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Forum
Cantonese
The menu runs to several pages on abalone alone, which tells you everything about Forum's priorities. This Causeway Bay Cantonese dining room, which holds three Michelin stars, was built around the mollusc and its late founder's obsession with it, and the kitchen shows no signs of moving on. The braised oxtail and the famous fried rice have their own followings among regulars who've long since stopped looking at the menu for guidance.
The awards strongest first
- Michelin Guide 3 Stars
- Chinese Restaurant Awards Top 30 Honourees · Elite 15 Asia
- South China Morning Post 2026 · 100 Top Tables
- The 50 The 50 Discovery
One number, weighted & current 96
How we scoreThe dishes from the writeups
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Ah Yat braised abalone
“the late Yeung Koon-yat – aka the "abalone king" – created the iconic Ah Yat braised abalone decades ago.”
Michelin Guide -
Pan-seared leopard coral grouper fillet
“classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made.”
Michelin Guide -
Baked stuffed crab shell
“classics such as pan-seared leopard coral grouper fillet and baked stuffed crab shell are nicely made.”
Michelin Guide -
Ah yat fried rice
“the Ah Yat fried rice that has achieved its own fame.”
South China Morning Post, 2026
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- Tai Woo Cantonese Eat · 74
- 18 Grams Speciality Coffee Coffee Eat · 67
- Involtini Italian Eat · 69
- Hau Tak Cantonese Eat · 69
- Hung's Delicacies Teochew Eat · 74
- She Wong Hei Cantonese Eat · 69
- Madara Japanese Drink · 61
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