THE FORUM
SIGNATURE DISH
Our team of chefs are equipped with the traditional cantonese cuisine craftsmanships passed on by Mr. Yeung Koon Yat. We insist on selecting the best ingredients and refining every dish until it is perfect. Each dish stands out in its own way and makes your meal unforgettable.
THE FORUM
SIGNATURE DISH
Our team of chefs are equipped with the traditional cantonese cuisine craftsmanships passed on by Mr. Yeung Koon Yat. We insist on selecting the best ingredients and refining every dish until it is perfect. Each dish stands out in its own way and makes your meal unforgettable.
BRAISED OX TAIL
Mr Yeung was inspired by the foreign wine yak decades ago, and twisted the dish with the Chinese recipe. Adding star anise, Alpinia katsumadai and Chu Hou sauce, braised in low heat for few hours for the tenderness. Sweet and delicate.
AH YAT ABALONE
Ancient Chinese culinary wisdom has been passed down from generations to generations. Ordinary goose feet were made to the Emperor's liking, and to yours today with dried shiitake mushrooms, Kanto sea cucumber from Japan, deer sinew from New Zealand, elevated with premium ham, a rich chicken stew and most importantly, "Ah Yat" signature abalone in tasteful sauce!
DEEP-FRIED PORK WITH DRIED MANDARIN PEEL IN SWEET & SOUR SAUCE
The meat is carefully selected where parts are less fat and juicier in texture, then soaked in medium heat oil and deep fried with high heat until crispy. Lantern peppers, pineapple pieces and onions are cooked and seasoned before the golden meat is added. The dish is finished with the sauce where the sweet and sour is well balanced.
BAKED CONPOY & CRAB MEAT IN CRAB SHELL
The dish has a rich flavour and a taste of sweetness from the crab meat, accompanied by the Imperial Bird Nest and ham sauce, and Foie gras optional to customers' choices. To avoid the juicy crab being drained and dried, Mr Yeung decided to apply a thin layer of egg yolk on the surface to brighten the colour, thus the crab would look golden and mouth-watering after baking.
AH YAT FRIED RICE
With fresh prawns, BBQ pork, conpoy fried together with egg and rice, finishes with the ham sauce and a pinch of Chinese onion. The scent of smell, rich flavour and texture of the fried rice should not be missed!
FORUM CRISPY CHICKEN
Chicken are freshly delivered everyday and dried for many hours. Then the chicken are marinated and poured repeatedly by boiling oil in order to preserve the tender and juicy meat.
BRAISED OX TAIL
Mr Yeung was inspired by the foreign wine yak decades ago, and twisted the dish with the Chinese recipe. Adding star anise, Alpinia katsumadai and Chu Hou sauce, braised in low heat for few hours for the tenderness. Sweet and delicate.
AH YAT ABALONE
Ancient Chinese culinary wisdom has been passed down from generations to generations. Ordinary goose feet were made to the Emperor's liking, and to yours today with dried shiitake mushrooms, Kanto sea cucumber from Japan, deer sinew from New Zealand, elevated with premium ham, a rich chicken stew and most importantly, "Ah Yat" signature abalone in tasteful sauce!
DEEP-FRIED PORK WITH DRIED MANDARIN PEEL IN SWEET & SOUR SAUCE
The meat is carefully selected where parts are less fat and juicier in texture, then soaked in medium heat oil and deep fried with high heat until crispy. Lantern peppers, pineapple pieces and onions are cooked and seasoned before the golden meat is added. The dish is finished with the sauce where the sweet and sour is well balanced.
BAKED CONPOY & CRAB MEAT IN CRAB SHELL
The dish has a rich flavour and a taste of sweetness from the crab meat, accompanied by the Imperial Bird Nest and ham sauce, and Foie gras optional to customers' choices. To avoid the juicy crab being drained and dried, Mr Yeung decided to apply a thin layer of egg yolk on the surface to brighten the colour, thus the crab would look golden and mouth-watering after baking.
AH YAT FRIED RICE
With fresh prawns, BBQ pork, conpoy fried together with egg and rice, finishes with the ham sauce and a pinch of Chinese onion. The scent of smell, rich flavour and texture of the fried rice should not be missed!
FORUM CRISPY CHICKEN
Chicken are freshly delivered everyday and dried for many hours. Then the chicken are marinated and poured repeatedly by boiling oil in order to preserve the tender and juicy meat.
© Forum Restaurant 1977. All Rights Reserved

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