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Service 唔錯, 味道OK
2007-01-16 61 瀏覽
上個月係我老公生日就去呢道食,因為我一早訂位,佢地俾左corner位我地但夜景不算正!裡面環境都好, waiter都serve得唔錯,但食物一般..我地每人自己叫左一個頭盤,我主菜係空運新鮮龍蝦,但洒樓好似仲好食D.我老公叫左個鹿肉,佢話都幾好,其實我地之前未食鹿肉,根本無得比較
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上個月係我老公生日就去呢道食,因為我一早訂位,佢地俾左corner位我地但夜景不算正!裡面環境都好, waiter都serve得唔錯,但食物一般..

我地每人自己叫左一個頭盤,我主菜係空運新鮮龍蝦,但洒樓好似仲好食D.我老公叫左個鹿肉,佢話都幾好,其實我地之前未食鹿肉,根本無得比較
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Service versus taste
2007-01-14 66 瀏覽
As one of the most expensive 5 star french restaurant in hong kong, we expert nothing but PERFECT Service of 4 season hotel is good and Caprice kept its standard. When I would like to have a wondering in the retaurant and the people serve me with extroordinary good attitude and funOn the other hand , when it compare to the Fair Roubuchon'food and the wonderful /memorable Hugo's food- it is relatively weak in the standard of deliciousness From starter to main course, to cheese and dessert are all
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As one of the most expensive 5 star french restaurant in hong kong, we expert nothing but PERFECT
Service of 4 season hotel is good and Caprice kept its standard. When I would like to have a wondering in the retaurant and the people serve me with extroordinary good attitude and fun
On the other hand , when it compare to the Fair Roubuchon'food and the wonderful /memorable Hugo's food- it is relatively weak in the standard of deliciousness
From starter to main course, to cheese and dessert are all classic, however, after the astonishing presentation , the taste is not good
enough
Price is standard one as about $ 1300-1500 each. In this price range, a good starter at least should give us memory. Yet, I forget the taste soon after I go to think about what it is.
Food is in standard , maybe a little over sized portion for french as we need to take all 9 course of it.
Dissert is classically over sweet as most of the other standard western restaurant. No memory for me again
The only thing lasts long is the Cheese.
However, for a cook, should he proud of merely choosing a suitable cheese for us. So , why should I go Caprice rather than Citysuper?

I am fully happy with the serive that night-- however, contrast to what I said to L'Atelier, it is a restaurant of poor food in a dream's place...

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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好食
2006-08-17 18 瀏覽
上年12月生日當晚男友帶咗我去Caprice. 之前有網友話食物同service都唔好, 我反而覺得佢食物有London的水準, service都好好. 我舊年去了英國的Fat Duck (voted world's best restaurant 2005) 同Gordon Ramsay, 我真係唔覺Caprice 差咁遠. 唔知係咪因為當日係我生日呢???Photo: my birthday cake
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上年12月生日當晚男友帶咗我去Caprice. 之前有網友話食物同service都唔好, 我反而覺得佢食物有London的水準, service都好好. 我舊年去了英國的Fat Duck (voted world's best restaurant 2005) 同Gordon Ramsay, 我真係唔覺Caprice 差咁遠. 唔知係咪因為當日係我生日呢???

Photo: my birthday cake
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Not good enough!
2006-07-27 54 瀏覽
I went there for lunch on a weekday. Very disappointed! Food is not good enough to be served in a 5-star hotel. If you've been to the Petrus at the Island Shangri-La, you will know the difference. Service is OK but not great.
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I went there for lunch on a weekday. Very disappointed! Food is not good enough to be served in a 5-star hotel. If you've been to the Petrus at the Island Shangri-La, you will know the difference. Service is OK but not great.
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Food was good, service so-so
2006-05-07 14 瀏覽
I really like the food there. Service is attentive, but there are some waiter / waitresses who are a little green and I feel they could really do better.
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I really like the food there. Service is attentive, but there are some waiter / waitresses who are a little green and I feel they could really do better.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Response to fair comment
2006-04-24 7 瀏覽
You made a fair comment, but there is a difference between taking time to enjoy your food and slow inefficient service. For example, after ordering coffee for 10 mins, we asked the waiter to hurry up but it did not arrive until another 20 mins had passed! All the waiters appeared a little disorganised that day, so I don\\\'t think the long wait is typical of a good french restaurant.
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You made a fair comment, but there is a difference between taking time to enjoy your food and slow inefficient service. For example, after ordering coffee for 10 mins, we asked the waiter to hurry up but it did not arrive until another 20 mins had passed! All the waiters appeared a little disorganised that day, so I don\\\'t think the long wait is typical of a good french restaurant.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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For the Second time
2006-03-31 4 瀏覽
hello everyone!I just want to make a fair comment - If you are in a hurry definately don't go to any Good French Resturants as you should be enjoying every dishes with time for it to linger with your taste buds, Good French cusine will not serve food quickly they will take their time in preparing the food....... and serving it to your table. This is not an american style French restaurant!I haven't been there for lunch, but both dinner was definately enjoyable! Anyway.... it is our second time
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hello everyone!

