T.Dining by Hong Kong Tatler - - Cantonese -

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.

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