For a touch of French cuisine at the heart of Central Hong Kong, Caprice offers fine dining within the glamorous Four Seasons Hotel taking occupancy in the IFC Complex. This strategic location on the periphery of the island of Hong Kong ensures a limitless view of beautiful Kowloon that lies opposite the complex.
This year, the restaurant is celebrated as a reclaimer of three stars from the famous Michelin Red Guide; a standard which ascertains the caliber of restaurants through a star rating system in which three is the maximum. Caprice rejoins the list of 7 establishments in Hong Kong to have the same elite status.
That said, here’s what to expect of this restaurant that brings the love of Paris into a Cantonese city that has earned the title “Pearl of the Orient”.
The aesthetics
Regal Chinoiserie décor rings out across the entire interior culminating in window-side crystal Czech chandeliers glancing out into the picturesque harbor nearby. Underneath the fancy lights, furnishings come in the way of leather armchairs, glass accessories and colorful table lamps that set an eccentric ambiance.
The glamorous interior of the Caprice.
Speaking of which, a catwalk-like entrance also furthers the appeal offering wall-to-wall golden landing lit from beneath. The Caprice adopts an open-kitchen with a lining of Swarovski crystal curtains above the kitchen area serving to enhance its opulent outlook.
The staff
Chef Guillaume Galliot stands out as the restaurant’s lead steward after working his way up the ranks since joining the institution in 2017. His resume spans a number of popular hotels including The Tasting Room in Macau and Singapore’s Raffles Hotel. At the time of his appointment, Caprice was only at 2 stars- after having fallen from 3 stars three years earlier- but it has since managed to regain its status. The service is rather swift with waiters regularly on hand to meet the request of customers or answer concerns or questions from curious travelers.
Highlights from the menu
The menu is predominantly French-inspired, as expected, with notable signature dishes including a confit egg and king crab dish made by Guillaume himself. During his travels in Singapore, the French native reimagined the iconic ‘Laksa’ from the local cuisine adding a spin of flavors from the “Land of the Eiffel Tower”.
One of the restaurant’s signature dishes: the Louvre de mon voyage a singapour
Other highlights of the menu include the Guilvenic turbot that features a Caledonia prawn combination accented by ginger, black truffle accented beef cheek Parmentier, and Racan Pigeon coupled with pumpkin puree and prepared in a cocoa pod. With regards to the appetizer selection, the Gillardeau oyster and Australian Wagyu beef pairing dubbed the “Land Sea Tartare” is one to consider. Its presentation leaves the eyes begging for more with its ornamental gold leaf and Kristal caviar pairing. The slow-cooked farm egg rounded off by artichoke and the Foie gras terrine with marmalade, fresh mandarine and cocoa are also quite good.
Caprice offers a range of stellar desserts.
For dessert, pleasantries include the yuzu parfait-meringue concoction that brings together different textures into a whitewashed delicacy. Classy caramel, coffee, and walnut treats make up some more accompaniments on a menu that is constantly reinvented to give meals that wow-factor.
The Caprice Restaurant Hong Kong is one of only two French restaurants in the city to earn Michelin’s prestigious 3-star award, the other being the world-famous L’Atelier de Joël Robuchon.
Images courtesy of fourseasons.com and guide.michelin.com.
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