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.
For maximum merriment as winter draws in, we invite diners to enjoy our signature Six Rounds tasting menu at a special price. We have also waived our corkage charge throughout the day, and present a ‘3 for the price of 2’ offer on the Six Rounds or the four-course Moments in Time dinner menu until 30 November 2024.
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.
In the evening, Six Rounds of layered flavours celebrate nature and life’s defining moments.
Each plate, or Round as we call it, radiates natural goodness and is prepared with a flair that speaks to Chef Edward’s Asian sensibility.
Chef’s pop-up kitchen, The Laksa Club, recaptures the fun, fiery dining of his youth.
At lunch this translates into traditional Singaporean home cooking with a touch of contemporary luxe.
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 complex contemporary dishes that surprise and excite. The Six Rounds he presents at Auor are a symbiosis between the ritual and the avant-garde, while his private kitchen, The Laksa Club, ignites the palate with the fiery spirit of his youth.
OUR TEAM
Tony Hung – Restaurant Manager
From early years at leading Hong Kong hotels and clubs to successful postings in China and Macau, Tony comes armed with an extensive track record of exemplary service. His expertise in refined dining rooms and more casual establishments ensures each diner will feel at home as he warmly guides them through the diverse culinary adventures of Auor and The Laksa Club.
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.
'The Laksa Club'
Pop-up private kitchen by Chef Edward
For parties of 4-6 people in a private room
Monday to Saturday
6pm to 11pm
‘Festive Season 2024’
4-course Dinner, 17-21 & 23 December
6-course Dinner, 24 December
Free-flow Brunch, 25 December
6-course Dinner, 25 December
6-course Dinner, 31 December
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 a curated four-course menu.
Pair them with sommelier-selected wines by the glass.
As a year-end bonus, we present a ‘3 for the price of 2’ offer on these two evening menus (valid until 30 November). Additionally, for a limited time, we are offering the Six Rounds at a special price and have waived our corkage charge throughout the day.
The Laksa Club Lunch, served from Monday to Friday, presents traditional Singaporean
home cooking with a choice of main complemented by sides and dessert.
Saturday sees a free-flow Singapore-style brunch
with the option of unlimited Auor Champagne and selected wines.
Click on the links below to reach our booking page,
where you will find full details of our booking and cancellation policy
RESERVE A TABLE
A deposit of HK$500 per person is required for dinner,
and HK$100 per person
for parties of five or more at lunch.
We have two private dining rooms, each seating six people.
A minimum spending of HK$9,000+10% at dinner and HK$1,500+10% at lunch applies.
THE LAKSA CLUB X KEK SEAFOOD
Chef Edward joins hands with Chef Wayne Liew of Singapore zi-char sensation
KEK Seafood for three fun, fiery dinners in early December to celebrate their friendship,
hawker-centre roots and unquenchable thirst for life (and Champagne!).
5-7 December 2024
HK$980 per person
FESTIVE SEASON 2024
Contemporary French flavours come to the fore at Christmas and New Year’s Eve dinner
celebrations filled with warmth and wonder, while a Christmas Day brunch delivers
Singapore spices.
Book now. Early-bird discounts for 24, 25 and 31 December dinner available until 30 November.
ODE TO CHRISTMASTIME
Dinner, 17-21 & 23 December
NUIT DE NOËL
Dinner, 24 December
CHRISTMAS SPICE
Free-flow Brunch, 25 December
C’EST NOËL
Dinner, 25 December
RÉVILLON RITUALS
Dinner, 31 December
Chef's Table
Our Chef's table seats 8-10 people, with a minimum spending
of HK$15,000+10% at dinner and HK$2,500+10% at lunch required.
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.
THE LAKSA CLUB
Chef Edward presents a pop-up private kitchen stirred by memories of home
and Singapore’s zi char tradition. This fun, no-fuss, fiery blast from his past embraces an array of Peranakan, Malay and Hokkien dishes to share.
HK$980 per person / 4-person minimum / private room only
Lighter menu (HK$480 per person) available upon advance request
HOME CATERING
The Auor team is at your service for dinner parties
you may wish to host outside the restaurant on Sunday.
For more details, email us on info@auor.com.hk.
Lunch
Monday to Saturday
12 noon to 3pm
(last orders 2pm)
DINNER
Monday to Saturday
6pm to 11pm
(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 138 Lockhart Road,
160 Lockhart Road
and 82 Jaffe Road.
CAKE CUTTING
$250 per cake brought
into the restaurant.
CORKAGE
Diners may bring their own bottles of wine and spirits to the restaurant at no extra charge.
Our Location
T. (+852) 2866 4888 / 6629 3889 (WhatsApp only)
E. reservations@auor.com.hk
A. 4/F, 88 Gloucester Road, Wanchai, Hong Kong (entrance on O’Brien Road)
By Reservation Only