Pizzazz and perfect plating at Le Pan by Singaporean chef Edward Voon
- The restaurant does special tasting menus and is reputed for signatures such as Racan pigeon and Te Mana lamb
Le Pan’s all-white interior makes this 10,000 sq ft restaurant seem even larger. Walking through the grand entrance, a cosy bar is to the left and, opposite, a glass-wall wine cellar. The dining area has white leather armchairs and white-clothed tables. Private rooms open on to outside patios where cocktails can be served.
Led by Singaporean chef Edward Voon, the eatery serves tasting menus and is famous for signatures like Racan pigeon and Te Mana lamb. For dessert, there’s rhubarb fromage blanc with shiso oil and pink lady apple with lemon thyme and caramel. The wine list has 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
3188 2355
