As the restaurant of the Four Seasons Hotel Hong Kong, the world's first Cantonese restaurant to be awarded three Michelin stars, Lung King Heen is naturally famous, and Caprice, also owned by the Four Seasons Hotel, is also an unusual restaurant, which also won three Michelin stars, although it fell to two stars in 2014, but it still does not detract from its status as the top French cuisine in the hearts of the city's gourmets.

After being ranked 42nd in S.Pellegrino's "Asia's 50 Best Restaurants" in 2015, Caprice fell off the list for the next two years. In 2018, Caprice returned to the list of Asia's 50 Best Restaurants, ranking 46th. The restaurant's regain of industry authority is largely due to the appointment of Chef Galliot. In 2017, French chef Guillaume Galliot from the Tasting Room by Galliot in Macau moved to Caprice at Four Seasons in Hong Kong, replacing Chef Fabrice Vulin.

Guillaume Galliot worked at the three-Michelin-starred Jardin des Sens under the leadership of twin chefs, Laurent Jacques and Laurent Pourcel. He then worked as a restaurant consultant in New York and Saint Barthélemy in the Caribbean. He then moved to Singapore at the age of 23 and became the youngest sous chef in Raffles Hotel history for his culinary prowess. Galliot's experience in Asia began in Singapore, then moved on to Raffles Hotel in Beijing, the two-Michelin-starred Imperial Dining Room at City of Dreams in Macau, and finally to a new chapter at Caprice in Hong Kong.

Since Chef Galliot took over, Caprice's production has taken to the next level. Whether it is from the taste, plating, and dishes, it is enough to appreciate the intentions of the chef team. Galliot's high-quality ingredients, classic French cooking techniques and balance of flavours are at the heart of Galliot. Dishes with Asian influences make traditional French cuisine more relevant to Asian tastes. The restaurant offers three types of caviar from France, China and Iran, and the menu is decorated with caviar and rich ingredients. Appetizers include Alaskan crab with French oysters and shrimp jelly with premium caviar, smoked eel with vegetable cubes with caviar, and Australian raw Wagyu beef tartare with French oysters with premium caviar. The third dish is the chef's own dish, the addition of minced oysters gives the raw beef a unique flavor and sweetness, and the caviar spread over the noodles is dark and round, bringing a rich taste. Slow-cooked French turbot fish with wild mushrooms and air-dried ham with cheese sauce, pan-seared seaweed butter tarragon with potatoes and asparagus, roasted French pigeon with cocoa seeds, slow-fried duck breast with radish puree, and grape-stuffed port wine with spice sauce are all the chef's signature dishes.

The restaurant is home to Hong Kong's first cheese cellar, which houses a range of French artisanal cheeses. Therefore, the special selection of French cheeses in the dessert must be tasted. There are also classic French desserts such as French pineapple with lime cream and coconut shortbread with pineapple sorbet, strawberry meringue with vanilla cream mousse, and rhubarb root soufflé with vanilla ice cream. It is worth mentioning that Caprice's pastry chef Nicolas Lambert was also voted Asia's Best Pastry Chef of the Year 2018 by S. Pellegrino, which shows that the quality of the restaurant's desserts is also among the best in Hong Kong.

Located on the sixth floor of the Four Seasons Hotel, the restaurant features floor-to-ceiling windows that offer stunning views of Victoria Harbour and the Kowloon Peninsula. The Chinese Czech chandeliers are dazzling, and the entire restaurant is decorated in a magnificent style. The most surprising thing is that there is a fully open room kitchen, which allows the diners to objectively see the process of making dishes on the spot, which is a unique elegance in a top Western restaurant. In addition, Caprice has a sophisticated bar and lounge area with pre- or post-dinner cocktails, as well as a private banquet hall that can accommodate up to 12 guests.

Reservations are usually made two to three days in advance, so many diners choose to spend their memorable days here, and the atmosphere is very romantic and elegant. The restaurant has the exclusive service of the Four Seasons Hotel, and most of the service staff are fluent in Cantonese and English. For diners from the mainland, we will strive to speak Mandarin with a stiff accent, so that every diner can experience the comfortable service of being at home. The fly in the ointment is that the connection speed of the main course in the restaurant serving process is a little slow, and the peak dining period may make diners wait for about half an hour, which is not up to standard for Fine Dining and needs to be improved.