Forum, owned by “The King of Abalone”, Mr. Yeung Koon Yat, has served traditional Cantonese food for over 40 years. A team of chefs prepared all dishes with traditional techniques and their selection of premium abalone is outstanding.

PROFILE

Longevity is behind much of the success of Forum. Founder Yeung Koon Yat has worked in the Chinese cuisine business for over 60 years. Head chef Lau Pui Kwong joined the restaurant in 1989. His deputy, Wong Lung To, joined in 1992. Forum however has not stayed stuck in the same groove all these years, with founders and chefs together exploring new ideas and ingredients.

MUST TRY 

Ah, Yat Abalone. Baked Conpoy and Crab Meat in Crab Shell.

AMBIENCE

For most of its existence, Forum was located inside well-worn premises on Wanchai’s Lockhart Road, but the recent move to Sino Plaza has greatly improved the facilities. There is a large dining room and a number of private rooms, and merging these on request can create a large space for special events. The décor is traditional-contemporary Chinese, with low ceilings, comfortable red seating, and the integral buzz essential to any successful Hong Kong Cantonese restaurant.

SERVICE

Charismatic restaurant manager To Chi Ming joined as a junior in the early 1980s and worked his way up through the ranks, still maintaining a personal hand in setting up tables and serving. Jacky Luk Chi Man is chief sommelier. Forum also has a dedicated operations team to organize promotions and special events.

FOOD

The a la carte has traditional Cantonese delicacies, including live seafood, and one can dine at a reasonable price. It is only when going into the seasonal specials, and into the specialties such as bird nest and sea cucumber that the price begins to rise, and when one reaches the famed Ah Yat abalone, with its options of goose web, dried seafood, and fish maw, the price can become slightly frightening; not that that deters the diners, who come from beyond Hong Kong’s shores specifically for this dish. There are set menus for large parties, and a dim sum menu.

PRICING

HK$200 to HK$350 per item

SUMMARY

In traditional Hong Kong fashion, Forum has been around for so long that the owner and staff have become like family, and this is reflected in the friendly way in which guests are treated. Forum is very definitely a Hong Kong experience.