For the couple who pairs timeless elegance with a taste for culinary excellence, Caprice offers a three Michelin-starred journey in the heart of Hong Kong’s Central district. Nestled within the Four Seasons Hotel, this sanctuary—helmed by Chef Guillaume Galliot—redefines French fine dining through precision, innovation, and panoramic views of Victoria Harbour.

The Vibe Check


Caprice thrums with the quiet opulence of a Parisian grand salon—polished, intimate, and steeped in sophistication.


  • Atmosphere: Floor-to-ceiling windows frame glittering harbor views, while Czech crystal chandeliers cast a golden glow over white-linen tables and sleek leather banquettes. The open kitchen hums with focused energy, revealing chefs crafting dishes like edible art.
  • Dress Code: Business casual elegance—tailored blazers, silk dresses, loafers softened by Central’s cobblestone alleys.
  • Soundtrack: The clink of Bernardaud porcelain, the murmur of sommeliers decoding Grand Cru Burgundies, and the delicate crunch of tempura langoustine.


This is where Chef Guillaume Galliot—a maestro of French technique with a Caribbean twist—transforms Brittany scallops and Périgord truffles into culinary sonnets.

A Legacy Rooted in Michelin Stars


Opened in 2006, Caprice swiftly earned three Michelin stars by 2010 under founding chef Vincent Thierry. After a brief hiatus to two stars, Galliot reclaimed the coveted trio in 2019, holding it unwaveringly since. His secret? “Respect the ingredient, elevate the technique.”


Galliot, a protégé of twin-brother Chefs Jacques and Laurent Pourcel, infuses classic French foundations with global flair—think laksa-spiced crab and cocoa-pod-roasted pigeon. The 2023 redesign introduced warm woods and amber lighting, but the soul remains: a marriage of Parisian rigor and Hong Kong’s cosmopolitan verve.

A Culinary Sonnet: Signature Acts & Menus


Signature Acts


  • Beef-Oyster Tartare with Kristal Caviar: A briny-sweet symphony of Miyagi oysters, Wagyu tartare, and Oscietra pearls.
  • Racan Pigeon in Cocoa Pod: Tender pigeon smoked over Venezuelan cocoa, paired with chestnut purée and truffle jus—unchanged since 2017, yet eternally transcendent.
  • Aged Comté Cheese: A 48-month vintage from France’s Jura Mountains, served with house-made fig jam.


Menus


  • Lunch (HKD 1,288): Four courses—start with duck foie gras terrine, crescendo with lobster bisque and citrus-glazed turbot.
  • Dinner (HKD 3,500): Seven courses, including hay-smoked lamb saddle and black truffle-laced celeriac velouté.


Wine Pairings


  • Discovery (HKD 1,200): Loire Valley Chenin Blancs, Japanese koshu, and Basque cider.
  • Prestige (HKD 2,500): Grand Cru Burgundies, vintage Krug, and Galliot’s private Rioja reserves.

Practical Intel


  • Reservations: Book via Tock 3+ months ahead. Slots drop quarterly (Feb/May/Aug/Nov 1).
  • Dress: Smart casual—no shorts, but your attire should whisper Parisian soirée.
  • Find: 8 Finance Street, Four Seasons Hotel Hong Kong. Enter via the hotel’s marble lobby; ascend to the 6th-floor haven.

Pro Tips


  • Chef’s Counter: Secure one of six seats to watch Galliot’s brigade plate with engineer-like precision.
  • Cheese Cart: Don’t skip Asia’s finest artisanal selection—30+ varieties, including rare Muenster and Époisses.

Why It Resonates


  • For the Purist: Menus pivot on micro-seasons—spring’s white asparagus, autumn’s game birds, winter’s truffles.
  • For the Romantic: Propose by the harbor-facing windows as twilight paints the sky in gold and violet.
  • For the Connoisseur: A 1,500-bottle wine cellar and Hong Kong’s first dedicated cheese cave.

Caprice isn’t a meal—it’s a love letter to French tradition, penned with Hong Kong’s skyline as its parchment. For couples craving elegance steeped in legacy, this Central icon is where caviar shimmers, truffles perfume the air, and every bite whispers je ne sais quoi.