Caprice

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This week is my birthday week and my friend is leaving Hong Kong in a few days. I decided to come here for lunch both to celebrate my birthday and also to bid him farewell. I struggled between Robuchon and Caprice. However, it seemed appropriate to eat at a place to admire Hong Kong's stunnin view one last time(for him) and we chose Caprice.Initially the booking for window seats were full, but to our surprise, we got a window seat that day.I will upload my friend's meal as well but I will only d

Caprice係米芝蓮三星法國菜，今年亦成為亞洲50最佳餐廳第28名，所以都算幾難訂既，我提早左三個月訂先得。餐廳會隔一段時間就轉餐牌，我今次食既係8月份最新既餐牌，但比起我半年前食果次，好多野食都少左驚喜😭😭Five Courses Lunch Set (Appetiser+Soup+Fish+Meat+Dessert) ($995)Bread一開始waiter會介紹menu既菜式，然後比左4款麵包我地簡，我就試左3款，芝麻包芝麻香味突出，酥脆，入面同牛角包幾接近，紫菜包口感軟熟，略帶鹽味，仲有個黑麥包我就覺得偏硬，味道比較普通。每樣麵包都上既時候都熱，係幾高質既餐前麵包，食完麵包留左好多麵包碎係台面，waiter會好細心咁清理哂👍🏻Amuse Bouche海鮮他他表面既泡泡係青檸味不過更加複雜，有小小似冬陰公味，下面係由生蠔、藍蝦、蜆同蔬菜整成既他他，生蠔新鮮重海水味，藍蝦鮮甜肉質緊緻，同泡泡配搭得好好，好出色既開胃菜😝Appetiser鴨肝凍伴粟米燉蛋及大黃根賣相好靚，上面果層係粟米凍，下面係鴨肝凍，個鴨肝超好食😍肝臟味好濃烈，質感幼滑，上層甜粟米中和返鴨肝既油膩，面頭既粟米、爆

前菜三小件的味道搭配完美，為這餐逢上完美的開場所有麫包的質感非常綿密、鬆軟、彈牙用上我最喜歡的Gillardeau，配以蘋果及熱情果做的啫喱，味道很搭，也為味蕾帶來衝擊在偏鹹的熱洋蔥湯上加入麫包薄片、芝士，及冰冷香甜的洋蔥雪糕，非常冇創意，味道搭配得宜，但洋蔥湯煮太濃稠，已經不是湯，而是醬汁了。法國藍龍蝦伴釀意大利青瓜配無花果汁藍龍蝦——這道菜顧名思義，除了嫩滑彈牙的水煮藍龍蝦肉之外，把加入無花果汁的藍龍蝦mosse 釀進意大利青瓜苗，又是一道頗有心思的菜式，表面的醬汁及釀入的Moses味道互相呼應，無花果汁味道清甜，不會蓋過藍龍蝦鮮味之餘又跟藍龍蝦搭配。簡單美味的日本豐洲喜之次伴時令蔬菜配黃酒汁，是純粹的鮮味及味道平衡，不需太多花巧已經非常美味。法國乳鴿伴婆羅門參配咖啡汁——以咖啡豆包裹法國乳鴿煮到四成熟，配以鴨肝及婆羅門參伴碟，再加入煮過乳鴿的咖啡汁，整道菜式完整，油香撲鼻，乳鴿的生熟度也剛剛好。在甜品前，餐廳奉上Pre-dessert，用以清清味蕾，這道甜品口味清爽，看似厚厚的蛋糕原來只有薄薄一層，內裏釀入了不同新鮮生果的顆粒，蛋糕面還有芒果Moses，比起單調的雪葩，這似乎又是

滿心歡喜一嘗三星，點知….首先食物方面okay, 但唔會令我食過返尋味，超級普通。因為佢係三星，所以我會expect好食過Amber. 最唔掂係條魚，肉質一般，上面啲桃片基本上係無味，同條魚亦都唔夾，未至於難食，但唔好食囉。衛生方面令我嘩然，每隻碟都會有一至二粒黑色塵，我都算了。但到最後俾我發現我飲到一半杯的水全部都係塵係下面飄浮😨好恐怖同waitress反映咗, 佢答返「多謝你話俾我知」完。可能因為我已經埋咗單先至發現所以餐廳諗住收完錢就算，horrible experience,我都唔知自己飲左幾多塵落肚🤮絕無下次！

