Caprice Hong Kong

There’s this narrative around Michelin ⭐️ ⭐️ ⭐️ that once they reach the top , they stop taking risks and stagnate . That is certainly not true with @guillaumegalliot @capricehongkong . Offering 4 seperate degustation menus along with the newly introduced power lunch , there is a wide and diverse amount of dishes for his kitchen team to nail down, which is truly admirable .

Today I opted for the Carte Blanche , a 5 course surprise menu purely at the discretion of the kitchen .

I was very pleased that the menu began with one of the signature dishes , Australian Wagyu tartare , gillardeau oysters, kaviari Kristal caviar , garnished with parsley dots , the finest snow pea julienne and a bold amount of gold leaf .

This is one of my fav dishes at the restaurant , the balance of acidity and salinity is spot on .

Norwegian langoustine with a forest of mushrooms followed (Paris , cepes, white truffle ) , alongside a Jura wine sauce , this was textbook .

A nod to Cantonese steamed fish followed , a fillet of Rouget ( I think ) was glued upon a prawn and mussel mousse beside a moat of ginger consommé. This dish is a role model for healthy and clean fine dining .

Lamb and mint sauce is a classic old school combination , the lamb saddle and shoulder along with a punchy mint condiment and a terrific glossy jus were a terrific savoury finale .

A very generous selection from the cheese board followed, I asked for the strongest cheeses and this was well paired with a funky swiss orange wine that dealt with every flavour note .

To finish , a terrific almond soufflé rocking with marzipan notes , a creamy vanilla ice cream and a 1991 Chateau d’Yquem. Less

Caprice is one of Hong Kong’s best international restaurants and well deserves all its accolades , but no matter how well regarded a restaurant is from time to time a menu just doesn’t mesh with your individual palate . Sadly for me this was the case this week, the dishes were visually appealing and there was just one dish I disliked but the overall menu composition was too sweet , With the last few savoury courses and dessert all leaning heavily on sugar .
Nonetheless I plan to return next month and as Caprice has a quartet of differing tasting menus , I’m 💯 sure that the next one will blow me away .

First dish is a great start , Alaskan king crab with crustacean jelly , oysters and Kaviari caviar - this dish really leans into the fresh flavour of the crab and its balance with the caviar . With Robuchon and Ducasse also having iconic starters which use basically the same ingredients, this one certainly meets their level .

A haddock panna cotta with cold potato , daikon and pike petrossian caviar followed , this dish did not hit for me . The panna cotta carried little flavour , the cold potato texture was not appealing and the pike caviar overpowered everything including the matching wine .

Beautiful Norwegian langoustine and a chanterelles tart were delicious , the lemongrass sauce seemed out of place to me , a classic beurre Blanc would have been more successful.

A knuckle of Brittany lobster was paired with roast beet glazed in chocolate , a quenelle of lobster coral and a ruby sauce made of lobster shells , beetroot and raspberry . This dish amplified the sweet notes and I was crying out for some savoury moments .

Roast duck was thinly sliced and beautifully presented alongside carrots , citrus fruits and Sauternes& honey sauce . Also paired with Chateau d’ Yquem which was incredibly generous , but by this stage this was too much of a sweet thing .

Cheese platter followed which was very well curated but I would have preferred to see the available options rather than have a selection brought to me.

Roasted peach from Corsica with a honey oat crumble and white peach sorbet was a refreshing and yes very sweet finale . Less

Celebrated my birthday 🎂 this year at @capricehongkong! Thank you @guillaumegalliot @suvegk @victorpetiot and team for the wonderful night and hospitality. The Brittany Blue Lobster with the delicious ruby sauce was my absolute favorite, the black truffle that Chef Guillaume just brought back from France was super aromatic, and the Alaskan King Crab Crustacean Jelly with the biggest caviar quenelle ever was certainly the most memorable! 😆
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3*, Caprice
Hong Kong
#supermelHK #supermelCentral Less