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.
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 serves as a symbol of Mr Yeung Koon-Yat's home, with a sense of belonging," William says.
William 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 pursuit of excellence will lead the team to the forefront.
WONG LUNG TO, ADAM
EXECUTIVE CHEF
“While many master chefs tend to be more conservative, Mr. Yeung Koon Yat is remarkably generous in sharing his culinary knowledge and experience,” says Executive Chef Wong Lung To. “He is always willing to reveal every detail—even the secrets—behind our signature braised abalone.”
Chef Wong joined the team in 1992 and is an apprentice to the legendary “King of Abalone,” Hong Kong’s most esteemed Master Chef Yeung Koon Yat, famed for his signature braised abalone. Since then, Chef Wong has graduated from the Master Class of the Chinese Cuisine Training Institute and earned numerous prestigious accolades over the years.
He is the founding president of the Hotel, Tourism and Culinary Institutes Alumni Association, and is a member of the Ordre Mondial des Gourmets Dégustateurs as well as a Le Cordon Bleu alumnus.
KWOK CHI WAH
HEAD CHEF
Chef Kwok Chi-wah has held a deep passion for culinary arts since childhood. He entered the food and beverage industry at the age of 14 and has since accumulated over 45 years of professional experience, holding key positions in various renowned establishments. Chef Kwok joined Forum Restaurant in 1986 and has remained a pillar of the team ever since. With a solid foundation in traditional techniques, he excels in executing Forum's legendary signature dishes. In 2021, he traveled to Beijing to oversee kitchen management and supervision at Beijing Forum Restaurant, ensuring the brand's unwavering commitment to culinary excellence across all locations.
JACKY LUK
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."
With years of experience in the food and beverage industry, Jacky has earned prestigious qualifications including the WSET Level 3 Award in Wines, Sake Service Institute certification, and the Advanced Sommelier credential from the Court of Master Sommeliers (CMS). Jacky understands that fine food and wine are meant to complement each other; he leverages his extensive knowledge and experience to provide professional pairing advice tailored to the specific nature of each banquet. In 2023, Jacky was honored with the inaugural MICHELIN Guide Sommelier Award for Hong Kong and Macau, a testament to his artisanal vision and dedication to excellence.
ALEX YANG
TEA SOMMELIER / ASSISTANT SOMMELIER
Having obtained the certification of National Senior Tea Artisan, Alex Yang, the tea artisan of Forum Restaurant, is like a ”walking tea compendium.“ He introduces tea and its stories to guests at Forum Restaurant, providing professional tea art services. Alex says, ”Aside from enhancing the taste of food, tea is also like a thread that connects the serving intervals, making the dining process coherent and rhythmic.“
Forum Restaurant has launched a brand new Chinese tea compendium, personally composed by Alex, featuring unique and distinctive teas from various regions. We cordially invite esteemed guests to indulge in a delightful feast while savoring the refreshing aroma of tea and experience the beauty of Chinese tea culture.
LAM KWOK WAI, OSCAR
DIM SUM SUPERVISOR
Chef Oscar is currently the supervisor of the dim sum department at Forum Restaurant. With decades of hands-on experience in the field of Cantonese dim sum, Chef Lam specializes in the traditional preparation and innovative research of authentic flavors, placing great emphasis on the natural taste of ingredients and meticulous craftsmanship.
Beyond mastering the classics, he constantly introduces creative twists to traditional recipes. Chef Lam has frequently represented the restaurant in promotional events hosted by the Hong Kong Tourism Board and participated in charity performances for Heep Hong Society. Through teaching and professional exchange, he remains dedicated to preserving and passing on Hong Kong’s rich dim sum heritage.