MEET THE LEGENDARY
AND OUR TEAM
Each and every team member of Forum plays an important role and strives for excellency and perfection, both in delicacies and service. Our team works hard in their positions and at the same time cooperating with each other to provide the best hospitality and fine dining experience.
MEET THE LEGENDARY
AND OUR TEAM
Each and every team member of Forum plays an important role and strives for excellency and perfection, both in delicacies and service. Our team works hard in their positions and at the same time cooperating with each other to provide the best hospitality and fine dining experience.
MASTER YEUNG KOON YAT
FOUNDER
Master Yeung has worked in the Chinese cuisine industry for more than 60 years. His signature dish 'Ah Yat Abalone' has earned a world-wide reputation. Many national leaders, including Deng Xiaoping, the French president, Jacques Chirac and the Prime Minister of Canada Jean Chrétien , had also tasted the dish. The famous Chinese astrologist Wang Tingzhi wrote a piece of Chinese calligraphy affirming Master Yeung’s abalone dish as the best in the world.

Master Yeung has won numerous international awards with his exquisite skills, including the Club des Chefs des Chefs (CCC) Gold Award in 1996 and was the first chef to obtain the highest honour of CCC in 2009.

He has obtained numerous awards with 'Ah Yat Abalone', and has been hands-on guiding his apprentice chefs with all that he knows. He regularly experiments with new recipes - "Let's say if I am in France, I would pan-sear the abalone with butter, slice it into thin pieces before serving it to the guests." "Revolution brings improvement!" His belief is in harmony with the Hong Kong spirit, and will bring newer culinary creations to Forum Restaurant.

WILLIAM YAU
EXECUTIVE DIRECTOR
All returning customers acknowledge Forum Restaurant as the "one and only" in Hong Kong over the past decades. "We have never opened a second branch. This does not only reflect our strict and ever-improving standard of quality, but also serve as a symbol of Mr Yeung Koon-Yat's home, with a sense of belonging," Yau says.

Yau joined Forum Restaurant in 2002 as the executive director. He has extensive management experience and is committed to expanding business development, market policies and brand value. His spirit of innovation and the pursuit of excellence will lead the team to the forefront.
LOUISA CHAN
OPERATION CONSULTANT
Chan is responsible for the development and operation of the restaurant. She provides professional advices and implements an efficient operation model to ensure the food and service qualities meet the high standard.
LAU PUI-KWONG
HEAD CHEF
Over all these years, Forum Restaurant has gained numerous awards, and has been equated to top-notch service and excellent food. "Mr Yeung Koon-Yat gives full attention to every detail," Head Chef Lau Pui-Kwong touched on so lightly, crediting the often forgotten restaurant fundamental.

Chef Lau joined Forum in 1989 and worked for more than 30 years until now. He treats Forum as his family. As years pass, he still delves into new cooking techniques and often explores the market for new ingredients.

WONG LUNG TO
EXECUTIVE CHEF
"Whilst many master chefs out there are more conservative, Mr. Yeung Koon Yat is most generous when it comes to sharing his knowledge and experiences," Executive Chef Wong Lung To says. "He is most willing to share every detail and even secrets to cooking our signature abalone dish."

Wong joined the team in 1992 and is an apprentice of Master Yeung. He obtained a number of professional qualifications. He graduated from the master class of the Chinese Cuisine Art Institute and is a member of the French Le Cordon Bleu.
OSCAR LAM KWOK-WAI
DIM SUM SUPERVISOR
For the past 20 years, our dim sum expert has been working on these steamy goodness at outstanding venues such as the Hyatt Regency Shatin, Moon Koon Restaurant at the Hong Kong Jockey Club and the Federal Restaurants. He currently helms the dim sum section at Forum Restaurant, demonstrating his expertise in dim sum creations that respect and appreciate the Cantonese traditions, an impeccable experience for discerned diners and alike.
CK POON KIN-WAI
OPERATION AND PROJECT MANAGER
"We have been through all the ups and downs with Hong Kong over the decades yet we are still here, standing tall and proud with everybody. It is admirable," Operation and Project Manager CK Poon Kin-Wai says. He expresses having high hopes for the younger generation of Forum Restaurant, as well as the honour to bring in energy, innovation and ambition to the big family.

CK had worked in Hotel ICON and Marriott International Group. He is responsible for conceiving innovative dining themes and promotional activities in order to inject new impetus into the team. He promises that with good attitude and effort, the team could bring glory to the brand.
TO CHI-MING
RESTAURANT MANAGER
To Chi-Ming started as one of the floor staffs who worked his way up to becoming the current Restaurant Manager. "Mr Yeung Koon Yat exudes charisma in his leadership that binds us all together as a family over the years. We are a people business and we take pride in doing it well," he says. He is one of many who has been through the ups and downs with Forum Restaurant.

He joined the team in the early 80s and has been working for over 37 years. He does everything by himself, from creating the menus, cooking the abalones to setting up the tables. He believes that only by pursuing diversification can make Forum go even further!
JACKY LUK CHI-MAN
CHIEF SOMMELIER
"My duty is to know wines from around the world, understand the grapes, terroir, and winemaking, deep enough to be able to recommend and enhance your dining experience," Sommelier Jacky says, looking at the vast wine storage behind him. "My definition of a good wine is one that can make a wonderful marriage with the food. A good wine does not have to be expensive."

Jacky has worked in the catering services for many years and has graduated from The Wine & Spirit Education Trust (WSET), Sake Service Institute (SSI) and obtained the name of Advanced Sommelier at the Court Of Master Sommeliers (CMS).

