Forum is one of the city’s most popular dining destinations for those looking to impress their guests. With Hong Kong’s master of abalone chef Yeung Koon-yat at the helm, there should be little surprise about its speciality – fresh abalone slow-braised in an indulgent broth, named after the restaurant’s celebrated chef.

Other highlights include the crispy chicken, which is marinated before hot oil is poured over it to give it its trademark skin, and the array of dim sum served at lunch. Complementing the Cantonese cuisine is an extensive wine list with a focus on old-world wines.

Signature dishes

Braised oxtail

Ah Yat abalone

Deep-fried pork with dried mandarin peel in sweet and sour sauce

Contact details

1/F, Sino Plaza, 255-257