Caprice

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如果我用 Nicole Kidman 來比喻 Petrus in Shanga-ri La hotel, 那應該用誰來比喻 Caprice 呢？想了很久......對了, Emmy Rossum!Caprice 就像 Emmy Rossum 在 Phantom of the Opera 中的 Christie 一樣, 美麗而脫俗......頭盤黑松露龍蝦 Ravioli 做得非常精緻。黑松露複雜的味道與龍蝦的鮮美混成一體, 只能說棒極了。千層鴨肝亦巧妙地將砵酒啫喱的甜味和鴨肝夾雜在一起變成極富層次感的美食。主菜是煎鴨胸肉 - 香、嫩、滑....真想不出有更好的形容句子。另一個是煎和牛牛扒....有點兒失手, medium rare 變成差不多 well done。經理連忙說對不起及馬上換上真的 medium rare 牛扒, 再贈上一杯免費 house red。和牛的味道不再多說了, 沒有特別的驚喜, 只知是上乘材料而水準是一般的高！Wine steward 挑的 house wine 不錯, C.S. 和 Merlot 都是澳洲貨但絕不是因價就貨之選.....Wine list 的價

是晚母親大人生日, 特意到Caprice 用餐, 亦為小弟首篇於貴網之食評.餐前小食(free): Cheese Stick: 新鮮+經烘熱, 香脆爽口. Minced吞拿魚: 幸好祇得一匙, 否則肯定會不自覺吃下去. 很開胃, 為接下來的頭盤揭開序幕. Table Bread(free): 賣相及味道一般. 牛油兩款, 無甚驚喜. Appetizers: 黑松露龍蝦Ravioli ($290)–將汁配搭出色. Ravioli 皮既具中式雲吞皮滑溜口感, 又能與西方黑松露及法式賣相融合, 值得一試.Duck Foie Gras ($250)–Above average. 白露荀配吞拿魚+ 魚子醬鵪鶉蛋($280), 白露荀ok, 吞拿魚肉質特別, 魚子醬鮮而不腥與鵪鶉蛋之嫩滑溶於口中, 非筆墨能予形容.Main Dishes: Duck Breast ($410) 不負所望, 軟熟香稔, 伴碟沙律與主菜味道天作之合. 配菜為鴨肉批, 肉味香濃, 賣相吸引, 可惜口感乾澀了點. 和牛柳伴牛頰肉酥($560)完全無根, 口感一流, 調味不多, 正好細意品嘗其原味. (是次orde

Mineral Water- Around $100?$880-一支香檳$1320x 2=$ 2640= 2 sets of Taste of CapriceTaste of Caprice 大約包括1. 蠔mouss2. 牛O核? (very special and must try dish)3. 湯4. Fish + 一隻青口?5. 一粒羊仔肉/牛仔肉(i don't eat lamp so i changed it to beef6. Cheese 7. Dessert (Lychee)8. Dessert (Coffee+chocolate)Total: $3982又唔係話特別好好食, 但係又唔係話唔好食, but...好似Amigo好食同埋抵食d囉. 即係佢每一碟都好有心思display, 每一碟都整好多特別野, 不過不失啦. 值得一去既, 話晒都係four season...In fact, it s quite expensive right? but it s a once in a lifetime experience. Quite sweet.

新婚一週年去左caprice，service一流，無敵海景，但又唔太formal 既餐廳，一坐底已好細心去為我太太掛起件衫，每道菜亦好細心去解釋比我地聽d材料。其實已唔多記得食過d乜，只係叫左一個dinner set 再加一個頭盤及main course，開左支half bottle size 既白酒。記得食包包有好好味既牛油(牛油都有幾款揀)，每道菜份量都岩岩好，而且... 真係靚到唔想食。味道新鮮，鴨有鴨味，scallop 有scallop 味，材料及佩菜都好新鮮。Dessert, 綿花糖等都好有特色。

