We're a little spoiled here in Hong Kong, with the insane concentration of good food in such a small area. Sure, it can be crowded (and hard to walk on the sidewalk sometime!), but at the same it's there's nothing like being able to walk to and from so many world class restaurants.
Forum is one of only seven restaurants in Hong Kong that has achieved three Michelin stars, the others being: 8 ½ Otto e Mezzo - Bombana, Ta Vie, Amber, Caprice, Sushi Shikon, and T'ang Court.
I've actually eaten at Forum least twice, which is why Bryan was dumbfounded when he couldn't find it on the blog.
"I guess you never wrote about Forum ??! . . . ."
There's really no excuse. I'd taken the photos. I'd enjoyed the meals immensely. I just fell behind, with all these trips I have to write up, sometimes local Hong Kong restaurants get put on the back burner of the list of things to do. (which is totally not right!)
That reminds me, I visited T'ang Court earlier this year and haven't written THAT one up either . . . ai ya!
So here I am, digging a bit back in time, to give these three Michelin star restaurants at least the post they deserve on this blog.
Forum is located in the Causeway Bay neighborhood on Hong Kong island. Chef Yeung Koon Yat executes traditional Cantonese food at the highest level using the finest ingredients.
Cantonese Food at the Highest Level
An exquisite crab cake topped with caviar was perfect. Just look at the art of the cucumber carving on the side.
Cantonese soups are deceiving in how simple they look. In fact, typically the broth is made from a ton of ingredients boiled for a long time. They are super nutritious, very flavorful, yet at the same time very "clean" tasting.
Abalone and mushroom make a natural pair, as their bouncy textures and sweet umami are similar in some ways.
This crab shell was covered with a thin layer of egg, which was very delicately prepared.
A simple dish like kung po chicken can become surprisingly elevated when executed at the highest level. We actually fell in love with the homemade sauces at Forum (which they sell!).
Another classic dish, napa cabbage slowly simmered until its is almost creamy and soft. The napa itself can be so sweet that you don't really need much else to enjoy this delicate dish.
A good fried rice takes time, patience, and a wok that can give you that wok hei in the rice. I'm usually pretty full near the end of a Cantonese banquet (and thus will often skip the rice). Here, though, it's worth eating!
Dessert
We finished with mala cake (a type of brown sugar steamed bread), as well as red bean soup.
Forum sells their fantastic XO sauce and black bean sauce, so we ended up buying a few jars to take home. It's a way to remember the restaurant during my simple meals at home.
Forum Hong Kong
1/F, Sino Plaza, 255-257 Gloucester Road,
Causeway Bay, Hong Kong
