Forum Restaurant

About Us

In the bustling heart of Causeway Bay, Forum Restaurant stands out as an icon of Cantonese fine dining, blending tradition with modern culinary artistry. Since its founding in 1977 by the legendary Chef Yeung Koon-yat, the restaurant has gained a stellar reputation for impeccable service and extraordinary dishes that highlight the rich flavors and sophisticated techniques of Cantonese cuisine. Food enthusiasts searching for an upscale dining experience in Hong Kong will find Forum Restaurant a destination that satisfies both the palate and the senses.

What makes Forum truly exceptional is its commitment to quality and innovation. The menu features a carefully curated selection of both traditional and contemporary dishes, all prepared with meticulous attention to detail and the finest ingredients. The elegant setting, with its refined décor and welcoming atmosphere, complements the exquisite food perfectly, making every meal feel like a special occasion.

The culinary team at Forum honors the legacy of Chef Yeung by delivering dishes that have become hallmarks of the restaurant’s identity. These creations showcase not only technical skill but also a deep respect for Cantonese culinary heritage. The harmony of flavors, textures, and presentation reflects the artful balance that Cantonese cuisine is celebrated for.

The Braised Ah Yat Abalone is a signature dish synonymous with Forum’s reputation, showcasing the chef’s mastery in bringing out the delicate flavors of this prized ingredient. Another highlight is the Deep-Fried Pork with Dried Mandarin Peel in Sweet and Sour Sauce, a creative twist that infuses the dish with aromatic depth, setting it apart from the ordinary.

Forum Crispy Chicken offers a perfect balance of crispy skin and juicy meat, a dish that delights every time. Meanwhile, the Braised Oxtail, cooked with star anise and rich Chu Hou sauce, delivers bold, comforting flavors that linger on the palate.

Seafood lovers will appreciate the Steamed Rice Rolls with Shrimp, which combine silky rice rolls with succulent shrimp for a harmonious texture and taste. The Baked Stuffed Crab Shell is a luxurious choice that perfectly blends sweet crab meat with savory stuffing, creating a memorable experience. Finally, the Pan-Seared Leopard Coral Grouper Fillet highlights the freshness and natural sweetness of the fish, enhanced by delicate seasoning.

Dining at Forum Restaurant is more than a meal — it’s a journey through the heights of Cantonese culinary craftsmanship. Every dish is a celebration of tradition, elevated by contemporary techniques and thoughtful innovation. For those who appreciate refined, authentic Chinese cuisine in an elegant setting, Forum remains a top choice that consistently delivers excellence.

Recommended Dishes / Drinks

• Braised Ah Yat Abalone

• Deep-Fried Pork with Dried Mandarin Peel in Sweet and Sour Sauce

• Forum Crispy Chicken

• Braised Oxtail with Star Anise and Chu Hou Sauce

• Steamed Rice Rolls with Shrimp

• Baked Stuffed Crab Shell

• Pan-Seared Leopard Coral Grouper Fillet

  
  

	http://www.forumrestaurant1977.com/
	1/F, Sino Plaza, 255-257 Gloucester Road, Causeway Bay, Hong Kong
	11:30 AM - 2:30 PM, 6 PM - 11 PM (Monday to Sunday)
	+852 6061 1682