Award-winning Caprice at Four Seasons Hotel Hong Kong has long been one of the region’s most sought-after dining destinations. It offers classic French savoir-faire with global accents, presenting cuisine of the highest order that meticulously combines fresh ingredients and inventive techniques.

Under the leadership of Chef Guillaume Galliot, who loves finding prestige in even the humblest ingredients, Caprice has consistently retained its three Michelin star status. No stranger to the award, Chef Galliot started learning very early at three Michelin star Jardin des Sens, before embarking on his nomadic life, moving between New York, Saint Barthélemy in the Caribbean, Singapore and Beijing. In 2010 he opened The Tasting Room by Galliot in Macau and won his first Michelin star. Bringing all this experience to Caprice, Chef Galliot constructs a contemporary menu filled with innovative dishes designed to merge the excellence of French haute cuisine with signature flavours from around the world.  

Land and Sea Tartare

If you have limited time, opt for the Menu Connaisseur, a short list of the restaurant’s top dishes, collected into a single five course dinner. The extraordinary experience serves the house’s best, such as the the Alaskan king crab with crustacean jelly, Gillardeau oyster and Osciètre Prestige caviar. Choose between the poached chicken with lemongrass, green asparagus and tom kha gai sauce and Kagoshima beef, potato croissant garnished with beef cheek for your main plate. Meanwhile, what’s a dinner at Caprice without a selection of cheese and the seasonal souffle? Especially when they’re famously housed in the elusive Caprice Cheese Cellar, and perfectly complement the extensive wine list.

Exquisite Taste Volume 39


Four Seasons Hotel Hong Kong

8 Finance Street, Central

Hong Kong

T: (+852) 31968882




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