CAPRICE

HK$2300 per per­son

T.Dining by Hong Kong Tatler - - Hong Kong Restaurants -

6/F, Four Sea­sons Ho­tel Hong Kong, 8 Fi­nance Street, Cen­tral, Hong Kong

TEL: +852 3196 8860 www.foursea­sons.com/ hongkong/din­ing

On a clear night, at a gen­er­ously spaced ta­ble by the win­dow, the views of Hong Kong har­bour across to ICC are stun­ning, even though Caprice is only on the sixth floor of the Four Sea­sons Hong Kong ho­tel. The re­fined in­te­ri­ors also set the scene well for what is to come. From start to fin­ish, at­ten­tion is on ev­ery de­tail, both from kitchen crew and ser­vice staff, and the care that is taken of din­ers is sec­ond to none, each mem­ber of staff al­ways on high alert and ready to go above and be­yond. Su­pe­rior in­gre­di­ents are in­cor­po­rated in con­sid­ered flavour com­bi­na­tions and the bal­ance of var­i­ous el­e­ments, whether in amuse bouche or ap­pe­tiser, palate cleanser or pas­try, is al­ways a pri­or­ity. Take the land and sea tartare, where the umami of the beef shines in har­mony with the brini­ness of the chopped Gil­lardeau oys­ters; or Le Pi­geon de Ra­can, where rich, lightly bit­ter co­coa jus and onion puree com­ple­ment the ten­der bird’s gami­ness. You can’t go wrong with dessert, ei­ther, whether it’s an el­e­gant cherry meringue or a so­phis­ti­cated ba­nana choco­late mille­feuille. What­ever you choose, don’t for­get to leave room for the pe­tit fours—del­i­cate and de­li­cious and a sub­lime way to end.

Caprice rep­re­sents the pin­na­cle of lux­ury din­ing

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