Renowned as one of the best Chinese restaurants in Hong Kong, Forum is the total package. Founded in 1977 by "abalone king" chef Yeung Koon-yat – who passed away last year aged 90 – the restaurant has for decades served exceptional Cantonese cuisine while offering the kind of friendly service frequently absent from similar establishments. Abalone remains the focus here, with pages of the menu dedicated to the delicacy – but there are other highlights beyond the renowned mollusc. The crispy chicken is meticulously prepared and one of the best anywhere, while the braised ox tail is elevated by the inclusion of star anise, Alpinia katsumadai (ginger) and chu hou sauce. Even the straightforward Ah Yat fried rice is iconic.

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