CAPRICE

The arrival of new chef de cuisine Guillaume Galliot has shaken up the menu in the best possible way. The Frenchman’s dishes nimbly combine classics with creativity, all made with the finest ingredients and plated in spectacular style. “The Work of My Journey to Singapore” is a highlight; the king crab laksa with leek, confit egg yolk, hazelnuts, sudachi lime and fresh coriander is an inspired take on the traditional South Asian dish. Pastry chef Nicolas Lambert ensures the meal ends on a high with his divine desserts, such as his headily indulgent chocolate moelleux. Meanwhile, the restaurant’s oldworld grandeur feels elegant rather than overstuffed, with crystal chandeliers, plush furnishings, high ceilings and floorto-ceiling windows that frame stellar views over Victoria Harbour. The impressive wine list is almost intimidatingly comprehensive but staff are always on hand to offer detailed recommendations, and the service throughout is outstanding – attentive, wellinformed but never overbearing.