Adam Wong Lung-to

Adam Wong Lung-to

Forum Restaurant
Executive Chef

At the helm of three-Michelin-star Forum Restaurant, Executive Chef Adam Wong Lung-to has dedicated over 30 years to perfecting the art of fine Cantonese cuisine. A direct disciple of abalone master Yeung Koon-yat, Chef Wong has mastered the intricate techniques and secrets passed down by his mentor. He is celebrated for his exquisite braised abalone and a variety of top-tier signature dishes, earning him respect and admiration in the international culinary scene. 

In the culinary arts, virtue and skill are intertwined: my mentor and I believe in learning to be good before perfecting our craft. With humility, we strive for continuous improvement.

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Disclaimer:

This guide has been produced by South China Morning Post Publishers Limited (South China Morning Post) and published by the Hong Kong Tourism Board. Chef and restaurant suggestions have been provided by the Chinese Culinary Institute. 

 

The information contained in this guide, including details on restaurants, goods and services, is for general reference only and is current as of December 2025. 

 

While compiled with reasonable care, the Hong Kong Tourism Board, South China Morning Post and the Chinese Culinary Institute make no representations or warranties of any kind, express or implied, regarding the commercial applicability, accuracy, adequacy, reliability or timeliness of any information contained in this guide. 

 

Readers are advised to verify any details directly with the relevant service providers. Neither the Hong Kong Tourism Board, South China Morning Post, nor the Chinese Culinary Institute shall be liable for any loss, injury or damage (whether direct or indirect) arising from the use of, or reliance on, this guide, including but not limited to any errors, omissions or outdated information. 

 

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The Food Business Licence for these restaurants is not a General Restaurant Licence. Certain limitations may apply. We recommend checking directly with the restaurant regarding any restrictions before your visit.

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