The Four Seasons Hong Kong’s acclaimed modern French restaurant may be a venerated stop on the regional Asian fine-dining circuit, but it is no silent library. Animated conversation fills the harbor-facing dining room, where knockout dishes by chef Guillaume Galliot and his kitchen team leave guests in no doubt about Caprice’s three-Michelin-star ranking (even the bread basket is phenomenal). Seasonality and uncompromising freshness are the hallmarks: up to 90 percent of ingredients on the ever-changing menus are flown in directly from France, be it fat morel mushrooms, prized Gillardeau oysters, or wild-caught Atlantic red mullet, which tops a seafood mousse in a consommé flavored with Mediterranean blue prawn. Lamb raised on the Aubrac plateau gets a subtle North African touch in the cumin-spiked jus, and is accompanied by a hummus-like chickpea puree. Set menus often include an artisanal cheese board with Caprice’s signature 36-month-aged Comté; come at lunchtime and you’ll have the chance to order a decadent banana and chocolate mille-feuille topped with cocoa sorbet. Whatever dishes you choose, affable sommeliers ensure that wine pairings are always on point. —James Louie

fourseasons.com/hongkong/
+852 3196 8882
8 Finance St., Central, Hong Kong

Caprice: French Flair

Hong Kong Dining

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