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.
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 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
Don Kwok – Restaurant Manager
A polished front-of-house professional, Don brings solid managerial experience at Michelin-starred restaurants to Auor. Equally impressive is his wine expertise, which includes qualifications and awards from France (Chevalier of the Ordre des Coteaux de Champagne), Japan (sake sommelier), Australia and Chile. Don’s calm presence and warmth can be felt throughout the dining room.
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 1:30pm)
Dinner
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
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 Chef Edward's seasonal 4-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
A deposit of HK$500 per person is required for dinner,
and HK$100 per person for parties of 5 or more at lunch.
BOOK A PRIVATE ROOM
We have two private dining rooms (Gold and Bronze), each seating six people.
A minimum spending of HK$9,000+10% at dinner and
HK$1,500+10% at lunch applies.
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.
For parties of 4-6 people in a private room
HK$980 per person (4-person minimum)
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
Tuesday to Saturday
12 noon to 3pm
(last orders 1:30pm)
DINNER
Tuesday 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 $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 / 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