Auor

營業中

休息中

This fine dining restaurant is located on 4/F of China Underwriters Centre in Wanchai, with a concept of using the cuisine to awaken familiar memories and creates new ones from the innovative dishes. Chef Edward Voon utilizes his French cooking techniques, combining with his taste experiences in Asia, to create an interesting tasting menu called Six Rounds.We sit at a table by the window, but I believe it is looking out at the pedestrian flyover, so the windows are in fact sandblasted, not able to see through. With dim lighting, the décor is contemporary, having neat and simplistic designs on the wall panels, curved ceiling, and comfortable leather seats offering diners a chic and relaxed ambience, with a touch of premium.The Tasting Menu Six Rounds ($1,480 each) also comes with a wine pairing ($880 for six glasses). The first wine that gets everything started is Blanc de Blancs Grand Cru Brut from M. Hostomme, under the restaurant’s own label. It has fresh citrus, good acidity, and fine bubbles.The Canapes includes three bite-sized appetizers. The first is Belacan Water Spinach Tart, with some deep-fried small fish added, topped with a pineapple turmeric mousse and fish sauce gel. The second is Shrimp Paste Chicken Mousse Spring Roll, with leek mayonnaise and caviar on top. The third is India street food Vadai, made from ground white beans with a bit of cucumber yogurt in the middle. Complex in taste and creative in both the idea and presentation. A wonderful start.The first course features Oscietra Caviar and Sicilian Red Prawn ‘Fujian’. The red prawn tartare is mixed with a bit of Fujian mee sauce, delicious with also impeccable presentation, having the flowery cracker on top, with the prized caviar adding savoury taste when everything is mixed together. It is so good I have scooped up every single caviar from the bowl upon finish.The Citrus Brioche comes next, paired with a homemade Chili Crab Dipping Sauce. The bread has a wonderful texture, seasoned with a bit of lime zest to give freshness and fragrance. But the highlight is in fact the sauce, made with the same ingredients used to prepare chili crab, including garlic, ginger, lemongrass, tomato, shallot, and different types of chilis. Cannot stop eating.The second wine is Tomi no Oka Koshu 2018 from Yamanashi Prefecture in Japan. The winery is owned by the beverage giant Suntory, using the local grape Koshu to produce a refreshing wine, with an interesting spicy note which goes well with the sauce of the pomfret.The second course is Wild Pomfret with Mui Choy and Beurre Blanc. The seared pomfret fillet has crisp skin while the flesh is moist and tender. The traditional French butter sauce has a twist, made together with preserved mustard greens and brown rice, to give a rich buttery note with a sweet and savoury undertone, also adding a bit of spiciness. My favourite dish in the evening.The third wine is Domaine Bouchard Pere & Fils Meursault 2017, with a nutty aroma on top of the citrus lemon, floral notes, as well as creamy vanilla. The richer body goes well with the next course, though the wine is a bit too cold for serving in my opinion.The third course is Mud Crab au Gratin, with Sakura Ebi and Tellicherry Pepper. Taking the meat from the Australia mud crab, the chef has add the 24-month Comte cheese, which has melted and adding a rich and savoury taste to the sweet and delicate crab meat, with the crunchy Sakura shrimp and chives on top, seasoned with the fragrant Tellicherry black pepper.The fourth wine is Loimer Loiserberg Riesling 2016. This Austrian Riesling has a delicate floral nose with some delicious citrus and peach, plus good minerality. The palate has demonstrated more profound characters, lively and versatile to match with seafood and shellfish.The fourth course is Britanny Lobster on Granny Smith Apple Laksa. The French blue lobster is grilled perfectly, very sweet and tasty. With the flavourful laksa sauce, there is also the green apple puree underneath, with some pickled apple pieces on top, providing the acidity to balance the palate, making everything integrated wonderfully. Another of my pick in the menu.The fifth wine is Au Pied du Mont Chauve Beaune Montee Rouge 2020. Belongs to the Picard family, the producer practices biodynamic and the wine has an earthy tone on top of red fruit of cherries and raspberry. But I do not think it is a good match with the abalone.The fifth course, Abalone on Koshihikari Rice with Tuna Bottarga ($288), is an additional dish we order. A risotto-like dish, the Japanese rice has cooked to an al dente texture with a good bite, adding a bit of the salted cured tuna roes to give an appetizing umami taste as well as to season. The South Africa abalone is meaty but not rubbery, brushed with a mouth-watering sauce.The sixth wine is Chateau Lassegue 2008. The St-Emilion wine has a nice finesse, sufficiently aged to allow the tannin to nicely integrate and rounded, with good black fruit notes, spicy, as well as demonstrating development with some savoury characters which go well with the pigeon.The sixth course features Pigeon, which has been aged for four days, then smoked with herbs like cinnamon and star anise. Deep in flavours, the meat is tender and juicy, complementing with a Shaoxing wine sauce and a black garlic puree. A croquette with cream cheese on the side, with the pickled radish to give acidity to balance the palate, completes this main course with flying colours.The pre-dessert is not on the menu. A creative combination, the chef has prepared a Chili Yogurt Ice-Cream, which has an interesting spiciness combined with sweetness, on top of some diced cucumber and cucumber sauce, giving a refreshing palate and balance to the ice-cream. With some lime zest on top, a pleasant palate cleanser.The dessert is a feast of flavours and texture. The Peanut Ice-Cream is rich and appropriate in sweetness, with a Glutinous Rice Mochi underneath, plus a sauce made with Vitagen. Pouring some caramelized Soy Sauce on top, it is a nice evolution of salted caramel, with the soy sauce having an extra layer of savoury, surprisingly harmonious with other ingredients in the dessert.The Petits Fours include Crunchy Apricot Kernels Cookie with Apricot Sauce, with some white chocolate pieces. The second one is Banana Cheesecake with Black Sesame Crisps, having rich flavours but not overly sweet. The last piece is Peach Sake Jelly, wrapped in edible rice paper, to finish the dinner.The bill on the night is $4,321. Service is reasonable, though in general I would expect more from a fine-dining restaurant. The biggest shortfall is that the food and ingredients have not been introduced sufficiently during service, as well as how the courses relate back to the concept of Six Rounds, which has significantly diminished the appreciation in my opinion. A missed opportunity. 繼續閱讀

