A wonderful dinner at Forum, my first after not being here for more than a decade.
The menu was arranged by my friend who worked with the sommelier based on the wines we were bringing. We pre-ordered quite a few specialties, including items stuffed with foie gras. Those were especially delicious.
Wine service by Jacky was impeccable.
Full account of dinner on my blog: https://www.diarygrowingboy.com/2021/04/years-of-ox.html
Salad prawn on toast (沙律鳳尾蝦多士)
Braised garoupa and pork belly with garlic (蒜子火腩炆東星斑)
Braised dried sea cucumber with shrimp roe (蝦子紅燒遼參)
Baked crab meat with foie gras in crab shell (法國鵝肝焗蟹蓋)
Roasted chicken wing stuffed with minced shrimp and foie gras (百花鵝肝燒釀雞翼)
Roasted chicken wing stuffed with minced shrimp and foie gras (百花鵝肝燒釀雞翼)
Leafy amaranth in supreme soup (高湯浸莧菜)
Deep-fried sesame glutinous ball (黃金煎堆仔)
Deep-fried sesame glutinous ball (黃金煎堆仔)
