[2025 Hong Kong Restaurant] Travel Guide for Forum Restaurant (Updated Feb)

#christmastrip #freehotelstay 海鮮與清酒的完美結合🦞🍶 A Michelin-starred establishment🌟, offers three signature seafood dishes expertly paired with premium sakes. - "Deep-fried Fish Skin with Spicy Salt" paired with Kokuryu Daiginjo: Crispy and savory fish skin perfectly paired with the mature fruity notes and refreshing taste of Kokuryu Daiginjo.🐠 - "Stir-fried Lobster & Boiled Egg with Crab Meat and Crab Roe" paired with Nishibori Arabashiri Daiginjo: Succulent crab meat and flavorsome lobster harmoniously paired with the richness of Nishibori Arabashiri Daiginjo sake.🦞🐣 - "Baked Hairy Crab Meat in Shell" paired with Kirinzan Daiginjo Shooting Star: Layers of flavors and textures in the baked hairy crab meat beautifully balanced by Kirinzan Daiginjo Shooting Star sake.🦀 We also tasted some signature dishes such as "Ah Yat Fried Rice,”🍚 a tantalizing combination of fresh shrimp, BBQ pork, conpoy, egg, and rice, finished with ham sauce and Chinese onion. It was my honour to meet Executive Chef Adam Wong👨🍳, a protégé of Master Yeung, brings his culinary expertise, and Chief Sommelier Jacky Luk🍷, with prestigious qualifications, passionately explores wine and spirits pairing. 📍Forum Restaurant - 255-257 Gloucester Rd, Causeway Bay #localguides #sake #報名酒店試睡員

I love Chinese fine dining because of its cooking methods, secret recipes and the enjoyment of sharing good food with friends and family. This time I have gathered 10 foodies to enjoy one of the fine dining taste menu which is recommended by Master Tam. All the dishes has a story behind, some are related to celebrities and elites of Hong Kong in the 20th century’s; others refer to the cooking methods and origins. One meal gives us physical, taste and sensation enjoyment, as well as food knowledge and history — it’s priceless!#消費券攻略 #foodie #michelinguide #阿一鮑魚

Have you tried fried stinky tofu? it used to be a very popular and authentic street food in Hong Kong but it is now disappearing