Caprice at Four Seasons Hotel – Hong Kong: One of the most prestigious and sought after restaurants in Hong Kong , Caprice is a three star Michelin restaurant in Hong Kong’s Four Seasons Hotel. This contemporary French haute cuisine restaurant located on the sixth floor offers superb views over the Victoria Harbour and the Kowloon Peninsula. The menu at Caprice revolves around seasonal and imported ingredients such as the Brittany blue lobster, Bresse chicken and Sarrade foie gras. Created under the supervision of Chef Vincent Thierry, the dishes are light, refreshing and at the same time rich in taste and flavor.

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Caprice is an elegant 108-seat fine dining restaurant that offers contemporary French cuisine in an open kitchen setting. The centerpiece of Caprice is the imposing chandeliered open-kitchen which enables diners to watch the chefs in action. The restaurant has three private dining rooms, each with a seating for 16. A Chef’s Table for eight guests is available for special occasions. The restaurant also includes an adjoining bar and lounge area for cocktails.

The interior of Caprice was designed by Japan's Spin Design Studio. Classic and modern elements have been integrated into the opulent décor of Caprice . The main dining hall features Chinese-inspired Czech crystal chandeliers along with two Mucha replicas that line the wall. These portraits combine an Art Nouveau style with Chinese influences. The dining room is spacious with generous spacing given between the tables. Each table is well appointed with gold trimmed plates and Limoges crockery. The illuminated floor is more like a catwalk and gave me a celebrity feel upon entering the dining room.

As soon as we were seated, the bread basket made its rounds. It consisted of excellent baguette, brown rolls and olive rolls served with Brittany butter. The bread is made in-house. My dining partner and I selected one of Caprice’s signature appetizers, the Langoustine Ravioli with Veal Sweetbreads and Wild Mushrooms in Shellfish Bisque Emulsion from the furry leather bound menu. This dish was an absolute delight with the langoustine perfectly cooked and the wild mushrooms bringing in a little earthiness to the dish. The homemade sauce accompanying the ravioli was delicious.

For the main course, I ordered the Challans Duck Fillet with Duck Leg Parmentier, Celery Purée, Nashi Polenta and Ginger Infusion. The duck fillet was soaked in a rich duck jus and the aromatic pearl barley on the side rounded off the flavors nicely. My dining partner ordered the Pyrénées Milk Fed Lamb with Shoulder Pastilla and Eggplant Caviar in Olive Oil Jus from the Taste of Caprice tasting menu. Each course came concealed with a silver cloche. To reveal the dishes, the waiters stood by our side and removed the covers in one simultaneous, almost theatrical movement. The detailing of the food drew our instant appreciation.

For dessert, I ordered the Piémont Hazelnut with Chocolate and Latte Foam, Citrus Nut Ice Cream while my partner selected the Marinated Raspberries with Pain de Gêne, Cheese Cake Mousse, Yoghurt and Rhubarb Ice Cream. Needless to say, the desserts continued the high standards set by the appetizer and the main course and were utterly delicious. Coffee was served with a complimentary assortment of passion fruit macaroons, assorted chocolates and green apple marshmallow.

The wine list was quite impressive with around 1000 separate bins. These included exclusive wines from the Bordeaux and Burgundy regions along with European and New World wines from renowned vineyards. The wine cellar at Caprice offers exclusive wine and cheese tastings and houses Hong Kong's widest selection of artisanal French cheeses. Our sommelier was knowledgeable and was able to pick the best wine to go with the dishes.

The service was exceptional and remarkably intuitive with the staff quietly appearing by our side whenever we needed anything. Moreover, each and every one of the staff had an impressive knowledge of the menu and wine list. We were even treated to an interesting description of the work that was involved in the preparation of each dish by the staff.

Though the prices were a bit on the high side, it is what one would generally expect for fine dining in Hong Kong. Our rating for Caprice is Bombastic.

What I liked: Everything, from the delicious food, the elegant décor and the flawless service

What I didn’t like: Nothing much

Rating: Bombastic

Address and Telephone Number:
Caprice
The Four Seasons Hotel
8 Finance Street (Central)
Hong Kong
Phone: +852 3196 8888
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