Hong Kong - Caprice

“Have a nice moment”,

said the waiter, as he departed from our table.  And we did, thanks to the exceptional staff and cuisine at Caprice, Hong Kong’s restaurant of the moment.

This is the flagship restaurant of The Four Season’s Hotel, one of several hotel restaurants in Hong Kong, which are attracting critical acclaim. Chef,  Vincent Thierry, heads a team which brings Caprice the accolade of being ‘One of the best 10 restaurants outside of France’.

So is it really this good?

The answer is yes.

A number of top French restaurants can be stuffy, snooty and generally up themselves.  This syndrome is generally exacerbated by ‘hoitie-toitie’ French waiters who consider all diners beneath them.  Not so at Caprice. The local waiters are charm personified.  During the course of the evening we, and the diners around us, were visited by what must have been most of the restaurant team.  As we left they lined up to shake hands and bid farewell.  It was just part of the service.

During the evening I had to take a mobile call.  Leaving the table to look for a quiet spot, the maitre d’ ushered me into a private room and invited me to help myself to a drink.

The food did not disappoint either.

The 9 course ‘A Taste of Caprice’ changes regularly.  The evening we dined, the menu included;

- Blue Fin Tuna Tartare with pressed Duck Foie Gras, Green Puy Lentils and Soya Bean Dressing

- Black Truffle Ravioli with Jerusalem Artichoke Salad in Merlot Vinegar

- Scallops a la Plancha with Avruga Caviar, Fritto Misto of Leeks and Roasted Pumpkin

And much more........

The camel continued to be pestered by irritating text messages and emails from a distant time zone;  (business which should have been completed hours earlier).  Despite these intrusions, the cuisine and team at Caprice ensured that we did indeed,

‘Have a nice moment’

Caprice
Four Season Hotel
Central
Hong Kong

+852 3196 8888

www.fourseasons.com/hongkong/dining.htm