Edward Voon

Originally from Penang, Edward Voon left Malaysia when he was just a teenager to seek work in the kitchens of Singapore. Here, he found a position at the Mandarin Oriental, which proved to be the start of a successful culinary career that would take him to Hong Kong where he worked as private chef to billionaire businessman Pan Sutong.

Following that, Voon finally fulfilled a dream he’d had for a while, to open his own restaurant, Le Pan in Hong Kong’s Kowloon Bay. While his focus here is on contemporary French cuisine, Voon nevertheless has a deep affinity for the food of Singapore. “I love the diversity of cultures and flavours that we have in Singapore, and of course the hawker stalls, which the Singapore Government has maintained and promoted as tourist attractions. 

After six glorious years at Le Pan, Voon decided it was finally time to open his own restaurant, Aour. In the summer of 2022, Voon launched Aour, serving innovative French cuisine influenced by Southeast Asian traditions and flavors . 

Till today, the significance of the clock’s ticking hands follows him everywhere he goes. Even the culinary concept of Auor is based on the essence of time. And as he gears towards celebrating his golden jubilee, Voon shows no signs of stopping.