Caprice

营业中

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很久沒有再寫食評了、但一年一次的結婚週年飯、又點可以唔寫呢！之前已知道這裡的牛油幾特別(有兩種)、所以麵包就每樣叫一個(好好試一試)；牛油外貌幾特別、但味道只是好一般、沒有想象中出色(沒有靚牛油的香味)、麵包細細件、外皮比較硬、味道就不過不失吧！辣椒女看過食評後、最後選擇了這間食午飯、看過餐牌後、我們選擇了以下的食物。前菜法式雞清湯伴煙鰻魚配川椒慕絲雞湯味很香濃、味道也很新鮮、但就食唔出有煙鰻魚味、川椒很爽口、慕絲就增加了香滑的感覺。醃蘇格蘭三文魚伴香草忌廉配青瓜一碟三件、幾靚仔；三文魚大大件、但就沒有什麼鮮味、加上忌廉和底餅一起食、都算幾特別、作為飯前小食、也總算合格吧！主菜煎石斑柳伴西瓜、哈蜜瓜配鮮檸汁煎石班有點點過熟、令肉質變韌、有點可惜；哈蜜瓜幾爽口、加上陣陣的檸汁味、增加了不少食欲。嫩燒澳洲羊排伴青露筍麥米配燒汁羊排燒得剛剛好(大約四成熟)、肉質剛剛熟又唔會有血水、羊肉味道唔會太羶、對唔大喜歡羶味的我們、就最適合不過；青露筍麥米、出奇地好味、麥米口感煙韌有咬口、加上特別的燒汁、實在非常配合。甜味有六種、每人可以選擇三種、我們當然選擇每樣一種啦(剛剛好)！不多介紹了、因沒有一種

oct 04, 09,2人來lunch,叫咗2個3 courses (@hk$420),當日喺weekend menu : 1) herbs focaccia (免費)-好香的香草味-蘸上旁邊的橄欖油,也可口-不過無即刻食到,所以個包唔再暖熱-也讚同其他食家所講,這個麵包小食,同等陣嘅麵包籃款式太相近,有點重覆,多了點澱粉質 2) bread basket (免費)-1共有4款-先揀咗2款試 : sesame roll + baugette-最喜歡個sesame roll因好似牛角包質感,有牛油香,每層好薄-個baugette好似帶d酸味,不知是否酵母問題-侍應見你食完,又會攞埋成籃麵包比你揀過,呢個喺whole wheat-外脆內軟-呢個喺whole wheat /olive-呢個見食友介紹喺好高質素,全手造牛油,尖頂嗰碟喺無+鹽,平頂嗰碟就+咗-所以我都用嚟搽麵包,2款都試晒,好幼滑-友人就好大刀大刀咁塗在麵包上,我都輕手咁搽-我試晒4款麵包,可以收手了........侍應見我哋食咗咁多包,都知我哋會幾飽吓,問過我哋唔趕時,佢建議之後每道每道菜慢慢上........很細心 3) s

Food (♥♥♥♥): Interestingly, food got much much better AFTER they received the two Michelin stars (well... talking about the unreliability of the Michelin Guide in Hong Kong, a disgrace to Hong Kong restaurants... sigh). Guess they have a reputation to lose. The cooking style is generally healthy as I never feel that stuffed after eating in the restaurant. One thing good about the menu is that it changes all the time (Wagyu beef becomes yucky when having it for a whole month!) and is creative

2009年7月今次再黎, 唔多唔少帶期待心情, 去到時輕鬆感覺加上親切招待, 心情亦越黎越好 !! 被安排係餐廳較前靠窗位置, 而當日餐廳亦只有半滿, 所以絕無壓迫感, 而且侍應們亦能不急不趕地慢慢介紹及上菜!!Blue Fin Tuna Tartare with Oyster and SeaweedBarbarie Duck Leg Parmentier with Green Saladoyster 已先打碎再 mix 在tuna tartare內, 而 tartare 上係seaweed jelly , 賣相佳, 睇到已食慾大增 ! 因為 oyster 已同tuna tartare 混和, 入口時蠔既鮮味未有減退, 而且與 tuna 亦非常配合, 令整個 tuna tartare 鮮味提升不少 , 而seaweed jelly 帶少鹹, 富seaweed 味, 整體簡單但非常突出既一個 appetiser !!鴨亦係一個我非常愛既肉類, 尤其法國菜 , 如果見到menu 有鴨揀, 通常都不會錯過的 !! 當日既鴨係已經拆晒骨, 面係 mashed potato, 第一個比我既感覺,

