Chef Edward Voon is a culinary force to be reckoned with, offering a diverse range of dining experiences that showcase his Southeast Asian roots and French culinary training. From the comforting flavors of laksa served at The Laksa Club to the refined tasting menus at Auor, Voon’s approach to food is both innovative and deeply rooted in tradition.
Voon’s philosophy on food is heavily influenced by his belief in the importance of time and growth. He emphasizes the need to constantly push boundaries and evolve as a chef, drawing inspiration from his surroundings and experiences. This mentality is reflected in the evolution of his cuisine at Auor, where he combines familiar ingredients from his upbringing with a modern twist, creating dishes that are both nostalgic and innovative.
The idea for The Laksa Club was born out of Voon’s desire to share his love for Singaporean cuisine with his staff and eventually with diners. What started as a staff meal quickly gained popularity, leading to the creation of a menu that celebrates the flavors of his homeland. Voon’s careful approach to introducing Singaporean dishes to his restaurant reflects his commitment to authenticity and connection with his guests.
In a rapidly changing culinary landscape, Voon believes that fine dining is returning to its roots, focusing on individual expression and storytelling. He sees an opportunity for Asian chefs to showcase their unique culinary heritage and believes that every cuisine deserves a platform. Despite the challenges of the current economic climate, Voon remains optimistic about the future of dining, emphasizing the importance of offering something different to attract diners back to restaurants.
Voon’s upcoming ultra-long tasting menu at Auor is a testament to his creativity and willingness to push boundaries. Inspired by daily routines and street food, the menu promises to be a sensory experience that challenges traditional notions of fine dining. While some may question whether diners still have the patience for such elaborate menus, Voon remains confident that there is a dedicated group of food enthusiasts who appreciate the artistry and complexity of a multi-course meal.
Overall, Voon’s approach to food is a reflection of his passion for culinary innovation and his commitment to creating memorable dining experiences. Whether serving comforting laksa or crafting intricate tasting menus, Voon’s dedication to his craft shines through in every dish he creates.