< Back

Foodle Reviews

on 17 Apr 2019

Another round at Caprice, this time the classics. The Laska is a phenomenal dish which is absolutely next level.

on 16 Apr 2019

Chef Guillaume Galliot has been in Asia for over 15 years but he has not lost his classical French education and techniques.
His cuisine is straight forward French with ingredients sourced from anywhere in the world. He is pushing himself to constantly refine the dishes until he feels satisfied with them. For example the pea soup, a new seasonal dish on the men was only complete until the added the almond foam to the bottom of it.
The dining room is big (55-60 covers for lunch and dinner) but the service and the kitchen can cope with this number sovereignly.

on 05 Aug 2018

Chef Guillaume Galliot and Sommelier Victor Petiot put together a custom menu to match the wines being served, and added truffle to just about all the savory dishes. The tartare was amazing, the pigeon in cocoa pods is a signature dish, and the cherry wood smoked beef was incredible.

Full account of the dinner is here: http://www.diarygrowingboy.com/2018/08/la-la-la-laa-la-laa-la-laaaaaaa.html

on 25 Apr 2018

We went to Caprice so that we could taste the desserts from pastry chef Nicolas Lambert one last time before he moves to St Petersburg.

Full post on dinner is here:http://www.diarygrowingboy.com/2018/04/au-revoir-nicolas.html

on 19 Feb 2018

relaxing holiday lunch with 4 desserts from Nicolas Lambert

Full write up is here http://www.diarygrowingboy.com/2018/02/lunar-new-year-french.html

on 17 Oct 2017

Taking dad to Caprice for the VIP treatment from Chef Guillaume Galliot. A light menu was requested so that mom could enjoy the amazing selection of French cheese.

Full account of dinner is here:

on 17 Jun 2017

First dinner at Caprice after the arrival of Chef Guillaume Galliot, with a bespoke menu featuring one of my favorite dishes from him.

Full account of dinner is here:

Recommended in Hong Kong


8 Finance Street Central, Central, Hong Kong


Open hours


+852 3196 8888