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2023-02-10
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When my friend suggested trying lunch at Caprice - being one of the seven “3 stars” Michelin restaurants in HK (2022), I was elated and couldn’t wait to experience for myself this much acclaimed contemporary French restaurant. According to the Michelin guide (October 2022), “Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.” The
According to the Michelin guide (October 2022), “Three MICHELIN Stars is our highest award, given for the superlative cooking of chefs at the peak of their profession; their cooking is elevated to an art form and some of their dishes are destined to become classics.”
The decoration of the restaurant is contemporary yet elegant. The chandeliers were particularly eye catching - so glamorous . Even though the restaurant housed an open kitchen, one wouldn’t be disturbed by it- staff in the kitchen were diligently and quietly executing orders when I passed by to head to the washroom.
We were being seated by the window overlooking the harbour, and the view was magnificent on that sunny day.
I opted for their five course lunch menu (appetiser + soup+ fish +meat + dessert) priced at $1,098 per person. We also ordered a bottle of sparkling water (Saint Geron $125) to share.
The following were my tasting notes:
Bread - from the bread basket, I chose the yellowish bun made from semolina and French baguette. Semolina is often associated with pasta and it was my first time to have a semolina bun. The coarse texture of the semolina flour gave it a bouncy and chewy texture which was quite interesting. The crust of baguette though, was not as crusty as I would have liked.
Bread
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Amuse Bouche: scallop tartare in beetroot with beetroot and passion fruit dressing. The scallop tartare was sandwiched in between two thin beetroot discs. The beetroot slices were not mushy and had a nice crunch texture and sheen to it and surprisingly, paired very well with the passion fruit dressing. However, the taste of the scallop tartare was not that prominent and was lost in the beetroot. Notwithstanding, it was still enjoyable.
Amuse Bouche
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Appetiser- Lobster with Mushroom Bavarois and Anise Flavour- the dish was beautifully presented. Slices of lobsters were being arranged atop something like a creamy mushroom “panna cotta” and anise flavoured gelatine. The lobster was cooked perfect, slightly between translucent and opaque in the centre. The flavour of the lobster was not that strong and I believed this could be due to the kind of lobster provided. If it were Brittany blue lobster, it would have been superb but of course, not for the price that they were charging😜 for the current menu. A very good and enjoyable dish.
Lobster with Mushroom Bavarois and Anise Flavor
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Soup: Celeriac Soup with Mushroom and Parmesan Cheese- the soup was piping hot when served which was a good sign. The creamy soup had full celeriac flavour in every mouthful. The round dollop of Parmesan cheese mousse on top was cheesy but not overpowering. They had added chopped truffles in the soup to give a bit of texture and act as flavour enhancer. However, I was not very keen on the chopped nuts there and the soup would have been perfect without the nuts .
Celeriac Soup with Mushroom and Parmesan Cheese
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Fish: Daily Caught Fish Millefeuille with leek and potato, Mix Herb Sauce. The fish for the day was turbot- a mild taste fish. This was a play on the French classic Millefeuille - the fish was slow cooked, presented like a Millefeuille with layers of leeks on top, then fish, potato mousse and a thin slice of potato at the bottom. The waiter suggested we should cut from top to bottom to enjoy the different layers of texture at the same time. We tried but it was not easy to do. The leeks were stringy to cut and then the bottom potato slice was not soft, so much so that when my friend tried to cut to the bottom, tiny dots of the green herb sauce were seen on the pristine white table cloth 🫢. Oops!!! In terms of taste, the fish was tender but since it was a mild fish, it rested very much on the sauce to bring it to life. The herb sauce was more lemony than herbaceous.
Meat: Beef Cheek with Mushroom and Potato Panisse. Again this dish was appealing and beautifully presented. The slow cooked beef cheek was tender and juicy, and the sauce, both the mushroom and the wine and beef sauce paired very well with the juicy beef. The Potato Panisse unfortunately was rather soft and not as crunchy as it should be and I could not taste the potato😬.
Beef Cheek with Mushroom and Potato Panisse
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Dessert: Mont Blanc and Mandarin, Vanilla Ice Cream. The chestnut cream piped around the mini cake to me, lacked chestnut flavour, and the vanilla ice cream was not very creamy. Quite a disappointment.
Mont Blanc and Mandarin, Vanilla Ice Cream
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Overall impression: in terms of service of the staff team, I would say that they were attentive and well run - as one would expect from such a renowned establishment. I could see that much effort had been placed on presentation of each of the dishes, they were elegant and very pleasing to the eye. Some dishes fare better than others. It’s refined cooking but to me, the flavour profile was a little conservative.
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