Four Seasons Hotel Hong Kong, Caprice: 3 Michelin stars on the 6th floor, lunch from HKD 1,288, set menus and the dress code

Caprice occupies the 6th floor of Four Seasons Hotel Hong Kong, the building at 8 Finance Street beside the IFC Mall in Central, and its floor-to-ceiling windows look over Victoria Harbour. Forbes Travel Guide credits the room to the Hong Kong designer Alan Chan, working with Yasuhiro Koichi of Design Studio Spin in Tokyo: 2 large tapestries after Alphonse Mucha’s La Plume and La Primevère hang at either end, 4 chandeliers of Swarovski crystal light the room, and a walkway runs past an open kitchen, rare in a French dining room of this size. Its inspectors count 8 tables directly against the glass and call them the best; a second row sees almost as much. The restaurant’s page carries a virtual tour of the room for anyone choosing a seat in advance.

The executive chef, Guillaume Galliot, grew up in the Loire Valley and cooked at Jardin des Sens after culinary school, the restaurant’s page says; he keeps classical French technique and borrows flavours he has met on his travels. In an interview with the MICHELIN Guide published on 21 August 2024 he said he began cooking at about 12, because he disliked the food at the school canteen, and that his path to Hong Kong ran through Saint Barthélemy, Morocco, Singapore, Beijing and Macau. He gave up shouting in the kitchen long ago, he told the Guide, and Caprice kept its staff turnover under 10% at a time when, the Guide wrote, almost every restaurant was struggling with staffing. «Gastronomy is about the emotion», he says on the restaurant’s page.

The MICHELIN Guide gives Caprice 3 stars in its 2026 Hong Kong selection, and the restaurant lists the same award beside a 35th place in Asia’s 50 Best Restaurants 2026. The inspectors call it one of the city’s most glamorous and elegant rooms and praise harmonious, high-calibre French cooking built on premium ingredients and superb technique; they note that only prix-fixe menus are served, single out a stunning wine list and a dazzling choice of cheeses, mark it good for a date night and place it on their lists of the most romantic restaurants in Hong Kong and of the best with harbour views.

The restaurant’s signature dish is Alaskan king crab under a crustacean jelly with Osciètre caviar from La Maison Kaviari. Menu Connaisseur, HKD 4,228 and the longest menu, opens with its own version, the crab with a Gillardeau oyster and Royal Osciètre caviar, followed by a pumpkin and sea urchin royale with fresh mango and wasabi, the chef’s own bouillabaisse, Brittany blue lobster with fig marmalade and ruby sauce, then Brittany pigeon with foie gras, beetroot and a cocoa sauce, or Japanese Saga beef with a stuffed courgette flower for HKD 500 more, before the cheese cellar and a chocolate soufflé with vanilla and mint ice cream. Menu Signature, HKD 3,228, starts with a land-and-sea tartare of Australian Wagyu, Gillardeau oyster and Kristal caviar and a marinated Brittany scallop with cucumber cream, and moves through a wild fish in seafood consommé with Timut pepper to lamb from La Maison Greffeuille with yoghurt gel and mint. Menu Découverte, HKD 2,980, is the shortest: the tartare, mashed potato with Kristal caviar and Champagne sauce, a rack of Brittany sole, and the banana and chocolate millefeuille with cocoa sorbet that the restaurant calls a particular highlight. Each of the 3 is served to the complete table only.

Lunch is the gentler way in. The set lunch costs HKD 1,288 for 4 courses (an appetiser, a soup, fish or meat, and dessert) and HKD 1,338 for 5, with fish and meat both, so the extra course costs HKD 50. The choices on the menu read on 18 October 2026 include sea bream marinated with a haddock panna cotta, a wild duck and foie gras tart, the chef’s hot and cold onion soup, a prawn timbale with bisque from the heads, braised Iberico pork cheek with ratatouille and a roasted saddle of veal with artichoke and tapenade; the king crab and the blue lobster add HKD 650, the Saga beef HKD 750, the cheese cellar HKD 128. The Refined Power Lunch, HKD 1,388 a person and ordered by the whole table, is 3 courses: the Brittany scallop, sole or lamb, and the millefeuille. On its Instagram account, as Google showed it on 17 October, the restaurant sells the Power Lunch as world-class cooking in under 60 minutes. Vegetarian and vegan dishes are made on request.

Next door, Caprice Bar, the restaurant’s wine bar, opens from 5pm to 11.30pm, Tuesday to Sunday, with the last food order at 11pm. Its «Illusion» list is 9 cocktails, each dressed as a famous wine, 8 of them named after corners of Hong Kong: Victoria Peak is a Negroni served from a 3-litre Sauternes bottle, a label the restaurant has long championed, finished with saffron and a chocolate from the Hong Kong maker Conspiracy Chocolate. On the bar menu a cheese selection called «A Bit of Everything» costs HKD 528, 36-month Comté HKD 398, a Pata Negra croque-monsieur HKD 518 and 50g of Kristal caviar HKD 1,488. The bar allows shorts and hats; covered shoes are still asked of men and boys from 8.

Of the 565 Google reviews of the hotel collected on 15 October 2026, 8 mention the restaurant Caprice, 7 of them with 5 stars. A couple celebrating their 25th wedding anniversary wrote in October 2025 that lunch at Caprice was extremely good, from the service to the food; a guest writing in May 2023 liked the view, the waiter and the wine pairing at dinner; another, in May 2026, picked out the seafood soup, the roasted pigeon with a foie gras sauce and the open kitchen, where, the guest wrote, the team works together like a symphony. On 17 October 2026 Google’s own listing for Caprice showed 4.5 out of 5 from 645 reviews, and OpenRice 4.3 from 426.

Amber at Mandarin Oriental, The Landmark is contemporary French, with 3 Michelin stars by its own account, cooked under Richard Ekkebus, culinary director of the hotel; it serves a weekend lunch of 4 or 5 courses on Saturdays and Sundays, and publishes a set menu for children.

T’ang Court at The Langham, Hong Kong is Cantonese and celebrates its 11th straight year with 3 Michelin stars; dinner runs from 6pm to 11pm every day, on the 1st and 2nd floors, under Executive Chinese Chef Wong Chi Fai.

Gaddi’s at The Peninsula Hong Kong has served French cooking since 1953, now under Chef de Cuisine Anne-Sophie Nicolas; it holds 1 Michelin star, opens from Tuesday to Saturday and welcomes children from the age of 6.