Video
2-min walk from Exit C, Kennedy Town MTR Station
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Telephone
93302231
Opening Hours
Today
12:00 - 15:30
18:00 - 22:30
Mon - Sun
12:00 - 15:30
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Helmed by former AUOR Michelin-starred Chef Edward Voon, Voon offers punchy Singaporean flavours in a casual yet refined setting. Heard food critics been saying that they serve arguably the best laksa in town so I came to try their lunch menu.Chef Voon's Signature Laksa （虎蝦喇沙摻摻）The broth was rich, bold and flavourful packed with spices, prawn umami and a gentle hint of coconut milk. Particularly loved the sambal chilli on the side that gives a nice kick to the palate. 摻摻 (mixture of vermicelli noodles and egg noodles) soaked up the flavourful broth and added texture.Har Cheong Chicken Wings (秘製蝦醬雞翼) is a must order. The chicken wings are marinated in Voon’s house blend Har Cheong paste and deep-fried to golden perfection. It would have been perfect had the batter been lighter.Curry Fish Ball Ice Cream (咖喱魚蛋雪糕) a creative dessert that is laced with actual curry fish ball flavours with bits of fried pig skin added atop. I would say that it works for me and reminds me of a spicy (curry flavoured) version of a salted caramel vanilla ice cream.Will return to try their wider dinner menu.
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早幾天和閨蜜在西環吃了茶點後到海旁走走散步，經過了這家風格精緻具品味又優雅的餐廳Voon💕早前已經在網上Bookmark這家餐廳，所以決定去試試！一進去就看到伴手禮專櫃，全部都是由新加坡名廚Edward Voon 親自炒製而成，望著已經覺得好吸引🤩送禮給朋友簡直一流！🔸菠蘿仔Pineapple Jai (10pcs)我這款是原味的菠蘿仔，外型像港式菠蘿包，內餡像在吃鳳梨酥一樣，但口感比一般鳳梨酥更特別！它的上層有菠蘿包脆皮的口感，小小一個很可愛，香甜而不膩，有滿滿的香港情懷❤️🔸 雜錦手工曲奇雜錦手工曲奇裏面有黑椒、喇沙、香葉這三款口味，曲奇入口鬆化，充滿牛油香氣之餘又不會蓋過新加坡風味，每一款都好特別，衝擊了我的味蕾😍喇沙曲奇充滿椰香味，香葉曲奇則有檸檬和茶葉的香氣和少許苦澀味，而黑椒曲奇辣得過癮之餘，整個黑椒香氣在口腔內遊走，非常特別👍🏻！🔸雜錦夏威夷果仁脆糖這簡直是我的愛！每一款都超好吃！它有原味、海鹽、川椒這三款口味，每顆脆糖裏的夏威夷果仁都超級大顆，超級滿足！說特別的一定是川椒口味！其他兩款已經好好吃，沒想到川椒的辣加焦糖會那麼般配！香氣更突出！甜而不膩！超棒的！👍🏻送禮好選擇！收到這份禮物一定會好開心🥰
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堅尼地城一間新開小店，装修簡约，樓底高，環境舒適。昨天主廚師準備了三款前菜: 蝦醬雞翼，油甘鱼沙律，魚子醬雲吞 ....各有特色。一定要試。湯就選擇了牛尾湯。好耐冇試想飲一碗。主菜選擇了沙嗲雞飯及牛臉肉。如果想試三黃雞或糊椒肉蟹，記得三日前预訂。下次必試最後甜品係班蘭 cheesecake 。平衡適中
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📍VOON🗺️西環堅尼地城科士街46號G8-9地舖最近去左打卡堅尼地城新開嘅餐廳，由新加坡名廚Chef Edward Voon主理，提供casual fine dining，融合新加坡、香港、同法式風味。晚餐有4-course，6-course，同a la carte選擇，我地就叫左a la carte～ 前菜⚡️秘製蝦醬雞翼 $98單骨蝦醬雞翼鹹香味十足主菜⚡️黑椒肉蟹通心粉 $158呢個係類似用左黑椒肉蟹醬嘅Mac & cheese，微辣不過幾特別，融合左新加坡黑胡椒炒蟹嘅風味👍🏻⚡️炭燒沙爹雞飯（珍珠米）$248沙爹雞肉嫩滑，用左炭燒方式，而且個飯都好香！⚡️龍蝦咖哩喇沙 $318喇沙湯底蝦味好濃郁，少少辣，仲用上龍蝦🦞⚡️炭燒和牛西冷、紅酒汁 $588炭燒和牛幾嫩滑，呈粉紅色熟度，旁邊配有薯菜～甜品⚡️是日精選甜品 $78當日係班蘭蛋捲、椰糖、椰子gelato🥥兩款甜品都用左班蘭做主題，好有東南亞風味🌿見到餐廳仲有另一邊係賣零售產品，買左個大禮盒有曬手工曲奇、果仁脆糖、同埋菠蘿仔～ 聽店員介紹啲曲奇嘅醬底都係大廚親自炒製而成，當中有黑胡椒同喇沙味道，充滿新加坡風味！脆糖就有大大粒果仁，咬落好脆唔太黏牙，好味！菠蘿仔外貌十足一個菠蘿包，入面就係鳳梨酥餡，超可愛！買黎送禮都啱😋
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好耐冇食新加坡嘢啦，見到堅尼地城新開呢間即刻走咗去試😆果然冇令我失望！無論係環境服務同嘢食都非常到位👍🏻試咗佢哋三道菜嘅lunch set頭盤揀咗蕃茄沙律，畫龍點睛嘅薑汁油醋醬，入口有種置身東南亞嘅感覺，已經覺得調味好用心😋主菜揀咗炭燒沙嗲雞飯，一上菜已經聞到好香炭燒味🤤即刻食慾大開！雞肉燒得恰到好處，有辛香料嘅惹味，亦有沙嗲嘅甜味，融合得非常好👍🏻珍珠米飯粒粒分明比較有咬口，索晒啲醬汁，配合雞一齊食一流😋甜品見到有個咖喱魚蛋雪糕，覺得好得意😆咖喱配合椰糖原來係咁夾！連埋上面脆卜卜嘅豬皮粒食，成件事有衝擊但又balance到👍🏻呢間可以話係我近期食過最好食嘅新加坡嘢🤤下次一定會再嚟！佢哋仲有得買自家製嘅新加坡伴手禮，手工曲奇嘅醬料全部由主廚親自炒製💪🏻最有驚喜係黑椒菠蘿仔，融合咗新加坡同香港本土元素，唔會太甜好惹味😋堂食客人買產品仲有9折✨
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