Very favorite restaurant. After a long time, the restaurant still keeps good and clean, the service is good, the food standard is good, and the dining experience is pleasant. Only set meals are served on weekdays, four dishes are the same as five dishes. Not big. There is no reason to order five degrees.

Trip Gourmet Awards 2023

Caprice

Four Seasons Hotel Longjingxuan in Central has a very good taste. The quality of snacks is generally very good. But in terms of service and cost performance, I personally prefer Tianlongxuan. I believe that good and bad can&#39;t escape your eyes. The taste is not good.

Trip Gourmet Awards

Top 53 Fine Dining 

Large class building The Chairman Restaurant. The appointment also has to be ranked. It feels like buying a horse in the middle of the order. Although the day is windy and rainy, there are still people who are diligent in beef dried takeaway. They send a nine-rufang, but they are not damaged. Everyone is interested. From the front dishes to the desserts, they are all of the best. I look forward to coming again next time!

The surrounding environment is an office building, the environment is relatively high-end, is the first choice for morning tea, you need to book a reservation first, usually there is almost no place, pour tea, serve, clean up service is very fast, fried chicken is crispy, lobster rice, soup base is very strong, with fried pot bar, crispy and delicious, three layers of meat skin crispy, One bite, abalone juice chicken feet, sausage powder, beef, shrimp dumplings are very delicate, radish cake is limited by the annual goods, very popular, next time you can buy some as a hand letter, very suitable, really recommend.

Top 32 Local Restaurants

The main French-Japanese mixed restaurant is a blended dish, and the food sold is very exquisite, so the price is higher. The restaurant environment is also very high-end and stylish. There are some old Hong Kong photos on the walls of the restaurant, and the signboard at the door is also very artistic. Salmon tastes good and uses fresh materials.

Octavium Italian Restaurant, this is located in the Central area, and has been selected for the Italian cuisine of Trip.com Food Forest Gold Restaurant. Their pasta is sour and sweet, quite delicious.

The strange stone cuisine is still a Michelin star. The salmon inside is very good. The sashimi is also delicious. The seafood is very exquisite. The environment is also good. Just book a week in advance.

非常喜爱的餐厅。好久未去，餐厅仍然keep得好新净，服务好好，食物水准不俗，用餐经验愉快。平日只供应套餐，四道菜同五道菜。分别不大。无理由点五度菜。

他家菜品我很喜欢，没有踩雷过！ 脆椒炝锅海鲈鱼超好吃，鲈鱼炸的非常酥脆，外皮很脆，内里很细腻，再搭配秘制脆椒，真的过瘾！

I like his dishes very much, I have not stepped on thunder! Crispy pepper stewed pot sea bass is super delicious, the salmon is very crispy, the outer skin is very crisp, the inside is very delicate, and then match the secret crispy peppers, it is really enjoyable!

Caprice置身IFC Four Seasons尽览维港美景，再这里享用米其林三星法国菜，是一种人生享受。Bread Rye bread和Mini baguette都是温热，外脆内软，质感烟韧有咬感，超好吃的餐前面包。Sesame Roll口感层层松脆，介乎Crossaint与蝴蝶酥之间。紫菜海盐包身较软绵，味道不算突出，相对平凡。牛油分为Salted与Unsalted，用来配搭不同面包，如加入了Olives较咸香的Rye Bread。侍应在上每道菜之前，会逐次用专门工具清除枱面的面包碎。上碟收碟也是两位侍应一起同步进行，不会令人感到先后主次之分，服务贴心。

Caprice is in IFC Four Seasons with a panoramic view of Victoria Harbour, and then enjoy Michelin Samsung French cuisine here, which is a life enjoyment. Bread Rye bread and Mini baguette are both warm, crisp and soft, with a strong texture and a bite, and super delicious pre-dinner bread. The Sesame Roll tastes crispy, between Crosssaint and butterfly. Sea salt wraps are softer and tastes less prominent and relatively ordinary. Butter is divided into Salted and Unsalted to match different breads, such as the salty Rye Bread of Olives. Before serving each dish, the waiter will remove the bread crumbs on the countertop with a special tool. The dishes are also served by two waiters simultaneously, which will not make people feel the main points and the service is intimate.

临时起意去，提早一周预定元宵节中午还是️位置的，就像没有订到窗边位（可以观看维多利亚美景）。餐厅有位法国帅哥领班，会给你热情介绍餐食，每道出品前都亲自来为你服务，非常赏心悦目。中午有套餐可点，三道菜590每人，四道菜790每人，相对优惠些。

Temporary intentions, a week in advance to book the Lantern Festival noon or ️ location, just like not booked a window seat (you can watch the beautiful scenery of Victoria). There is a handsome French foreman in the restaurant, who will introduce you to the meal warmly, and personally serve you before each product is produced, which is very pleasing to the eye. There is a set meal at noon, three dishes 590 per person, four dishes 790 per person, relatively favorable.