女朋友講咗好耐好想試吓呢間米芝蓮三星，提早成個月預訂，跟進訂位比較一般，電郵問佢哋攞Menu睇吓，直頭覆都唔覆。食飯前一日打電話強調提醒留枱只係留15分鐘，感覺已經一般。今次揀咗晚餐Menu 埋單5500 兩位成晚最好食呢個 魚子醬生牛肉個蝦老實講係琳琳地，唔知係肉質係咁定點，我覺得麻麻地新鮮。 果個好似cake 既佢話係用蟶子整，原來切到米咁細粒 😂呢個湯真係嚇死，我第一啖飲落去，鹹到想嘔番出嚟，跟住同佢waitress講 佢都好禮貌答我，不過好有技巧咁講係咪唔岩你口味，但常人都應該飲唔落☹️☹️☹️Waitress 唔知係咪覺得我地唔食得鹹，跟住話換過湯俾我地，有清新既味道，飲落係金寶既粟米湯😆😆呢個m9 plus 牛肉要加4百幾蚊，好彩加左，因為係比較好食同有牛香味。呢個羊就好一般，上到枱中間仲有少少凍，可能影左兩張相就凍左，唯有凍食。呢個芝士盤應該係signature ，不過成餐飯樣樣都好鹹，水都飲左兩枝。😅順帶一提 個景係咩都睇唔到，雖然出邊係冇落雨，但係全部水蒸氣喺晒玻璃度，望住塊玻璃矇查查咁樣食咗餐晚飯。影相要留意在窗邊唔係最好，因為暗到張張相都矇。如果book左位去食 要三思

無與倫比的 米芝蓮三星 法國餐廳, 我覺得是全港最好的法國餐廳，服務一流、環境一流、 食物一流。 由最初的餐前小食盒 到最後的朱古力 贈品， 都用心製作， 水準極高。 所有食品的水準都甚高 ， 不能形容 ， 最好你自己試一次 ，如果可以一生人一定要試一次! 謝謝 Jason 的盡心盡意 招待!

The best dining experience I’ve ever had in Hong Kong! From the fine cuisine, the quality service to the pleasant ambience, it was totally worth the Michelin-star rating. Appetisers and bread Alaskan King Crab, Crustacean Jelly and Oscietre Prestige Caviar from La Maison Kaviari My Hot and Cold Onion Soup Daily Wild Caught Fish, Amandine Potato Cooked in Seaweed Butter, Cuttlefish Bolognese and Saffron Sauce Racan Pigeon from Maison Bellorr, Cooked in Cocoa Pod, Salsify and Puffed Potatoes, Coco

為慶祝朋友生日，幾個月前已經預訂了這間餐廳，因為上次來這裏吃的時候很喜歡這裏的服務及食物，希望這一次帶朋友來慶祝生日能夠在延續完美的體驗。前一天是應打電話來確認訂位時，特別交代過我現在要吃清淡食物，盡量不吃油炸、麩質及乳製品食品，侍應細心地記下，這天給我一個最美好的服務體驗。我們都點了五道菜式的套餐，在侍應細心指點下，我避開了所有不能吃的食品，然後有一些食品侍應再和廚師商量過，亦會幫我改良一些菜式，非常貼心。點完餐後靜待食物送上，侍應首先送上的是餐前小吃：藍蝦他他。Amuse bouchée 藍蝦他他配龍蝦脆片伴芫荽油這款藍蝦他他是室溫的溫度，一點也不冰冷，配上龍蝦脆片及芫荽油同吃，有點像吃甜蝦他他脆片，但但藍蝦的甜度沒有甜蝦甘甜。本來有點抗拒芫荽油，但還好芫荽的味道不重，配合這款甜蝦像以香草來提升海鮮味，不錯。評分： 6.5/10接下來是麵包環節，本來我已經打定輸數冇麵包食，也不緊要，但餐廳貼心地準備了無麩質的麵包讓我享用，感覺非常窩心。麵包首先是朋友的正常麵包，一共有四款麵包可供選擇，朋友在四款之中選擇了芝麻千層麵包及甜椒蕃茄辮子包。配搭有塔尖的無鹽牛油及沒有塔尖的油鹽牛油。雖然我

