Caprice

Caprice has been part of Hong Kong’s fine-dining landscape long enough that it can almost feel inevitable. Yet step inside and the appeal remains clear. The grand dining room looks straight across Victoria Harbour, while the kitchen continues to deliver the kind of classically rooted French cooking that rewards patience and skill. Led by chef Guillaume Galliot, the menu leans into luxurious ingredients without turning them into spectacle. Seafood arrives handled with a light touch, meats are cooked with the sort of care that makes simplicity feel deliberate, and sauces—still the backbone of French cuisine—carry a quiet depth that ties everything together. Wine plays an equally important role. The cellar remains one of the most serious in the city, stretching from benchmark Bordeaux and Burgundy to bottles that reward curious drinkers willing to look further afield. And then there is the cheese trolley: still one of Hong Kong’s great dining rituals, rolled out with a sense of ceremony that reminds you how pleasurable indulgence can sometimes be.

Tatler Tip

For a midday indulgence that doesn’t overrun the afternoon, book the three-course ‘Refined Power Lunch’ served from Tuesday to Friday, which distils some of Caprice’s signature dishes into a polished business-hour format.