Caprice Receives a 2025 GLOBAL RECOGNITION AWARD
Soft light bathes the dining room at Caprice as the signature Alaskan King Crab with Crustacean Jelly and Osciètre Prestige Caviar lands before guests—a moment highlighting the restaurant’s meticulous artistry and global reach. This is Caprice’s daily theatre, earning it a 2025 Global Recognition Award amid fierce international competition. Seven consecutive years at three Michelin stars, combined with the world’s only dual three-star restaurant setting, reflect Caprice’s position at the summit of luxury dining.
Such recognition is more than a medal; it demonstrates sustained precision, culinary leadership, and creative ambition. In Hong Kong’s constantly shifting gastronomic scene, Caprice differentiates itself with technical mastery, innovative ingredient partnerships, and a hospitality ethos built on anticipation and excellence. The restaurant’s ability to retain top talent with less than 10% staff turnover signals a harmony that translates directly to guest experience.
Culinary Mastery and Innovation
Caprice’s kitchen operates like a well-tuned orchestra—every ingredient is sourced and prepared to reveal its purest expression. Dishes such as the Alaskan King Crab crowned with caviar, and the banana chocolate millefeuille enhanced by cocoa sorbet, showcase the brigade’s ability to marry French tradition with international influences and seasonal produce from dedicated suppliers. Advanced techniques, from sous vide to modern fermentation, demonstrate a commitment to clarity and originality in every plate.
Menu curation is guided by both the chef’s global journey and direct guest feedback. Collaborative events bring together up to 23 Michelin stars, while daily menu adaptations reflect market access and diners’ evolving tastes. Caprice’s exclusive partnerships—like its role as Château d’Yquem’s global ambassador—enable tailored wine and ingredient pairings not found at any other regional restaurant.
Service Excellence and Hospitality Philosophy
Led by celebrated sommelier Victor Petiot, Caprice’s beverage program offers over 1,200 curated wines and a rotating selection of rare bottles. The sommelier’s 2024 Best Sommelier award from Les Grandes Tables du Monde shows the restaurant’s pursuit of distinction. Anticipatory service is standard—preferences are woven into the menu, seating is strategically managed for optimal views, and dietary requests are handled with creativity and precision.
The hospitality philosophy maintains the same culinary rigor, with staff embodying calm attention and expertise that puts guests at ease. Private-dining suites, chef’s counters, and interactive open-kitchen experiences let guests personalize celebrations or watch the brigade in action. Reservation systems are advanced and inclusive, balancing the exclusivity of three-star dining with thoughtful access for loyal patrons and first-time visitors.
Cultural Identity and Dining Experience
Caprice blends Parisian elegance with Hong Kong’s vibrancy in its design—a panoramic dining room with crystal chandeliers and open kitchens, fostering transparency and storytelling at every meal. The restaurant’s menu, curated cheeses, and paired wines illustrate Chef Galliot’s global journey, while the hospitality team ensures each detail, from lighting to plate presentation, supports a multi-sensory experience. Tasting menus and educational interactions allow guests intimate engagement with three-star craft.
Signature culinary collaborations and kitchen innovations are rooted both in tradition and forward thinking. Caprice’s ability to balance French heritage with Hong Kong’s energetic pulse makes it a destination for connoisseurs and explorers alike. With every plate, Caprice honors a lineage of excellence while opening new chapters in contemporary fine dining, reinforcing its role for those seeking out extraordinary flavors and hospitality earning it a 2025 Global Recognition Award.
Situated on the 6th floor of Four Seasons Hotel Hong Kong, Caprice offers panoramic views of Victoria Harbour and the city skyline.
The dining room features elegant Parisian-inspired décor, including crystal chandeliers, sleek banquettes, and an open kitchen for added transparency.
The restaurant harmonizes French luxury with Hong Kong’s cosmopolitan energy, creating a refined yet welcoming setting for guests.
Caprice is renowned for anticipatory service, with staff expertly managing reservations, guest preferences, and special occasions.
The sommelier team, led by an award-winning expert, provides knowledgeable guidance for over 1,200 wines, including rare vintages.
Hospitality extends to private dining suites and chef’s counters, offering personalized celebrations and educational kitchen experiences.
Signature dishes like Alaskan King Crab with Crustacean Jelly and Osciètre Prestige Caviar exemplify the kitchen’s French technique blended with international influences.
Menus adapt seasonally to showcase the finest ingredients sourced from France, Japan, and trusted local suppliers.
The brigade employs advanced culinary methods—such as sous vide and modern fermentation—to deliver clarity and originality in every plate.
Guests can engage in unique dining formats, including chef’s table experiences and curated artisanal cheese tastings.
Menu adaptations and collaborations with top chefs reflect a commitment to innovation and evolving guest expectations.
Exclusive ingredient partnerships, such as the role as Château d’Yquem’s global ambassador, enrich each visit with bespoke wine pairings.
price maintains a notably low staff turnover rate (below 10%), indicating a harmonious and motivated team.
The kitchen brigade and service staff embody professionalism, contributing to consistent quality and smooth operations.
Collective contributions from all team members drive menu development, creative sessions, and high performance during each service.
Ingredient sourcing prioritizes ethical practices, including single-origin coffees and partnerships with responsible producers.
The restaurant’s operations reflect ongoing efforts to support sustainability, both in sourcing and daily management.
Engagement with community initiatives and support for local farmers and fisheries underscores Caprice’s social responsibility.
Location
6F, Four Seasons Hotel Hong Kong, 8 Finance St, Central, Hong Kong
RESTAURANT INFORMATION
| Table Header | Table Header |
|---|---|
|
Industry |
Restaurants/Fine Dining |
|
Location |
Hong Kong, China |
|
Year Founded |
2005 |
|
Company Size |
40 – 60 employees |
|
Website |
