Wong Lung To

Coming Up

Classical training sits at the base of Wong Lung To’s work: Le Cordon Bleu and the Hotel, Tourism and Culinary Institutes Alumni Association gave him the discipline and polish that later carried into service. Since 1992, Wong has held the post of Executive Chef at Forum Restaurant, where the line between technique and continuity is part of the job.

Where They Are Now

Fine Cantonese cuisine defines the Forum Restaurant kitchen, and signature braised abalone is the dish most closely tied to Wong Lung To’s name. He has said of Yeung Koon-yat’s approach, “He is always willing to reveal every detail—even the secrets—behind our signature braised abalone.” That openness is part of the craft as much as the recipe itself.

Signature

Signature braised abalone is the dish most closely associated with Wong Lung To.

In Their Words “While many master chefs tend to be more conservative, Mr. Yeung Koon Yat is remarkably generous in sharing his culinary knowledge and experience.” “He is always willing to reveal every detail—even the secrets—behind our signature braised abalone.”

Honors

Wong Lung To has described the work as a matter of virtue and skill kept together through humility and continuous improvement. His path at Forum Restaurant, beginning in 1992 and continuing to the present as Executive Chef — Forum Restaurant (Hong Kong), places training, repetition, and consistency at the center of the record.