On the sixth floor of the Four Seasons Hotel Hong Kong, Guillaume Galliot cooks the kind of French food that could only be made by someone who has lived in Saint Barthélemy, Singapore, Beijing, Macau and Hong Kong — and who still sends his mother's tomatoes to the kitchen every summer from the Loire Valley. Six consecutive years of three Michelin stars. The most dramatic harbour view in Asian fine dining.

Where You'll Find It


Sixth floor, floor-to-ceiling glass, Victoria Harbour filling every window in the room.


The Four Seasons Hotel Hong Kong sits in Central — the city's financial and governmental heart, a district of glass towers and reclaimed harbour front where the density and pace of Hong Kong is most fully expressed. The hotel is directly above the International Finance Centre, connected to the Airport Express, overlooking the Star Ferry pier. The location is extremely convenient and entirely beside the point. What people come to the sixth floor for is the room, and the harbour that room contains.


Caprice's dining room was designed by the Toronto-based studio Yabu Pushelberg in a style that balances Hong Kong's contemporary ambition with French classical restraint: Swarovski crystal chandeliers, Chinoiserie detailing, plush red seating, marble surfaces, a large open kitchen where 25 to 30 chefs can be watched working at any moment. But the detail that defines the room is the floor-to-ceiling glass wall that runs its full length, facing Victoria Harbour. Kowloon is across the water. The Star Ferry crosses. The lights of Tsim Sha Tsui reflect in the harbour at night in a way that no other city manages quite so completely. Every table in the room has this view. None of it is incidental to what Galliot is serving — the harbour is part of the meal.


Caprice has been here since 2005, when the Four Seasons opened. It received two Michelin stars in the inaugural Hong Kong and Macau Michelin Guide in 2009, a third star that same year, lost it in 2014, held two stars through the following five years, and recovered the third in 2019 under Galliot — who had arrived two years earlier, fresh from two Michelin stars at The Tasting Room in Macau. Since 2019, the three stars have been retained at every subsequent inspection, most recently in the 2025 guide, where Caprice was described as one of Hong Kong's most glamorous and elegant restaurants, delivering an experience that always impresses.

THe Chef & His Formation


A Loire Valley childhood, four continents, one kitchen that became home.


Guillaume Galliot was born in Chambray-lès-Tours in the Loire Valley in 1981, in a region defined by its chateaux, its river, its exceptional seasonal produce, and a food culture that treats the quality of ingredients as a form of respect. His grandmother was a formative presence — her vegetable garden, her kitchen, the particular attention she brought to what was in season and how to treat it. He began cooking at home around age twelve because he found the school canteen inadequate. By fifteen, he was in vocational training in Tours. He has not stopped since.


The formation that followed was unusually itinerant for a French chef. He trained under the twin brothers Jacques and Laurent Pourcel at the three-Michelin-starred Jardin des Sens in Montpellier — a kitchen that introduced him to the lighter touch of the Mediterranean and the precision of pastry work, which left a permanent mark on how he thinks about desserts. Then came New York. Saint Barthélemy in the Caribbean. Singapore, where at 23 he became the youngest sous chef in the history of the Raffles Hotel. Beijing, where he served as Executive Chef during the 2008 Olympic celebrations and had his first experience of leading a serious kitchen in a city he didn't entirely understand yet. Morocco, which gave him spices. Each posting added something that could not have been taught in France.


Growing up in France I was surrounded by great products and produce. I'm from Tours, a province where you have so many seasonal products — you learn to respect them because you only eat what was in season.

GUILLAUME GALLIOT


Macau came next — a city of casinos and Cantonese culture and Portuguese colonial architecture where Galliot opened The Tasting Room by Galliot at City of Dreams in 2012. He earned a Michelin star in its first year, retained it for three, added a second in 2016. The Tasting Room became #39 on Asia's 50 Best Restaurants in 2017. Then came the call from Hong Kong, and Caprice, and the return to what the third star would require.


He joined Caprice in April 2017 when the restaurant held two Michelin stars. He read the room, understood what the previous chefs had built, and began the refinement that the Michelin inspectors would reward in 2019 — the third star earned, he says, in tears, announced in the morning, celebrated with the Macau team and then two days later with the full Hong Kong brigade. He has been there since. He describes Hong Kong as home. His mother still sends twenty kilos of her garden tomatoes to Caprice every summer.

THe Food & Philosophy


Flavours of France dancing in unison  with the tastes of the world.


Galliot describes his cooking in a phrase that is both simple and precise: flavours of France dancing in unison with the tastes of the world. This is not fusion in the decorative sense — not the addition of a Asian ingredient to a French base for novelty. It is the natural expression of a chef whose cooking memory was formed in the Loire Valley but whose twenty years of living and working across four continents have made certain flavour combinations feel as instinctive as the classical ones.


