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The Best Of Hong Kong
Lifestyle News
By The Loop HK Staff | August 8th, 2022
  • Restaurant
  • Wan Chai
  • Address: 4/F, 88 Gloucester Road, Wan Chai
  • Website: http://www.auor.com.hk/
  • Open Hours: Monday-Saturday
  • Open Since: July 12th, 2022
  • Phone: 2866 4888
  • Cuisine: Asian, French
  • Ambience: Intimate

A Gastronomic Adventure Through The Circle Of Time: Auor by award-winning chef Edward Voon, formerly of Le Pan, joined the Wan Chai neighborhood last month. Inspired by the passage of time, the Chef and his team bring diners on a journey to experience Asian flavors, complemented by French dining tradition. 

I liken the Auor dining experience to boarding a French train laden with Asian memories for a gastronomic adventure through the circle of time, and I can’t wait to take you on the wildest of rides,” says Chef Voon.

Image: Auor

Look & Feel: Auor adopts a subdued colorway to create a calm dining space where guests get to enjoy the food unbothered by the hustle and bustle of the city. The dark-toned interior is accented with bronze décor and warm lighting, echoing the golden hue during the magical hour before sunset that the restaurant is named after. 

On The Menu: Dinner is available in Menu Dégustation (eight plates at HK$1,980 per person) and Six Rounds (six plates at HK$1,680 per person), both an imaginative journey to travel through time with seasonal produce. 

Kiwami wagyu striploin, tamarind puree, poivre noir | Image: Auor

The tasting journey begins with “Awakening”, opening your taste buds with the Chef’s signature Oscietra caviar paired with smoky Petuna ocean trout, as well as a Red crab salad, plump chunks of French oyster meat, kumquat confit, konbu, bonito flakes and pickled green chilli. Round 2 celebrates the origin of all life, “Rain”, with Carabineros prawn with fermented black bean. The team then excite diners with Japanese kinmedai with razor clams a la plancha, mustard greens doused in Shaoxing wine, and slivers of

Hunan ham to pay tribute to the “Colours” of our Mother Earth in Round 3. The night reaches the climax in rounds 4 and 5 with lobster fried in butter with wafer-thin chicken skin, and Kiwami wagyu striploin, to celebrate “Diversity”, which is also the “Soul” of the Chef’s gastronomic philosophy. A ripe, tangy seasonal fruits and spices of the region enliven a decadent cream pudding beside a pool of dark chocolate, completing the night with the flavors from the Chef’s “Memory”. 

A taste of memory | Image: Auor

Great For: Candlelight dinner, business dinners. 

FYI: Lunch service will commence at a later date, stay close to Auor’s socials for the latest update!

This writeup is a news piece and was not based on a restaurant visit. The Loop HK will update this post once we’ve visited in person.

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