I just want to make a fair comment - If you are in a hurry definately don't go to any Good French Resturants as you should be enjoying every dishes with time for it to linger with your taste buds, Good French cusine will not serve food quickly they will take their time in preparing the food....... and serving it to your table. This is not an american style French restaurant!
I haven't been there for lunch, but both dinner was definately enjoyable!

Anyway.... it is our second time to visit Caprice (1st time 6th november - winter Menu) (2nd time Chinese new year - Spring Menu)..

everything is great apart from the desserts - quite disappointing, gladly the cheese saved the day!

Will go agian soon! for the summer menu!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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1.7K
48
礦泉水唔駛$$$
2006-01-24 15 瀏覽
Best fd好想試，所以佢一月個前book定位，叫我陪佢一齊試。可能是星期六關係，lunch time有唔少人。一般的高級酒店，餐前麵包應該做得不錯，但食了兩款餐包都係一般，細細粒的芝士酥皮包，沒有芝士味，唔算鬆化，而且凍冰冰，我估新鮮熱辣會食好D。還有一款黑橄欖麵包，都是沒有驚喜。我o地只選了兩道菜的set lunch，包括主菜及甜品。主菜方面我同best fd都是揀煎吞拿魚，落單不消十幾分鐘就上台，我估因為係set lunch關係，好多材料已預備好，一煮就得。主菜份量比我想像中大，吞拿魚非常厚身，不過煎得非常熟，口感完全唔似魚，我似為自已食緊煎雞胸肉。甜品未到之前送了一小杯的芒果汁pudding，有淡淡的酒味，食落好軟滑，味道好清新。最後的甜品，等了比較耐，但買相幾精緻。拿破崙批-酥皮顏色比較深，但非常之鬆化，中間的吉士亦好滑，唔會好甜。香蕉奶撻配朱古力雪榚-這個較遜色，香蕉味唔突出，而撻底又較諗。有一特別之處是，一般的酒店餐廳飲有氣或無氣礦泉水，碼馬幾十蚊一枝，這裡是免費供應，早知飲多幾枝啦。服務方面當然一流，經理及侍應都好醒目。值得一讚係有個經理，一見到我想斟茶的動作時，立即
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Best fd好想試，所以佢一月個前book定位，叫我陪佢一齊試。
可能是星期六關係，lunch time有唔少人。
一般的高級酒店，餐前麵包應該做得不錯，但食了兩款餐包都係一般，細細粒的芝士酥皮包，沒有芝士味，唔算鬆化，而且凍冰冰，我估新鮮熱辣會食好D。還有一款黑橄欖麵包，都是沒有驚喜。
我o地只選了兩道菜的set lunch，包括主菜及甜品。
主菜方面我同best fd都是揀煎吞拿魚，落單不消十幾分鐘就上台，我估因為係set lunch關係，好多材料已預備好，一煮就得。主菜份量比我想像中大，吞拿魚非常厚身，不過煎得非常熟，口感完全唔似魚，我似為自已食緊煎雞胸肉。
甜品未到之前送了一小杯的芒果汁pudding，有淡淡的酒味，食落好軟滑，味道好清新。
最後的甜品，等了比較耐，但買相幾精緻。
拿破崙批-酥皮顏色比較深，但非常之鬆化，中間的吉士亦好滑，唔會好甜。
香蕉奶撻配朱古力雪榚-這個較遜色，香蕉味唔突出，而撻底又較諗。
有一特別之處是，一般的酒店餐廳飲有氣或無氣礦泉水，碼馬幾十蚊一枝，這裡是免費供應，早知飲多幾枝啦。
服務方面當然一流，經理及侍應都好醒目。值得一讚係有個經理，一見到我想斟茶的動作時，立即飛奔過來，為我加水。不過食物真是好一般，出得起這個價錢的話，選擇其他地方會更好。
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A nice place
2006-01-11 22 瀏覽
環境比食物更吸引.侍應生的服務態度認真,不過未逹五星水準,有待改進,佢地同客人講嘢時,應微微彎低身,等我唔使聽得咁辛苦.至於食物方面,我點了set lunch,整體都唔錯,最值得讚是甜品,個Napoleon with vanilla ice-cream, 味道好夾,值得一試.
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環境比食物更吸引.
侍應生的服務態度認真,不過未逹五星水準,有待改進,佢地同客人講嘢時,應微微彎低身,等我唔使聽得咁辛苦.
至於食物方面,我點了set lunch,整體都唔錯,最值得讚是甜品,個Napoleon with vanilla ice-cream, 味道好夾,值得一試.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Don't go there if you are in a hurry
2005-11-09 12 瀏覽
It took a long time for the food to come, even for lunch on a business day. We had to chase for a cup of coffee several times.The atmosphere was good and the waiters were attentive. The food was not out of this world but I have no complains about it, just wish it could be served more quickly.
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It took a long time for the food to come, even for lunch on a business day. We had to chase for a cup of coffee several times.

