐實在妙絕!

吃罷7道菜後終於到甜品環節!第一份是Extra virgin olive oil,大家冇睇錯呀!真係用橄欖油做的甜品啊!

先將面頭甜蜜的蜜糖泡泡吃掉,藏在下面的慕絲充滿橄欖油香氣,香滑軟熟的口感吃得十分舒服。

Paris-Brest,tonka bean ice-cream東加豆又名零陵香豆除了食用外原來很多香水會用此作調,味道獨特帶點香料味有點像茴香很迷人!

而Paris-Brest布列斯特泡芙乃著名法國甜點,配上榛果內餡細滑迷人。


9道菜經已完滿結束,實在太太滿足了,必須喝一口檸檬茶消消脂喔!

餐廳連茶具及糖盅也瑰麗無比,這夜我們真的享受至極。

Petite four也像珠寶般耀眼,當中的抹茶朱古力及山渣啫喱更是好吃非常,前者甘香滑溜,後者酸甜細膩太誘人了!




最後女士們更能得到Chef Edward親自設計的清酒杯,每隻也各有特色我必定會好好珍藏!

Date of visit: May 2017
    • Value
    • Service
    • Food
Thank maggiemV9544SJ
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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34 - 38 of 45 reviews

Reviewed May 22, 2017

一般在香港找出色法國菜,都在中環、九龍一帶,很少人想起九龍灣。但上週到訪一間藏龍臥虎的法國菜 LE PAN,大廚是來自新加坡 Chef Edward Voon,曾被英國雜誌評為十大最具創意廚師之一、走訪各國掌廚和與米芝蓮大廚共事的他,擅於炮調現代法國菜,打造奢華味覺體驗,為食客帶來無盡驚喜!

LE PAN 就位於超甲級商廈高銀國際金融中心地下,連入口也份外有氣派,環境優雅簡潔,讓注意力集中在食物上。晚餐以精緻小杯裝的果茶開始,清新度滿分;然後到震撼人心牛油山;除了身量高聳入雲,來自法國的牛油非常香濃,加上適量海鹽,搽麵包吃美味不得了!接著還有一連串 Amuse bouche,包括凍番茄脆撻、香草脆餅、迷你蜆肉,以及芝士味的迷你 lamington,全都精緻而可口,令人愉快地一吃而盡!四小碟後,又有濃濃橙香的泡沫慕絲杯,以及熱暖富鵝肝香氣的泡沫熱湯,然後才正式開始晚餐。~

首道菜式,是 Kaliyah Queen Hybrid caviar, botan shrimps, sea urchin, crustacean jelly,底層是混入了海膽、牛油果及柚子的牡丹蝦刺身,上面則是龍蝦造成的啫喱配以矜貴 Kristal Caviar;吃時最好一匙由面舀至底,感受那層層豐富、鮮味洶湧澎湃的曼妙滋味!

第二道菜是 Sea "tortellini", sauce Nantua,精緻巧手的意大利雲吞以溫暖器皿盛載,上面淋上傳統法式以小龍蝦製作的鮮濃醬汁,又是一道鮮美滿分的菜式,這晚嘴巴真的太幸福!

第三道菜是 Monk fish, oyster grains, citrus basil vinaigrette, sauce ravigote:鮟鱇魚說「我很醜,可是我很溫柔」,的確這晚的魚肉既富彈性又嫩甜,拌上蠔葉、香草意大利飯,以及法式 ravigote 酸汁,非常好吃。

緊接而來又有 Blue lobster, Jerusalem artichokes, aromatic beurre blanc,矜貴藍龍蝦是一望而見的新鮮嫩甜,更妙是配上小件以及成蓉的耶路撒冷阿支竹,組合迷人。

完成海鮮菜式後,來到肉類菜式,先是 Brandt beef cheek, champignons, parsnips, crackling tendons,牛臉肉不是一般的軟滑細膩,基本上完全不用刀,單靠叉也可以將之分開,每口又有豐富膠質,非常美味。

最終主菜前,又有一份 This spring 來清新一下。 帶來春天感覺的,是一份繽紛優質的蔬菜併盤,每款菜蔬都嫩甜得過份,理所當然全碟清光。

正式主菜是 Royal pigeon au sang, porcini with fragrant quinoa, jus carcasse,製法與法式血鴨類似,所以鴿肉呈現鮮艷瑰紅,肉質鮮嫩無與倫比,拌上濃郁的醬汁,肉味香濃化不開;同上還有加進鵝肝、蘑菇的香脆鴿腿,以及清新豆蓉,帶來完美的平衡。

完成主菜後、展開甜品前,又有pre-dessert - Extra virgin olive oil,然後才到甜品 - Paris-Brest, tonka bean ice-cream。小泡芙新鮮鬆軟,配襯香又滑的夾心十分美味,另一邊的香豆雪糕則為味蕾帶來清新感覺。餐後,還有精緻繽紛的 Petit Fours,及以精緻銀具呈上的香茶,太滿足。

吃完,大家都同意這裡水準不輸任何米芝蓮餐廳,而且 Chef Edward 還年輕,奪星只是遲早的事。繼續加油!

Date of visit: May 2017
    • Value
    • Service
    • Food
Thank Yan L
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed May 14, 2017

We were gob-smacked as we approached the super-swish entrance of this oasis in the middle of nowhere...at least from a fine dining perspective. The floral arrangement was glorious with a multitude of luvly colors greatly enhanced by the sheer and bright white surroundings. We were ushered past the all the yummy bottles displayed in the wine cellar to a spacious private room. Our pre-ordered bottles were ready, albeit one was corked (good catch by the Sommelier), and we were invited to visit the kitchen. Wow, wow, wow...and just for emphasis, wow! No expense was spared, space was hardly an issue and the Chef's Table was truly inviting. Next time, we will be there! Chef Voon, a Singie rocking the house in Hong Kong, greeted us with kind words, interesting insights and, after we informed him our schedule was clear until tomorrow afternoon, a suggestion that we try an 8 course tasting menu. Awesome from A to Z. Bread and butter made on site, a blend of traditional and molecular dishes and a delightful cheese trolley to wrap up all the goodness in a sublime finish. Exceptional! A MUST visit...even though finding Kowloon Bay is a challenge. Thanks, Mr Pan!

Date of visit: May 2017
    • Value
    • Service
    • Food
1  Thank gastronaughties2018
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed May 9, 2017 via mobile

Great talent by rising star chef Edward Voon marries classic French with Asian touch and produce with great perfection innovation and craftsmanship .

Date of visit: May 2017
1  Thank 668ragnarf
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed April 1, 2017 via mobile

My wife and I had a very enjoyable dinner. The food was of excellent quality, with a range of courses from caviar to eggs, scallop and pigeon all executed to perfection. The restaurant is no doubt of Michelin star quality, priced at a sensible level (relative to others in Hong Kong). Well done!

Date of visit: April 2017
Thank WenXiPoon
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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