Jacky genuinely appreciates the beauty of wine and spirits pairing, and generously shares his knowledge and experience when it comes to perfecting your next banquet, setting an example to the philosophy at Forum Restaurant.
MASTER YEUNG KOON YAT
FOUNDER
Master Yeung has worked in the Chinese cuisine industry for more than 60 years. His signature dish 'Ah Yat Abalone' has earned a world-wide reputation. Many national leaders, including Deng Xiaoping, the French president, Jacques Chirac and the Prime Minister of Canada Jean Chrétien , had also tasted the dish. The famous Chinese astrologist Wang Tingzhi wrote a piece of Chinese calligraphy affirming Master Yeung’s abalone dish as the best in the world.

Master Yeung has won numerous international awards with his exquisite skills, including the Club des Chefs des Chefs (CCC) Gold Award in 1996 and was the first chef to obtain the highest honour of CCC in 2009.

He has obtained numerous awards with 'Ah Yat Abalone', and has been hands-on guiding his apprentice chefs with all that he knows. He regularly experiments with new recipes - "Let's say if I am in France, I would pan-sear the abalone with butter, slice it into thin pieces before serving it to the guests." "Revolution brings improvement!" His belief is in harmony with the Hong Kong spirit, and will bring newer culinary creations to Forum Restaurant.

WILLIAM YAU
EXECUTIVE DIRECTOR
All returning customers acknowledge Forum Restaurant as the "one and only" in Hong Kong over the past decades. "We have never opened a second branch. This does not only reflect our strict and ever-improving standard of quality, but also serve as a symbol of Mr Yeung Koon-Yat's home, with a sense of belonging," Yau says.

Yau joined Forum Restaurant in 2002 as the executive director. He has extensive management experience and is committed to expanding business development, market policies and brand value. His spirit of innovation and the pursuit of excellence will lead the team to the forefront.
LOUISA CHAN
OPERATION CONSULTANT
Chan is responsible for the development and operation of the restaurant. She provides professional advices and implements an efficient operation model to ensure the food and service qualities meet the high standard.
LAU PUI-KWONG
HEAD CHEF
Over all these years, Forum Restaurant has gained numerous awards, and has been equated to top-notch service and excellent food. "Mr Yeung Koon-Yat gives full attention to every detail," Head Chef Lau Pui-Kwong touched on so lightly, crediting the often forgotten restaurant fundamental.

Chef Lau joined Forum in 1989 and worked for more than 30 years until now. He treats Forum as his family. As years pass, he still delves into new cooking techniques and often explores the market for new ingredients.

WONG LUNG TO
EXECUTIVE CHEF
"Whilst many master chefs out there are more conservative, Mr. Yeung Koon Yat is most generous when it comes to sharing his knowledge and experiences," Executive Chef Wong Lung To says. "He is most willing to share every detail and even secrets to cooking our signature abalone dish."

Wong joined the team in 1992 and is an apprentice of Master Yeung. He obtained a number of professional qualifications. He graduated from the master class of the Chinese Cuisine Art Institute and is a member of the French Le Cordon Bleu.
OSCAR LAM KWOK-WAI
DIM SUM SUPERVISOR
For the past 20 years, our dim sum expert has been working on these steamy goodness at outstanding venues such as the Hyatt Regency Shatin, Moon Koon Restaurant at the Hong Kong Jockey Club and the Federal Restaurants. He currently helms the dim sum section at Forum Restaurant, demonstrating his expertise in dim sum creations that respect and appreciate the Cantonese traditions, an impeccable experience for discerned diners and alike.
CK POON KIN-WAI
OPERATION AND PROJECT MANAGER
"We have been through all the ups and downs with Hong Kong over the decades yet we are still here, standing tall and proud with everybody. It is admirable," Operation and Project Manager CK Poon Kin-Wai says. He expresses having high hopes for the younger generation of Forum Restaurant, as well as the honour to bring in energy, innovation and ambition to the big family.

CK had worked in Hotel ICON and Marriott International Group. He is responsible for conceiving innovative dining themes and promotional activities in order to inject new impetus into the team. He promises that with good attitude and effort, the team could bring glory to the brand.
TO CHI-MING
RESTAURANT MANAGER
To Chi-Ming started as one of the floor staffs who worked his way up to becoming the current Restaurant Manager. "Mr Yeung Koon Yat exudes charisma in his leadership that binds us all together as a family over the years. We are a people business and we take pride in doing it well," he says. He is one of many who has been through the ups and downs with Forum Restaurant.

He joined the team in the early 80s and has been working for over 37 years. He does everything by himself, from creating the menus, cooking the abalones to setting up the tables. He believes that only by pursuing diversification can make Forum go even further!
JACKY LUK CHI-MAN
CHIEF SOMMELIER
"My duty is to know wines from around the world, understand the grapes, terroir, and winemaking, deep enough to be able to recommend and enhance your dining experience," Sommelier Jacky says, looking at the vast wine storage behind him. "My definition of a good wine is one that can make a wonderful marriage with the food. A good wine does not have to be expensive."

Jacky has worked in the catering services for many years and has graduated from The Wine & Spirit Education Trust (WSET), Sake Service Institute (SSI) and obtained the name of Advanced Sommelier at the Court Of Master Sommeliers (CMS).

Jacky genuinely appreciates the beauty of wine and spirits pairing, and generously shares his knowledge and experience when it comes to perfecting your next banquet, setting an example to the philosophy at Forum Restaurant.
© Forum Restaurant 1977. All Rights Reserved

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ABOUT US
LATEST NEWS
SIGNATURE DISH
MENU
PRODUCTS
VENUE
CONTACT
繁體
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简体