Edward Voon

The executive chef at French fine dining restaurant Le Pan in Hong Kong.

The Journey

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. It’s like eating in the dai pai dongs in Hong Kong––a fast-track to understanding the local food culture,” says Voon, who highlights some of the hawker stalls he heads to when he’s home and the ones he makes sure any visitors he’s with have to try.

Food Philosophy
Edward Voon shares his love of local Singapore fare. “My food is about sensations and feelings; understanding people and understanding culture.” chef Voon says.
Awards
  • One of the top 10 most creative chefs by British magazines
Soiree Collection

Edward Voon chooses Soiree

Vicky Cheng

WING, Hong Kong

Howard Cai

Howard‘s Gourmet, Hong Kong

Julien Royer

Odette, Singapore

Lanshu, Chen

Le Côté LM, Taiwan

Paul Pairet

Ultraviolet by Paul Pairet, Shanghai

Angelo Aglianò

The Ritz-Carlton TOSCA, Hong Kong

Lau Yiu Fai

Yan Toh Heen, Hong Kong

Éric Briffard

Le Cordon Bleu Paris Institute, Paris

Akira Back Chef

Akira Back, Singapore

Umberto Bombana

8½Otto e Mezzo, China / Hong Kong / Macau

Yan-tak, Chan

Four Seasons Hotel, Hong Kong