Caprice

Frommer's Review

Ensconced in the sleek Four Seasons Hotel Hong Kong, this is the restaurant of the moment, and deservedly so (need I add that reservations are a must?). Under the skilled guidance of chef Vincent Thiery, brought from Le Cinq in the Four Seasons George V Paris where he worked as sous-chef, Caprice garners high marks for its innovative take on French classics. The restaurant's gorgeous setting, with dramatic views of Victoria Harbour, echoes the contemporary/classic theme, with a glowing catwalk leading diners into the dining room, portraits of women that combine an Art Nouveau style with Chinese influences adorning one wall, an open kitchen, and shimmering, custom-made chandeliers. The knowledgeable staff is happy to make recommendations from the menu, orchestrated around the seasons and drawing inspiration from provincial influences throughout France. You might, for example, opt for the pan-sautéed scallops with black truffles, nest of capellini pasta, butternut squash and Parmesan cream, or perhaps the warm duck foie gras with Granny Smith compote, beet root, and dry sherry. If making a decision is too painful, there's a fixed-price tasting menu for HK$1,080 (US$140/£77) per person; or, for a ringside seat of the kitchen's activity, there's the Chef's Table, which seats up to eight people and has a minimum group charge of HK$8,000 (US$1,038/£571) for lunch and HK$12,000 (US$1,558/£857) for dinner.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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