Caprice (中環)

Caprice inside the Four Seasons Hotel is probably HK’s most famous French restaurant. So for my wedding anniversary we decided to try it out and see if it was as really good as people say it is. We usually visit Amber in Landmark, but recently their menu is not to my liking especially if you like meat.


We were seated in the lower dining area which has a spectacular view of Victoria Harbour and I could even see Lion Rock from our table.


We decided to go for the 5 course set lunch menu for $1,098 per person plus 10% service charge. This includes an Appetiser + Soup + Fish + Meat + Dessert.

We we served freshly baked breads which we chose from a basket. The breads were served with salted and unsalted butter. We chose a baguette and brioche. They were warm and soft with a nice chewy crust.

For the Appetizers we chose:

• Lobster with Mushroom Bavarois and Anise Flavor - This dish was immaculately presented and the lobster meat was fresh, sweet and tender. The mushroom cream beneath was silky smooth and for some reason I couldn’t figure out complimented the lobster🦞 meat. Very decadent dish.

• Oyster, Gaborian, Celeriac Puree and Green Apple Jelly - the oyster 🦪 was silky smooth and the celeriac purée and green apple jelly which were both light complimented the oyster well.


The Soups we chose the:

• Celeriac Soup with Mushroom and Parmesan Cheese - The soup light and earthy and have an amazing velvet texture. The Parmesan was very strong and localized and elevated the soup making it rich.

• Duck Consommé with Foie Gras Ravioli - the consommé was delicious with a deep flavor. The foie gras ravioli were soft pillows with a smooth tasty filling of luxurious four gras.


The Fish dishes we chose:

• Squid Cooked with Yuzu Butter, Celeriac and Lemon - the squid 🦑 was cut into thin strips and looked like linguine. The squid was fresh, silky and smooth and the yuzu butter sauce was refreshing with a bit of acidity.

• Fish Quenelles with Shellish and Champagne Sauce - the fish was made into almost a light fluffy foam and tasted like fish, it was creamy, smooth and and rich.


For the mains we chose the:

• Roasted Racan Pigeon with Pumpkin Flan, Leg Confit, Cocoa Sauce - the pigeon was cooked medium rare, it was tender and not gamey. The cocoa sauce had chocolate taste which probably helped reduced the gameness of the pigeon.

• Beef Cheek with Mushroom and Potato Panisse - the beef cheek was so tender it just melted in your mouth. The mushroom was turned into a creamy paste and was smooth and silky. The potato pansies was crispy on the outside and fluffy and smooth on the inside. The presentation of the dish was amazing.


The desserts we chose:

• Chestnut and Pear Mont Blanc - can’t go wrong with a sweet baked pear covered in a chest nut and cream. It is not overly sweet and presented like a cup cake. A classic light dessert.

• Chocolate Souffle, Vanilla Ice Cream (Add $150) - the chocolate soufflé was rich with a strong chocolate flavor. The vanilla ice cream was perfect to cut through the richness and it was very filling.

One complaint were our teas were served much later than the desserts.

The petite fours followed and were beautifully presented and a good way to finish the lunch.

Overall a great experience, good service, great setting, immaculately presented food and it probably is the best fine dining French restaurant in Hong Kong at the moment.

Tea WG Salon & Boutique (九龍塘)

I have never been to Tea WG so decided to try dinner at the Festival Walk branch. We had made a reservation, but when we arrived at about 7pm it wasn’t busy, I guess it is usually more busier for afternoon tea rather than the dinner service.


There were two of us and we chose the set menu $448 per person (plus 10 percent service charge) which includes an appetizer, main, dessert and a drink.


Firstly we were served a bread roll with butter.


For the appetizer we both chose the Hokkaido scallop carpaccio served with Lemon Bush Tea infused dressing and salmon roe, garnished with shallot, chive and coriander cress. This dish was had many components, and I could taste everything but the scallop. It was refreshing, but the scallop taste was lost amongst the other elements.


For the mains we ordered the:

• Pan-seared sous vide pork loin accompanied by green peas, bacon, radish and garlic chips, served with Honey Tea infused pork jus (Supplement of $60) - The pork was very tender and moist and went well with the peas and bacon. The dish was well seasoned and the jus was light and mild and elevated the pork flavor.

• Australian Wagyu beef sirloin served with sautéed brussels sprouts, grenaille potato, black fungus, green pea purée and Pu-Erh 2000 Infused beef jus (Supplement of $90) - The beef was cooked medium rare and was tender and juicy with a deep sweet savory beef flavor. The potatoes were soft and fluffy inside and the Brussels Sprouts gave a bitter flavor and helped balance the dish.


For the Desserts we chose:

• Gluten-free plant-based Genmaicha infused mousse filled with apricot mango coulis and rice milk pudding infused with Genmaicha, served with mango confit, apricot, strawberry and caramelized Genmaicha rice crisps - This dessert wasn’t sweet and was light and refreshing and the rice crisps gave the dish a fun crispy texture.

