Evoking the Circle of Life
Auor opens with an original approach to dining that awakens
familiar memories and spins new stories born of innovation.
Paying homage to French dining traditions, we race forward on our own creative rollercoaster of tastes steered by the essences of a vast, vibrant Asia, the homeland of
Chef Edward Voon.
A journey of tastes around the clock awaits.
Our Golden Hour
Auor (pronounced ‘Hour’) is named for that magical time just before sunset
when the sun dips in a sky glowing with warmth and colour.
Six Rounds of layered flavours celebrate nature and life’s defining moments.
Each plate, or Round as we call it, radiates natural goodness.
Ingredients are many and diverse, but the Chef has a particular fondness for
the fruits of the sea, prepared with a flair that speaks to his Asian sensibility.
Edward Voon – Chef & Proprietor
Combining soaring imagination with fearless innovation, Edward’s adventurous cuisine encapsulates his adrenaline-fuelled journey through life. True to his Asian roots and honouring the French culinary techniques he has long admired, he has an insatiable hunger for creating thrilling new tastes.
Edward Voon – Chef & Proprietor
The self-schooled chef is inspired by the life-affirming daily rainstorms of his formative years in Singapore and his travels through Asia and beyond. Prime produce from all over the world is married with Asian flavours in contemporary dishes that surprise and excite. The Six Rounds he presents at Auor are a symbiosis between the ritual and the avant-garde.
Chris Lee – Restaurant Manager
A seasoned restaurant career that premiered at the Peninsula almost 30 years ago sees Chris team up once again with Chef Edward – he previously served as manager at Le Pan in Tianjin. Having overseen the front of house in French, Italian and luxury British establishments, Chris cuts a confident, knowledgeable and welcoming figure. He is also well versed in whisky.
Benjamin Yeung – Wine Director
A well-known wine tutor, auctioneer and critic, Benjamin knows Bordeaux like the back of his hand, but spreads his net wide when selecting bottles to pair with Auor’s innovative offerings. He enjoys introducing fine wines that run under diners’ radar. The Commandeur de Bordeaux is also a Kikisake-shi (sake sommelier) who specialises in matching the pride of Japan with western cuisine.
The beats of the tasting menu trace the rounds of the clock in a culinary journey of discovery.
A gastronomic adventure through the circle of time
At the top of our hour, the first taste of life washes in from the sea, thirsting for adventure.
Nature reveals its pure, inspiring intensity, a prelude to sunshine and growth.
Rich stories are drawn on a clean canvas, and imagination fires the night sky.
Crossing cultures to achieve the impossible; embracing chaos to realise harmony.
The textures of life are deeply layered, driven by exuberance and grounded by serenity.
A blissful bow into the past, enriched by nostalgia, sweetened by sentiment.
“The minutes we spend together melt into golden hours as you board a French train laden with Asian memories for a gastronomic adventure through the circle of time.”
Chef Edward Voon
At Auor, minutes spent together melt into golden hours.
Join us in the evening (Monday to Saturday) for the Six Rounds of taste experiences
or an eight-course Menu Dégustation.
We have two private dining rooms (Gold and Bronze), each seating six people.
A minimum spending of HK$15,000 net at dinner applies.
Our Chef's table seats 10 people at dinner,
with a minimum spending of HK$30,000 net required.
A deposit of HK$1,000 per person for dinner is required to secure reservations and will be deducted from the bill presented at the end of the visit. Full details are available on our booking page.
To enquire about the availability of the Chef’s table,
call us on (+852) 2866 4888 or email email@example.com.
To book Auor for a private party, contact our events team on firstname.lastname@example.org.
Lunch service will commence
at a later date.
Monday to Saturday
6pm to 10pm
(last orders 8:30pm)
Smart or tidily casual.
Shorts of any kind, tank tops, sports sandals, flip flops and hats are not permitted in our dining rooms.
We welcome gourmets from the age of eight. Our dress code applies to youngsters as well as their elders.
With the exception of guide
dogs, no pets are allowed
in the dining room.
Car parks can be found nearby
at 56 Gloucester Road,
160 Lockhart Road
and 139 Hennessy Road.
$250 per cake brought
into the restaurant.
Wine $800 per 750ml,
$1,600 per 1,500ml.
Spirits $900 per 700ml.
Limited to 1 bottle per 1-2 guests,
2 bottles for parties of 3 or more.
T. (+852) 2866 4888
A. 4/F, 88 Gloucester Road, Wanchai, Hong Kong (entrance on O’Brien Road)
By Reservation Only