Caprice is located on the sixth floor of the glamorous Four Seasons Hotel Hong Kong. If over the top opulence is your style combined with some of the best French cuisine outside France is it just to make a reservation.
Caprice is a good example that everything is possible if you have the resources and connections. The wealthy real estate Kwok family and their Sun Hung Kai Properties built the Four Seasons Hotel Hong Kong and in addition to their impeccable Chinese flagship restaurant Lung King Heen they also liked to have a top French restaurant. Le Cinq at Four Seasons Hôtel George V in Paris was one of the best restaurants in the city at the time when several of its staff members were offered job in a new haute cuisine restaurant in Hong Kong. Vincent Thierry was the Sous Chef at Le Cinq and he was promoted Chef de Cuisine when he arrived to Hong Kong Island together with several key staffer from Paris. Thierry has left the restaurant and is replaced by Chef de Cuisine Fabrice Vulin. He is the head of Caprice with little interference of the hotel’s Executive Chef Herve Fucho. Vulin has been allowed to evolve at his own pace together with his team and the result of that has been fantastic.
Restaurant Manager Jeremy Evrard joined Vincent Thierry when he left Le Cinq and today he is a great example of how well a restaurant actually can be managed in the dining room. You can expect nothing but impeccable service from Evrard and his brigade of waiters. Jeremy also has a genuine passion for top quality cheese from Bernard Antony. The cheeses are stored in a humidity controlled cabinet, for perfect storing. You simply must have a plate of the cheese or else a visit to Caprice is not perfect.
Caprice is a big restaurant of 108 seats, two private dining rooms and a Chef’s Table option. You have some great views of the Victoria Harbour from the giant windows, but we can recommend a table close to the chandeliered open kitchen to enjoy the impressive work of Fabrice Vulin and his 25 chefs.
Written by Andy