Forum Restaurant
Hong Kong
Braised abalone is the calling card at Forum, a Cantonese institution in Causeway Bay whose cooking carries forward the legacy of Yeung Koon Yat. Executive chef Adam Wong Lung To joined the restaurant in 1992 and trained under its celebrated founder, developing the judgement and patience that its signature ingredient demands. Head chef Kwok Chi Wah brings an even longer connection to the kitchen, helping preserve the restaurant’s classical techniques. This continuity gives Forum a clear sense of purpose: Cantonese craftsmanship, presented with the ceremony of a special meal. Chief sommelier Jacky Luk adds an international wine perspective, making the restaurant an intriguing choice for diners interested in how traditional Chinese flavours respond to different pairings.