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    Home » World Travel

    Caprice Hong Kong - Four Seasons

    Published: Feb 19, 2022 · Modified: Jul 13, 2022 by Jennifer Che

    Caprice Hong Kong

    There is a season for everything. Right now in Hong Kong, we are in a season of change. Much has happened in the past three years, and thing continue to change, a lot of which is outside our control.

    As part of these changes, we have had to say good-by to friends that we've gotten to know in our time in Hong Kong. Some friends are moving back home to their native lands, others are moving away from Hong Kong to settle into a new land. Whatever the case may be, our circle of friends in Hong Kong has shifted over time.

    This past year, during "pandemic-friendly" periods, saying good-by has meant meeting up over a special meal. For one of our close friends, Bryan told their foodie daughter that she could pick any restaurant in Hong Kong in which to have our good-by meal. This "tween" actually spent serious time conducting online research and considering this difficult question before finally replying a few days later.

    Caprice Hong Kong

    That's right, she chose Caprice.

    We had actually never been to Caprice before. It was a lovely opportunity to be able to bless this family, spend an evening celebrating our time together as friends in Hong Kong, and wish them the best on this next portion of their journey.

    Caprice is a 3-Michelin starred French restaurant located inside the Four Seasons. The space is grand and glamorous, with views of Victoria harbor to match. Massive, elegant chandeliers sweep the ceilings while large paintings and mirrored walls bring additional brightness and space to the room.

    Service is impeccable, the wine list is impressive, and overall it's an excellent restaurant worthy of all the accolades. We ordered the "Menu Connaisseur", a 7-course tasting menu that included a selection of mignardises, 5 main courses, a cheese course, and dessert for 2280 per person.

    Amuse + Bread

    Caprice Hong Kong
    We began our meal with a gift, a leather box filled with surprise goodies. As the server opened the box, you could hear the daughter's gasp "ooing and ahhing' the food. Each bite was perfect, and just whet our appetites for more. From left to right: mushroom foie tart, smoked salmon caviar, and mini pita puff filled with curry.
    Caprice Hong Kong
    Next, perfectly formed mini baguettes with two types of butter.

    Starters

    Caprice Hong Kong
    The next course was a Signature dish: Land and Sea Tartare was a twist on the class beef tartare + caviar. In this case, the tartare was a mix of Australian Wagyu Beef tartare and raw Tarbouriech Oysters, all chopped up and topped with Kristal Caviar. The presentation was stunning, and the dish was delicious to eat as well.
    Caprice Hong Kong
    Land and Sea Tartare Australian Wagyu Beef and Tarbouriech Oyster, Kristal Caviar
    Caprice Hong Kong

    Because our friend's daughter did not really eat raw meat, the restaurant prepared a lovely crab salad topped with just as much caviar. She loved it.

    Caprice Hong Kong
    The next course was a refreshing Green Pea Soup. The soup based was made with pureed peas and an almond emulsion, while in side the soup there were also fresh peas, Brin d'Amour ravioli, and fresh mint.

    From the Sea

    Caprice Hong Kong
    I loved how the entire tasting menu was generally lighter, with more seafood and poultry. Our first seafood "main course" was a duo of langoustine and squid. At the top, a Slow Cooked Langoustine topped with caviar. At the bottom left, a bottom layer of chopped Squid from Brittany, leeks, and celeriac; a top layer of verbena cream, dill, and other herbs.
    Caprice Hong Kong
    Executive Chef Guillaume Galliot has traveled to New York, the Caribbean, China, Singapore and Macau, and therefore injects global influences into his French cooking. The fish course incorporate a number of different ingredients, including Amandine Potatoes cooked in seaweed butter, a cuttlefish Bolognese, and a saffron sauce.

    From the Land

    Caprice Hong Kong
    For the non-seafood course we had a choice between pigeon or beef. I chose the Racan Pigeon from Maison Bellorr, which was cooked in a cocoa pod and came together with coca jus, salsify (a root vegetable) and puffed potato (chips).

    Cheese + Dessert

    The cheese course is certainly a sight to be seen. The selection is gigantic and comes on a HUGE piece of wood. You can choose whichever cheese you want for your own customized cheese plate. Bryan (and the foodie daughter) were crazy enough to ask for a piece of every single cheese. They were both crazy stuffed afterwards. I was more normal, choosing 5 different cheeses that were all delicious.
    Caprice Hong Kong
    First Dessert: Strawberry Sphere, Lemon and Basil Cremeux, and Gariguette Sorbet
    Caprice Hong Kong
    cake
    Caprice Hong Kong
    Caprice Hong Kong
    Apple tart
    Pastry chef Nicolas Lambert, was named Asia’s Best Pastry Chef in 2018. His Apple Tart is legendary, and it absolutely lives up to its reputation (it was amazing).

    Caprice Four Seasons - Concluding Thoughts

    It was such a lovely meal, but under bittersweet circumstances. We would miss our good friends so much, yet we also really wanted to wish them the best. At that time government restrictions limited us to dining 4 per table, so our party of 5 had to split into two tables. I was a bit sad that we couldn't enjoy the meal together as one big group, but that factor was out of our control.

    Caprice is a lovely place to celebrate a really, really special occasion. The space is beautiful, the views are breathtaking, the service is excellent, and the food is very good. Is it my favorite high end French restaurant in Hong Kong? Probably not, as I personally felt that the food, while excellent, was still more classic and "predictable" in its flavors. I was not surprised by the food, and caviar seemed to dominate more than half the courses.

    Still, you can't go wrong with crowdpleasers like caviar, langoustine, and tartare. The food is certainly delicious. The restaurant does so many things well, you're bound to have a memorable experience.

    Caprice Hong Kong
    Four Seasons Hotel
    8 Finance St,
    Central, Hong Kong

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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