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Le Pan主廚新開餐廳落腳於灣仔
2022-08-07 3154 瀏覽
之前冇機會是Le Pan Chef Edward Voon，知道Chef Edward 在灣仔開了新餐廳，朋友第一時間約我們試。今晚我們帶了一支香檳，在店內都要order一支$1，200以上的酒。主廚一直都留在廚房打點一切，麵包同牛油都係自家廚房出品，雖然餐廳是以法餐為主，但也有加入一些星馬的原素，我們選了八道菜，部份菜式也偏酸，已向主廚反映，其他的食品都不過不失。至於服務就真是一般般，我們四人坐一張圓枱，枱放在地氈上有些不平，這些細節餐廳都沒有留意度，亦冇幫我們處理好，我們只好不把雙手放在枱上。
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之前冇機會是Le Pan Chef Edward Voon，知道Chef Edward 在灣仔開了新餐廳，朋友第一時間約我們試。今晚我們帶了一支香檳，在店內都要order一支$1，200以上的酒。主廚一直都留在廚房打點一切，麵包同牛油都係自家廚房出品，雖然餐廳是以法餐為主，但也有加入一些星馬的原素，我們選了八道菜，部份菜式也偏酸，已向主廚反映，其他的食品都不過不失。至於服務就真是一般般，我們四人坐一張圓枱，枱放在地氈上有些不平，這些細節餐廳都沒有留意度，亦冇幫我們處理好，我們只好不把雙手放在枱上。

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Complicated flavors
2022-06-24 2983 瀏覽
Dinner at new French restaurant by chef Edward Voon, former executive chef at LE PAN, Kowloon Bay. Entrance of the building where restaurant is located is actually on O’Brien Road, not Gloucester Road.Nice decor of dark wood etc, apparently designed by chef Voon himself. 6 round tables in main dining area; 2 private rooms seating up to 6; Chef’s table seating up to 10, plus a terrace.Name of restaurant “Auor” is pronounced ‘Hour’, which explains the menu layouts.By the glass selection not bad. S
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Dinner at new French restaurant by chef Edward Voon, former executive chef at LE PAN, Kowloon Bay. Entrance of the building where restaurant is located is actually on O’Brien Road, not Gloucester Road.
Nice decor of dark wood etc, apparently designed by chef Voon himself.
6 round tables in main dining area; 2 private rooms seating up to 6; Chef’s table seating up to 10, plus a terrace.
Name of restaurant “Auor” is pronounced ‘Hour’, which explains the menu layouts.
By the glass selection not bad. Server recommended white wine to go with the food. Champagne served as welcome drink.
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2 set menus to choose from: (HK$1,680 pp for 6 courses or HK$1,980 for 8 courses). Picked the latter one. Here’s what we had.
3 types of bread (right to left): orange flavored; soft roll and herbs. Very nice, tempted to go for seconds, but wanted to save room. PickyEater recalled that the bread from LE PAN was very nice also.
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Amuse bouche. Salmon roe on steamed egg with green chili. A bit too salty.
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First course (not in the 6 courses menu). Bafun uni (馬糞海膽) from Hoikkado topped with Amur Beluga caviar, with katsuobushi (鰹魚乾) and shiso oil, adding a bright minty flavor to the light and creamy texture.
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Second course. Base of crustacean jelly and yellow caviar, layer of smoked Australian Petuna ocean trout, topped with Oscietra caviar, bits of Tasmania oyster and king crab. Server poured a sauce made with pickled green chili on the side. Sauce was not too spicy.
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Third course (not in the 6 courses menu). Octopus Martini: being octopus pieces in a curry sabayon, topped with tempura-ed onions. Server recommended that we spooned from the bottom to get all the ingredients at one go.
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Fourth course. Scallop mousse and fennel wrapped in Carabineros prawns like a dumpling; served with a fermented black bean butter sauce.
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Fifth course. Pan roasted kinmedai. Next to it, local razor clams on a bed of salted vegetables. Sauce was made with seafood shells and kinmedai bones. 3 bursts of spinach miso on the side. Kinmedai had very crispy skin, probably my favorite dish of the nite.
There was an option of adding $680 for fregola to go with it. Fregola is a type of pasta from Sardinia, made by rubbing semolina and water into tiny pearls and then toasting them; similar to couscous but slightly larger. We were already quite full, so decided against the supplement.
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Sixth course. Deep fried rock lobster from Western Australia, in a butternut squash sauce mixed with masala curry, Gruyère cheese and hint of lemon, topped with deep fried chicken skin. A variation of lobster in cheese sauce served in the Chinese restaurants. PickyEater noted that the lobster was overcooked but I thought mine was fine. Indeed, more than fine- lobster was big so texture was meaty and went very well with the sauce. Was a bit apprehensive about the masala curry, which turned out to be not too spicy.
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Seventh course. Australian Kiwami wagyu striploin with black pepper sauce. On the side: potato, carrot and parsnip, each with its own special garnishings. Not a fan of wagyu: too fatty and this particular one was very chewy.
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Dessert: tofu pudding with lychee sorbet and pieces of java apple (蓮霧). Sauce made of soy sauce. Did not think the flavors matched at all.
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To finish off: cracker made with fermented bean curd (南乳) filled with maltose (麥芽糖); puff with white sesame IceCream; Mango and passion fruit jelly; caramel chocolate.
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In summary: complicated flavors; adventurous fusion of Eastern elements like curry and chili; impressed by the sauce used in each course. Excellent service.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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