From November 16th to 18th, the award-winning Singaporean chef Edward Voon, the mastermind behind Auor, welcomes Chef Wayne Liew of Singapore eatery Keng Eng Kee Seafood for an exciting all-Singapore three-dinner collaboration. Titled “Hail to the Flavours of Life,” this one-of-a-kind event will bring together two gastronomic styles: refined dining sophistication and hearty family-style dishes.
Harnessing the talents and creativity of Chef Edward from Auor (pronounced “hour”) and world-renowned third-generation ‘zi char’ brother chefs Wayne and Paul from Keng Eng Kee Seafood (KEK), this collaboration is a celebration of Auor’s first anniversary, which pays homage to Chef Edward’s deep friendships with Singapore’s culinary maestros.
The Auor & KEK experience breaks away from traditional fine dining norms, drawing inspiration from the lively essence of Singapore and its vibrant culinary scene.
Chef Edward’s innovative mastery transforms traditional East Asian flavours into French-inspired masterpieces, drawing upon the spicy dishes of his youth. Meanwhile, Chef Wayne’s expertise lies in perfecting treasured family recipes, such as moonlight hor fun and claypot liver, which have garnered him acclaim from the prestigious Michelin Guide Singapore for the past eight years.
Inspired by their memories of sharing black pepper crab at the city’s hawker centres, these talented chefs will create a dining experience that celebrates friendship, flavours, and the sheer joy of life.
For three nights, Auor and Keng Eng Kee Seafood will serve a compelling fusion of contemporary twists and beloved traditions, reinventing nostalgic Singapore hawker food. Brace yourself for an explosion of flavours as the culinary minds behind this collaboration push the boundaries of gastronomy.
Auor & KEK Seafood “Hail to the Flavours of Life” Tasting Menu
“Hail to the Flavours of Life” showcases the best of both worlds. Auor’s creations include the Asian salad with trout, salted plum, ginger, and the sambal skate wing. Meanwhile, Keng Eng Kee Seafood wows with dishes like the mouthwatering cuttlefish with water spinach, cereal butter prawn, and the unforgettable claypot liver.
Other highlights on the menu are the fermented shrimp chicken and Malabar black pepper lobster from Auor, while Keng Eng Kee Seafood presents some of their most famous dishes, such as the Sri Lanka crab with salted egg yolk and the Moonlight hor fun.
No meal is complete without a sweet ending, and Auor delivers with its tempting creation of coconut, pandan, and palm sugar.
Chef Edward Voon said, “Chef Wayne and I share a deep passion for reinventing nostalgic flavours and pushing the boundaries of food. In our early days, we would venture out together, exploring Singapore’s vibrant street food scene, indulging in the rich tapestry of flavours and drawing inspiration from the local hawkers. Our experiences and culinary adventures have shaped our creative vision, constantly driving us to innovate and surprise our diners.
For this collaboration, we strive to honour our friendship and the rich traditions of street food by creating unique and memorable dining experiences that capture the essence of Singapore’s gastronomic heritage but with a contemporary twist.”
About Keng Eng Kee Seafood – Singapore
Keng Eng Kee Seafood is an iconic culinary institution in Singapore. With a rich heritage spanning three generations, this legendary ‘zi char’ eatery has been delighting locals and visitors alike with its delectable traditional and contemporary seafood creations since 1971.
Under the visionary leadership of Chef Wayne Liew, Keng Eng Kee Seafood has garnered widespread acclaim and earned prestigious accolades, including recognition from the esteemed Michelin Guide Singapore.
With an unwavering commitment to quality, freshness, and flavour, Keng Eng Kee Seafood showcases the rich and diverse flavours of Singaporean cuisine through its signature dishes, including the world-famous black pepper crab, salted egg yolk dishes, and innovative seafood creations that continue to captivate and enthral food enthusiasts from around the globe.
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