Award-winning chef Edward Voon, formerly of Le Pan, has announced plans to open his latest innovative fine-dining venture, Auor (pronounced as “hour”), in the heart of Wan Chai this July.
Inspired by the circle of life and the passage of time, Auor melds the past and future into the present, showcasing the diversity of nature with ingredients that are focused on seasonality. French dining traditions are honoured while steered by the vast and vibrant flavours of Asia – the homeland of Chef Voon, and the place that holds his fondest memories.
Auor debuts at dinner with its signature experience of the Six Rounds (six plates at HK$1,680 per person), a procession of taste experiences that respect the seasons and evoke the circle of life. With a culinary philosophy that revolves around time, each ‘round’ showcases a perfect balance of ritual and avant-garde flair as prompted by the Chef’s imagination. A Menu Dégustation (eight plates at HK$1,980 per person) is also offered. Commencement of lunch service will be announced in due course.
Auor is named for the magical moment right before sunset, when the sun dips towards the horizon to produce a brilliant, glowing sky filled with mesmerising colours. Chef Voon welcomes guests to gather for golden hours spent at Auor, creating memories that stir up the same feelings of warmth and wonder.
“I liken the Auor dining experience to boarding a French train laden with Asian memories for a gastronomic adventure through the circle of time, and I can’t wait to take you on the wildest of rides,” says Chef Voon.
Six Rounds: Celebrating life’s most heartfelt moments
The six-course tasting menu at Auor bows to nature’s bountiful heritage and is paced in thoughtful accord with the 24 solar terms of the Chinese calendar. The experience begins with “I. Awakening”, providing the first taste of life at the top of the hour, followed by purifying “II. Rain”, nature’s prelude to sunshine and growth.
The menu continues with “III. Colours”, demonstrating the rich and imaginative stories that add vivacity to life’s moments, and “IV. Diversity”, a reflection of Chef Voon’s formative years in the bustling cities of Singapore and Hong Kong, where he learned to find and embrace diversity in chaos. “V. Soul” is a brooding deep-dive into the complex layers and textures of life, a natural segue into “VI. Memory”, a blissful and nostalgic bow into the past – the course that completes the circle of life.
“At the centre of everything we create at Auor are the Six Rounds, a procession of taste sensations that respect the bountiful seasons and embrace the evolving nature of life in all its beauty,” says Chef Voon. “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. 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.”