Summer in Caprice

We went for lunch at Caprice in mid-July after realizing it’s been a few months since our last visit (back during Chinese New Year). There’s always something new to look forward to at the restaurant, with the menu changes constantly depending on seasonal ingredients and flavor. 

First of the Year

We had lunch at Caprice a few weeks ago just as we wrapped up the long Lunar New Year holiday. What started off out of convenience some years ago – back then it was far easier to make a booking when people normally go for Chinese food during the festive season - has become our little tradition to start the year with one fine lunch date, even though their table has now become sought after all year round. 

Get A Room

A dinner conversation with friends one evening led us to a weekend lunch at Caprice a few months later. We haven't been back since mid summer so when our friend suggested that we organized one for a bigger group, we obliged and made the booking.

Same Good Stuff

It's always a lovely scene to look at with the Caprice dining room filled with people enjoying the meal and the view in one weekend afternoon when we were there a few weeks ago - something we never got bored at. 

Keeping the Tradition

We managed to keep our “tradition” of eating at Caprice during this past Lunar New Year long weekend. We have been eating out much less these days so this did feel like an even more special occasion.

Carte Blanche Lunch

With the local dining scene slowly getting back to normal so were our eating routine, including our meal date at Caprice of Four Seasons Hong Kong. And this time, it felt like they got the full team working on this particular Saturday afternoon when we were there, and the dining room was filled to the capacity. That is definitely a good indication that maybe we can finally see the light at the end of the tunnel of this damned COVID thing. 

Longest Spell

This is perhaps one of the longest spells between our visits to Caprice for as far as we could remember, with the last one came right after Chinese New Year almost 6 months ago. Not that we haven’t tried, but it’s almost impossible to book unless you plan way ahead. Anyway, we were glad that they managed to squeeze us a table for a “quick and simple" lunch on weekend afternoon in July. 

The Fourth Day

We dropped by Caprice at the Four Seasons on the last day of Lunar New Year holiday (nin chor sei, or the fourth day) as we often did in the past few years as part of our "festival tradition". After stuffing ourselves with traditional Chinese dishes non-stop during the 4-day long weekend, we were just happy for a change.  

A Postponed Lunch

Our lunch at Caprice originally scheduled for early December got pushed back til mid-January due to unforeseen circumstances, and that also meant our party of 6 need to be seated across 3 separate tables with the prevalent dining rule. But what didn’t change was the top-notch food and service that the restaurant team consistently delivered. 

Again

Yet another change in government policy concerning dining at restaurants meant we needed to switch our table arrangement for our lunch at Caprice, but again, the team at the restaurant did a fine job in accommodating even with rather late notice. 

Two Tables

The Front of the House team at Caprice did a fine job of making special arrangement for us to eat at their restaurant recently. With the government rule still in place restricting a maximum of 8 people per table, they managed to set up two "separate" tables of five inside their private room so we could "eat together". And all these were done at a rather short notice – kudos to them for being accommodative.

Business As Usual

When our friends suggested another gathering at Caprice’s private room with the perfect excuse of a birthday celebration, we obliged with no hesitation. We took the stance of being vigilant and cautious whilst doing our small part to support those in the hospitality industry in this challenging times - I understand this is always a fine line of balance.

New Year Tradition

We were at Caprice during the Chinese New Year long weekend, same as we did for the last few years as part of our new "family tradition". It’s always good for a change when we had way too many traditional Chinese dishes during the festive period at a place we would like to visit every now and then.

Pre-Christmas Lunch

I thought we would pay Chef Guillaume's team a visit at Caprice before they got swarmed during the Christmas week. Well, special “festive menu” may not be our thing, but given my last meal here was already 3 months ago, I am interested in checking out some of their new seasonal dishes.

Learn and Feast

Barely a week after we spent the weekend at the Four Seasons Hong Kong for the much-enjoyable staycation, I returned one morning to attend a cooking demo plus lunch at the Caprice with the restaurant's culinary team plus guest chef from Valrhona.

Long Table Lunch

(Almost ) the same group went for a repeat of weekend lunch at Caprice a couple of weeks ago, this time with even more people. The restaurant was kind enough to arrange the private dining room for us - that's the only table that could seat 12 anyway - and Chef Guillaume Galliot offered to customize our menu with a mix of his signature dishes and a few new ones on the upcoming seasonal a la carte menu.

First Of The Many Birthday Meals This Month

We had a few friends joining us for lunch at Caprice a few weekends ago, as we figured that would be the perfect opportunities to celebrate a few birthdays happening in May. We know we must have caused some headaches for the restaurant staff as they were scrambling to accommodate our big group (with the private room already booked by someone else) but at the end they managed to seat us all across two tables near to the kitchen area.

A Few New Dishes on the Menu

It was only a month or so ago when I last ate at Caprice, but when my friend M asked me to join her for lunch at the restaurant, I immediately said yes, especially I heard Chef Guillaume was preparing a feast for our group as a preview of many new dishes that would go on the seasonal a la carte menu shortly.

Something Off Menu

“Maybe let me do a Tom Kha Gai this time…” Chef Guillaume casually suggested when I told him we wanted to try some new dishes during our recent visit to his restaurant. Well he did make an amazing laksa-inspired dish last year (which I love), but still, we thought he was just joking this time.

Five stars (and counting) plus the First Growth

Just a glance at the menu put on the table one would know this is going to be an extraordinary night of wining and dining. On one side was 8 courses of dishes including items like beef tartare with oyster and caviar, or double-boiled sea whelk soup with walnut and conpoy. Then on the other side was the flight of wines, including a few different vintages by one of the best known names spanning over 4 decades. And all of these were put together by two amazing chefs and a prominent local wine merchant featuring one of the most well-known wine estates.