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Yeung Koon-yat came to Hong Kong in 1949 and worked his way up from washing dishes to eventually opening his Forum Restaurant in 1977, where he soon earned a reputation as the city’s “abalone king”.He says the secret of his signature abalone is the soup, which must be simmered with chicken, pork bones and lean pork in charcoal stoves.In his more than four decades as restaurateur, Yeung hasearned two Michelin stars and widespread praise for his signature “Ah Yat braised abalone”.(Photo: SCMP/Dickson Lee)
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