You don't have to eat abalone at Lung King Heen et al. Just go to Sai Kung and it's a lot more affordable.
It is a very difficult thing to cook and because of its delicate flavour, it's easy to overpower it and hence lose the point of it.
Pork fat works wonderfully and adds a nice saltiness to it.
Served simply with ginger shallot and soy also works.
I think Ming Court is underrated by Michelin inspectors. I'm a big fan (eaten there 4 times...).
I last went to Spoon 6.5 years ago but the beef cheeks I had there was revelatory and the chestnut bouillon with scampi - wow.
L'Atelier de Joel Robuchon owns the title of best dish I've ever eaten in HK. Langoustine (scampi) ravioli with truffle and foie gras sauce.