Cuisine:

• French

Caprice Description:
It is possible to be in Paris and Hong Kong at the same time when dining at Caprice. Executive chef Vincent Thierry and a supporting cast of maître d', pastry chef and sommelier all beam with Le Cinq (Four Seasons Hôtel George V, Paris) résumés. There's drama inside this French salon, a brightly lit two-tiered dining hall dressed by opulent gold and black brocade. Custom-made Swarovski crystal chandeliers shimmer, floor-to-ceiling picture windows afford a close-up view of the Victoria Harbor, three private dining rooms entertain and an imposing chandeliered open-kitchen serves as the centerpiece. The wine selection includes well-known labels from Bordeaux and Burgundy as well as old- and new-world grape varietals. Caprice orchestrates its menu around the availability of seasonal and imported ingredients, many of which are air-flown from France: Brittany blue lobster, Bresse chicken, Challans duck and Sarrade foie gras. Opt for the langoustine ravioli with veal sweetbreads that lounge in a fragrant pool of lobster bisque. Alternatively, an aforementioned Bresse chicken, served with a morel mushroom velouté and green asparagus tempts. For a main course, go with the generous serving of grilled line-caught sea bass and spring vegetables dressed with lemon balm emulsion. And don't forget to order a cup of Luwak, the most expensive coffee in all of Hong Kong.


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