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.

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.

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.

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.