Hong Kong Dinner
June 5, 2018
Contemporary French dining re-imagined
" Presented with a flourish, the array of exquisite morsels exploded in our mouths "

Big is beautiful! Few restaurants in Hong Kong have the luxury of the space enjoyed at the elegant Le Pan.

At this latest event in the Bailliage’s calendar, members and their guests had the pleasure of enjoying contemporary French dining re-imagined.

Inventive, innovative, creative and talented Chef Edward Voon prepared a stellar six-course menu preceded by extraordinary canapes and appetizers. Presented with a flourish, the array of exquisite morsels exploded in our mouths with fascinating and unexpected flavours.

MENU

Royal Oscietra caviar, Petuna ocean trout
sea urchin, crustacean jelly
Chablis’Val de Mer’ 2015
Patrick Piuzo, Burgundy, France

Cancale whelk ravioli
fermented black bean, beurre blanc, fine citrus
Ruppertsberger Hoheburg Riesling Trocken 2013
Dr Bürklin-Wolf, Pfalz, Germany

Hokkaido scallop
blue lobster piperade, Bomba rice
Château Musar Blanc 2008
Bekaa Valley, Lebanon

Nivernais beef pot au feu
duck foie gras, summer truffle
Château Bertineau Saint-Vincent 2006
Lalande de Pomerol, Bordeaux, France

Pigeon au sang, Tasmania abalone
Charlotte potato, duxelle, pearl onion, carcase jus
Volnay 2014
Nicholas Rossignol, Burgundy, France

Yuzu crémeux, white chocolate
almond, lemon confit
Yuzu Liqueur -Masumi, Japan

Complementing the greatness of the menu, Wine Director Lauri Vainio perfectly matched six wines from four countries. After dinner we were treated to a selection of cigars and whiskies.

Steven Kahn
Bailli Délégué