Auor

Come and share Chef Edward’s home truths and fiction in a 24-course extravaganza of delicious small bites. From intriguing variations on dim-sum delicacies like Lobster, shiso xiao long bao and Curried wu gok to luxe reimaginations of zi-char heroes like Har cheong g*i 2.0 and Singapore chilli crab in a Martini glass, this thrilling collection of culinary moments underlines Edward’s belief that traditional dishes enjoyed in the homes and streets of Asia have equal standing with the refined contemporary gastronomy he has practised throughout his career.

‘24 Auor, My Fiction’ is available for 2 nights only, Friday, 27 September and Saturday, 28 September.

WhatsApp us to book now: http:wa.me/85266293889

Come to our cool dining rooms on a sizzling August evening to savour Chef Edward’s signature tasting menu, the Six Rounds. It reflects golden moments in the circle of life as we journey from Awakening to embrace Diversity and Soul (to name but 3 of the 6 layered taste sensations you’ll encounter!) Asian flavours abound – highlights include caviar, red prawn, Sichuan pepper and century salted egg; mud crab au gratin and crispy sago spiced with Tellicherry pepper; and pork belly with Hainan fragrant rice and tuna bottarga.

The Six Rounds, Monday to Saturday evening. Reservations: https://www.sevenrooms.com/experiences/auorhk/join-us-for-six-rounds-of-taste-sensations-9060531005

The Six Rounds summer evening tasting adventure culminates in an exhilarating new treat of Asian fruit (mangosteen, kaffir lime) and honey (acacia). With wild rice at its heart, it evokes memories of carefree tropical holidays. Those enjoying our sommelier-led wine pairing can savour dessert with sips of silky 2020 Klein Constantia Vin de Constance, the king of South African sweet wines.

Reserve your table now at https://www.sevenrooms.com/experiences/auorhk/join-us-for-six-rounds-of-taste-sensations-9060531005.

Chef Edward’s layered creations are led by the powerful flavours of Southeast Asia he grew up with, and achieved through the precise French techniques he accrued at the start of his culinary journey. His evening tasting main sees French pigeon marinated in Asian spices and air dried for 2 days, then fried, baked and charcoal-grilled. It is served with black garlic purée, pickled radish and a splash of Shaoxing wine.

To book, visit https://www.sevenrooms.com/experiences/auorhk/join-us-for-six-rounds-of-taste-sensations-9060531005.

The new entrée on the Six Rounds – Chef Edward’s gastronomic tribute to the circle of life –celebrates diversity. Starring tender Duroc pork belly, fragrant Koshihikari rice in the Hainanese style and the intensity of smoked eel jus and tuna bottarga, this is Chef’s playful interpretation of char siu fan, elevated for more refined evening dining.

To try it, book your table on https://www.sevenrooms.com/experiences/auorhk/join-us-for-six-rounds-of-taste-sensations-9060531005.

Mud crab au gratin, a perennial favourite on our signature Six Rounds evening tasting menu, is enlivened to reflect each new season. For summer, crispy sago is folded into the rich crab-cheese blend, and numbing Sichuan spices are swapped for sweeter, mellower Tellicherry peppercorns.

Come and taste the difference; book now on https://www.sevenrooms.com/experiences/auorhk/join-us-for-six-rounds-of-taste-sensations-9060531005

The second ‘round’ of Auor’s new evening tasting menu sees mui choy – the humble Hakka favourite of preserved mustard cabbage – served with wild pomfret. Steamed for a lighter, more refreshing summery taste, the greens bring salty, umami layers to the sweet fish.

Book to savour Asian-inspired tastes of the earth and sea this summer: https://www.sevenrooms.com/experiences/auorhk/join-us-for-six-rounds-of-taste-sensations-9060531005

Chef Edward’s new evening tasting menu, served from Monday to Saturday, counterbalances the heat and humidity raging outside our cool dining rooms. The Six Rounds has a lighter touch for summer while amping up flavours and textures. It begins with a caviar appetiser paired with Sicilian red prawns, which are at their finest at this time of year. Sichuan pepper and salted duck egg infuse touches of Asia, and crispy fish skin offers textural contrast.

To book, visit https://www.sevenrooms.com/experiences/auorhk/join-us-for-six-rounds-of-taste-sensations-9060531005

We are thrilled to launch The Laksa Club Lunch, served every weekday – yes, Auor now opens for lunch and dinner on Mondays! Taste the joy as Chef Edward presents his traditional Singaporean home cooking with characteristic contemporary creative twists. Choose laksa or Hainanese chicken rice as your main, then add a tempting array of Asian street-food sides and a refreshing summer dessert. Lunchtime at Auor is now simpler, spicier and so much fun.

Book now on https://www.sevenrooms.com/experiences/auorhk/the-laksa-club-lunch-at-auor-6261299005849600.

