Adam Wong is the executive chef of Forum Restaurant, a three-Michelin-starred fine dining Cantonese restaurant located in Causeway Bay. Wong is the apprentice of the ‘King of Abalone’ Yeung Koon-Yat, who co-founded the restaurant in 1977. Having joined Forum in 1992, Wong has continued the legacy of the famed Ah Yat Abalone, the restaurant’s signature abalone dish that involves braising a Yoshihama abalone until perfection, whereupon it’s served with goose web. Adam is also the founder-president of the Chinese Culinary Institute Master Chef Chapter, and a member of the Ordre Mondial des Gourmets Dégustateurs.