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Edward Voon
AURUM by The Clinic
Cuisine Style: Molecular Gastronomy
Edward Voon’s 14 years inside the kitchen has allowed him insights into a myriad of cuisine styles, including Italian, French, New Asian and modern Mediterranean. As the executive chef of Aurum by The Clinic, he can be spotted applying science to culinary practice, leading to a truly unique dining experience in molecular cuisine. He also oversees his team of culinary experts at the newly-opened barfly, Bice and Café del Mar, and had the honour of preparing special meals for His Excellency, SR Nathan, the president of Singapore, former British Prime Minister John Major and the ambassadors of many other countries.
In addition to his work at various restaurants, Voon is also the team captain for the Singapore National Culinary Team at various culinary competitions for three years. In 2006, he led the team to clinch second runner-up at the prestigious Culinary World Cup at Luxembourg.
In addition to his work at various restaurants, Voon is also the team captain for the Singapore National Culinary Team at various culinary competitions for three years. In 2006, he led the team to clinch second runner-up at the prestigious Culinary World Cup at Luxembourg.