HK虽然寸土寸金，但米其林餐厅环境都还不错。Caprice是纯法式装修，开放式法式厨房，里面有法国米其林大厨，无论是show plate还是夜景都很不错。靠窗位置景色很好，可以看到整个维港夜景。提示⚠️需要提前订位置，靠窗位置平时需要提前半月订，节假日需要至少提前两个月订。建议红薯们越早订位置越好。着装需要正式，男士不可以穿拖鞋，短裤，衣服要穿带领子的衣服。菜品口感ok，食材特别新鲜，主菜最棒！缺点：上菜特别慢！六点半进餐吃到9点总结：还是一次很愉快的用餐，等餐过程中可以拍拍照，看看风景。

Although HK is inch gold, the Michelin restaurant environment is not bad. Caprice is a pure French decoration, open French kitchen, with a French Michelin chef, whether it is a show plate or a night view is very good. The view by the window is very good, you can see the entire Victoria Harbour night view. Tip ⚠️ You need to book a location in advance, and the window position usually needs to be booked half a month in advance, and at least two months in advance on holidays. It is recommended that sweet potatoes book the location sooner, the better. Dressing needs to be formal, men can not wear slippers, shorts, and clothes to wear the clothes of the lead. The taste of the dishes is ok, the ingredients are particularly fresh, and the main course is the best! Disadvantages: the serving is particularly slow! At 6:30, I ate until 9 o&#39;clock. Summary: It is still a very pleasant meal. You can take pictures and see the scenery during the meal.

12月底节日众多，临时预约居然有座，四年前吃过觉得一般，但今年新晋三星，还是小有期待。上来推荐的香槟非常好喝，值得赞扬！amuse bouche三小道，中间的腌三文鱼配鱼籽酱好吃。第一道阿拉斯加蟹肉黑松露配木梨酱汁。蟹肉完全没有蟹味，满满调味的味道，连黑松露的味道都掩盖了。味道还可以，可是两种主要食材的特征完全被遮盖。第二道生和牛tartare拌法国鲜蚝配特级鱼籽酱。这倒鱼籽酱好吃，和牛tartare完全没有味道。朋友不吃生牛肉转成带子配蘑菇，带子肉质有一点点老，酱汁味道特别棒，蘑菇做的也好很入味，口感鲜嫩。三文鱼、青口、鱼籽酱配藏红花汁。青口放在这里很鸡肋，既不好看也独立于整个菜的味道。三文鱼外面是温的，里面是冷的，不知道是没做好还是本该如此。藏红花酱汁确实味道不错。海鲈鱼、马铃薯、野菌配黄酒汁。这道非常好吃。原菜单是火鸡，但因为我不爱吃火鸡换成了鹅肝，略微有一点点油腻，但是整体味道很棒。鹅肝上脆脆的东西增加了整体的口感，这道很喜欢 原菜单的野鹿肉被我换成了牛肉，牛肉肉质恰到好处，有嚼劲又很烂，不肥不拆，味道也完美。唯一的问题就是牛肉里面很温，跟之前三文鱼的感觉一样，像是提前做好加热没到位的感觉。特选芝士，我选了最爱的blue cheese，非常棒。黄瓜大米布丁配黑松露，黄瓜清爽，大米粘秘，布丁滑腻，黑松露又有独特的香气。陪在一起真的不是很搭配，而且分量很多，我吃了两口就剩下了。这道爽口很多。精美甜点。从性价比的角度我觉得还是不错的，但是按照米其林三星的水准，我觉得还是完全到不了三星的水准。可能是我没有吃招牌的鸽子吧，当晚的三文鱼和和牛感觉加热不够，蟹肉沙拉、生牛tartare、大米甜点食材搭配我觉得很有问题。感觉陷入了香港fine dinibg的误区就是道道都有鱼籽酱和松露，有的时候味道真的不般配。四年后再来，还是有些许失望。

