Cantonese Masterclass: How Forum Restaurant in Hong Kong Remains a Defining Benchmark

In Hong Kong, where Cantonese cuisine reaches heights unmatched anywhere else in the world, only a few restaurants rise to the very top. Forum in Causeway Bay is one of them. With three Michelin stars, a 40-year legacy, and a reputation that extends far beyond its home city, Forum is a culinary institution that has built its identity on discipline, refinement, and the mastery of a single ingredient: abalone. 

Founded in 1977 by Yeung Koon Yat, also known as the “Abalone King,” Forum established its name on dedication to technique. Yeung spent decades perfecting the delicate craft of slow-braising abalone, creating a dish so iconic that it would define the restaurant for generations. Today, Executive Chef Adam Wong, Yeung’s longtime protégé, upholds its legacy while pushing contemporary Cantonese cuisine forward with polish and precision. Wong’s cooking honors classic Cantonese methods yet brings a curious sensibility that keeps Forum as relevant as ever.

The dish that built Forum’s reputation remains its most essential order: the Ah Yat Abalone. Premium abalone are gently cooked for days in an intensely flavored broth until they achieve a soft, almost custardy tenderness and a sauce that carries an intense depth of flavor. It is popularly ordered with Chinese delicacies such as goose web (feet) and fish maw, and is most definitely a celebratory treat.

Forum’s cooking, however, is not defined solely by its ingredient purity, but by the time-honored skills and techniques honed over time in the kitchen. While the abalone is the restaurant’s rightful centerpiece, the rest of the menu shows a depth of craft that extends far beyond a single signature dish, At Forum, even the humble dishes receive the same reverence. Its seasoned diners understand that luxuryLuxuryA lifestyle defined by exceptional quality, craftsmanship, exclusivity, and sophistication, encompassing the finest products, services, and experiences that represent the highest standards of refinement and excellence.Go to Luxury Glossary is also found in the quiet power of precision. 

The deep-fried pork with dried mandarin peel and sweet and sour sauce is a standout. The scent of citrus, a lift to the dish we never knew we needed. It cuts cleanly through the sweetness, brightening the pork without overpowering. The pieces of meat are carefully chosen for their balance of meat and fat. It is twice-fried: first low and slow to set the structure, then quickly at high heat to ensure a crisp exterior. It is, quite simply, one of Hong Kong’s best renditions of the comfort classic.

The crispy chicken is another Forum hallmark that crackles on contact–a dish that showcases the kind of control and technique that define great Cantonese cooking. The succulent Hong Kong chicken is delivered daily and is dried, marinated, and then bathed in scorching oil until the skin becomes blistered, and crisp, leaving a whisper of fat underneath the skin. Even with minimal seasoning, the meat itself is tender and full of flavor. 

The kitchen also excels in richer dishes like the simply braised oxtail with star anise, where slow cooking transforms the meat into something lush and wonderful. Aromatic and tender, it is a sleeper hit and a must-order.

Forum’s dim sum selection is equally popular and is only available at lunchtime. Steamed barbecued pork buns are soft and airy, and filled with a sweet and glossy char siu. More indulgent selections, such as the crispy taro dumplings with foie gras, showcase Forum’s ability to incorporate luxury ingredients with restraint, never letting richness overshadow technique. While the dim sum menu is not extensive, every bite-sized offering is crafted with the same elegance that defines the restaurant’s larger dishes.

The high-end experience also extends to Forum’s beverage program. With an extraordinary 1,500-bottle wine list, the restaurant offers one of Hong Kong’s most comprehensive selections, with a strong emphasis on French producers. While there is no formal pairing menu, guests may choose from a dozen wines by the glass, a wide selection of half-bottles, and the guidance of a trained sommelier team. A dedicated tea sommelier adds an additional layer of refinement rarely seen in Hong Kong restaurants.

Despite its long history, Forum feels current. The décor is contemporary and elegant, but allows the food to take center stage. Few restaurants manage to honor their heritage while evolving with the same amount of clarity and confidence. And in a city largely defined by its culinary excellence, Forum remains one of Hong Kong’s most important dining rooms where culinary mastery is perfected one abalone at a time.

Forum is located at 1/F SIno Plaza. 255-257 Gloucester road, Causeway Bay, Hong Kong. For reservations, call +852 2869 8282.

This article originally appeared in Robb Report Philippines’ Travel Issue, December 2026.