Established in 1977, Forum Restaurant moved from its original 485 Lockhart Road in Wanchai to Sino Plaza in Causeway Bay in 2014. Instead of referring to Forum Restaurant, most people and taxi drivers know the establishment simply as ‘Ah Yat Abalone’, literally, ‘Number One Abalone’. Yeung Koon Yat was as instantly recognisable as movie stars in the city. Sadly, Yeung passed away 31 July 2023 at 90.
An icon in Cantonese cuisine, Ah Yat visited the restaurant he co-founded daily, greeting and charming his loyal clientele and fans alike.
Forum Restaurant serves outstanding dim sum for lunch but is most famous for its dried abalone. The world’s foremost abalone specialist only uses Amidori, Oma and Yoshihama abalones from Japan. Their other Cantonese dishes are equally outstanding.
The successor to Ah Yat is Adam Wong Lung To who started as an apprentice to Yeung Koon Yat in 1992. Everything the master knew, he selflessly passed on to Adam Wong who told us:
“While many master chefs do not share all they know, Mr Yeung Koon Yat was most generous when it came to his knowledge and experiences. He shared every detail, even secrets, to cooking our signature abalone dish.”
Chef Adam Wong is Founder-President of the Chinese Culinary Institute Master Chef Chapter, and a member of the Ordre Mondial des Gourmets Dégustateurs.
1/F • Sino Plaza • 255-257 Gloucester Road • Causeway Bay
富臨飯店 • 香港銅鑼灣告士打道255-257號信和廣場一樓