The menus at Caprice are exclusively prix-fixe: four or five courses at lunch, two seven-course options at dinner (one focused on meat, one on seafood). The discipline of this structure is deliberate. Galliot believes in the coherence of a composed sequence rather than the freedom of à la carte — that a meal should have an arc, that the kitchen's intention should carry through from the first amuse-bouche to the final mignardise. The result is a meal that feels authored in a way that individual dish selection can rarely achieve.


Premium ingredients are non-negotiable throughout. Alaskan King Crab with Osetra caviar and crustacean jelly is a consistent signature — a preparation that combines the pure sea flavour of the crab with the luxury signalling of the caviar in a way that is ultimately about the crustacean jelly's depth rather than either of its more famous companions. Racan pigeon cooked inside a cocoa pod. Brittany lobster in black Thai tea sauce. Wagyu with preparations that bear the mark of everything Galliot absorbed in Beijing and Macau. Loire Valley asparagus arriving in season from France, handled with the attention of someone who grew up eating asparagus from a specific field.


The cheese selection is among the most serious in Asia. Caprice has a dedicated cheese cellar — unique in Hong Kong — where a four-year-aged Comté is among the highlights, alongside a rotating selection of artisanal French cheeses curated by an in-house specialist. The sommelier team, led by Victor Bauduin who was named Best Sommelier by Les Grandes Tables du Monde, manages a cellar that emphasises Burgundy and Bordeaux while offering the expertise to navigate it in a direction that serves the food. The wine pairing is one of the strongest in Hong Kong.

What the Kitchen Returns To


The dishes that define the Caprice approach


Alaskan King Crab, Crustacean Jelly, Caviar


The restaurant's most enduring signature: Alaskan King Crab with Osetra Prestige caviar from La Maison Kaviari, set in a crustacean jelly that is the real subject of the dish — cold, mineral, deeply oceanic. Refreshing where you might expect richness. The fennel note is unexpected and correct. A dish that becomes more interesting the longer you think about its construction.


Racan Pigeon in Cocoa Pod


Pigeon from Maison Bellcor — one of the most respected poultry suppliers in France — cooked inside a cocoa pod with pumpkin purée, salsify and natural jus. The cocoa cooks a flavour into the bird that is not chocolate and not roasting and not quite anything else: an aromatic depth that the classical preparation alone could not produce.


Britanny Blue Lobster


The finest lobster from the Atlantic coast of France, prepared in preparations that change with the season and the menu iteration. The current version with candied fennel and carrot purée in a black Thai tea sauce is Galliot at his most characteristically global-French — a coastal classic in a broth that could only be made by someone who has lived in Asia.


Loire Valley Asparagus


Seasonal and personal: asparagus from the Loire Valley, which arrives at Caprice when it is at its brief annual peak, treated with the respect of someone who grew up eating it from that specific soil. One of the courses where Galliot's childhood is most directly on the plate.


The Cheese Trolley


Caprice's dedicated cheese cellar — unique in Hong Kong — produces a selection that includes four-year-aged Comté from France alongside rotating artisanal choices curated by a specialist. The cheese service is its own act, not a bridge between main and dessert. Worth lingering over.


Banana Chocolate Millefeuille, Cocoa Sorbet


The signature dessert — a preparation that reflects the pastry training Galliot received under the Pourcel brothers, where the precision of the pastry arts and the way dessert unifies with a full dégustation menu are treated as equally serious subjects. The cocoa sorbet has a temperature and a texture that make it the correct final note.

Before You Go


Everything practical, plainly told


  • Address: Level 6, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong


  • Phone: +852 3196 8860


  • Website: fourseasons.com/hongkong/dining/restaurants/caprice


  • Hours: Lunch: noon to 2:30pm, Tuesday to Sunday. Dinner: 6:30pm to 10:30pm, daily. Closed Monday for lunch. Check directly with the restaurant for current schedule and any seasonal variations.


  • Getting There: The Four Seasons is connected directly to Hong Kong Station on the Airport Express line (MTR), making it accessible from the airport in 24 minutes and from any MTR station. The nearest MTR station is Hong Kong Station (Tung Chung and Airport Express lines). Taxi from TST or Causeway Bay takes 15–20 minutes. The hotel has its own car park.


  • Bookings: Via the Four Seasons website, OpenTable, or by phone. A credit card guarantee is required for every reservation. Book as far in advance as possible for dinner — weekend evenings, in particular, fill weeks ahead. Lunch is more accessible and offers the same food at a slightly lower price point with fewer courses.


