Cover Oscietra caviar, petuna trout, crustacean, green chilli
Oscietra caviar, petuna trout, crustacean, green chilli
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The Singaporean chef seeks to capture the essence of time through the medium of haute cuisine
Over the course of the pandemic, time has often felt elastic and subjective, stretching out between days but seemingly disappearing when regarded in hindsight. A fitting source of inspiration, then, for Singaporean chef Edward Voon's newly-opened fine-dining restaurant, Auor.
Pronounced as 'hour', it's the latest venture of Voon, who is best known for helming the kitchen of celebrity favourite Le Pan since 2016, where he would serve sprawling French tasting menus that pushed upwards of 30 courses in one sitting. At Auor, the Malaysian-born, Singapore-raised chef brings his knack for punchy flavour progressions, intriguing textural shifts and fanciful plating techniques to a signature menu which he calls the Six Rounds, a six-course tasting experience inspired by the circle of life as expressed through a focus on seasonality (HK$1,680 per person).
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Amur Beluga caviar, Bafun uni, katsuobushi, shiso oil
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The pacing of the menu takes cues from the 24 solar terms of the Chinese calendar, beginning with a course titled Awakening, then continuing through Rain, Colours, Diversity, Soul, and finally, Memory. "The dishes are inspired by conversations with friends or the sounds I’m listening to, as words and music stimulate the mind to explore uncharted paths," says Voon in the opening press release. "Minutes will melt into golden hours as guests board a French train laden with Asian memories for a gastronomic adventure through the circle of time."
During the dinner service, guests will also have the option to order the eight-course Menu Dégustation (HK$1,980 per person), while a four-course abridged lunch menu will also be offered in due time.
Expect dishes that meld French technique with Malaysian flavours like Carabinero red prawn ‘sui kow’ with fermented black bean; Kiwami wagyu striploin with tamarind puree and poivre noir; an octopus martini with Madras curry omelette and onion tempura; and rock lobster with masala, gruyere and lemon in an emulsion.
Above The Chef's Table room
The Chef's Table room
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Above The main dining room
The main dining room
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The temporal theme continues in the design of the restaurant interior, which Voon was also responsible for. Radial motifs abound in a nod to the face of a block and the circularity of life, while a material palette of brass, leather, bronze and graphite evoke a sense of luxury and timelessness. The space also features two private dining rooms that seat up to six, as well as a terrace and a chef's table with a theatre view of the kitchen that can accommodate ten lucky diners.
Auor is now open and accepting reservations.
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Gavin Yeung is a Hong Kong-based writer and was the editor at Tatler Dining. He has written across the realms of F&B, design, fashion and travel, with a focus on in-depth profiles and experiential features. Previously, he held editorial positions at Hypebeast, Soho House and Vogue Hong Kong. He’s also a keen photographer and aspiring home bartender, and is constantly thinking of original, Cantonese-inflected (and occasionally questionable) cocktails to shake up. Follow him on Instagram at @gaviny.
