Caprice

With a commanding view of Victoria Harbour, Caprice is a bastion of French haute cuisine in Hong Kong. The dining room is defined by a large open kitchen, where a brigade of chefs can be seen at work, and vast windows that fill the space with cityscape and water views. This sense of performance, with Czech crystal chandeliers and a curtain of Swarovski crystals above the stoves, creates an impactful atmosphere before any food has arrived. The kitchen's foundation is classic French savoir-faire, applied to ingredients sourced globally. This philosophy has earned the restaurant a long-standing distinction from the Michelin Guide. The focus is on technical precision, allowing the quality of the primary product to stand out. Over the years, the restaurant has become known for certain signature creations, such as an Alaskan king crab dish served with crustacean jelly and caviar. Other dishes that have helped to define the culinary identity include Brittany blue lobster and various preparations of premium beef, from Australian Wagyu to Japanese Saga beef. A notable feature is the dedicated cheese room, reported to be the only one of its kind in Hong Kong, offering a wide selection of artisanal French cheeses as a distinct part of the meal. The cellar provides an extensive range of wines to accompany the food, with a focus on French regions. The affair is one of carefully orchestrated detail, from the composition of the plates to the precise service in the grand dining room. It is a destination for those seeking a formal expression of French gastronomy, presented on a grand scale.