In King of Abalones, Yeung Koon-yat explains what makes the ingredient, for which he is famous, so special. Photo: Dickson Lee
In King of Abalones, Yeung Koon-yat explains what makes the ingredient, for which he is famous, so special. Photo: Dickson Lee

Born poor, Hong Kong’s ‘Abalone King’ worked his way up to found a three-Michelin-star restaurant by perfecting the cooking of the dried delicacy

  • Yeung Koon-yat’s two sisters died of starvation in a wartime orphanage. A restaurant cleaner at 16, he worked his way up to opening the Forum restaurant in 1974
  • Known as the Abalone King for his expertise with the dried molluscs, he extols their pleasures and offers suggestions for how to cook them in a 1998 book

Topic |   Food and Drinks
In King of Abalones, Yeung Koon-yat explains what makes the ingredient, for which he is famous, so special. Photo: Dickson Lee
In King of Abalones, Yeung Koon-yat explains what makes the ingredient, for which he is famous, so special. Photo: Dickson Lee
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