Nominated in 2007 by
Restaurant Magazine (UK) as one of the top ten most innovative chefs around the world, Chef Edward Voon tells that his passion for cooking was love at first sight. Since experimenting in the kitchen as a youngster, Chef Voon’s impressive career has included collaborations with culinary luminaries such as Michelin-starred Chef Paco Roncero, kitchen management at Dolce Vita at The Oriental Singapore and Aurum by The Cannery. As executive chef of Atlantic Dining Room, Chef Voon executes his belief in the importance of enhancing the natural flavours of the ingredients, but also creating a multi-sensory dining experience whereby the textures, scents and tastes are essential.
