Tender braised oxtail in silky sauce
Tips from diners
Per person pricing - this is affordable comfort food that shows the kitchen's skill with long braises
Delicate shellfish baked inside a natural crab shell
Tips from diners
The conpoy (dried scallop) adds umami depth while the fresh crabmeat keeps it light
Crispy taro shell encasing a luxurious foie gras filling
Tips from diners
This dim sum special shows how Forum respects tradition while creating new dishes - the combination is inspired
Whole chicken or portioned, golden and fragrant with a crispy exterior
Tips from diners
Entire bird is fried - perfect for sharing and much crispier than you'd expect for such a large piece
Forum's signature dish - premium abalone slow-cooked for days in rich broth, named after chef Yeung Koon-yat
Tips from diners
Market price varies - the meat melts on your tongue after such long braising. Ask about goose web, dried seafood or fish maw additions
Chef Yeung Koon-yat's three-Michelin-star restaurant in Causeway Bay. Signature Ah Yat Braised Abalone is slow-cooked for days with market pricing. Modern dim sum innovations like foie gras-filled taro dumplings. Tasting menus start HKD 2,380 with optional premium protein selections.
Chef Yeung Koon-yat is a legend in Hong Kong cuisine - getting three Michelin stars for Cantonese cooking is rare
Premium abalone menus start at HKD27,288 per table of 12 if you want the full indulgence
The dinner tasting menu ranges from HKD2,380-4,080 per person depending on how many premium proteins you select
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