Menu to Taste

Forum

Cantonese · Hong Kong · Michelin Three Stars · Chef Adam Wong

Awarded three Michelin stars, Forum in Hong Kong is helmed by executive chef Adam Wong. The restaurant delivers classic Cantonese cuisine with a focus on traditional braising techniques and premium ingredients. Its signature dish is the Ah Yat braised abalone, slow-cooked in a rich broth.

Shop 501, 5/F, Sino Plaza, 255 Gloucester Road, Causeway Bay, Hong Kong, Hong Kong

Menu

Dishes

  • Ah Yat Abalone with Goose Web in Hot Pot (1380) — Signature braised Ah Yat abalone with goose web in mini claypot, created by the late Yeung Koon Yat
  • Traditional Black Sesame Roll (90) — Classic Cantonese dessert dim sum
  • Stir-Fried Choy Sum with Garlic (128) — Fresh market vegetables
  • Almond Milk Dessert (68) — Classic Cantonese dessert soup
  • Braised Sea Cucumber & Goose Feet in Abalone Sauce — Premium braised sea cucumber with goose feet in rich abalone sauce
  • Premium Abalone Banquet Menu (27288) — Full abalone banquet for 12 guests - featuring legendary Ah Yat preparations
  • Ah Yat Fried Rice — Simple but iconic fried rice in the Ah Yat style
  • Superior Soup — Traditional Cantonese
  • Baked Compoy Crab Shell (280) — Stuffed crab shell with dried scallop
  • Stuffed & Roasted Chicken Wings — requiring pre-order - stuffed and roasted wings

Tasting Menu

  • 8-Course Tasting Menu (7860)

The Experience

The meal is structured around classic service. A good fit for celebrations.

Phone: +852 2869 8282

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