Forum is a Hong Kong institution built around Cantonese mastery rather than modernist noise. Its reputation is tied to refined seafood, especially abalone, but the deeper pleasure is the way the kitchen handles texture, timing and the rhythm of a Chinese banquet. This is not a room chasing novelty; it is a restaurant that understands authority. Dishes can look deceptively straightforward until the precision of the stock, the tenderness of the seafood or the balance of seasoning makes the craft impossible to miss.