Le Pan Brightens Summer With New Imaginative Menus

Digest

Promotion: August 3 - September 16, 2018 (Expired)

Chef Edward Voon presents brand new dishes featuring fruity twists on unique seafood pairings

This summer, Edward Voon, executive chef of Le Pan, is launching two brand-new evening tasting menus just in time to celebrate the abundance of fresh harvests from land and sea. The new summer menus aim to stimulate the appetite during the year’s hottest season. Voon’s new creations pair seafood with refreshing herbs and fruits, notably in Tasmanian ocean trout prepared two ways, paired with lightly-grilled scampi and served with lemon-laced apple sauce, mango relish and verjus. Guests can also sample abalone and clam broth infused with porridge and served with chopped French green beans and winter truffles, as well as main dishes such as Brittany lobster with parsnips, raspberry vinegar-pickled cherries, and lemon verbena spread on sourdough crisps, and Te Mana lamb served with spearmint emulsion and Madeira gravy, followed by a smoked chocolate, chilli, and raspberry sorbet as dessert.  

Le Pan, G/F, Goldin Financial Global Centre, 17 Kai Cheung Road, Kowloon Bay, Hong Kong; +852 3188 2355; info@lepan.com.hk

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