The atmosphere was good and the waiters were attentive. The food was not out of this world but I have no complains about it, just wish it could be served more quickly.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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Very enjoyable dinner
2005-11-02 13 瀏覽
We tried Caprice with much anticipation and it didn't disappoint. The food was of a very high standard and the ambience was great. Reminded me of some great meals at Michelin star restaurants in France. Thanks to Sunday Driver's recommendation, we tried the wine Domaine La Sang des Cailloux which was well balanced, good nose and very good value. I will definitely go back again for a special occassion.
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We tried Caprice with much anticipation and it didn't disappoint. The food was of a very high standard and the ambience was great. Reminded me of some great meals at Michelin star restaurants in France. Thanks to Sunday Driver's recommendation, we tried the wine Domaine La Sang des Cailloux which was well balanced, good nose and very good value. I will definitely go back again for a special occassion.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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completely underwhelming
2005-10-28 114 瀏覽
For the flagship restaurant at a hotel trying to make its mark as one of the top hotels in hong kong, Caprice was a complete disappointment.Service - pace of the kitchen was slow to the extent that it was unacceptable. Our table of 3 sat down at 8.15, ordered by 8.30(specifically telling the staff to ask the kitchen to speed things up as we were quite hungry) ; nary a sign of the amuse bouche until 9, and the first course did not appear until 9.30. The average wait between the 1st several co
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For the flagship restaurant at a hotel trying to make its mark as one of the top hotels in hong kong, Caprice was a complete disappointment.

Service - pace of the kitchen was slow to the extent that it was unacceptable. Our table of 3 sat down at 8.15, ordered by 8.30(specifically telling the staff to ask the kitchen to speed things up as we were quite hungry) ; nary a sign of the amuse bouche until 9, and the first course did not appear until 9.30. The average wait between the 1st several courses was 30 minutes each, and we heard both tables next to ours complain about the slow speed of things.

Food - ordered the 'Taste of Caprice' tasting menu. Bread was competent but uninspiring, which foretold of things to come.

The amuse bouche was a tall shot glass of tiny pieces of vegetables in broth topped with a (now ubiquitous) foam. The foam was so bland I couldn't even figure out what flavour it was. Too many people are doing foams without producing that surprising kick of flavour that is the whole point of foams. Finely diced veggies sat insipidly at the bottom. Bland.

1st course - langoustine tartare with pesto mousse and topped with caviar and a grissini, served in a martini glass. This was a case of good ingredients wasted by uninspired execution. The langoustines were fresh and firm and offered more flavour than say, lobster tartare, but there just wasn't much done to the dish to complement or extend the subtle flavours. I was only able to find a slight hint of finely diced onions, olive oil and dill at the bottom of the glass. The garnishes brought the dish crashing down - they might as well have skipped the caviar as it was either lumpfish or paddlefish and tasted fishy. Likewise the grissini, which was the crunchy cocktail type straight out of a box.

2nd course - Ravioli of lobster, sweetbreads and cepe mushrooms in a lobster veloute sauce. Interesting combination but which fell flat because both the lobster and sweetbread pieces were tough (I'm doubtful whether lobster and sweetbreads can be married successfully without either one being over or undercooked). Sauce was a thin, flavourless and too watery for a veloute. The sweetbreads and mushrooms needed something robust - like a truflle oil or someting smoky to bring out the stronger flavours - unforunately the watery veloute it was served with didn't deliver much of a lobster flavour. And the tiny cubes of tomato for garnish were just anomalous.

3rd course - sauteed chanterelles in a light foaming butter/cream emulsion. Nice interlude this - I think the kitchen wanted to maintain a light hand on the food (as unsuccessfully demonstrated in the first 2 courses), and they finally succeeded with this, with just the right touch with a light dressing recognizing that the chanterelles were flavourful enough by themselves.

