CAPRICE

Weekend lunch is pretty good value for money. The service was good and the decor was classy. The harbour view was also stunning.

I like this restaurant very much. I haven't been there for a long time, but the restaurant is still clean and new, the service is good, the food is good, and the dining experience is pleasant. On weekdays, they only serve set meals, four or five courses. There is not much difference. There is no reason to order five dishes.

I like their dishes very much, and I have never been disappointed! The sea bass in the crispy pepper pot is super delicious. The sea bass is fried very crispy, the skin is very crispy, and the inside is very delicate. It is paired with the secret crispy pepper, which is really enjoyable!

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'clock. Summary: It is still a very pleasant meal. You can take pictures and see the scenery during the meal.

The restaurant has a good view, high standards, and a good atmosphere. It is more suitable for dating or girlfriends. The dishes are more exquisite. The meal bag and butter have filled the stomach with a part of it. You can continue after eating. The front dish is more appetizing. The main dish is duck breast, foie gras batch, the plate is very delicate, just eat with sauce, The cheeks are fragrant, the white truffle hot spring egg aroma is overflowing, the taste is smooth and tender, the dessert is peach mousse, the appearance is too high, the price is reasonable, and the service is perfect.

Caprice is rated as a two-star Michelin restaurant on the 6th floor of the Four Seasons Hotel. The window location for dining here has a good view and can knock down Victoria's invincible sea view. It feels good to evaluate from all aspects of hotel decoration, environmental services, food production, etc. If you want to taste the suggestion lunch market will come to the price will be more favorable than the evening market. two courses 495 Hong Kong paper one person ,three courses 560 Hong Kong paper one person, and an additional 10 [%] service fee will be charged. The restaurant environment is bright and comfortable. In addition to the invincible sea view, there is an open kitchen where you can visit the chef for cooking from a distance. The service here is very good, you can take pictures at will, the waiters are very nice, Every time you sit, you will help you open the chair. When you eat, you will be introduced carefully. The whole process is a smile service. The menu is in Chinese and English, and different foods are launched every different period. There are some appetizing vegetables for pre-dinner snacks. Fresh match with asparagus, radish, onion and so on in a transparent small cup. Pre-dinner bread is also a must, you can eat with butter or olive oil. Head plate: French selection of raw oysters with cowboy head meat and vanilla oysters, all of them are large, fresh and fat, The surface of the oyster is a salad sauce mixed in the meat, the bottom is transparent, the plate is exquisite, and the oyster entrance is sweet and aftertaste. French salmon crispy with seasonal vegetables, the cooked salmon tastes not very good, but I think the other side dishes at the bottom are better, especially the crispy oyster. With so many sauces, it can still be crispy. The taste of many ingredients such as tomatoes and vegetables is also very good. Main course: beef noodles with oxtail and duck liver with smoked duck liver, clear soup with miscellaneous vegetables, a little black truffle on the yunton, the taste of yunton is not too attractive, But the duck liver tastes good, a large piece, relatively speaking, there is no more oil and the same tendon. The salmon willow accompanied by seafood, leeks and almond crisps, the fried salmon willow outside the fennel, and the meat is thick. Dessert after dinner: I am tired of eating, and the dessert can come to a snow bar to refresh. Caramel crisps are brewed with chocolate mousse with sea salt caramel sauce ice cream, a strong chocolate flavor, and a variety of different layers, very delicious. A cup of tea or coffee is provided for free after the meal, as well as a gift of chocolate desserts. It is very full and very satisfying after a meal. One of the favorite restaurants I tried Domichilian.

Located on the 6th floor of Four Seasons Hotel, 8 Financial Street, Central, from Exit E1 of MTR Hong Kong Station, about 6 minutes walk away. Caprice offers excellent French cuisine. The chef cooks dishes in authentic French style, suitable for French wine. The restaurant is elegant and comfortable, with stunning views of Victoria Harbour and Kowloon Peninsula. The interior is magnificent. All ingredients are airlifted from France to offer excellent wines from all over the world, and the first cheese storage in Hong Kong. Personal recommendation of the dish: French lobster with watermelon, avocado egg yolk, French cowboy willow with Italian cucumber, silver fish willow, eggplant sauce with boiling juice, great, very worth recommending to everyone!