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粤人港人的顶级海鲜，为鲍参翅肚， 排名分先后也。 全名为： 鲍鱼，海参， 鱼翅，鱼肚（花胶）
其实我都麻麻地，因为这些东西本身没什么味道，要靠食材衬托，当然，做得好还是很好吃的，现在已经是天价了吧。
鲍鱼以前家里也有的不过不是很懂弄，最多的是海参，但因为用了生石灰保存，处理不好会有股石灰味，小时候只爱吃肉，不懂宝物，鱼翅就更不用说，小时候家里有一扇大大的鱼翅挂在厨房外面的天花上，后来去了香港发现高级餐馆里头的镇店之宝——鱼翅，就跟我家那个一样，可惜了，花胶我比较爱吃，用来煮鸡汤最好，因为爱吃所以也常常买来自己做，但是近年来越来越贵了。
记得从前有一次跟了做生意的朋友去的阿一鲍鱼吃过一次饭，专门吃的鲍鱼。昨天括号提到鲍鱼，我想起来，还是不错的。记得叫了两个四头鲍，到现在也即使不算镇店之宝也差之不远了。还点了醉虾，用热热的花雕酒把活蹦乱跳的虾放进去盖好盖子闷熟，带一点点酒味很新鲜很好吃，现在想想也是有点残忍，还有牛心顶，估计是牛的心脏的瓣膜，还有什么菜忘了，啊对，饭后叫了个甜点是蛋白燕窝。。。那个年代，一顿饭两个人吃了3千块钱港币，算是很奢侈的了。
以下为部分食评：
平時好少嚟呢D咁high end既餐廳, 今次食一定要記低佢! 親戚升職請食飯, 當日知道將到富臨食飯，Lunch 已經留定肚今日大食一餐, 一去到左影影，右拍拍，開心到重興奮過格嚟台mainland遊客
講下食物先:
 阿一炒飯，飯炒得乾身, 粒粒分明，有水準, 我係屋企做炒飯次次自己都做得唔好, 整得唔好食, 師傅真係唔同D
到高潮就係 鮑魚鵝掌(24頭吉品), 鮑魚是產於日本岩手懸的吉品鮑，入邊係溏心的, 亦會啜住打刀, 伴鮑的鮑汁甜美，有機會真係要再食大隻d  平時我唔太中意食鵝掌的,,不過呢到加左鮑汁的鵝掌都ok,, 做得好入味
杏仁蛋白茶, 濃濃的杏仁香，配上超嫰滑的蛋白，而且唔會太甜，好吃！雖然平時不太愛杏仁那種味道的我都吃了一整碗！
The restaurant was crowed wih people when I went there. There was a group of tourists that night.
I
can say that Forum is specialise in abalone and they just do it so well
here. I have tried many abalone restaurant in Hong Kong. But it is the
best Chinese abalone I have ever tried. The abalone is so tender and
just-right flavored! The brown sauce is just a bit sticky and it is so
well with the abalone. I really would like to order one more if I get
more money!!!
Price is more expensive than a typical Chinese
restaurant but the food they offer is truly top of the class. It is such
a great place for tourists and even for fine dining.
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