Caprice

The story

Crafted with passion, served with love

French Fine Dining Above Victoria Harbour

On the sixth floor of the Four Seasons Hotel Hong Kong, Caprice commands one of the city's most arresting dining rooms: floor-to-ceiling windows frame an unobstructed panorama stretching across Victoria Harbour to the International Commerce Centre. The setting alone would draw attention, but it is the cooking that has earned Caprice three Michelin stars and a place on Asia's 50 Best Restaurants list.

Chef Guillaume Galliot

At the centre of it all is Executive Chef Guillaume Galliot, who grew up in the Loire Valley before training in some of France's most respected kitchens, including Jardin des Sens. His philosophy is rooted in classical French technique, yet he draws freely from flavours encountered across the world. "Gastronomy is about the emotion," he has said. "It's that moment when you take a bite and realize that it all works well together – that's a great feeling." That sensibility shows on every plate.

The signature dish – Alaskan King Crab with Crustacean Jelly and Osciètre Prestige Caviar from La Maison Kaviari – distils the Caprice approach: impeccable sourcing, precision execution, and a quiet confidence that needs no decoration. Elsewhere on the menu, Brittany Blue Lobster, asparagus from the Loire Valley, foie gras, and roasted lamb speak to the breadth of classical French fine dining, while a banana chocolate millefeuille with cocoa sorbet closes the meal on a precise, indulgent note.

The Open Kitchen and the Wine Cellar

A large open kitchen sits at the heart of the dining room, giving guests a clear view of the brigade at work. For something more intimate, small groups can reserve a table in the wine cellar at the back of the restaurant. The cellar is overseen by Victor Petiot, Director of Caprice and winner of the Best Sommelier award from Les Grandes Tables du Monde. Petiot trained in Burgundy, refined his craft at Four Seasons Hotel George V in Paris, and now leads a wine program that includes a celebrated focus on Château d'Yquem.

Caprice Bar

Adjacent to the main dining room, Caprice Bar offers the same extensive wine list alongside a French cheese selection presented on tempered German wood boards. It is a quieter way into the Caprice experience – ideal for an evening that centres on wine rather than a full tasting menu.

Forbes Travel Guide has recognised Caprice with its Five-Star rating, citing dishes like Brittany lobster with candied fennel and carrot purée in black Thai tea sauce as evidence of a kitchen that fuses rigour with imagination. The restaurant holds its three Michelin stars in the 2026 guide, confirming its standing as one of the defining addresses for French fine dining in Hong Kong.