Ride the summer heatwave with 2 special dinner menus in conjunction with DiningCity. We begin with ‘Midsummer Rhapsody’, a prestigious 4- or 5-course parade of seasonal delights for Hang Seng Prestige World Mastercard holders (available until 31 July). Enjoy a welcome drink, then savour caviar, Sicilian red prawn, Duroc pork belly, pigeon and more. From 25 July – 25 August, HSBC credit-card customers can join the fun with our ‘High Summer Serenade’ starring abalone somen, wild pomfret, pigeon and Chef Edward’s cooling signature dessert of Vitagen, glutinous rice, peanut and soy.

Book now for the DiningCity Prestige summer menu at https://partner.diningcity.asia/ #/deals/22919?restaurant_id=205181543®ion_id=28&lang=en&program=hangsengpsewmc

Saturday signals Singaporean zi-char vibes as we serve an indulgent ‘Laksa Club’ brunch with unlimited starters and the option of free-flow Champagne and fine wine. Enjoy popular dishes from Chef Edward’s homeland like har cheong g*i, and mantou with chilli crab sauce, and regional favourites like Thai beef and squid salad, chawanmushi and more – as many as you want. Your choice of main – lavish laksa with obsiblue prawn, Edward’s take on Hainanese chicken rice, or wagyu striploin – is followed by a refreshing Asian sweet.

Book the Laksa Club Saturday free-flow brunch on https://www.sevenrooms.com/experiences/auorhk/saturday-free-flow-brunch-11309690622 for a spicy start to the weekend!

Chef Edward pours his soul into joyful dishes that radiate love on Mother’s Day. The lunch celebration with free-flow Champagne and fine wine option embraces five courses, starting with abalone and shiitake somen in a spicy Fujian broth and a precious Chiu Chow-inspired soup of fish maw and isinglass. Patagonian toothfish in rich lobster emulsion heralds a heartfelt main of roasted three-yellow chicken, followed by a medley of sweet Southeast Asian tastes to finish. The party continues at home – mothers depart with a host of cherished memories and a fragrant Auor gift bag of chilli crab dipping sauce and freshly baked brioche.

Book now on https://www.sevenrooms.com/experiences/auorhk/mother-s-day-boundless-love-lunch-12-may-2024-4932507142029312

We refresh our signature Six Rounds menu from Friday (26 April) with enticing new creations. Fujian-spiced Sicilian prawn tartare topped with caviar arouses the taste buds; charcoal-grilled wild Pacific pomfret is paired with silky, Fu Chi chilli-tinged mui choy; and a Thai-inspired green-apple curry sauce enlivens Atlantic langoustine. As always, Chef Edward’s imaginative canapés and Asian sweet fancies round out a thrilling tasting experience.

Visit https://www.sevenrooms.com/experiences/auorhk/join-us-for-six-rounds-of-taste-sensations-9060531005 to reserve your table.

Our lighter four-course dinner is a seasonal adventure of Asian-inspired flavours. Sarawak black pepper infuses a luscious gratin of mud crab topped with crispy sakura shrimp, while the main is a multicultural medley of French pigeon splashed with Shaoxing wine accompanied by black garlic purée, pickled radish and shiitake.

The new ‘Salute to Spring’ menu begins on Friday (26 April) and takes us through to the start of summer. Book now on https://www.sevenrooms.com/experiences/auorhk/four-course-seasonal-menu-11298766966

Join us on 19 or 20 April (Friday or Saturday) for an exceptional sake-tasting dinner. We pour six outstanding sakes that evoke the clean, heady fragrances of springtime in Japan, pairing them with the likes of botan ebi and uni, tsukemen with obsiblue prawn and Ibérico pork belly, and Chef Edward's gold soup with shiitake and langoustine. ‘Seimei Splendours’ showcases the centuries-old craft of the toji, comparing different rice-polishing ratios – from unpolished to 80% – and purities. Savour sakes that are raw, fresh and unfiltered (Muroka Nama Gensu); wilder and gamier with natural lactic acid (Yamahai); and a singular style made from brown rice (Genmaishu).

Hurry to reserve your table at one of these unforgettable sake dinners. Book now on WhatsApp 6629 3889.

Food, wine, Champagne – it all flows freely every Saturday from next week (30 March) as we launch the ultimate indulgent brunch. Dip into six of Chef Edward’s exciting starters at your leisure, including hamachi with tomato and sesame ginger vinaigrette; abalone somen; and har cheong g*i, all available in unlimited quantities. A choice of mains follows – such as his much-loved roasted yellow chicken and obsiblue prawn laksa – and then a scintillating sweet. And to heighten these pleasures further, as much Auor Champagne, lively white (Paco & Lola Follas Novas Albariño) and fruity red (M. Chapoutier ‘Belleruche’ Côtes-du-Rhône) as you desire.

