This Cantonese restaurant has always been branded as the rich's canteen, with more than 40 years of history, founded by the famous Master Yeung Koon Yat, renown for his Ah Yat's Abalone, which won awards all over the world. Now passing the baton to the next generation, with Executive Chef Wong Lung To leading the team to continue offering diners the great dishes. The restaurant had just been promoted to the Michelin 3-star status yesterday, and so tonight there was a festive mood, with Chef Wong
This Cantonese restaurant has always been branded as the rich's canteen, with more than 40 years of history, founded by the famous Master Yeung Koon Yat, renown for his Ah Yat's Abalone, which won awards all over the world. Now passing the baton to the next generation, with Executive Chef Wong Lung To leading the team to continue offering diners the great dishes. The restaurant had just been promoted to the Michelin 3-star status yesterday, and so tonight there was a festive mood, with Chef Wong and other team coming to talk to each table, thanking for the patronage and support.
Seated at a table facing the window, the overall atmosphere is comfortable, with good space between tables, a luxurious yet friendly ambiance, plenty of calligraphy and porcelain decorating the dining area. The staff were all very friendly and courteous, checking in with us on the choice, in which we decided to go for the Forum Abalone & Lobster Set Menu ($2,180 each).
The first course was Superior Shark Fin with Crab Meat and Bamboo Fungus Soup. Served steaming hot, there were a wealth of aromas coming to nostrils even before eating. The soup was very delicious, with the flavors of ham, chicken clearly identified, intense on taste though not salty at all. The shark fin was thick, with a lot of crab meat too added, along with the bamboo fungus. A great soup, though nowadays with many people stop eating shark fin maybe the restaurant should consider changing this to another soup.
The second course was the signature dish, Braised Ah Yat Abalone with Goose Web and Vegetable. The abalone was from Japan Yoshihama, 28 'heads'. Although it looks a bit small, the flavors were so good that it was certainly one of the best abalone I had ever tasted. With a sweet interior, tender on texture, the flavors would simply stay in the mouth for a long while. The sauce was also fantastic, which had the braised goose web fully absorbing the flavors. The lettuce also became so tasty with the sauce along. The fame Ah Yat Abalone really was well deserved.
The third course was Steamed Lobster with Soy Sauce. The live local lobster was meaty, of a good size, with the chef steaming it to perfection. The taste was delicate, and to avoid the soy sauce masking it, the staff had deliberately poured only a tiny bit on the side, leaving the rest for us to add in case we want more. Another great dish.
The fourth course was another signature dish, Deep-fried Crispy Chicken. The chicken certainly delivers the promise, with a crispy skin, tender meat which has marinated well, full of flavors. I found that dipping in the lemon juice provided helped to reduce a bit of the heaviness and the acidity in fact also highlighted better the flavors, a much better dipping sauce than the traditional garlic salt. Another interesting element was the prawn crackers on the side, which were cut to look at french fries. Wonderful!
The fifth course was Poached Seasonal Vegetable in Supreme Soup. Looks simple, this dish was another of my favorites in the evening. The supreme soup was again some amazingly prepared, rich and concentrated, infusing the tender choi sum with the flavors coming from the chicken, ham and other ingredients used to prepare for the supreme soup. Even for a person like me who is not a big fan of vegetable, I could easily finish several dishes of them, and in fact I was thinking of consuming the soup too after eating the vegetable!
The sixth course was Ah Yat Fried Rice, with plenty of ingredients added including egg, shrimp, BBQ pork and spring onion. Taste good, it was a nice wrap up of the meal before dessert. My only comment was that the rice was a bit oily for me, and that also was related to my high expectation given all the good food we had on the evening. Not a big deal honestly, but if it can be improved this will make the whole meal even better.
The seventh course was dessert, including Forum Special Sweet Soup, which was Double-boiled Peach Gum, with some dates, dried longan added. Delicate and fragrant, not particularly sweet, it was a nice dessert to cleanse the palate and also a healthy choice as peach gum had a lot of nutritional values. The other dessert was Forum Traditional Dessert, which was a Sesame Roll. A reminder to us for this childhood memory, the sesame roll was also appropriate in sweetness and served as the great finale to the wonderful meal.
The service was impeccable, but you can observe that most of the customers are frequent comers, so for us the first-timers sometimes you might feel a bit left out. But the staff did take the initiatives to come check in on us, and at the end speaking our names when we were leaving. That still gave me a warm feeling and overall it was a pleasant meal which also explains why they acquired the 3-star status. The bill was $4,928 which was quite reasonable considering the premium foodstuff we had.