來到這家高級法國餐廳對食物質數和服務一定有很高的要求! 爲於一家國際五星級酒店內, 裝修華麗, 環境不錯, 跟Petrus, Gaddis等老牌法國餐廳相比就比較年輕化..夜間景色很適合情侶共進晚餐..侍酒師(Sommelier)挺專業的, 餐酒選擇跟其他的同級餐廳相比也可以接受..食物份量剛好(不會像其他某餐廳般食完都未飽)..值得一提的便是他們的Cheese selection選擇很多..用膳後會有他們自己弄的Petit Four (Jelly糖)和朱古力小餅..回味無窮! (不計餐酒埋單每人平均一千多)

Last night is my fiancee's birthday, I reserved a table 2 weeks ago with window seat and a chocholate Napolian cake.I have been to Gaddis, and I would like to compared the two, as they were one of the most expensive French restaurant in HK.I have ordered Appetizer: 1) Duck Foie Gras ($2xx) - good taste and look, same as Gaddis. The con was there were a little bit more tendons (should be vessels and bile ducts).2) Ravioli ($2xx) - I haven't tried it in Gaddis. It's taste was really good, the sauc

The word "Caprice" literally means "a sudden desire to do something or change". It serves traditional French or may be the Tasting Menu is "caprice", otherwise the whole menu is quite traditional and as expected. Service - Excellent. Waiter is very knowledgeable and will do an introduction for all your dishes.Table Bread (with salted or unsalted butter) - 3 kinds. Normal and nothing special.Table Snack (cheese stick + a spoonful of something) - Again normal and nothing very special. Duck Foie Gr

之前看到Caprice 的評分並不太好, 可能那時是剛開張, 但也抱着一試的心態, 所以九月份生日時巳來作第一次嘗試, 發覺比起之前的批評巳有很大的改善, 特別是顧客服務一環,值得一讚, 工作人員都非常專業, 態度親切友善.所以今年的聖誕大餐便再來一嚐.桌面的佈置很有心思, 除一貫的紅玫瑰花瓣之外, 因為聖誕的關係, 多了一小盒熊仔糖和一瓶jelly beans, 工作人員指出若客人喜歡可拿走作紀念.聖誕餐一共八道菜. 之前有三款麵包選擇, 值得一提的是olive bread, 很特別, olive 味很濃, 真材實料. 還有一客餐前小食, pumpkin mousse, 很香很滑.第一道菜是Duck Foie Gras Millefeuille, 脆皮很香脆, 鴨肝亦香滑得來有着濃濃的鴨肝香味, 配着酸甜的橙醬, 香而不膩.第二道是蒜湯和魚子雲吞, texture 有點似之前的pumpkin mousse, 唯一有點美中不足是魚子醬很容易從雲吞中漏了出來.第三道足beetroot 配帶子, 帶子煎得外香內滑, 但不是太多人接受beetroot 這種蔬果味.第四道是winter veg

Meeting with someone who's forking out on company's allowance, so we went to Caprice to make the most of this year's bullish stock market... hahaIt took them a while to serve the bread, there were 3 kinds: olive bread, baguette and sour dough roll. All very nice, except sometimes the bread basket is left out in the open and so the bread isn't warm anymore. They also serve it with salted and unsalted butter, which was a nice gesture for those particular gourmets.They served a spoonful of seasnail