There are many festivals at the end of December, and there is a seat for temporary appointments. I have eaten it four years ago and I feel normal, but this year&#39;s new Samsung is still a little looking forward to it. The champagne recommended up here is very delicious and worthy of praise! amuse bouche Three trails, the salmon in the middle with fish seed sauce is delicious. The first Alaskan crab meat black truffle with wood pear sauce. The crab meat is completely crab-free, full of flavor, even the taste of black truffle is masked. The taste is OK, but the characteristics of the two main ingredients are completely covered. The second raw and beef tartarare mixed with French fresh stew with special fishseed sauce. This fishseed sauce is delicious, and the beef tartar is completely tasteless. My friend didn&#39;t eat raw beef and turned it into a belt with mushrooms. The meat of the belt was a little old. The sauce tasted great. The mushrooms were delicious and tasted fresh. Salmon, green mouth, fishseed sauce with saffron juice. The green mouth is very tasteless here, neither good-looking nor independent of the taste of the whole dish. The salmon is warm outside and cold inside. I don&#39;t know if it is not done or should be. The saffron sauce really tastes good. Sea bass, potatoes, wild fungus with yellow wine juice. This is very delicious. The original menu was turkey, but because I didn&#39;t like turkey replaced with foie gras, it was slightly greasy, but the overall taste was great. The crispy things on the foie gras add to the overall taste. This one likes the wild venison on the original menu. I replaced it with beef. The beef meat is just right, chewy and rotten, not fat or disassemble, and the taste is perfect. The only problem is that the beef is very warm, just like the previous salmon feeling, like the feeling of heating in advance and not in place. Special cheese, I chose my favorite blue cheese, which was great. Cucumber rice pudding with black truffle, cucumber is refreshing, rice sticky, pudding is greasy, black truffle has a unique aroma. It is really not very good to accompany, and the weight is a lot, I have two bites left. This refreshing. Exquisite dessert. From the perspective of cost performance, I think it is still good, but according to the level of Michelin Samsung, I think it is still completely impossible to reach the level of Samsung. Maybe I didn&#39;t eat the signature pigeon, the salmon and beef that night felt not heated enough, crab salad, raw beef tartar, rice dessert ingredients I think is very problematic. Feeling trapped in the misunderstanding of Hong Kong fine dinibg is that there are fishseed sauce and truffles in the road, sometimes the taste is really not good. Come back four years later, still a little disappointed.

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VEA, creative and creative dishes. Sure enough, beautiful and tasteless. Recommend Small bites, Alaskan King Crab, Mackerel, Grilled Cheese, Sea CucumberRacan Pigeon, Bird&#39;s Nest, Mignardises plus Chrysanthemum Tea.

Yakitori this store is very special: one, the label uses Japanese long charcoal fire; two, abandon Japanese chicken, bold use of Hong Kong chicken, called fresh, and use every part of chicken; three, decorate new industrial style, meal plate ordering all English, without half a point of Dongyang wind. Recommended for Inner Thigh, Thyroid, Gizzard and more.

Mizhi even one-star Korean restaurant &quot;Hansik Goo&quot; name &quot;Hansik Goo&quot; originally had a unique meaning, Goo means by Korean partner chef two-star Mingles chef Chef Mingoo Kang chef Korean cuisine. Chef Mingoo has a special interest in Korean cuisine, from home-cooked dishes to royal flavors, the dishes are particularly creative, without losing authentic Korean flavor, Dasik, AirDried Strawberry: Dasik is a traditional Korean pastry made from rice noodles or soybean noodles. The taste is soft and light, not too sweet, AirDried Strawberry tastes sweet, The entrance is sour and sweet, the taste is crisp, the atmosphere is not only the pear beer is very appetizing, Hweh Muchim, Cuttlefish, Snaper: Cuttlefish tastes crisp and soft and tender and has no lack of elasticity, Snaper food has smoke toughness and bite, light sweet, full of fish oil aroma, with Hweh Muchim to eat, the taste is very clamped, Kiwi Sorbet, Virgin Mojito Foam: Kiwi Sorbet tastes similar to ice cream, fresh Kiwi production, rich fruit flavor, young and slippery, unique kiwi fruit is sour, special taste, Virgin Mojito Foam The entrance has a sense of air, and it feels too traction. Octopus Juk, Caviar, Prawn Jeon: Octopus Juk has a strange mouth, very bulleted teeth, fresh and tender taste, very chewy, Caviar tastes outstanding fennel, the surface is bright, the taste is very special, a bit like nut flavor, Prawn Jeon tastes delicate and slippery, the entrance is not greasy, there is shrimp fresh fragrance, Korean Mizhilian restaurant Li said, this price in addition to the left to enjoy the food, Zhong want food quality, waiter service attitude is good, the environment is awkward, The dishes are exquisite and the food is delicious. It is definitely worth a try. Hansik Goo, 198 Wellington Street, Central, The Wellington 1 Building

To Ruiji must eat 3 kinds of signs: Xiduo, Egg Cow Chip/Bao and Taipa Milk Tea. Fried Xiduo is delicious, not so oily than usual Xiduo, the bread is very soft and cooked, and you like to eat more condensed milk than sugar glue, you can follow your own taste. Taste of taro milk tea, egg cow cured baking bottom, a piece of bread super hard, I knew that the test egg cow wrapped better.

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