Caprice Review

Very favorite restaurant. After a long time, the restaurant still keeps good and clean, the service is good, the food standard is good, and the dining experience is pleasant. Only set meals are served on weekdays, four dishes are the same as five dishes. Not big. There is no reason to order five degrees.

I like his dishes very much, I have not stepped on thunder! Crispy pepper stewed pot sea bass is super delicious, the salmon is very crispy, the outer skin is very crisp, the inside is very delicate, and then match the secret crispy peppers, it is really enjoyable!

Caprice is in IFC Four Seasons with a panoramic view of Victoria Harbour, and then enjoy Michelin Samsung French cuisine here, which is a life enjoyment. Bread Rye bread and Mini baguette are both warm, crisp and soft, with a strong texture and a bite, and super delicious pre-dinner bread. The Sesame Roll tastes crispy, between Crosssaint and butterfly. Sea salt wraps are softer and tastes less prominent and relatively ordinary. Butter is divided into Salted and Unsalted to match different breads, such as the salty Rye Bread of Olives. Before serving each dish, the waiter will remove the bread crumbs on the countertop with a special tool. The dishes are also served by two waiters simultaneously, which will not make people feel the main points and the service is intimate.

Temporary intentions, a week in advance to book the Lantern Festival noon or ️ location, just like not booked a window seat (you can watch the beautiful scenery of Victoria). There is a handsome French foreman in the restaurant, who will introduce you to the meal warmly, and personally serve you before each product is produced, which is very pleasing to the eye. There is a set meal at noon, three dishes 590 per person, four dishes 790 per person, relatively favorable.

Although HK is inch gold, the Michelin restaurant environment is not bad. Caprice is a pure French decoration, open French kitchen, with a French Michelin chef, whether it is a show plate or a night view is very good. The view by the window is very good, you can see the entire Victoria Harbour night view. Tip ⚠️ You need to book a location in advance, and the window position usually needs to be booked half a month in advance, and at least two months in advance on holidays. It is recommended that sweet potatoes book the location sooner, the better. Dressing needs to be formal, men can not wear slippers, shorts, and clothes to wear the clothes of the lead. The taste of the dishes is ok, the ingredients are particularly fresh, and the main course is the best! Disadvantages: the serving is particularly slow! At 6:30, I ate until 9 o'clock. Summary: It is still a very pleasant meal. You can take pictures and see the scenery during the meal.

There are many festivals at the end of December, and there is a seat for temporary appointments. I have eaten it four years ago and I feel normal, but this year's new Samsung is still a little looking forward to it. The champagne recommended up here is very delicious and worthy of praise! amuse bouche Three trails, the salmon in the middle with fish seed sauce is delicious. The first Alaskan crab meat black truffle with wood pear sauce. The crab meat is completely crab-free, full of flavor, even the taste of black truffle is masked. The taste is OK, but the characteristics of the two main ingredients are completely covered. The second raw and beef tartarare mixed with French fresh stew with special fishseed sauce. This fishseed sauce is delicious, and the beef tartar is completely tasteless. My friend didn't eat raw beef and turned it into a belt with mushrooms. The meat of the belt was a little old. The sauce tasted great. The mushrooms were delicious and tasted fresh. Salmon, green mouth, fishseed sauce with saffron juice. The green mouth is very tasteless here, neither good-looking nor independent of the taste of the whole dish. The salmon is warm outside and cold inside. I don't know if it is not done or should be. The saffron sauce really tastes good. Sea bass, potatoes, wild fungus with yellow wine juice. This is very delicious. The original menu was turkey, but because I didn't like turkey replaced with foie gras, it was slightly greasy, but the overall taste was great. The crispy things on the foie gras add to the overall taste. This one likes the wild venison on the original menu. I replaced it with beef. The beef meat is just right, chewy and rotten, not fat or disassemble, and the taste is perfect. The only problem is that the beef is very warm, just like the previous salmon feeling, like the feeling of heating in advance and not in place. Special cheese, I chose my favorite blue cheese, which was great. Cucumber rice pudding with black truffle, cucumber is refreshing, rice sticky, pudding is greasy, black truffle has a unique aroma. It is really not very good to accompany, and the weight is a lot, I have two bites left. This refreshing. Exquisite dessert. From the perspective of cost performance, I think it is still good, but according to the level of Michelin Samsung, I think it is still completely impossible to reach the level of Samsung. Maybe I didn't eat the signature pigeon, the salmon and beef that night felt not heated enough, crab salad, raw beef tartar, rice dessert ingredients I think is very problematic. Feeling trapped in the misunderstanding of Hong Kong fine dinibg is that there are fishseed sauce and truffles in the road, sometimes the taste is really not good. Come back four years later, still a little disappointed.