Forum Michelin Restaurant
The iconic dish here, Ah Yat braised abalone, has become as famous as Forum’s owner-chef after whom it is named. Indeed, its international fame is such that some even travel from abroad just to taste it – tender and flavoursome abalone slow-cooked in a gourmet broth for days. Try also the braised oxtail, crispy fried chicken and stuffed crab shell with dried scallops. The dining room is spacious and comfortable.
Each and every team member of Forum plays an important role and strives for excellency and perfection, both in delicacies and service. Our team works hard in their positions and at the same time cooperating with each other to provide the best hospitality and fine dining experience
Master Yeung has worked in the Chinese cuisine industry for more than 60 years. His signature dish ‘Ah Yat Abalone’ has earned a world-wide reputation. Many national leaders, including Deng Xiaoping, the French president, Jacques Chirac and the Prime Minister of Canada Jean Chrétien , had also tasted the dish. The famous Chinese astrologist Wang Tingzhi wrote a piece of Chinese calligraphy affirming Master Yeung’s abalone dish as the best in the world.
Master Yeung has won numerous international awards with his exquisite skills, including the Club des Chefs des Chefs (CCC) Gold Award in 1996 and was the first chef to obtain the highest honour of CCC in 2009.
He has obtained numerous awards with ‘Ah Yat Abalone’, and has been hands-on guiding his apprentice chefs with all that he knows. He regularly experiments with new recipes – “Let’s say if I am in France, I would pan-sear the abalone with butter, slice it into thin pieces before serving it to the guests.” “Revolution brings improvement!” His belief is in harmony with the Hong Kong spirit, and will bring newer culinary creations to Forum Restaurant.
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