Caprice
Hong Kong
China
Overview
Caprice at Four Seasons Hotel Hong Kong is one of the city’s most distinguished French fine-dining restaurants, combining classical French culinary expertise with international influences, outstanding ingredients and panoramic Victoria Harbour views. Led by Executive Chef Guillaume Galliot, Caprice has established itself as a benchmark for sophisticated European gastronomy in Hong Kong. Four Seasons currently identifies the restaurant as a three-Michelin-starred destination, with the Michelin Guide 2026 awarding it three stars and Asia’s 50 Best Restaurants 2026 ranking it No. 35.
Galliot’s cuisine is grounded in French savoir-faire but is not constrained by rigid tradition. His cooking incorporates influences gathered throughout an international career, allowing Asian ingredients and flavour combinations to interact naturally with classical French foundations. The restaurant’s signature Alaskan king crab with crustacean jelly and Osciètre Prestige caviar demonstrates this philosophy: luxurious ingredients are brought together through careful technique rather than excessive complexity.
Ingredients are central to the experience. Seafood, premium meats, seasonal vegetables, exceptional cheeses and carefully selected luxury produce form the basis of menus designed to demonstrate both technical control and imagination. An extensive wine programme complements the cuisine and reinforces Caprice’s identity as a complete fine-dining destination rather than simply a hotel restaurant.
The physical setting contributes substantially to the experience. Located within Four Seasons Hotel Hong Kong, Caprice combines an elegant dining room with expansive views across Victoria Harbour. This gives the restaurant a strong sense of occasion and makes it particularly suitable for celebrations, important business dinners and destination dining. Four Seasons explicitly welcomes both hotel residents and outside guests.
Caprice ultimately represents the international side of Hong Kong’s culinary identity: French in technique and spirit, but informed by its Asian location and the global perspective of its chef. Its longevity at the highest level demonstrates how successfully Hong Kong can support world-class European gastronomy alongside its extraordinary Chinese restaurant culture.
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Galliot’s cuisine is grounded in French savoir-faire but is not constrained by rigid tradition. His cooking incorporates influences gathered throughout an international career, allowing Asian ingredients and flavour combinations to interact naturally with classical French foundations. The restaurant’s signature Alaskan king crab with crustacean jelly and Osciètre Prestige caviar demonstrates this philosophy: luxurious ingredients are brought together through careful technique rather than excessive complexity.
Ingredients are central to the experience. Seafood, premium meats, seasonal vegetables, exceptional cheeses and carefully selected luxury produce form the basis of menus designed to demonstrate both technical control and imagination. An extensive wine programme complements the cuisine and reinforces Caprice’s identity as a complete fine-dining destination rather than simply a hotel restaurant.
The physical setting contributes substantially to the experience. Located within Four Seasons Hotel Hong Kong, Caprice combines an elegant dining room with expansive views across Victoria Harbour. This gives the restaurant a strong sense of occasion and makes it particularly suitable for celebrations, important business dinners and destination dining. Four Seasons explicitly welcomes both hotel residents and outside guests.
Caprice ultimately represents the international side of Hong Kong’s culinary identity: French in technique and spirit, but informed by its Asian location and the global perspective of its chef. Its longevity at the highest level demonstrates how successfully Hong Kong can support world-class European gastronomy alongside its extraordinary Chinese restaurant culture.
Curated by the World Culinary Awards
