Despite his passing in 2023, the legacy of “abalone king” Yeung Koon-yat lives on at Forum.  The service remains perfectly attentive, the dining room virtually unchanged, and the high standards intact. The kitchen continues to serve the Cantonese classics that built the restaurant’s reputation over several decades. Abalone still dominates the menu, prepared various ways, justifying the pages dedicated to it. But the dishes beyond the prized mollusc hold their own: crispy chicken executed with precision, braised oxtail lifted by star anise and chu hou sauce, and the Ah Yat fried rice that has achieved its own fame.

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