Forum Restaurant

Forum Restaurant is a Michelin-starred fine dining restaurant in Hong Kong’s Causeway Bay, one of the most historically important and technically distinguished Cantonese restaurants in the city. The restaurant is most celebrated for its abalone — specifically the braised South African dried abalone that has been elevated by Forum’s kitchen into a dish of legendary status in the world of Hong Kong fine dining, requiring days of preparation and decades of accumulated expertise to produce at the extraordinary level for which the restaurant is known. The late Chef Yeung Koon Yat — known as the ‘God of Abalone’ — established Forum’s reputation for this preparation over many years of obsessive dedication to the ingredient, and that tradition continues under the current kitchen leadership with the same fidelity and technical mastery. Beyond its celebrated abalone, the restaurant presents a broad menu of classic Cantonese dishes of high quality: roasted meats, premium seafood preparations, delicately seasoned wok-fried compositions, and seasonal specialties that reflect the full range of the Cantonese culinary tradition. Ingredients are sourced with an uncompromising commitment to quality, and the kitchen’s approach reflects the deep technical knowledge and respect for tradition that defines Cantonese fine dining at its most serious. The elegant dining room creates a refined and formal atmosphere. Service is experienced and attentive. Forum Restaurant is an essential Hong Kong dining experience for those who wish to understand the heights of Chinese ingredient-driven cooking.