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 comforting laksa served at The Laksa Club to 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 the concept of time. He believes that the faster you move, the more you will learn, and this mentality has shaped his career as a chef. As he continues to evolve and grow, Voon’s cuisine at Auor reflects his personal journey and changing palate. He finds freedom in working with ingredients that are familiar to him, such as mui choi, laksa, and black pepper crab, while also pushing the boundaries of flavor and technique.
The idea for The Laksa Club came about as a way for Voon to share his love for Singaporean cuisine with his staff and eventually with diners. What started as a staff meal quickly gained popularity, leading Voon to open up the concept to the public. The success of The Laksa Club speaks to Voon’s ability to connect with diners through familiar flavors and dishes that resonate with his upbringing.
In discussing current trends in fine dining, Voon believes that food is akin to fashion, with trends evolving and changing every few years. He sees a shift towards chefs expressing their individual stories and cultural backgrounds through their cuisine, leading to a more balanced and diverse dining landscape. Voon is a proponent of giving Asian chefs a platform to showcase their culinary heritage and believes that every cuisine deserves recognition and respect.
Despite the challenges of today’s economic climate, Voon remains optimistic about the future of dining. He believes that chefs must be adaptable and creative in order to attract diners back to restaurants. Voon’s upcoming ultra-long tasting menu at Auor is a testament to his innovative spirit and willingness to push the boundaries of traditional dining experiences. The 24-course menu will feature Asian-inspired dishes that provoke the senses and challenge diners‘ expectations.
While some may question whether diners still have the patience for ultra-long tasting menus, Voon remains confident in the appeal of such experiences. He believes that there is a group of diners who still enjoy the excitement and variety of a multi-course meal and is committed to delivering a memorable and delicious dining experience. Voon’s dedication to his craft and his willingness to take risks in the kitchen make him a chef to watch in the ever-evolving world of fine dining.