Award-winning chef Edward Voon will open his new fine-dining venture, Auor, in the heart of Hong Kong’s Wan Chai, next month.
The former Le Pan chef will open Auor (pronounced as “hour”) as a showcase of the diversity of nature, with ingredients that are focused on seasonality, and traditional French dining traditions married with the vast and vibrant flavours of Asia.
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The restaurant’s season-driven cuisine will be presented in a dining room defined by radial motifs, seasonal flowers, round tables set for four, and an ambience of umber, gold and dark greys that extends to a series of private rooms, each of which caters to six.
Curved walls lined with warm timber and textured carpeting conjure comfort as an interplay of brass, leather and graphite instils a contemporary edge. A terrace adds an airy lightness to the space, while live theatre is ensured by the open view of the buzzing kitchen, with up to ten diners at the Chef’s Table enjoying the best seats in the house.
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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, Auor debuts at dinner with its signature experience, Six Rounds, a procession of six 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. 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. An eight-course Menu Dégustation will also be offered.
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