人生幾可遇上相識15年，而又感情如一的好朋友？十月三日適逢她生日，於是便相約她前來Caprice吃一頓既relax又浪漫的蠟光晚餐。我也是第一次來Caprice，穿過一條着了燈的走廊感覺有如行catwalk，兩旁的侍應亦會向你報以親切的微笑，這地方，有着一股懾人的氣派。我們被安排在一張面向海的圓枱，枱面上鋪滿了大量玫瑰花瓣，老實講，有點over。講番食物，我倆各自從menu選了合心水的3-course dinner，埋單連貼士每位約$1000元，貴是貴，但整體上是物有所值的。這裡的table snack也真多，未落order已為客人奉上cheese stick及螺肉mousse，兩者都口感細膩，尤其是螺肉mousse。Table Bread無驚喜，卻準備了法國名牌牛油，細心地分開有鹽及無鹽兩種，老實講，味道和普通牛油分別不大，排場及卓頭而已。再來仍是on the house嘅tuna tar tar 配蕃茄涷，酸咪咪的，是一道很醒胃的前菜。Appetizer: Duck Liver Mille Feuille ($280) & Snow Crab with Mango Mousse (

I have tried some of the French restaurants in five-star hotel and I could say that this one provides the best service ever. About the decor: Luxurious. New and glorious.About the night view: It's ok. Not much to see the view of TST.About the food: Not as good as we expect as this restaurant is titled with "The best French restaurant" in HK. Well, not bad, but not so impressive. The food is pretty heavy.About the dessert: I've tried better and again the dessert doesn't worth the price.About the

I had a Sunday lunch there with my wife few weeks before. My wife ordered the 3 course set lucnh ( 450) and I a lar carte the Special Lunch Menu (Half portion from original big menu abd charged you half ). For the interior and atmosphere, it should be best French restaurant, High ceiling (over 20ft.), good harbour view, nice decor with open kitchen. Services were good.As both of us dont drink alcohol, we ordered some juice

上星期日與家人celebrate去了caprice嘩嘩~ 真係好好service個view, furnish, service ,五星級!一入到去見到一群衣著整潔的廚師及waiters, 你已經感到自己像高人一等的感覺>__<daddy choose左menu dinner, 我n妹妹choose左一個春雞做main course, mummy食澳洲和牛。首先個appetizer, 我地都有一個用ham n goose liver做既肉涷, 非常甘美, goose liver同ham 既配合得岩岩好!跟住我有個lobster薄片, d lobster非常鮮美, 食時再飲啖red wine, 鮮味係個口腔徊旋, yummy!我同妹妹既main course係法國春雞wif雜菌意大利雲吞, 個雲吞正到嘔! 雜菌既咸香配搭旦味濃郁既雲吞真係一流! 但但個春雞真係令人失望, 十分tough n hard, 食唔出個鮮雞味。但mummy就好滿意佢既澳洲和牛, 完全無渣, 入口即溶之感。到dessert, 有三個, 第一個係清appetize, 我地全部都有一個, 係一個用薄荷葉m

呢個月中係我husband生日，因為無乜時間預備禮物，加上bb出世後我地兩個好耐無二人世界，所以諗住搵間正餐\廳去好好享受一晚。本來想去Chesa，但係fully booked，有朋友提議我去Caprice。Caprice 個view 靚不在話下，decoration 亦唔錯，grand 得黎好舒服同好relax，個open kitchen 仲好型。是晚我地order 我先生最鍾意鴨肝，而我就試佢\地黑松露箘露荀湯。個鴨肝有口感得黎又好soft，入口即溶；而我個湯亦好有露荀香味。至於main course，我地分別order 鱸魚同鴨胸。個鱸魚係由法國入口，好滑同好有魚味，而我個鴨胸係我有史以來食過最腍，而且最驚喜係有一件鴨肝伴菜，size 唔細有appetizer 三分一（同出面有d 餐\廳頭盤size差不多）。最後個waitress 介紹我地食個Napoleon (not on the dessert menu，因為佢\話係lunch 先有)，而當個dessert 上時候個碟上面寫有\"Happy Birthday\" ( 因為兩星前我訂位時話想要window seat for b

7 of us went to Caprice yesterday for lunch. It was my sister's wedding. We booked the room behind the kitchen. It was really nice! never seen a private room like this before, it is connected to the open kitchen and you can see the chefs cooking. very cool..Food was alright, I like the resturant itself more than their food..