Caprice at Four Seasons Hotel, Hong Kong

The Hong Kong real estate market may place a hefty price tag on stunning views, but the polluted skies were no match for Caprice’s massive chandeliers (Chinese-inspired Czech crystal chandeliers, to be exact), lavish gold-hued settings and open but calm kitchen. Needless to say, the view of Victoria Harbour did little to distract me from Caprice’s grandeur and an exceptional two-hour meal.

It was a packed house during Monday lunch - so much for ‘market turnmoil’ huh? On my end, the only turmoil I had was deciding what to have. I would be lying if I said I didn’t have initial reservations. Could a 3-Michelin star restaurant live up to pomp and deliver magic with a set lunch menu? A quick glance at the menu eased my worries. Well, sort of. There were 5 appetizers, 7 main courses and 5 desserts up for selection; and every dish sounded as if they were trying to outdo each other.

How was one supposed to think properly? Carbs.



A couple of warm herb foccacia cigars were delivered to our table as if someone in the kitchen knew one could not make good decisions on an empty stomach.



With the toughest part of the meal (the decision making) behind us, our server promptly brought us two moulds of salted and unsalted butter that were made in house.



At this point, can I just add, Abercrombie & Fitch half-clad models have nothing on me but a guy with a basket of warm toasty bread rolls… MMM. Ok fine, I don’t even remember what our server looked like but his goods were Alexander-Skarsgård unforgettable - black olive slices, sesame puff-like rolls, baguettes and brown sourdoughs. And like a recurring vamp-bitten dream, he kept returning to offer us more! Kneadless to say, we tried and enjoyed them all. Thumbs up in particular for the crispy buttery sesame roll.

Mum and I both went for the 3-course option (duh).


Scrambled Egg with Squid Fricassée and Mushrooms, and Chorizo in Black Ink Sauce

For starters, mum had the creamiest scrambled eggs in squid ink. It’s always hard to describe squid ink but I would say it added a briny, complex flavour to the scrambled eggs. Promising start.


Challans Duck Leg with Foie Gras Terrine, Green Tomato Chutney and Balsamic Vinegar Dressing



While mum went for warm and hearty, I chose something cold and clean-tasting – duck and foie gras terrine with the tenny-tiniest tomato I have ever come across. Yummeh.


Baeckeoffe Suckling Pig Shoulder with Baked Potatoes and Onions

As for mum’s main course, the suckling pig shoulder sounded fantastic on paper but shy of extraordinary in porcine. The suckling pig shoulder was graciously tender but a baeckeoffe was by and large a rather ordinary clear stew with leeks and potatoes .


Japanese Scallops with Dried Fruits Nougatine, Broccoli Purée and Hazelnut Brown Jus

I was tempted by the ox tongue pine nut risotto but the call of Japanese scallops was too strong to resist. It was wonderful. The bitterish broccoli puree complimented the sweet scallops and caramelised dried fruit top beautifully. It was such a delicately presented dish that delivered on unexpected strong flavours.


Exotic Fruit Mini Choux, Fondant Avocado and Coconut Ice Cream

My mum was sold on the mini chouxs as soon as she saw the words, “Coconut Ice Cream.” Unfortunately for her, the mango tuile overpowered the coconut ice cream; I, on the other hand, enjoyed the fluffy choux pastry and mango-accented ice cream very much.


Warm Brazilian Chocolate Tart, Crispy Caramel and Milk Chocolate Ice Cream

As for my choice, I opted for the obvious – a warm Brazilian chocolate tart, which sounds so politically incorrect.

Best chocolate tart ever
Never have I met a more luscious chocolate dessert
Bittersweet dreams were made of this

You get the picture right?



Or do you?

With a little pressure exerted, the wafer thin chocolate tart crumbled and out poured the purist, most intense dark chocolate. I died. Again and again.

Those who find the chocolate bearishly bitter (like my mum) could seek solace in the smooth, creamy milk ice cream and honeycomb.


Petit four

By the end of dessert, I was ready for more sweets.

I really really liked the raspberry chocolate. Odd huh? Fruit and chocolate – never liked them together till very recently. The mango and passionfruit thingie was too one-dimensionally creamy for me. Salted caramel pecan candies were so good and lucky me scored two of these since mum was too full by then. Really mum, just one more candy… Mum found the green apple with basil chocolate odd but I liked it, thought it was interesting.



There you have - an awesome meal to end our vacation in Hong Kong.