Caprice

Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Editor’s choice -

he trend for pared­back, i ndus­trial spa­ces still r uns amok i n this town and, as such, i t ' s a l mo s t re­fresh­ing to come back t o Caprice each time with its sig­na­ture brand of old-world el­e­gance. From the plush fur­ni­ture and high ceil­ings, re­splen­dent with crys­tal chan­de­liers, to t he sparkling open kitchen with an im­pres­sive bri­gade work­ing like well-oiled clock­work, you i mme­di­ately feel re­as­sured and i n good hands from the mo­ment you ap­proach re­cep­tion. Rarely do the staff put a foot out of place, but their high level of ef­fi­ciency feels nat­u­ral rather than me­chan­i­cal.

When it comes to the food, brush aside any mis­con­cep­tions about fussy French food in tiny pro­por­tions—each time we dine here, we leave clutch­ing our sated stom­achs, prac­ti­cally rolling out of the restau­rant filled to the brim with all man­ner of fine in­gre­di­ents. Fabrice Vulin is a gen­er­ous chef, cre­at­ing ex­otic dishes strongly rooted in French cui­sine but with a de­cid­edly in­ter­na­tional out­look, thanks to his ex­ten­sive ex­pe­ri­ence cook­ing around the world.

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