• A raspberry cheese cake from the trolley of tea-infused patisseries, conceived and crafted daily - The cheese cake was beautifully layered and not to sweet. The raspberry taste was strong and complimented the cheese flavor. The cake was moist and smooth and was delicious.


The Iced Tea and enormous and must have been at least 500mls. I honestly struggled to finish it.


Overall the presentation of the dishes were good, nothing wrong with the taste or quality. Nice environment and spacious. Service was also great.

吉地士 (尖沙咀)

We booked Gaddis for lunch on a Public Holiday. It is nostalgic going up to the restaurant via the old style lift, it’s like going back in time to the old British colonial times.


We decided to have the 3 course set lunch menu at $688 per person plus 10% service charge. The set menu lunch consists of an appetizer, main and dessert.


Firstly a bowl of piping hot mini cheese bread puffs are served. These were crispy, soft and cheesy. This is followed by a selection of bread rolls which we are able to choose, we selected the Brioche and Bacon 🥓 & Onion bread rolls and a Sourdough. The breads were freshly baked, soft and tasty. The sourdough was cut into slices at the table and great for sharing. The sourdough was soft with a hard chewy crust.

There were 3 of us and we ordered the following appetizers:

• Veal and Foie Gras Pâté en Croûte, Sollies Figs, Sicilian Pistachios, Lemon Balm - This dish looks like a meat loaf (terrine) and tastes like a huge Chinese sliced canned luncheon meat to me 😜Having said that, it was very refined and elevated with the high quality ingredients with a pastry crust on the outside. The texture of the terrine mixture was smooth and moist.

• Hokkaido Scallop Carpaccio, Kaviati Bacri Caviar, Grenobloise Garnish, Noilly Prat - The soup was smooth, creamy and the scallops were fresh and sweet. The soup did not have a seafood flavor and was mild yet refreshing.

• Mont Saint-Père Farm Soft Egg, Burgundy Snail Fricassée, Aromatic Herb Foam - The presentation of the dish was beautiful. The soft boiled egg was cooked perfectly with a creamy and rich runny yolk. The green foam tasted earthy and nutty. Very light appetizer for those saving more space in their tummies.


The mains we ordered:

• Skate Wing Meunière-Style, Paimpol Coco Beans, Iberico Chorizo, Saffron - The fish was moist and mild in flavor. The sauce was foamy and contained the saffron and chopped up chorizo. It was a solid dish without being spectacular.

• Yellow Corn-Fed Chicken Breast, Cep Mushroom Stuffing, Butternut Squash, Sage Ju - The chicken breast was smooth and moist and the stuffing was delicious giving it a salty element. The butternut squash was creamy and complimented the chicken.

• Braised Iberico Pork Collar, Sand Carrot Mousseline, Citrus Reduction, Tandoori Spices - The pork was tender and moist and lightly seasoned with tandoori spice, the carrot foam gave the dish a sweet earthy taste.


For desserts we ordered:

• Baked William Pear, Sauternes Jelly, Almond Milk Ice Cream - This dessert wasn’t too sweet and the baked pear was juicy and sweet, the almond ice cream was smooth and had a strong almond flavor which takes a huge effort to achieve.

• Hazelnut Soufflé with Tonka Bean Ice Cream - This dessert was amazing, the soufflé was super soft, eggy and fluffy and the inside contained an amazing melted gooey hazel hut sauce.

• Cheese Selection and Condiments - selection of cheeses with crackers. Can’t really explain this dish as it really isn’t cooked and cheeses that are brought in.

Teas of our choice were served with the desserts.


Finally we were serve petite fours (ran out of space to unload the photo) which consisted of a cupcake, chocolates and a macaron. We took these home to eat as we were full.


The service is good, the restaurant is spacious and the setting is immaculate reminiscing the colonial era. The presentation of the food is beautiful and the value for money for the lunch set is very reasonable at the Pen!

瑞樵閣 (尖沙咀)

We stayed at the Pen for one night and booked Chesa for dinner. The setting of the restaurant is the interior of an old wooden Swiss chalet and is very cosy, charming and maybe even romantic 💘


At the start we were served complimentary bread rolls which were crispy and warm. The butter which accompanies the bread (which are homemade I think) was salty and creamy especially the special pesto butter.

There were 3 of us and we ordered 3 appetizers to share as follows:

• Cold appetizer of cold cut meats ($315) for sharing. The aged meats consisted of Pastrami, 2 types of Parma Ham and Salami. We found one of cuts of Parma Ham to oily and fatty. The Salami was the most delicious having a rich depth of flavor locked in during the curing. Afterwards, we thought we didn’t really need to order this dish.

• The famous Cheese Fondu ($330) which is a mixture of different cheeses is rich, silky smooth and creamy. It comes with ripped up pieces of baguette which is perfect for soaking up the cheese and is a very fun comfort food for sharing. Note that the baguette is bottomless top up until you finish the Fondu.