世上所有人那莫名其妙的虛榮心和虛與委蛇，實在讓我鬱悶不堪。但間唔中都要食番次米芝連三星。今次選擇食caprice 嘅4 course lunch menu。有appetiser, soup, fish/meat and dessert. Appetiser: 生蠔和牛他他配魚子醬，充滿陸地同海洋嘅味道。Soup：粟米凍湯，creamy 淡淡嘅粟米香味，一啲都唔Heavy。Fish:時令魚，配peach，甜味魚香味均勻。Dessert:焦糖cream心太軟，焦糖cream 淡香，心太軟率為唔夠軟。配少少開心果同脆脆增加口感。

Finally get to try this 3-star Michelin restaurant !! We tried to book the table about a month ago but still didn’t get arranged to be seated next to window. There were 3 selection of lunch sets - 3 courses ( appetizer , main and dessert) , 4 courses ( appetizer with soup and main + dessert ) , and 5 courses ( two mains ). The waiter went through the menu with us in a very detailed manner 😌. We went for the 5 course option for a more complete experience.The meal started with a refreshing compli

kinda disappointed to be honest🥺😭 i expected more from a 3 star michelin restaurant💔💔 their signature hot and cold onion soup is unique, but is wayy too thick and tastes a bit weird☹️ the asparagus in their blue lobster and aspragus dish is not fresh and very hard to chew😩 their signature racan pigeon is disappointing too and their souffle defo isnt as good as other restaurants🥴

朋友生日，又再陪食好嘢。這裹的招呼一流，好欣賞。今次試牛肉他他配魚子，好好味，賣相都好靚。朋友試了凍鵝肝配粟米cream同甜炮谷，都幾特別，幾清新，好有夏天的感覺。主菜我選擇了慢煮和牛頰肉，和一般牛扒比較，這有點兒乾，不太喜歡。朋友食的慢煮雞，是配以香茅，魷魚及白松露的，他說雞肉嫩滑，白松露好味，幾特別。甜品方面，我們試了蘋果撻，一般般啦，略帶甜。上次食芝士食得好開心，所以今次又再加錢試試。今次嚟咗一隻好林的芝士，勁臭。簡直食唔到，非一般人可以試，流心芝士叫Saint-Marcelin,食完個口罩臭足成日，十分難忘。最後食petite four, 十分飽，差不多食不落了。

香港三星級米其林法國餐廳🇫🇷位於四季酒店大概一個月前訂位Caprice，可request靠窗位還真的安排了無敵海景位～很開心第一排靠窗位的景色非常好！落地窗對著中環海景，天氣迷人不會曬四季酒店的Caprice走富麗堂皇路線，位子之間很寬敞能遠遠看到Open Kitchen裡的廚師們做菜👨‍🍳大大的水晶燈配上高樓底很氣派適合一般商業聚餐或是慶祝節日🎉這次來嚐米其林（米芝蓮）三星的Set LunchMenu分為三道、四道和五道菜，另外也有Tasting Menu和單點五道菜午餐為$965+10%（有些菜色需另加費用）價格以三星來說，我認為物超所值！繼續看下去吧....餐前麵包共有四款可選，尺寸小小的可搭配有鹽和無鹽奶油來享用，可以續加不過第一次上的時候，麵包是冷的🥲後來再加一次是熱騰騰像是剛出爐兩個口感與味道差很多！熱騰騰的非常酥脆，香氣十足🤩所以上麵包前可以先問他是不是熱的（個人覺得奶油捲和辣的辮子捲最好吃【開胃小點】藍蝦他他蝦肉鮮甜，冰冰涼涼地開啟午餐的序幕蝦片脆脆的！【前菜】鴨肝凍伴粟米燉蛋及大黃根回想起午餐，這道鴨肝最令人念念不忘底下的鴨肝味道濃郁，口感綿密～搭配上層的玉米燉蛋兩者

Caprice at Four Seasons Hotel Hong Kong – a Three MICHELIN Stars⭐⭐⭐As food lover in Hong Kong, we are spoiled for choices when it comes to picking a restaurant for birthday celebrations. Caprice is definitely a good choice to go for. We got a window seat and were able to enjoy the stunning view while enjoying our dinner. The interior decor was so elegant and glamorous! The bread basket were incredibly delicious, with both salted and unsalted butter options. 🥐🥖🍞

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