Hong Kong’s Kennedy Town is home to the restaurant.
It’s a busy Saturday afternoon when I catch up with Chef Edward Voon, fresh off a demanding lunch service. A teammate had called in sick, so Edward stepped in to cover the extra workload—yet his energy is unwavering. His excitement partly stems from VOON, his latest venture, which is far more than a restaurant.
For Edward, VOON embodies a new chapter in his culinary journey—a living extension of his philosophy that transforms fine dining into a warm, human experience rooted in connection and memory. Nestled in Kennedy Town, VOON is not just a dining destination; it’s a manifesto. Here, food speaks a language of emotion, discovery, and shared heritage.
I’ve known Edward for over 30 years. Our friendship began in secondary school, where none of our classmates could have predicted his future as a chef. Yet fate led him through some of Asia’s most esteemed kitchens, shaping a career built on grit and passion. Edward’s story began humbly. After completing his SPM in Penang, he moved to Singapore armed with determination but no formal training. “I started in the butchery at Mandarin Oriental Singapore because it was the only job available,” he recalls.
Driven by curiosity, he spent his free time exploring other kitchens, learning techniques and honing his craft. His efforts paid off when he was transferred to the banquet kitchen, marking the true start of his culinary career.
A WINNING RECIPE
Chef Edward Voon.
His progression was rapid. Joining the French fine-dining restaurant at the Tower Club proved pivotal, sharpening his skills under intense pressure and helping him discover his unique culinary voice. His talent earned him a place on the Singapore International Culinary Team, where he served as captain, leading the team to multiple gold medals at international competitions.
Edward’s culinary journey eventually pivoted him towards molecular gastronomy with the opening of Aurum in Singapore. Later, he became the private chef to a Hong Kong tycoon, relocating to the city he now calls home. Over more than a decade, he established himself with acclaimed restaurants like Auor in Wan Chai and Le Pan in Kowloon Bay.
When the pandemic stalled the industry, Edward faced a crossroads. Instead of retreating, he chose reinvention. The result is VOON—a space where he cooks without compromise, embracing freedom and creativity. “VOON is about life,” he explains. “It’s more casual and relaxed. It lets me express myself fully as a culinary creative.”
A FRESH START
VOON opened its doors in June.
At the heart of VOON lies a philosophy Edward calls “Three Homelands, One Heart.” It reflects his multicultural upbringing—Penang, Singapore, and Hong Kong—all fused through the precision of French culinary techniques. The menu marries bold Southeast Asian spices and ingredients together with European cooking styles, creating dishes that feel deeply personal.
“VOON represents my journey as a chef, it’s about what I want to cook and what I want to express and demonstrate.” – EDWARD VOON
This ethos extends to the restaurant’s design. Warm wood tones, soft lighting, and plush seating create an inviting atmosphere. The open kitchen acts as both stage and studio, inviting diners to witness the artistry behind each plate.
The menu itself tells a story—one shaped by seasons, memories, and emotion. Signature dishes like Beef Tenderloin Tartare with caviar and oyster cream or Roast Pandan Chicken Rice reimagine familiar flavours through his culinary lens. His beloved laksa appears in two forms: a refined soup at lunch and a creamy Seafood Laksa Linguine by night, subtly elevated, naturally through French influences.
Dishes presented merge Asian cuisine with refined French techniques.
Other highlights include the Tiger Prawn “Otak” Toast—echoing Singapore’s spiced fish cake, presented like a Croque Monsieur—and Mud Crab au Gratin with macaroni and smoky black pepper sauce. Even traditional proteins receive a fresh take: Rock Pigeon glazed with Chinese five-spice, accompanied by parsnip fricassee. Desserts surprise with playful twists on street food, such as Moutai Pear Sorbet and the intriguing Curry Fish Ball Ice Cream.
A NATURAL EXTENSION
A retail element forms an important pillar of the new venture.
Complementing the restaurant is VOON Retail, a curated range of artisanal products inspired by the kitchen. Creations like Black Pepper Cookies, infused with the essence of Singaporean chilli crab, and Pineapple Bun Cookies, enriched with local spices, invite guests to bring the VOON experience home.
“These bite-sized creations are a way to share my culinary world,” he says. More seasonal and collaborative products are planned, reflecting his commitment to community and craftsmanship. “Collaborations, to me, aren’t merely transactions; they’re handshakes between hearts.”
The interior decor exudes sophisticated elegance.
For Edward, this restaurant represents more than the culmination of a career—it is the start of a new conversation between chef and guest, heritage and innovation, comfort and surprise. “VOON represents my journey as a chef, it’s about what I want to cook and what I want to express and demonstrate,” he states.
For discerning diners in Hong Kong or curious visitors from afar, VOON offers more than just a meal—it’s an invitation into the epicentre of Chef Edward Voon’s culinary world. Here, you’re encouraged to eat with freedom, discover with delight, and savour the soulful expression of a chef who cooks not just with talent and skill, but with heart, memory, and meaning.
(Photos: VOON HK)
