Caprice

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Caprice is one of Hong Kong's three Michelin-starred restaurants serving European food, along with Joël Robuchon and Otto E Mezzo. They have been maintaining Three Star under Chef Guillaume since 2019. The service was relatively stable, and the basic course for 5 courses costs around HKD1000, but an additional fee of +5-600HKD is easily charged for the signature dish. However, since Caprice is constantly mentioned French in the Hong Kong and Asian gourmet scene, it was a satisfying experience in

With three Michelin⭐️⭐️⭐️, Caprice has outstanding dishes, excellent service, and spectacular harbour views.It cost HKD 995 per person (with 100 supplement for the cheese course) - pretty good value for a three Michelin starred restaurant😆 Starting the meal with some beautiful bread and butter.Amuse bouche was Jerusalem artichoke with cauliflower mousse. It was a perfect start for this meal!! 🌽 Foie gras terrine, topped with sweetcorn custard, caramel popcorn, grilled sweetcorn, rhubarb purée and p

It's been over 5+ years since coming to Caprice.   The last experience with the chef's tasting menu was extremely positive and had left an outstanding impression corresponding well with the restaurant's top ranking position for years to continue.   With the busy schedule of trying out numerous new restaurants in HK opening every month, there hasn't been a chance to come back again till now as a food-loving friend was in town for a visit.  The Caprice ambiance still upholds a very elegant mood an

周末約朋友一起吃頓美好的午餐, 舒緩一下平常工作的悶氣, 選了這間位於中環的四季酒店六樓法國餐廳 Caprice 。窗外便是維多利亞港, 景色相當好。廚房空間相當地大, 用上著名的是中央的開放式廚房, 可以看到大廚們大展身手。週末的午餐套餐，可以任選2道菜 (前菜+主菜，HK$495)或3道菜 (前菜+主菜+甜點，HK$560), 再附贈一杯餐酒。先送上麵包盤, 搭配有鹽與無鹽牛油, 無鹽的是尖塔狀, 有鹽則是另一個, 而麵包則微熱。Amuse Bouche 是法式水煮蛋, 裡面的蛋黃要生, 蛋白也要帶點生, 因為法國人喜歡吃半生熟的蛋, 好吃。包餐酒一杯, 要了紅酒。前菜為牛仔肉簿片伴吞那魚忌廉配水瓜柳, 都幾大碟, 賣相不俗, 牛仔肉入口即溶, 滿有肉味, 有水準。另一為法國精選生蠔件牛仔頭肉配香草啫喱, 看名就一流, 入口就......腥得很, 失望。跟著是主菜鱈魚柳件海鮮韃靼, 莧菜配杏仁脆多士薄片, 鱈無柳正常出品, 而海鮮韃靼因太碎影響口感, 杏仁脆多士薄片只是作點綴, 整體印象不深。另一為香煎澳洲羊鞍伴中東米配時令雜菜, 以法國菜來說同樣算大碟, 煎羊鞍美味可口, 肉質嫩

This week, I am doing my annual trip to Caprice who used to be my favorite French restaurant in town before their change of guard a few years ago.We really couldn't pick a better day to come. It has been raining cats and dogs lately but today, we finally got some semi clear skies so at the very least the Victoria Harbour view was intact.Our amuse bouche arrived quicker than I could roll my eyes. It was a tasty pork dumpling with creamy artichoke served alongside a small salad and artichoke custa

B's birthday. Celebrated here after a long day's work. Reserved a table for 20.00, was surprised to find a lot of people came here for late dinner as I saw numerous empty tables with a reserved sign placed even at the time we arrived.Setting, tick - there is sufficient space between each table ensuring some sort of privacy (at least you'd be sure not have to share a conversation with your neighbours).Ambience, tick. Formal but welcoming.Food, tick.Service, tick.Our 3-hour meal started with amuse

環境：維港無敵海景、高樓底配大大盞水晶吊燈服務：服務態度好，上菜速道適中，不過有道菜落漏左醬汁，要叫侍應返黎再落過食物：賣相精緻，amuse bouche味道層次豐富，前菜蟹肉啫喱同主菜的海鮮的味道都好，可惜係太鹹！甜品：個盒有個小抽屜，靚，馬卡龍係一口size，鳥結糖亦唔黐牙，不錯

Last time we stepped through these doors, Caprice was still under the direction of Executive Chef Vincent Thierry and the restaurant still has its 3 Michelin stars.But with the disappointing departure of their commander from its opening day roster, new Chef de Cuisine Fabrice Vulin now has the daunting task of reclaiming its lost star and more importantly, regain the reputation as the best French fine dining restaurant in Hong Kong.Well-traveled Chef Vulin is well known for starting two successf

Went to this lovely French restaurant with my mum on Wednesday. It is a bright, elegant restaurant with great ambience. The Amuse Bouche was first served. Topped with cherry tomatoes, morzerella cheese and olive oil, it's a very simple and light appetiser.Shortly, a selection of bread was served with salted and non-salted butter. The bread was slightly warm. The round olive bread was soft and has a strong aroma. The sesame bread was crunchy on the outside and soft on the inside. The appetisers w