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.

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.



Lunch

Monday to Saturday
12 noon to 3pm
(last orders 1:45pm)



Dinner at Auor

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



'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



'The Laksa Club X KEK Seafood

4 Hands dinner
5-7 December 2024
6pm to 11pm



‘Festive Season 2024’

5-course Dinner, 24 December

5-course Dinner, 25 December

6-course Dinner, 31 December

gallery

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.

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

All reservations need to be guaranteed by credit card. In the event of no show or
cancellation within 24 hours of booking day, the full cost of the menu per guest will be charged.

We have two private dining rooms, each seating six people.
A minimum spending of HK$9,000+10% at dinner 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 and Asian flavours come to the fore at Christmas and New Year’s Eve dinner
celebrations filled with warmth and wonder.

NUIT DE NOËL
Dinner, 24 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

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

Wine HK$800 per 75cl, $1,600 per 150cl
Spirits $900 per 70cl

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

T .(+852) 2866 4888

E .reservations@auor.com.hk

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


By Reservation Only