FORUM RESTAURANT IN CAUSEWAY BAY IS A MUST-STOP IN HONG KONG

Causeway Bay in Hong Kong is a familiar stomping ground for Filipinos not only for shopping but also for the diverse culinary experiences the district has to offer. But for those looking for the best in Cantonese cuisine in this part of Hong Kong, The Forum Restaurant continues to stand as a beacon of culinary excellence, proudly holding three Michelin stars three years in a row. The restaurant started with one Michelin star but earned its three stars in the last few years. 

The Forum's interior remains very traditional and understated

Renowned for its exquisite Cantonese cuisine, The Forum offers an unparalleled dining experience that blends tradition with innovation, making it a must-visit destination for gastronomes around the globe. 

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Forum Restaurant

The Forum Restaurant was founded in 1977 by the legendary chef Yeung Koon Yat, also known as the "Abalone King." It has since been a cornerstone of Hong Kong's culinary scene. Chef Yeung's dedication to perfecting the art of abalone preparation has earned him international acclaim, and his restaurant reflects his passion for quality and tradition.

Braised Ah Yat Abalone

The Forum's menu is a testament to the rich tapestry of Cantonese cuisine, offering a wide array of dishes that highlight the finest ingredients and meticulous cooking techniques. The restaurant is particularly famous for its abalone dishes, which are prepared using Chef Yeung's secret recipes. These dishes are celebrated for their tender texture and deep, umami flavors, often regarded as some of the best in the world.

Its signature offering includes the Ah Yat Abalone, the recipe for which has been passed down from generations. The Braised Ah Yat Abalone is served in different variations, with goose web, fish maw, and dried seafood. While the abalone is considered the Michelin superstar dish, we also loved the deep-fried pork with dried mandarin peel in sweet and sour sauce. The traditional Chinese comfort food was skillfully transformed using meat that has been carefully selected. Parts that are less fat and juicier in texture are soaked in medium heat oil and deep fried with high heat until crispy.  

Baked Conpoy and Crab Meat in Crab Shell

Another crowd favorite is the Forum Crispy Chicken, which uses freshly delivered chicken that’s dried for many hours. These are then marinated and poured repeatedly by boiling oil in order to preserve the tender and juicy meat. The  Baked Conpoy and Crab Meat in Crab Shell, meanwhile, is a signature dish served with Imperial Bird Nest and ham sauce, and optional foie gras. 

Interestingly, the Forum's interior remains very traditional and understated, with thick Chinese motifs. The proprietors basically serves its cuisine under their own terms, the way Cantonese cuisine has been served for generations, which makes it an ideal setting for a leisurely meal or a special celebration. What sets the restaurant apart is its attentive service, with staff members who are well-versed in the intricacies of the menu and wine pairings. 

Forum Crispy Chicken

While the Forum is deeply rooted in Cantonese culinary traditions, it is not afraid to innovate. The restaurant continually updates its menu to incorporate modern techniques and global influences, ensuring that each visit offers something new and exciting. This balance of tradition and innovation is a key factor in The Forum's sustained success and its ability to captivate both long-time patrons and new visitors.

The Forum Restaurant's Executive Chef Adam Wong

Adam Wong, the executive chef of Forum Restaurant in Hong Kong, has become a prominent figure in the culinary world. Renowned for his meticulous attention to detail and innovative approach to traditional Cantonese cuisine, Chef Wong plays a pivotal role in maintaining The Forum's prestigious three-Michelin-star status. 

Adam Wong is the executive chef of Forum Restaurant

Wong’s culinary journey is a story of dedication, passion, and continuous learning. Born and raised in Hong Kong, Wong developed an early interest in cooking, influenced by the vibrant food culture of the city. He began his formal training in culinary arts at a young age, honing his skills in various esteemed restaurants across Hong Kong.

His career took a significant turn when he joined Forum Restaurant. Under the mentorship of the legendary founder, Chef Yeung Koon Yat, Wong absorbed the intricacies of traditional Cantonese cooking, particularly the art of preparing abalone, a signature ingredient at The Forum. His ability to blend traditional techniques with contemporary flair quickly distinguished him as a rising star in the culinary scene.

Deep-fried Pork with Dried Mandarin Peel in Sweer and Sour Sauce

The Forum Restaurant is located at the first floor of Sino Plaza, 255-257 Gloucester Rd, Causeway Bay, Hong Kong

2024-07-04T08:08:01Z dg43tfdfdgfd