Caprice is rated as a two-star Michelin restaurant on the 6th floor of the Four Seasons Hotel. The window location for dining here has a good view and can knock down Victoria's invincible sea view. It feels good to evaluate from all aspects of hotel decoration, environmental services, food production, etc. If you want to taste the suggestion lunch market will come to the price will be more favorable than the evening market. two courses 495 Hong Kong paper one person ,three courses 560 Hong Kong paper one person, and an additional 10 [%] service fee will be charged. The restaurant environment is bright and comfortable. In addition to the invincible sea view, there is an open kitchen where you can visit the chef for cooking from a distance. The service here is very good, you can take pictures at will, the waiters are very nice, Every time you sit, you will help you open the chair. When you eat, you will be introduced carefully. The whole process is a smile service. The menu is in Chinese and English, and different foods are launched every different period. There are some appetizing vegetables for pre-dinner snacks. Fresh match with asparagus, radish, onion and so on in a transparent small cup. Pre-dinner bread is also a must, you can eat with butter or olive oil. Head plate: French selection of raw oysters with cowboy head meat and vanilla oysters, all of them are large, fresh and fat, The surface of the oyster is a salad sauce mixed in the meat, the bottom is transparent, the plate is exquisite, and the oyster entrance is sweet and aftertaste. French salmon crispy with seasonal vegetables, the cooked salmon tastes not very good, but I think the other side dishes at the bottom are better, especially the crispy oyster. With so many sauces, it can still be crispy. The taste of many ingredients such as tomatoes and vegetables is also very good. Main course: beef noodles with oxtail and duck liver with smoked duck liver, clear soup with miscellaneous vegetables, a little black truffle on the yunton, the taste of yunton is not too attractive, But the duck liver tastes good, a large piece, relatively speaking, there is no more oil and the same tendon. The salmon willow accompanied by seafood, leeks and almond crisps, the fried salmon willow outside the fennel, and the meat is thick. Dessert after dinner: I am tired of eating, and the dessert can come to a snow bar to refresh. Caramel crisps are brewed with chocolate mousse with sea salt caramel sauce ice cream, a strong chocolate flavor, and a variety of different layers, very delicious. A cup of tea or coffee is provided for free after the meal, as well as a gift of chocolate desserts. It is very full and very satisfying after a meal. One of the favorite restaurants I tried Domichilian.