In recent years, I've lost quite a few of my dining buddies for a couple of reasons. Some of them have permanently relocated elsewhere while others stopped visiting Hong Kong following COVID.
It's been almost 8 years since I last saw Scuba-Kitty, my dear friend from high-school and university. She also happened to be one of my dining partners from overseas so I was more than happy to finally see her in town. Since she's only here for two days, I thought I should take her out on a relaxing lunch somewhere nice.
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That place turned out to be Caprice, which I managed to find ourselves a table at the very last minute. The weather's gorgeous today and just so happened that we were seated by the window.
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Some bread to kick things off including a corn bread which I have never had the pleasure of trying before.
As it turned out, they are serving a new amuse bouche too. Chilled sweet corn chowder was topped nicely by a quenelle of sweet corn mousse. Very very cute and just perfect for the social media.
Duck foie gras terrine, pear marmalade and spiced caramel – My cold starter was duck foie gras terrine topped with a layer of wine jelly to cut through its richness. The pear marmalade and spiced pear were very refreshing, and the spiced caramel added a nice extra kick to the classic dish. Very strong start!
Alaskan king Crab, crustacean jelly and Osciètre Prestige Caviar – My friend helped me drop a few extra bucks by taking the restaurant signature king crab dish which also had crustacean jelly and Osciètre Prestige Caviar from La Maison Kaviari in the mix. I wasn’t much of a crab fan before, but thanks to Scuba-Kitty, who gave me a couple of whacks at it, I've now officially become one.
Bisque soup with lobster ravioli – My hot starter was a delicate flower-shaped ravioli filled with delicate lobster meat, served atop a rich and intensely flavored bisque.
Brittany blue lobster, beetroot and chocolate, Ruby sauce – Another house specialty here. Beautifully cooked homard bleu from Brittany, served with lobster mousse and the chef's signature "sauce ruby" with raspberry vinegar. I loved the natural sweetness of the beetroot, clashing with the chocolate sauce and raspberry vinegar creating a wonderful symphony where they all come together seamlessly.
Racan pigeon pithivier style, cocoa sauce – I had the pleasure of having the chef's signature Racan pigeon in the past but it was the first time it was offered in pithivier style during my visit so of course, I couldn't resist.
Underneath the golden, flaky pastry lay tender Racan pigeon, a rich mousse of pigeon and foie gras, elegantly finished with a raspberry and cocoa sauce and truffled radish on the side. It couldn't get any more perfect than that!
My friend had the roasted Japanese Saga beef (I was wondering why as she just spent two weeks in Tokyo) and was raving about its beautiful texture.
All About Chocolate – My dessert was chocolate tart with cocoa nib espuma, mango and passion fruit confit hidden underneath. So, a nice blend of bitterness, sweetness and acidity.
Mignardises were white chocolate ball with coconut, praline chocolate and raspberry tart.
This was by far my best meal at Caprice in recent years. I joked with Scuba-Kitty that it must be the way she dressed and talked that made the restaurant staff see us as international foodies or maybe even Michelin inspectors! As a result, they were putting their best foot forward. I thought the service team was outstanding this afternoon and so was the effort by the kitchen staff, just very very solid all around. The damage to my wallet was significant but I was more than happy to share a wonderful lunch with my dear friends of 30 years.
Price: $$$$
Address: 6/F, 8 Finance Street, Four Seasons Hotel, Central, Hong Kong
Closest Metro Station: Hong Kong Station
Tel: +852 3196-8860
Website: www.fourseasons.com/hongkong/dining/restaurants/caprice
Opening Hours: 12:00pm - 2:30pm, 6:30pm - 10:30pm daily
S. Pellegrino Asia's 50 Best Restaurants: 18th (2025)
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