富臨飯店

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Item: Forum Restaurant
Rating: 4
Author: fmchan0820

Forum Restaurant

4.5

78 Reviews

Taste

Decor

Service

Hygiene

Value

8013

Causeway Bay

Above $801

Guangdong Fine Dried Seafood Meatless Menu Stir-Fry Salt & Sugar Reduction Restaurant

Info:
Restaurant:	Forum Restaurant

To promote a new salt and sugar reduction (RSS) dietary culture and living style to the people of Hong Kong, the Environment and Ecology Bureau, the Committee on Reduction of Salt and Sugar in Food and the Centre for Food Safety of the Food and Environmental Hygiene Department have launched the "Less-Salt-and-Sugar Restaurants Scheme" ("Scheme"). Restaurants participated in the Scheme will offer less salt or sugar options to the consumer or even tailor-make less salt or sugar dishes in designated restaurants. Participating restaurants will be granted with the Scheme Labels for displaying in the premises for public identification. For details, please click here: https://www.eeb.gov.hk/food/en/committees/crss/restaurants.html

fmchan0820

Level4

102

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海鮮與清酒的完美結合🦞🍶

As part of JFOODO's "SEAFOOD LOVES SAKE" promotion❤️, Forum Restaurant, a Michelin-starred establishment🌟, offers three signature seafood dishes expertly paired with premium sakes.

- "Deep-fried Fish Skin with Spicy Salt" paired with Kokuryu Daiginjo:
Crispy and savory fish skin perfectly paired with the mature fruity notes and refreshing taste of Kokuryu Daiginjo.🐠

- "Stir-fried Lobster & Boiled Egg with Crab Meat and Crab Roe" paired with Nishibori Arabashiri Daiginjo:
Succulent crab meat and flavorsome lobster harmoniously paired with the richness of Nishibori Arabashiri Daiginjo sake.🦞🐣

- "Baked Hairy Crab Meat in Shell" paired with Kirinzan Daiginjo Shooting Star:
Layers of flavors and textures in the baked hairy crab meat beautifully balanced by Kirinzan Daiginjo Shooting Star sake.🦀

We also tasted some signature dishes such as "Ah Yat Fried Rice,”🍚 a tantalizing combination of fresh shrimp, BBQ pork, conpoy, egg, and rice, finished with ham sauce and Chinese onion.

It was my honour to meet Executive Chef Adam Wong👨‍🍳, a protégé of Master Yeung, brings his culinary expertise, and Chief Sommelier Jacky Luk🍷, with prestigious qualifications, passionately explores wine and spirits pairing.