Forum has long been an institution of deluxe Cantonese fare in Hong Kong. Its first outpost in Beijing is helmed by Chef Lee who perfected his skills throughout his career of over 30 years. The menu offers many of the same dishes as its Hong Kong flagship, such as sauteed lobster with crab meat and pigeon egg that boasts velvety texture and briny-sweetness. The signature fried rice packs rich wok hei whereas braised abalones are not to be missed.