With forty years of service under its belt Forum in Hong Kong was recently awarded a third Michelin star making it one of seven restaurants in the city-state to hold the accolade.
Run by chef-owner Yeung Koon Yat, the restaurant has become an ambassador for Cantonese cuisine and is a haunt of Hong Kong locals rather than expats or tourists. That may now change with a third Michelin star putting the restaurant on the radar of the gastro tourists. The interior has an old-world Hong Kong feel to it, with a large dining room and a smaller private dining room at the back.
Forum is famous for its signature dish, the Ah Yat braised abalone (a large sea snail), named after chef Yeung Koon Yat, is braised for days and attracts globe-trotting gourmands to Hong Kong just to taste it and which gave the chef the moniker the ‘King of Abalone’.
Traditional techniques are the main focus at Forum, with simplicity the key such as Cantonese braised dishes with dried seafood and the aforementioned selection of premium abalone, the popular deep-fried crispy chicken or braised Oxtail.
Ah Yat Fried Rice
Baked Conpoy & Crab Meat in crab Shell
Deep-Fried Pork with Dried Mandarin Peel in Sweet & Sour Sauce
Forum crispy chicken