Forum

Here are three unique or unconventional aspects about Forum, the Michelin-starred Cantonese restaurant in Beijing:

1. Legacy and Culinary Expertise of Chef Lee
Forum Beijing is an extension of a long-established deluxe Cantonese restaurant originally from Hong Kong. Its Beijing branch is led by Chef Lee, who brings over 30 years of culinary experience to the kitchen. This deep expertise is reflected in the menu, which includes signature dishes like sautéed lobster with crab meat and pigeon egg, known for their velvety texture and balanced briny-sweetness.

2. Signature Dishes Emphasizing Traditional Cantonese Flavors with a Creative Twist
The restaurant is noted for dishes that highlight traditional Cantonese cooking techniques with refined creativity. For example, their fried rice is praised for its rich "wok hei" flavor, a hallmark of authentic Cantonese stir-fry, and their braised abalones are considered a must-try, showcasing both quality ingredients and skilled preparation.

3. Location and Ambiance within a Premium Hotel Setting
Forum is located on the 2nd floor of the Empark Prime Hotel in Beijing’s Wangfujing area, combining the exclusivity of a Michelin-starred dining experience with the convenience and upscale environment of a luxury hotel. This setting offers air conditioning and parking facilities, enhancing the comfort and accessibility for diners seeking high-end Cantonese cuisine in the city.

These points distinguish Forum Beijing as a Michelin-starred restaurant that balances tradition, expert craftsmanship, and a premium dining environment.

Most Honored or Signature Ingredients at Forum, Beijing

1. Abalone

• The hallmark ingredient of Forum is abalone, particularly Japanese dried abalone sourced from northern Japan. It is rehydrated, soaked, and dried before being braised slowly in a clay pot with layers of bamboo shoots and spare ribs, topped with more bamboo shoots and chicken, and cooked for 12-14 hours. This meticulous preparation results in a tender, richly flavored dish known as Ah Yat's abalone, the restaurant's signature dish.

2. Bamboo Shoots

• Bamboo shoots play a crucial role in the signature abalone dish, layered beneath and above the abalone during the long braising process. They add texture and subtle sweetness, complementing the abalone’s flavor and enhancing the dish’s complexity.

3. Spare Ribs and Chicken

• Spare ribs and chicken are used in the braising process of the abalone dish, contributing depth and richness to the broth and overall flavor profile. These ingredients help create a balanced and hearty dish after the long cooking time.

4. Lobster

• Sauteed lobster with crab meat and pigeon egg is another signature dish at Forum, noted for its velvety texture and briny-sweetness. Lobster is treated with care to highlight its natural flavors in a refined Cantonese style.

5. Rice (for Fried Rice)

• The signature fried rice at Forum is celebrated for its "wok hei," a smoky, charred aroma imparted by high-heat wok cooking. This ingredient showcases the restaurant’s mastery of traditional Cantonese wok techniques.

These ingredients reflect Forum’s dedication to high-quality, traditional Cantonese cuisine with a focus on luxurious seafood and meticulous preparation methods.