From 16th to 18th November for 3 dinners only, award-winning Singaporean chef Edward Voon, the mastermind of innovative French fine-dining restaurant AUOR (pronounced “hour”), welcomes Chef Wayne Liew of legendary Singapore eatery, Keng Eng Kee (KEK) Seafood for an exciting all Singapore collaboration. Under the banner of “Hail to the Flavours of Life,” this one-of-a-kind event combines the best of both worlds – fine dining sophistication and hearty family-style dishes.
Harnessing the talents and creativity of Chef Edward from Auor and world-renowned third-generation ‘zi char’ brother chefs Wayne and Paul from Keng Eng Kee Seafood, this collaboration aims to celebrate Auor’s first anniversary while paying homage to Chef Edward’s deep friendships with Singapore’s culinary maestros. The Auor x KEK experience breaks away from traditional fine dining norms, drawing inspiration from the lively essence of Singapore and its vibrant culinary scene.
Chef Edward’s innovative mastery transforms traditional East Asian flavours into French-inspired masterpieces, drawing upon the spicy dishes of his youth. Meanwhile, Chef Wayne’s expertise lies in perfecting treasured family recipes, such as moonlight hor fun and claypot liver, which have garnered him acclaim from the prestigious MICHELIN Guide Singapore for the past eight years. Inspired by their memories of sharing black pepper crab at the city’s hawker centres, these talented chefs will create a dining experience that celebrates friendship, flavours, and the sheer joy of life.
Over the course of three nights, Auor and Keng Eng Kee Seafood will serve up a tantalising fusion of contemporary twists and beloved traditions, reinventing nostalgic Singapore hawker food. Brace yourself for an explosion of flavours as the culinary minds behind this collaboration push the boundaries of gastronomy.
AUOR x KEK Seafood “Hail to the Flavours of Life” Tasting Menu
“Hail to the Flavours of Life” showcases the best of both worlds. Auor’s creations include the Asian salad with trout, salted plum, and ginger, and the sambal skate wing. Meanwhile, Keng Eng Kee Seafood wows with dishes like the mouthwatering cuttlefish with water spinach, cereal butter prawn, and the unforgettable claypot liver.
Other highlights on the menu are the fermented shrimp chicken and Malabar black pepper lobster from Auor, while Keng Eng Kee Seafood presents some of their most famous dishes such as the Sri Lanka crab with salted egg yolk and the Moonlight hor fun. No meal is complete without a sweet ending, and Auor delivers with their tempting creation of coconut, pandan, and palm sugar.
“Chef Wayne and I share a deep passion for reinventing nostalgic flavours and pushing the boundaries of food. In our early days, we would venture out together, exploring the vibrant street food scene of Singapore, indulging in the rich tapestry of flavours and drawing inspiration from the local hawkers. Our experiences and culinary adventures have shaped our creative vision, driving us to constantly innovate and surprise our diners. For this collaboration, we strive to honour our friendship and the rich traditions of street food by creating unique and memorable dining experiences that capture the essence of Singapore’s gastronomic heritage, but with a contemporary twist.” – Chef Edward Voon.
The full Auor x KEK collaboration menu is as follows:
HAIL TO THE FLAVOURS OF LIFE
16-18 November 2023
HK$1,380+10% per person
AUOR
Asian salad, trout, salted plum, ginger
KEK
Cuttlefish, water spinach
AUOR
Fermented shrimp chicken
KEK
Cereal butter prawn
AUOR
Malabar black pepper lobster
KEK
Sri Lanka crab, salted egg yolk
KEK
Claypot liver
AUOR
Sambal skate wing
KEK
Moonlight hor fun
AUOR
Coconut, pandan, palm sugar
For reservations / bookings of this special event, please visit SevenRooms at HERE.