Le Pan: Creative tasting menus by Singaporean chef Edward Voon
- A signature dish is the winter truffle Brittany scallop with Oscietra caviar, artichoke and seaweed; end your meal with the delicious baba rum and pineapple
The white interior makes this 10,000-sq-ft restaurant seem larger than it is. Walking through the grand entrance, a cosy bar is to the left; opposite is a glass-wall wine cellar. The dining area features white leather armchairs and white-clothed tables. Cosy private dining rooms open onto patios where cocktails can be served.
Creative Singaporean chef Edward Voon, known for his fine balance of tastes and textures, serves tasting menus. Signatures include winter truffle Brittany scallop with Oscietra caviar, artichoke and seaweed, and for something sweet, baba rum with pineapple. The wine cellars have labels from legends of Bordeaux and Burgundy and other key global producers.
Contact details
G/F, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay
Signature dishes
Brittany scallop, miso, oyster, kumquat, green chilli