Book now on https://www.sevenrooms.com/experiences/auorhk/saturday-free-flow-brunch-11309690622

We are delighted to salute spring during DiningCity’s Hong Kong Restaurant Week with a special four-course dinner menu. This showcase of Chef Edward’s sensational French and Asian flavours includes cuttlefish wonton with ikura and fermented black bean, and pigeon in Shaoxing wine. Dessert is a Hong Kong-inspired must-try melding Vitagen, peanut, soy sauce and glutinous rice.

Book through the Hong Kong Restaurant Week website at https://www.diningcity.hk/hongkong/auor. Available until 24 March.

Chef Edward embraces favourite Asian flavours to serenade lovers on 13 and 14 February. May your world be filled with sweetness and romance this Valentine’s week!

As the Rabbit hops off and the Dragon swoops in, Auor takes a short break from Friday, 9 February to Monday, 12 February 2024. We return for dinner on Tuesday the 13th, revived and ready to roar. We wish you all a wonderful Chinese New Year holiday with your loved ones. Kung Hei Fat Choi!

February has dawned and heady sensations of love will soon fill the air. While we have a full house on Valentine’s Day, there’s still chance to spoil your beloved with the likes of caviar and Kamchatka crab, winter truffle and fish maw, and Chef’s special roasted yellow chicken at our Hearts Together celebration dinner on 13 February. This sweetest of affairs begins with Champagne and climaxes in fragrant rose, strawberry, yoghurt and tomato dessert.

Ignite the fire of romance early! Book now on https://www.sevenrooms.com/experiences/auorhk/hearts-together-a-celebration-dinner-13-february-2024-10481448974

We present a celebration dinner on 13 February too so those magical moments of Valentine’s romance will be felt for longer. Welcomed by a glass of Champagne, sweethearts can bond over six exquisite courses including the perfect pairings of caviar and Kamchatka crab, amadai and ikura, and winter truffle and fish maw. Chef Edward’s roasted yellow chicken with fragrant rice, and delectable rose desert complete a magical evening.

Hearts’ Together, 13 February. Book now on https://www.sevenrooms.com/experiences/auorhk/hearts-together-a-celebration-dinner-13-february-2024-10481448974.

The season of romance is just over a month away, and the Auor stage is set for lovers to indulge in an six-course Asian-inspired affair. On Valentine’s Day, Chef Edward embraces heartfelt Chinese favourites like fish maw and isinglass in Cantonese bouillon, and Fujian noodles with Carabinero prawn. Champagne glasses kiss over three types of canapé to start, and rose infuses a sweet finale of strawberry, yoghurt and tomato.

Book by this Sunday, 14 January, to catch our special early-bird price for an enchanting 14 February rendezvous.

Reservations: https://www.sevenrooms.com/experiences/auorhk/valentine-enchantment-10194078801

Carabinero prawn, Fujian noodle

Strawberry, yoghurt, tomato, rose

It’s time to bid adieu to 2023 and embrace a new year packed with fresh hope, reawakened energy and boundless beauty. To those joining us tonight to see out the old over Chef Edward’s The Promise of New Year feast, and to the many, many friends who have supported us this year, a huge thank you from the bottom of our hearts. You make Auor golden.

Happy new year everyone!

It’s not too late to see out 2023 in splendid style. Chef Edward rounds off an eventful year with an exciting journey through his favourite tastes – including lobster spiced with Malabar black pepper; kinmedai paired with smoked eel; wagyu striploin topped by white truffle; and black truffle and fish maw with Cantonese-style noodles. There’s also caviar (of course), a glass of Champagne and a regal French dessert that reveals refreshing Asian flavours.

Book now on https://www.sevenrooms.com/experiences/auorhk/the-promise-of-new-year-9661151213 to discover The Promise of New Year.

The magic of the season fills the air at Auor and we wish joy and peace to you all, everywhere. Have a wonderful Christmas!

Christmas Day night brings more joy and gastronomic blessings. Toast to goodwill for all with a glass of Champagne and a six-course feast. There’s rustic black truffle atop ‘char siu fan’ and luxurious white truffle with fish maw and acorn noodles. Caviar and Kamchatka crab, kinmedai, wagyu and an inventive sweet of Vitagen, mochi, peanut and soy are among the other Christmas wonders.

Celebrate at Auor on 25 December.
Reservations: https://www.sevenrooms.com/experiences/auorhk/the-christmas-hour-9684322132

There are few more wondrous nights than Christmas Eve and Auor captures all the magic and glamour with a journey across Asian and European flavours. A six-course Christmas Hour menu with a glass of Champagne sparkles from start (Royal Cristal caviar, Kamchatka crab, melon, vegetable jelly and jalapeño) to finish (Snow fungus, papaya, almond and apricot ice cream). In between indulge in Carabinero prawn ‘har mein’; winter truffle, fish maw and isinglass; ‘mala’ wagyu and more.

Feel the Christmas spirit on 24 December. Reservations: https://www.sevenrooms.com/experiences/auorhk/the-christmas-hour--9682542146