Taste Sensations
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.

PHILOSOPHY

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.

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OUR TEAM

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.

OUR TEAM

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.

OUR TEAM

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.

OUR TEAM

Cherish Ho – Wine Director

A decade spent in Michelin-starred dining rooms with celebrated wine lists has seen Cherish mature into an exceptional wine professional – in 2020 he was one of only two Hong Kong sommeliers invited by the Court of Master Sommeliers in London to further their training to Diploma level. His enthusiasm for wine is an integral part of a lively, personable character who excels at selecting premier labels for diners’ enjoyment.

Six Rounds

The beats of the tasting menu trace the rounds of the clock in a culinary journey of discovery.

Six Rounds
A gastronomic adventure through the circle of time

Awakening

At the top of our hour, the first taste of life washes in from the sea, thirsting for adventure.

Rain

Nature reveals its pure, inspiring intensity, a prelude to sunshine and growth.

Colours

Rich stories are drawn on a clean canvas, and imagination fires the night sky.

Diversity

Crossing cultures to achieve the impossible; embracing chaos to realise harmony.

Soul

The textures of life are deeply layered, driven by exuberance and grounded by serenity.

Memory

A blissful bow into the past, enriched by nostalgia, sweetened by sentiment.

Lunch

Auor is now open for dinner.
Lunch service will commence at a later date.

Dinner

Monday to Saturday
6:30pm to 11:30pm (last orders 8:30pm)

Auor will close for one week at Chinese New Year 2023
(Saturday, 21 January through Friday, 27 January).

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Stirring Moments

“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

Your Auor

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 8-10 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 info@auor.com.hk.
To book Auor for a private party, contact our events team on info@auor.com.hk.

LUNCH

Lunch service will commence
at a later date.

DINNER

Monday to Saturday
6:30pm to 11:30pm
(last orders 8:30pm)

DRESS Code

Smart or tidily casual.
Shorts of any kind, tank tops, sports sandals, flip flops and hats are not permitted in our dining rooms.

CHILDREN

We welcome gourmets from the age of eight. Our dress code applies to youngsters as well as their elders.

PETS

With the exception of guide
dogs, no pets are allowed
in the dining room.

PARKING

Car parks can be found nearby
at 56 Gloucester Road,
160 Lockhart Road
and 139 Hennessy Road.

CAKE CUTTING

$250 per cake brought
into the restaurant.

CORKAGE

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.

Our Location

T. (+852) 2866 4888

E. reservations@auor.com.hk

A. 4/F, 88 Gloucester Road, Wanchai, Hong Kong (entrance on O’Brien Road)

By Reservation Only

T .(+852) 2866 4888

E .reservations@auor.com.hk

A .4/F, 88 Gloucester Road,
Wanchai, Hong Kong


By Reservation Only