Caprice is a high-end French western restaurant in the Four Seasons Hotel, also a Michelin two-star restaurant, located in Central Four Seasons Hotel, on the sixth floor, with a stunning view of Victoria Harbour and Kowloon Peninsula, Czech crystal chandeliers with Chinese characteristics, More impressive. You can enjoy the skill of the chefs outside the open kitchen while savoring the modern French cuisine. The delicate, delicious, and superior cuisine is cooked by fresh ingredients that are airlifted daily from France and created by chef Fabric Vulin. Come to eat here, it is a symbol of identity, all of you know to eat, can afford, or senior white collar, you must book in advance, here is generally not accepted without a reservation, all guests are very conscious of booking the location early, They also allocate time slots with you when you call to book, and guests will go to dinner at the agreed time. There is a front line seat for the river view, depending on what happens when you book, you can ask for a better location. The service is very good, they will help the guests change the dishes without finishing a meal. Went to this restaurant at noon, there is a lunch set, you can choose how many courses according to your own food, you can choose the scattered spots, the food is excellent, very delicate, the ingredients are very fresh, use the best ingredients, and then the effect of cooking is Michelin Name. The menu will change the new dishes at a time. The main meal is a roast chicken, a chicken leg with a chicken breast, very fresh, very tasteful, below with some small mushrooms as a mat, even the skin is slowly fragrant. In addition, after-dinner dessert is also very exquisite, great.
Twist pepper wrap, French tomato with extra caviar ingredients special, Alaska crab meat with French oysters and caviar indeed quality French polybao fish with aroma roast mango eye-catching beauty, French squabs meat delicate and tight. Storm pear macaron careful production. Banana chocolate with orange almond crisps five layers.
In the Four Seasons Hotel there is a Michelin three-star French restaurant Caprice. The restaurant has the best sea view seats. While looking at your favorite Victoria Harbour sea view, you can taste exquisite French cuisine. It feels great.
Although HK has a lot of money, the Michelin restaurant environment is pretty good. Caprice is a pure French decoration, open French kitchen, there are French Michelin chefs, whether it is show plate or night view is very good. The view from the window is very good, you can see the night view of the entire Victoria Harbour. Tips⚠️You need to book a place in advance. The window position usually needs to be booked half a month in advance, and holidays need to be booked at least two months in advance. It is recommended that sweet potatoes book a place as soon as possible. The dress code needs to be formal. Men are not allowed to wear slippers, shorts, and clothes with a collar. The taste of the dishes is ok, the ingredients are particularly fresh, and the main course is the best! Disadvantages: serving is extremely slow! After eating at 6:30 and eating at 9:00, the summary: It is still a very pleasant meal. You can take pictures and see the scenery during the meal.
There are many festivals at the end of December, and there is a temporary reservation. It feels so common after eating four years ago, but this year's new Samsung, there is still little expectation. The recommended Champagne is very delicious and worthy of praise! The amuse bouche three trails, the salted salmon in the middle is delicious with caviar. The first Alaskan crab meat black truffle with pear sauce. The crab meat has no crab flavor at all, it is full of flavor, and even the flavor of black truffle is masked. The taste is okay, but the characteristics of the two main ingredients are completely covered. The second course raw wagyu tartare mixed with fresh French oysters and premium caviar sauce. The caviar sauce is delicious, and the wagyu tartare is completely tasteless. My friend does not eat raw beef and turns it into scallops with mushrooms. The meat quality of the scallops is a little bit old, the sauce tastes great, and the mushrooms are good and tasty, and the taste is fresh and tender. Salmon, mussels, caviar sauce with saffron sauce. Mussels are very tasteless here, neither look good nor independent of the taste of the whole dish. The salmon is warm on the outside and cold on the inside. I don't know if it is not done or it should be. The saffron sauce does taste good. Sea bass, potatoes, wild mushrooms and rice wine sauce. This dish is very delicious. The original menu was turkey, but because I don’t like turkey, I replaced it with foie gras. It was a little bit greasy, but the overall taste was great. The crispy stuff on the foie gras adds to the overall taste. The wild venison from the original menu that I love has been replaced by beef. The beef is just right, chewy and rotten, not fat nor split, and the taste is perfect. The only problem is that the beef is very warm inside, which is the same as the previous salmon feel, like the feeling that the heating is not in place in advance. Specially selected cheese, I chose my favorite blue cheese, which is very good. Cucumber rice pudding with black truffle, cucumber is refreshing, the rice is sticky, the pudding is creamy, and the black truffle has a unique aroma. It's really not a good match together, and there are a lot of portions. I only took two bites and left. This one is so refreshing. Exquisite desserts. From the perspective of cost performance, I think it is still good, but according to the level of Michelin three-star, I think it is still not up to the level of Samsung. Maybe it’s because I didn’t eat the signature pigeons. The salmon and wagyu that night did not feel heated enough. The combination of crab salad, raw beef tartare, and rice dessert ingredients was very problematic. I feel caught in the misunderstanding of fine dinibg in Hong Kong. Caviar and truffles are everywhere. Sometimes the taste is really not good. Coming again after four years, still a little disappointed.