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..