這家低調法國餐廳位於灣仔鬧市中的一座商業大廈裏，沒有大大的招牌，也沒有洗版式的推廣，默默的在這開了一年多。由新加坡籍的總廚Edward主理，雖然是法國餐廳，但糅合了Edward 他自己的創意和亞洲元素，這種fusion 烹調手法深得我心。今次我們是嘗試了他們中午的set lunch，雖然只是簡單的幾道菜，但是每一道都十分驚喜，當亞洲的如中國四川青辣椒、新加坡胡椒、泰國冬陰、馬拉沙嗲等做法和法國藍龍蝦、牡丹蝦、和牛、魚子醬、黑松露、三黃雞等頂級食材，透過Edward 總廚天馬行空的想像力和出色的烹調手法，擦出非常不一樣的火花！Auor 可以算是我近年吃過的西餐裏，其中最出色的一家！非常期待下次再來的時候，可以再嘗試他們新的菜式！感謝J小姐邀請和Edward 總廚的招待🙏🏻 繼續閱讀

氣氛很好環境很好，sommelier 很有熱誠也很有自己的風格，食物也出乎意料充滿了驚喜。Pigeon我覺得可以排在前三位（第一名是 L'Assiette Champenoise 無可取代！） 性價比而言真的很值得再三到訪。平時都懶得來寫什麼食評 繼續閱讀

👉🏻lunch menu💲7801️⃣Sturgeon caviar, bluefin tuna, lobster jelly2️⃣French scallop, butternut squash velouté3️⃣Sea bream, lentille du Puy, kari sauce4️⃣Roasted yellow chicken 'mala', fragrant rice, pickle5️⃣Wagyu striploin 'satay', red wine sauce ➕💲2806️⃣Coconut, pandan, gula Melaka7️⃣Coffee or tea-Compared to chef-owner Edward’s another restaurant called Le Pan, Auor was so much better 🥳 The dishes were made with seasonal ingredients crafted with French techniques and Asian flavours which is kinda interesting! the sea bream skin was super crispy haha worth a try if u want asian based fine diningrating: 6.5/10〰️〰️〰️〰️〰️〰️〰️〰️〰️Auor (Wan Chau)📍4/F, 88 Gloucester Road, Wan Chai, HK Hong Kong🔗#7eating灣仔#7eating西式#7eating中式 繼續閱讀

