Kowloon Bay’s Le Pan dazzles, and not because of the all-white decor
- Celebrated Singaporean chef Edward Voon sends forth dishes that expertly balance taste and texture
The all-white palatial interior at Le Pan makes this 10,000-sq ft restaurant seem even larger. On the left of the grand entrance is a cosy bar; to the right is a glass wall wine cellar. Private dining rooms open onto outdoor patios where cocktails can be served. Creative Singaporean chef Edward Voon is known for his balance of flavour and texture.
Signatures on the tasting menu include wild turbot with black olives and Jerusalem artichoke, Stockyard beef cheek with parsnip purée, and crackling tendon and A5 Kagoshima sirloin Bordelaise. The wine cellar features labels from Bordeaux, Burgundy and international key producers.
GF, Goldin Financial Global Centre,
17 Kai Cheung Road,
Kowloon Bay, 3188 2355
Mon-Sat: noon-2.30pm
Daily: 6.30pm-9.30pm
Petuna ocean trout “mi-cuit”, Kaluga Queen hybrid caviar, fromage blanc, vichyssoise, tomberry
Royal pigeon au sang, porcini with fragrant quinoa, jus carcasse
Chocolate, hazelnut, passion fruit
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