[2025 Hong Kong Restaurant] Travel Guide for Forum Restaurant (Updated Mar)

#christmastrip #freehotelstay 海鮮與清酒的完美結合🦞🍶 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. 📍Forum Restaurant - 255-257 Gloucester Rd, Causeway Bay #localguides #sake #報名酒店試睡員

I love Chinese fine dining because of its cooking methods, secret recipes and the enjoyment of sharing good food with friends and family. This time I have gathered 10 foodies to enjoy one of the fine dining taste menu which is recommended by Master Tam. All the dishes has a story behind, some are related to celebrities and elites of Hong Kong in the 20th century’s; others refer to the cooking methods and origins. One meal gives us physical, taste and sensation enjoyment, as well as food knowledge and history — it’s priceless!#消費券攻略 #foodie #michelinguide #阿一鮑魚

Have you tried fried stinky tofu? it used to be a very popular and authentic street food in Hong Kong but it is now disappearing

#foodie Fulin Restaurant is one of the three Michelin three-star Chinese restaurants in Hong Kong. The ingredients are of course very guaranteed. Chef Ayi has been serving in the restaurant for ten years, and we can still see him during morning tea time. Compared to the evening market, the morning tea is very cost-effective, and you can try a variety of dim sum. I also especially recommend the sweet and sour pork with tangerine peel, which has a very special cooking method and taste.