好久没吃到像Auor这样让人眼前一亮的fine了，一顿午餐体验下来，你感受不到它奔着摘星而去的功利，而是这位来自新加坡的Chef，正向你亲切自豪地展示着家乡最好的食材。·主打French & Asian fusion，虽然真正实力还是留在Dinner的Six Rounds，但Lunch Menu展现的味道、技法和份量都超出预期。588港币的四道式，没想到能吃到这么多东西！·主厨在香港饮食界已经小有名气，Auor是他在去年开张的新餐厅，不少名人都光顾过这里。相比城中那些从不缺话题度的餐厅，Auor像是一位悄悄努力然后惊艳所有人的好学生，很低调，但却实打实的高质和用心。·【Mushroom caviar tartare】酥脆的小挞托起鱼子酱的咸鲜，浓郁的酱汁裹挟着细小柔嫩的蘑菇粒，凑近能闻到一阵清爽的柠檬香气。·【Watermelon and dashi】好神奇的西瓜山楂鲣鱼冻汤！清爽昂扬又凝练的酸度润泽着味蕾，让它舒服而完全地张开。·【餐前面包】黑米小餐包正常发挥，外壳烤脆，内里柔软，抹一点辣椒蒜香黄油，立刻有热辣辣的感觉了。·【Superior sturgeon caviar/Petuna ocean trout/Sichuan pepper】鲟鱼子酱的咸鲜和四川花椒的refreshing在舌尖上交叠，腌制鳟鱼细腻绵韧，带着若有若无的辣意，鱼露啫喱和可食用花瓣的点缀有了春日花园般的清新。·【Mud crab au gratin/Malabar black pepper】味型由此开始转入厚重，招牌菜式之一的芝士焗蟹，Tandoori和法式奶酪焗的碰撞，带来一种浓郁奢侈的满足。·鲜拆蟹肉质地如奶油般粘稠绵密，和着黑胡椒的辛香与齿间厮磨。芝士用的是2年陈的Comte，融入了龙虾高汤基底，简直神来之笔。·表面撒着酥脆的樱花虾，柠檬草的清新气息顺着热气向鼻腔里飘进，因此吃完也不会觉得很腻。·【Obsiblue shrimp noodles laksa】新马菜里的国民美食，Auor这碗升级版虽然造型朴实了点（到底是午市套餐），但这豪华的汤底和配料，诚意不言而喻。·Auor是懂得如何用一道菜的香味快速抓住人的，香茅草和高良姜的气息在端上桌时便扑鼻而来，高饱和度色彩的龙虾咖喱椰浆汤底，也在第一时分让人心潮澎湃。·一股气势如虹的鲜甜，在喝到龙虾汤的瞬间朝着味蕾铺天涌来，每一口都润满了丰厚的虾味，回味是淡淡的椰奶甜香。·不知道用了多少虾酱去熬，才能有这样浓醇复杂、头尾如一的鲜味！面太多了硬塞都没吃完，但这汤却让我忍不住端起碗喝个底朝天。·配菜也好良心，澳龙饱满鲜弹，菜心新鲜脆爽，吸饱了汤汁而膨胀的豆腐泡，每一块都是热腾腾的鲜味小炸弹。吃到一半拌进Sambal辣酱，味型层次又得到了升华。·用了细米粉和鸡蛋面两种，一种极好地吸收汤汁，一种撑起劲道的咬断感，爱嗦粉和爱吃面不用做选择了。·甜品逊色了点，我说不想要巧克力就换成了【椰奶布甸】，前边吃得有些重口，这款吃起来显得没啥味道。【黑芝麻小挞】是脆皮、奶油、慕斯和蛋糕的黑芝麻四重奏，造型小巧但丰富的层次很棒！·空间不大但却舒适雅致，桌与桌之间用屏风隔开，舒缓的音乐把人从忙碌的上午拉出来，进入享受美食的状态，一顿舒心的午餐是可以边吃边冥想的。 繼續閱讀