繼續分享高水準點心：這頓飯已是七月中吃，當時忙著準備旅行沒有寫，回來後又遇上811北角富臨福建人打人事件，為免誤會就暫放一邊。其實，早在1977年創立、以阿一鮑名震天下的 富臨飯店 Forum Restaurant，與1992年才成立的富臨集團 Fu Lum Group 非但沒有關係，前者更入禀高等法院控告後者侵犯其注册商標及構成影射，大家不要搞錯啊！對這間連續數年榮獲米芝蓮二星的富豪飯店，不少人的印象還停留在駱克道的地舖；其實 富臨飯店 搬到信和廣場已經數年了。數月前與院友們來飲茶，一開首就被店內手工製的陳皮瑤柱豆豉醬所迷到，沒想到豆豉醬可以這麼好吃！但售價也是嚇人，在場享用過就算了～還記得鬼才林振強說過「飲茶不點蝦餃，就如如廁不放鬆，徒勞無功。」；何況這裡的蝦餃被冠上楊貫一的簡名，不可能不點。阿一蝦餃皇 $80 甫上檯，澄皮不夠剔透、賣相十分平實；但除了皮薄爽滑，中間的蝦肉更是無比鮮甜又彈牙，果真有料到！三個女人聚會沒點富貴鮑魚了，但每人一份鮑汁 北菰炆鵝掌 $60 不過份吧！不得不說，這裡的鮑汁真的超！級！美！味！鮮美得來非常甘醇，扣在軟腍的鵝掌之中，那份纏綿，難以形容。當然，肥
繼續分享高水準點心：這頓飯已是七月中吃，當時忙著準備旅行沒有寫，回來後又遇上811北角富臨福建人打人事件，為免誤會就暫放一邊。其實，早在1977年創立、以阿一鮑名震天下的 富臨飯店 Forum Restaurant，與1992年才成立的富臨集團 Fu Lum Group 非但沒有關係，前者更入禀高等法院控告後者侵犯其注册商標及構成影射，大家不要搞錯啊！
My second time here for dim sum. Great ambience and service. Lots of space between tables. Dim sum quality was good. The stewed tribe with turnip was the best in town. The shrimp dumplings were excellent. I also loved the deep fried glutinous ball w minced pork - the outside skin was so thin and light. The deep fried taro, spring rolls and the steamed rice flour rolls were also good.The XO sauce rice flour rolls was average I thought. In order to nicely stack up the rolls, they did not really
My second time here for dim sum.
Great ambience and service. Lots of space between tables.
Dim sum quality was good. The stewed tribe with turnip was the best in town. The shrimp dumplings were excellent. I also loved the deep fried glutinous ball w minced pork - the outside skin was so thin and light. The deep fried taro, spring rolls and the steamed rice flour rolls were also good.
The XO sauce rice flour rolls was average I thought. In order to nicely stack up the rolls, they did not really wok fried the flour rolls; hence, the XO fragrance was not fully released.
The pork knuckle with egg and sweetened vinegar casserole was okay. I found the vinegar sauce too thick. Could dilute it with a bit of water.
早前用信用卡積分換左4百蚊現金券，今日終於同阿爸阿媽黎試下飲茶食點心。即興打去book位都有位，原本1:00，點知趕唔到，再打去改遲D，職員提醒2:30 last order, 要3:00離坐。約1:45到達，仲有幾張枱吉枱。侍應都好似好心急，睇下我地落單未。快快趣睇左點心紙，選擇唔太多，好快就揀咗D點心落單。點心雖然即叫即整，不過都好快上枱。樣樣都熱辣辣，緊係加分啦！飲茶當然要食蝦餃燒賣啦！兩款點心都爽口好味，唔係一般酒樓貨式，叫做物有所值啦！另外，菠蘿叉燒包和海鮮卷都係值得試試。菠蘿叉燒包外鬆內軟，叉燒味道亦適中。鮮蝦黃金卷熱辣辣同脆卜卜，餡料亦都豐富。 棉花雞都好滑，亦都算份量多。唯獨XO醬煎腸粉就好辣，連我食開辣既都覺得勁，老人家緊係接受唔到呢個程度既辣啦！另外，蘿蔔絲煎魚餅就一番啦！除左點心，我地叫左個金蠔肉崧煎脆米。我就覺得幾好味，個汁好有蠔既鮮味，個米餅又煎到脆卜卜。不過老人家就唔太喜歡，覺得D米粉太硬。整體上，我覺得最欣賞就係環境舒服，點心又熱辣辣。不過，老人家就覺得點心都幾好，不過價錢亦唔平，叫做不過不失啦！
即興打去book位都有位，原本1:00，點知趕唔到，再打去改遲D，職員提醒2:30 last order, 要3:00離坐。