Voon by Edward Voon

Chef Edward Voon combines multicultural Singaporean flavours, refined Cantonese culinary craft, and French techniques at his eponymous restaurant, Voon by Edward Voon. Get ready to indulge in unique takes on timeless Singaporean classics like seafood laksa linguine, beef tenderloin tartare topped with caviar and oyster cream, roast pandan chicken rice, mud crab au gratin with macaroni, and rock pigeon seasoned with Chinese five-spice. This Kennedy Town-based restaurant also features Voon Retail, an offshoot that sells seasonal sweets and savouries inspired by chef Voon’s signature creations.