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

ith plea­sure, we re­turned to Caprice this year and when we left, it was as though chef Fabrice Vulin and his bri­gade had been serv­ing the restau­rant for decades. It’s a care­fully chore­graphed ex­pe­ri­ence, where ev­ery sil­ver ser­vice de­tail iss ad­hered to and pol­ished to a high The menu has been re­fined and t weakedeaked to re­flect t he chef’s per­sonal style and point of view. The wines are, as al­ways, still very fine in­deed. And should you wish to skip cheesesh ii n ffavour off ddessertts, we’d’d prob­a­blybbl ad­mon­ish you—a true Caprice ex­pe­ri­ence isn’t com­plete with­out a lit­tle nib­ble at t he fr omage se­lec­tion be­fore mov­ing onto new pas­try chef Ni­co­las Lam­bert’s col­lec­tion of haute desserts.

Caprice has be­come, at once, fa­mil­iar and for­eign. For­eign be­cause each time we come here, chef Vulin has played a slightly dif­fer­ent hand to ex­cite our palates; fa­mil­iar, be­cause it has man­aged to main­tain the same level of qual­ity for count­less years. The view out the win­dow may have changed over time, but in­side it’s still the

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