Having operated for over four decades in Hong Kong, Forum has firmly established its reputation as one of the city’s best-celebrated Cantonese restaurants. The dining space is long and spacious, with private dining rooms at the back of the restaurant. Traditional Cantonese braised dishes with dried seafood reign supreme at Forum, especially their selection of premium abalone. Most dishes are executed with traditional techniques, such as in the popular deep-fried crispy chicken, with its thin and glossy skin, or braised mushroom and goose webs. Served bubbling in a clay pot, the mushrooms are thick and goose webs meltingly tender. The wine programme has been upgraded, with even more prized labels and better wine service by the resident sommelier, as well as servers with sound wine knowledge to help with serving and food pairing. If the more elaborate dishes are not your thing, Forum is a popular destination for weekend dim sum as well. Distilling forty years of experience in the local restaurant scene proves Forum a successful establishment with high standards.