4th - Pan fried sea bass on a bed of petit pois with a light butter/cream sauce (again!) garnished with a parma ham crisp. Fish was Way. Too. Dry. So dry I had to use some effort to get it to flake with the fork. And the skin was disappointingly soggy. It's not too much to expect the skin to be crackingly crisp when fish is pan fried. Complete waste of good sea bass (and it was double the guilt trip because this was chilean sea bass which is being fished to extinction. As well as being rather boring). Uninspiring combination - peas didn't add much to the fish. Sauce was deja vu. Even the parma ham crisp wasn't too crisp.

Main - Tournedos of baby lamb on a bed of split peas and tomato with lamb jus. Lamb was of excellent quality, perfectly browned and done to a tender pink throughout. Finally! Could've done with a slightly larger portion though, considering I was almost starving by the time this came round. Split peas - deja vu again, considering the fish was also served with legumes. It's a bit odd to use tomatoes and split peas (spring ingredients) for an autumn dish. Lamb jus was a beautiful clear flavourful glaze.

Cheeses - again a longish wait for the cheese board to arrive. I had to ask the cheese server to tell me the english names of each cheese because he didn't introduce them by name but just said 'ok, this is a cow's milk cheese, this is a sheep's milk, goat's milk, cow's milk' etc. Very odd. I choose the comte, roquefort and a bit of camembert. The comte was stupendous - aged really well with crystals (always the sign of a good cheese). The Maitre 'd later came over and told us that the comte was aged 4 years. I got the name of the affineur
The camembert was not runny. The roquefort lacked that umami taste with good blues. Cheeses were served only with slices of dry bread. Would've been nice to have some walnuts with the roquefort, or a ripe pear for that wonderful comte.

Desserts - nice tonka chocolate pie. just a touch too slightly sweet, but that's a question of preference really, as I like my chocolate dark and bitter (unlike my men haha)

Kudos to the sommelier - the wine was an excellent 2001 Domaine Le Sang des Cailloux (In English - 'Blood of the Stones' - worth trying if just for the name alone ;) I told the sommelier we (a) didn't want any of the big names, (b) didn't want Big Fruit but something restrained and he came up with this excellent number. Restrained but (slightly) fruity, with a fragrance/perfume reminiscent of the more traditional styles. Wonderful wine. And (relatively speaking) a steal for around $800. Guy knows his stuff


Overall - a lot needs improving, and the restaurant should be well out of its teething phase by now. The slowness of the food is a huge issue (I mean, I'm into the Slow Food movement but this is taking it too literally). The open kitchen concept is cute, but I can see it being a crutch as the cooks were constrained by having to work almost completely silently but utterly exposed. It was pretty much the least liveliest of open kithens i've seen and I suspect the food preparation would've been a lot quicker if the cooks didn't have to work in a glass bowl. An open kitchen would've been appropriate in a grill or a haute italian place but it was incongruous given the relative formality of the restaurant and the menu. Menu needs work - ingredients are top quality, but not enough is done by way of saucing and combinations to make them sing. A light touch cannot be allowed to descend to banality.

For that price, I could've had better at any one of the dining rooms at the usual 5-stars around town.
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Expensive and not that great
2005-10-22 19 瀏覽
I've look at their menu and i didn't find it very interesting to me, also the price was quite expensive even for set lunch for 2 courses it cost me 380. so if you have spare money why don't you go taste their food. Really not recommand
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I've look at their menu and i didn't find it very interesting to me, also the price was quite expensive even for set lunch for 2 courses it cost me 380. so if you have spare money why don't you go taste their food. Really not recommand
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9
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A taste of Service
2005-10-22 36 瀏覽
Have heard a lot of good publicities about this restaurant..but here are my findings,Went there with my girlfriend on a Friday afternoon, tables are nicely placed, good decoration, spacious and elegant. I particularly like the well-furnished open kitchen and the huge crystal light hanging in the middle of the main dinning area.Services are attentive, all staffs are well-dressed with good manner. Cutleries were served just before your dish arrives, similar service was not experienced elsewhere
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Have heard a lot of good publicities about this restaurant..but here are my findings,

Went there with my girlfriend on a Friday afternoon, tables are nicely placed, good decoration, spacious and elegant. I particularly like the well-furnished open kitchen and the huge crystal light hanging in the middle of the main dinning area.

Services are attentive, all staffs are well-dressed with good manner. Cutleries were served just before your dish arrives, similar service was not experienced elsewhere apart from Amigo.

Foodwise, it is acceptable. Goose Liver as starter, yet I believe the portion is a little too much, it makes me feel so full and heavy after finishing half of the dish. Steak and scallops as main course, and I must admit, both dishes were disappointing given the expectation I had on this restaurant.

Overall speaking, at HKD 500 per person for lunch, I will call it a good taste of service and decor, but not really worth for the kind of food they served.
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張貼
評分
人均消費
$500