• Raclette du Valais ($232) - This famous dish contains hot melted cheese with potatoes, pickled onions and gherkins. This dish was simple yet it was probably the best dish we had. The cheese is creamy in texture and is tastes salty and sweet.


For the mains we ordered:

• The poached pike fish fillet with tomato and white wine sauce ($470). The fish was fresh and moist, overall the dishes elements were mild and the garnishes were probably more delicious than the fish itself. However, it was disappointing that there were many bones and scales in the fish and this is not acceptable for a restaurant inside a 5 Star Hotel. We did complain and received only received a glass of wine we ordered on the house 😏

• The sliced veal with mushroom and light cream sauce ($470). The veal was tender and the cream sauce was light, the potato hash was huge and had a nice crust on the outside and was moist inside.

• The baked 280gram veal chop with Polenta ($470). The veal was moist and tender with a lovely Gruyère cheese crust. The polenta was creamy, fluffy and light and complimented the veal perfectly.


For dessert we ordered the Chalet Suisse ($205) to share as we were totally stuffed full. This dessert is mainly for photo taking and is a Swiss chocolate chalet with vanilla ice cream and hot chocolate sauce. The hot chocolate sauce which comes separately is apparently supposed to melt the chocolate shell chalet and expose the ice cream inside, however our chocolate sauce wasn’t hot enough and instead we had to crack it open with a spoon. Inside is vanilla ice cream which was standard, nothing great.


Lastly came the petit four which had chocolates, hazel hut cupcakes and gingerbread biscuit. These were delicious and better than the dessert itself 🤔


Overall, I wouldn’t say the food here is of fine dining quality and extremely disappointed with the bones and scales in the fish fillet🤬. The service is good and the setting is great especially for the upcoming festive Christmas season!

How To Live Well (尖沙咀)

Caught up with my ex colleagues over dinner at this modern relaxing restaurant in K11 Art Mall. It was recommended by one of them and explained as being a fusion restaurant. Looking through the menu (sorry no pics) it seems to be Western / Thai / Japanese fusion food. The interior design of the restaurant is simplistic and modern using Japanese style timber design for relaxation and chilling out.


There were 4 of us and we had made a booking on a busy Friday night and were offered a table or sofa seat upon arrival. we chose a table as the sofa seats seem a bit uncomfortable for dining. We ordered 5 main dishes for sharing and they generally arrived as follows:


• Tofu Avocado Kale Salad with Sesame Dressing ($88) - The kale leaves were crispy, the avocado 🥑 was creamy, the texture of the tofu was silky & soft, cherry tomatoes 🍅 were juicy and the sesame dressing was mild, sweet & nutty and brought all the ingredients together. The salad was sprinkled with toasted pine nuts (I think) which gave the salad a nice crunchy texture as well. Great Western / Japanese fusion salad!


• Pad Thai Spaghetti al Nero di Seppia ($168) - This is a fusion Italian / Thai dish of making Pad Thai with squid ink spaghetti. It is a very interesting combination, however I’m not sure if that was what made this dish extremely salty. In fact the salt probably overpowered the sweet acidic Pad Thai flavors that are supposed to be there. Despite having a chili 🌶️ against this dish in the menu, it wasn’t spicy at all.


• Tom Yum Braised Brown Rice with Venus Clams ($168) - The clams were meaty, fleshy and not fishy, the rice was infused with Tom Yum Kung giving it the salty, sweet, sour & spicy flavor. This dish reminded me of a Spanish Paella. Note the spice level 🌶️ was low heat.


• Six Cheese 🧀 Pizza ($188) - I’m not exactly sure what six cheeses were used for this pizza, but definitely one of them was mozzarella due to the stretchy cheese observed. The cheese combination was aromatic, salty and milky. The pizza base is thin and crispy but it doesn’t stay hot for long so best to eat it quickly as if you leave it too long it’s like eating rubber 😂


• Grilled U.S. Chuck Flat Steak 🥩 250 grams ($248) - When we ordered this dish the waiter never asked us how we wanted our steak to be cooked. The steak had a good dark sear on it and was finished off in the oven (due to length of cooking time). When we sliced it for sharing, half of the steak was cooked medium and the other half was medium rare. The steak was tender and goes well with the roasted garlic that came as a garnish. The steak had a good depth of beef flavor as well. The salad as a side was fresh with lettuce, radish and what seemed like sun dried tomatoes.


The portions aren’t that big and due to our dining group consisting of 3 females and one male it was enough. Needless to say if it were more males a few more dishes should be required.


We wanted to order some coffees after our dinner, but as our seating limit of 90mins was about to expire they could not accommodate us. Not sure why they have a dessert menu or how many people get a chance to have dessert if they come during the peak period.


Overall the food is good, the portions aren’t big and some of the fusion dishes don’t seem to work like the Pad Thai spaghetti. The service is efficient and friendly and the dining area is modern, clean and spacious.