  • Price: Dinner tasting menus range from approximately HKD 3,128 to HKD 5,888 per person for food (current pricing — verify at the time of booking). Wine pairing ranges from approximately HKD 1,680 to HKD 2,480 per person. Lunch is a more accessible entry point with four or five courses. Service charge and taxes additional.


  • Dress Code: Smart casual, strictly enforced. Male guests aged 8 and above must wear collared shirts, long trousers and covered shoes. No sandals or slippers for female guests. No sportswear. No hats of any kind. This is one of the most formally coded restaurants in Hong Kong — the dress code is a genuine condition of entry.


  • Private Dining: Private dining is available for groups of eight to twelve in the wine cellar or dedicated private dining room. The wine cellar setting is one of the most atmospheric private dining options in Hong Kong. Contact the restaurant directly for private event enquiries.


  • Caprice Bar: Adjacent to the main restaurant, the Caprice Bar & Lounge offers the same harbour view in a more accessible format — wine by the glass, an extensive French cheese selection, and the same sommelier team. An excellent option for those who want the Caprice experience without a full tasting menu commitment.



  • Dietary Needs: Flag allergies and restrictions at the time of booking. Alternatives are provided by the chef on the spot for the signature menu format. The kitchen has considerable experience accommodating dietary requirements at this level.
THings Worth Knowing


Before you take the lift to the sixth floor


  • Book lunch for the harbour view at its most spectacular — The view of Victoria Harbour in daylight — when the water is active, the ferries are crossing, the light changes with the hour — is different from the evening experience, when the neon reflections and city lights take over. Both are extraordinary. Many guests who have experienced both say the lunch view is the more genuinely beautiful of the two.


  • The dress code is real and is enforced without exception — Collared shirts and covered shoes for all male guests aged eight and above. No sandals for female guests. No hats. No sportswear. This is stated as a condition of entry and the front-of-house team will turn guests away who do not meet the requirements. Check what you're wearing before you arrive.


  • Take the wine pairing — The sommelier team at Caprice — led by Victor Bauduin, named Best Sommelier by Les Grandes Tables du Monde — manages one of the finest French wine cellars in Asia, emphasising Burgundy and Bordeaux. The pairing is chosen to extend the experience of each course rather than simply accompany it. Worth the additional investment.


  • Spend time at the Caprice Bar before or after dinner — The adjacent bar offers the same harbour view, the same sommelier team, a serious cheese selection and wines by the glass in a more informal setting. An excellent place to begin an evening before a dinner reservation, or to extend it after the final course. The cheese program here is as good as the restaurant.


  • Request a harbour-facing window table when booking — The entire dining room has the harbour view, but the front-row positions directly against the floor-to-ceiling glass are the most coveted. Flag this preference at the time of booking rather than the evening of arrival — availability depends on the configuration of other guests, but the earlier you ask, the better the outcome.


  • The open kitchen is worth watching — Twenty-five to thirty chefs working in an open kitchen is a specific spectacle that is part of the Caprice experience. Guests who sit facing the kitchen rather than the harbour report that the precision and choreography of the brigade is its own form of theatre — different from the view, but equally worth attention.
Why This Restaurant


What Caprice actually represents


There is a category of restaurant where the setting could carry the experience on its own — where the view, the room, the hotel, the occasion are sufficient to justify the evening regardless of what ends up on the table. Caprice is in this category. The view of Victoria Harbour from the sixth-floor dining room is among the most spectacular settings for a meal in Asia, and the Four Seasons' standards of service and hospitality are genuinely exceptional. Both of these things would be true even if Guillaume Galliot had never arrived.


What makes Caprice worth discussing in the same breath as the great French restaurants is that Galliot's food is genuinely at that level — not simply impressive in the context of Hong Kong, or notable for a hotel restaurant, but technically and philosophically at the standard that three Michelin stars demand. Six consecutive years of three stars is not the product of a spectacular room and a competent kitchen. It is the product of a chef who has been working at the highest level for three decades and who arrived at Caprice with a specific accumulated understanding of what French cooking can mean when it has been shaped by the world rather than confined to France.


Of course, I cried. We got the news in the morning. Everyone who has worked extremely hard was rewarded.

GUILLAUME GALLIOT, ON LEARNING OF THE THIRD STAR


The kitchen's <10% staff turnover in the post-pandemic period — in an industry that consistently struggles with retention — is one of the most instructive measures of what Galliot has built. He is a chef who stopped shouting in kitchens long ago, who believes in mentorship and in the value of a team that grows together. The stability this produces is visible in the consistency of the food across services and across years.


Go for the harbour. Stay for the pigeon in the cocoa pod and the four-year Comté and the fact that twenty kilos of a chef's mother's tomatoes arrive in the kitchen every summer from Tours. The combination is not available anywhere else.