Wanted to have a leisurely lunch with my boyfriend, and it was no disappointment.When we arrived, we were being seated at the far end of the restaurant at a table facing the enormous sea view. I like it that their tables are not set in a very packed way, so that I can enjoy some peace in my own little corner Right when we were seated, we were offered drinks and some olive bread with olive oil. The bread was superb. It was warm enough and very bready, my favourite. After the waiter had taken our

五月二十三日．熱零九年過了一半，這年認識了不少志同道合的好食友，各人背後都有些小故事，就在開心的日子出篇食評，寫下由一位神奇小子安排的周末迷你版Tasting Menu，由原身法國四季酒店Le Cinq班底演譯味道。Caprice已非新鮮事，好吃的Challen鴨胸及Pyrenee羊架在這裡，龍蝦湯亦做得好，食具是頂級Staub，招呼與Amber同樣的好，但新鮮感欠奉，難有再來的動力，再次踏進Caprice的長廊，在海景位靜靜品嚐四道菜午餐，純因這裡有位熱愛烹飪與分享的年輕廚師。晴朗周六的下午，沒有商務客，只得小貓三四隻，與平常工作天不一樣，八位侍應，由總廚Vincent Thierry率領的十一位廚師卻沒因此悠閒下來，樂見於此，心情亦愉快起來。年輕廚師已早訂下菜式，獨個兒坐在大梳化椅，看著熟識的維港、東方色彩的油畫，未幾已送來一客餐前小吃，不在是從前黑水欖醬了，是長身的麵包條，撕開氣孔細密包條，內裡軟熟表面煙韌，伴的橄欖油清新秀麗，淡淡純橄欖香，味道簡單直接，兩者皆好吃。侍應續送一籃自家製的餐包，要了酥皮麵包，配上兩款頂級的Brittany農場牛油，輕滑的油性脂肪，配起軟熟微暖的酥皮

Hubby was supposed to arrange for our anniversary dinner. He did not let me know where we were going until the last hour. If there was not any dress code to comply, I thought he would have let me know about the venue at the last minute. Of course, this venue was a big surprise to me and a great experience for both of us.Since he made reservation at about two weeks prior to our dinner, we managed to secure a window seat. The harbourview was magnificent. But quite unfortunate that our table w

2008年8月入進餐廳, 感覺開陽, 佈局華麗, 樓高落地大玻璃,視野廣闊, 不愧為香港數一數二之高級餐廳 !! 服務細心妥貼, 稍稍缺乏細緻情感, 若能拉近距離, 整體感覺更佳 (比 gaddi's & amber 稍遜)!!因這是頂級餐廳, 我既期望亦自然地調至頂級, 而且亦希望帶點驚喜的 !!! 食物水準很好, 只缺精彩感覺, 或許我期望實在很高吧 !! 前菜點了清爽既 melon carpaccio with duck ham jelly, 感覺一般, 未顯真正煮功, 主菜snapper fillet, 感覺不錯但無驚喜 !! 甜品 black berry gratin with bitter almond and griottes sorbet ~~ 熱&凍配搭, 感覺不錯, sorbet 滑 !!整體真是不錯, 或者我唔單只想有高水準, 還希望有澳門robuchon既驚喜感覺吧 !!下星期再訪, 希望有所不同 !!

第一次lunch time來，日光下室內deco和出面view都好靚，又有張靠窗的table，好開始麵包牛油過後，appetisers 很快來我的Green Lentil Velouté with Alaskan Crab Cappuccino and Spring Vegetables Roll - 一入口濃濃蟹味攻磡味雷，我當然樂意被攻其餘三人點Blue Fin Tuna Tartare with Fine de Claire Oysters and Nori Seaweed - 我當然有試唔少啦，Tune 同oyster碎溝在一起，用toast一起吃，O，仲掂過個湯，層次感極強，惟有強迫太太同我shareMain couse 我都全部試我的 Capelin Pork Belly, Tarbais White Beans and Sautéed Squid in Natural Jus - 五花腩肥肉相間，真係鮮味無窮又做到入口溶Breaded Whiting with Pok Choy and Carrots in Sauce à la Diable - 通常西餐食魚一級餐廳

always very consistent and always impressed when I finish the meal.Really one of the best restaurants in the world that I've been to..Just want to show my appreciation by writing this article..

