Chicken wings marinated in fermented shrimp paste, creating a deeply savory, umami-forward dish. Crispy on the outside, tender inside. Served as an appetizer.
Tips from diners
Start with this to understand Chef Voon's approach—he takes humble ingredients and elevates them. The shrimp paste is funky but not overwhelming.
Silky pandan-infused panna cotta with a delicate set and light, floral aroma. Topped with edible flowers and a light fruit coulis.
Tips from diners
Not overly sweet. The pandan flavor is subtle and perfumy. Good palate cleanser after the richness of the main courses.
High-quality beef tartare topped with glossy caviar and a light oyster cream sauce. Cold, refined, and luxurious. Executed with French technique and Asian seasoning.
Tips from diners
This shows the precision of the kitchen. The beef is freshly minced, the caviar is fresh, the oyster cream is subtle. Eat quickly—this sits at room temperature.
Whole roasted chicken served with pandan-scented jasmine rice. The chicken is butchered tableside. Fragrant, aromatic rice soaks up the chicken drippings.
Tips from diners
Ask for the chicken thigh and a big portion of rice. The pandan gives the rice a subtle green color and sweet aroma. This is a sharing dish.
Thin linguine in a Southeast Asian laksa-spiced cream sauce with shrimp, scallops, and squid. Spicy, creamy, and aromatic with coconut and turmeric.
Tips from diners
This bridges Italian and Southeast Asian—it works because Chef Voon respects both traditions. The pasta is al dente, the sauce coats without drowning.
Chef Edward Voon's multicultural background shows in har cheong chicken (fermented shrimp paste wings), seafood laksa linguine (Southeast Asian spice with Italian pasta), and roast pandan chicken rice with tableside butchering. Beef tartare with caviar and oyster cream shows French-trained precision. Kennedy Town waterfront location perfect for post-dinner walk.
Kennedy Town has become a dining destination. VOON is one of the best new restaurants in the area. Pair it with a walk along the waterfront after dinner.
This works for couples or small groups. Most dishes are sized for sharing. 3-4 people sharing 4-5 dishes makes sense.
Lunch is quieter and portions of the same dishes come with lower prices. Coming at noon is a smart strategy if you want to taste the food at ease.
Chef Edward Voon was previously at Auor in Wan Chai. If you liked his cooking there, VOON represents his current thinking with more refined execution.
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