Forum

Co-founder and chef of this upmarket spot, the late Yeung Koon-yat – aka the abalone king – created the iconic Ah Yat braised abalone decades ago. To this day, it remains the speciality that attracts food-loving crowds from near and far. As well as the tender and flavourful abalone, classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made. The extensive wine list showcases boutique wineries.

• The signature dish is Ah Yat braised abalone, created by co-founder and chef Yeung Koon-yat.
• The menu is seafood-led Cantonese, with staples beyond abalone including leopard coral grouper and baked stuffed crab shell.
• Open daily for lunch and dinner in Causeway Bay.

Key ingredients and signatures: abalone for the Ah Yat braise, leopard coral grouper, crab for baked stuffed shell, dried seafood accents typical of high Cantonese cooking.

Forum is an upmarket Cantonese dining room in Causeway Bay, built around the house speciality, Ah Yat braised abalone. The menu leans into classic banquet cooking with premium seafood and careful roasting.

What to expect: braised abalone, pan-seared leopard coral grouper fillet, baked stuffed crab shell.

Service: lunch and dinner daily.