Having been to the other notable French restaurants in Hong Kong, my boyfriend and I decided to give it a try at Caprice yesterday night. Ambrience & Service The restaurant was nicely decorated, though I thought the view at Petrus was better. The waiters were relatively young. They visited our table a bit too often, but they had explained their signature dishes in detail, which helped us a lot when we were thinking of what to eat. One of the waiters came too frequently to clean up the bits and p

環境 ***Caprice 在六樓，我覺得係香港島矮了一點。因為香港望去九龍那邊基本上是沒有什麼燈飾可睇。所以高一點景觀會好一點。所以港島香格里拉的 Petrus 在 56樓，東方文華的 Pierre 在 25 樓。裝修和布置當然不會有很大問題，不過椅子太深，坐著的時候背會靠不到椅背。顧客**令人失望。電話預約的時候說明男士不可以穿圓領T恤...波鞋。去到時，還是見到有隨便穿著的大陸人在用餐。既然是這樣，還要 dress code 來做什麼？上次去泰國的圓頂餐廳，人家就很嚴格。不管你是哪裡來的，都一視同仁。服務****很好。硬要挑不足的話，Waiter 開始時講話有點呆板，介紹食物的時候有點像背書。麵包不是用包籃放在桌上，而是有 Waiter 拿包籃來讓你選一個。只要你一吃完，馬上又會拿來讓你選。要知道麵包不是咖啡，用不著 always refill。不過我想可能有人會喜歡的。Waiter 們好像很緊張，怕會得罪客人一樣，有時跟他們說笑，他們也不會笑。食物****頭盤要了Warm Asparagus, Lang.Ravioli, Pork Knuckle, W.Asp Risotto

係Caprice嘅周未lunch, $420, 包3 courses 同一杯House Wine. Dessert方面就係3種pre-made dessert. 我係Openrice比食物嘅評分, 總結嚟講都算係好低吓. 其實, 本人係外國類似香港OR嘅網路日誌度, 已往都有寫食評的 – 係個邊, 大多數啲評分都係幾高的. 其實我評估嘅慨念係好簡單． 每一樣嘢,都係有佢嘅 'Perceived' 100分潛力. 究竟, 呢牒或呢杯嘢嘅潛力, 被廚師班子推谷到幾成接近100分? 呢個Perceived 100分, 又係唔係正確呢? 而100分已後, 又係可以到達咩境界? 本人認為，所為嘅100分，跟本唔係 Static 的，係唔同嘅年代，都會由代表者領導佢到新嘅層次. 每隔一排甚此乎同期進行，都會有個 Paradigm Shift, 同佢嘅 associated 代表者或領導人 Visionary. Eg. Escoffier, the Taillevent, Paul Bocuse, Gualtiero Marchesi, Marco Pierre White, Joel

2 days after the lunch I last wrote about here, I returned to try other things on the same menu. For Starters, we had: White mushroom veloute with aromatic parsley & parisien bruschetta Duck leg confit & foie gras terrine with remoulade vegetables in hazelnut dressing These were both alright but didn't surprise my palette. The foie gras terrine was on the heavy side (lots of foie gras, not much meat) and filled me up a little too much, but the duck leg confit inside was aromatic and went really

作為太座生日宴的重頭戲，自然是不能怠慢了心目中揀了好幾所城中名餐廳作選擇。思前想後了差不多整個星期，最後選了這兒，希望不會令人失望吧要吃一頓生日飯，而且是為一直陪伴在身邊最親蜜的人慶祝，選擇用餐地點之時，食物質素當然是其一重要環節，不過舒適優美的環境及貼身的服務也是極為重要的。稍一不慎選擇錯誤的話，好好的一頓晚餐，也就會付諸東流了。這便是小弟最後挑了這兒作為整個太座生日飯巡禮最後壓卷之作的主要原因作為五星酒店內的餐廳，預早兩至三星期打電話做reservation自然是應有之禮儀。由於是慶賀太座之生辰，浪漫一點的環境當然不可缺少，故便要求侍者安排一個window seat給我倆。此外，一個birthday cake自然是另一例牌動作，侍者親切的提醒這兒的生日蛋糕可以安排一個二人份量的，那樣就不會因為之前正餐吃得太飽而最終吃不下了，安排實在是貼心得可以來到如斯級數的餐廳，遲到是絕不能令人原諒的，故當日已預早差不多半小時偕太座前往就座。由侍者引進入內堂一看，只見樓底極高，多盞偌大的水晶燈，從窗望見對外那遼闊的海港夜景，已是不酒醉已先人自醉了由於已預先告知這是生日宴，所以一來到便看見我們坐的枱