The story
Caprice, at 8 Finance Street in Hong Kong, is a French restaurant that holds three stars in the 2026 MICHELIN Guide. The restaurant sits within the Four Seasons Hotel Hong Kong, where its French kitchen draws on classic technique and a wide wine list.
Executive Chef Guillaume Galliot grew up in the Loire Valley, and his cooking still starts from classical French technique. After culinary school he worked at Jardin des Sens. He experiments with flavours he discovers while travelling, so the classic base often carries a personal twist.
The signature dish is Alaskan King Crab with crustacean jelly and Osciètre Prestige caviar from La Maison Kaviari. The menu also includes foie gras, Loire Valley asparagus, roasted lamb and Brittany Blue Lobster. Dessert is a banana chocolate millefeuille served with cocoa sorbet.
Floor-to-ceiling windows overlook Victoria Harbour and the International Commerce Centre, and Forbes Travel Guide awarded the restaurant Five-Star in 2026. A large open kitchen sits at the heart of the room. Groups can book a table in the wine cellar at the back. Next door, the bar serves an "A Bit of Everything" cheese platter alongside its wines.
Recognition
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History
As you nosh on Brittany lobster with candied fennel and carrot purée in black Thai tea sauce, you’ll get to peer out of floor-to-ceiling windows overlooking Victoria Harbour, and clear over to the International Commerce Centre.Caprice has a large open kitchen at its heart, providing a fascinating look at the flock of chefs coddling each dish and fussing over their craft. For an intimate view of the kitchen at work, groups can book a table in the wine cellar at the back of the restaurant.Adjacent to theHong Kongrestaurant, the bar is a great spot for an intimate evening of fine wines accompanied by the delicious "A Bit of Everything" cheese platter, carefully laid out on gnarled slabs of tempered German wood.The well-honed à la carte menu shows the chef has carefully thought out each dish, while still offering a decent amount of choice.You might get lucky at Caprice and receive an amuse-bouche at the beginning of your meal from the chef or restaurant manager Stephane Rabot. You might receive an amuse-bouche such as a cherry tomato stuffed with tomato sorbet and topped with mozzarella foam.
Exceptional cuisine
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