Friday, October 14, 2022

LeDomduVin: AUOR - An exquisite culinary experience in the heart of Wan Chai - Hong Kong

AUOR: An exquisite culinary experience 

I recently went to "AUOR", the new fine dining restaurant project of Chef Edward Voon, in Wan Chai (Hong Kong). It was a tremendously exquisite culinary experience. Highly recommended. 

The dimly lighted decor is dark, somber brown and matte metallic gold, sober, elegant, chic, sophisticated, yet cozy, comfortable, intimate, and inviting. 

The logo design, the name "AUOR" referring to both "Gold" and "Auror" (Dawn), as well as the clock concept for the menu and the menu itself,  have all been created by Chef Voon. 

As pictures are worth a thousand words, here is the menu we ate that night in pictures.  

Proving once again that, despite his (or her) skills and experience, a Chef is all about creativity and imagination, as well as a constant search for excellence and consistency, perfecting his (her) talent and skills as he (she) continues learning, experiencing and discovering, meticulously and precisely crafting each dish, while reinventing and improving his (her) cuisine every day. 

Each dish at AUOR was a delight for the eyes, the olfactory system, and the taste buds. 

Beyond the elegant and creative presentation, I savored the most the combination of scents, aromas, flavors, textures, and substances of each bite. Each dish was both intriguing and enticing, colorful and very tempting. 

Bravo, and thank you, Chef @edwardvoon74 (Chris and your team). You did an amazing job with the design, the decor, the menu, the food, and the service. My friend and I were very impressed and amazed. 

I'm happy for you that you can now run your own restaurant to splendidly showcase your talent and skills to the world and do what you really want to do. 

Each of your dishes was a rich, complex, refined, and sophisticated piece of art. And I feel privileged that I had the chance to see, smell, and taste them, as I very rarely indulge myself in such fancy restaurants. 

I brought 2 bottles, which paired surprisingly well with the food: 
Jacquesson Avize Grand Cru Champ Cain Brut 2009 (disgorged in 2019), and Château Léoville Poyferré Saint-Julien Second Grand Cru Classé. 

It was an exquisite culinary experience. Thank you to Chef Edward Voon for the food and to Chris and the rest of the team for the service.  

Have a look at their website to see what they offer and book your table:

Cheers! Santé! 


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