Caprice and Pierre - both signature restaurants in HK's top hotels that I hadn't tried, until recently. I'd heard more good things about the former, so I chose it when the opportunity to go haute came along. I don't know what I was expecting - too much, as usual, perhaps - but I didn't come away too satisfied. My first course was amazing - a crab leg salad kinda thing served just a little below room temp. Fresh, yes, but it had a bit more done to it to enhance, heighten, meld (whatever) all the flavours into one lyrical whole. Maybe it was this perfect entree that made me expect too much from my main - a dory bouillabaise. I was expecting a hearty, clay-coloured dish with chunks of fish among some ratatouille-like veg, but it turned out to be a boring hunk of fillet in a fishy consomme. To its credit, the consomme actually tasted quite similar to that clay-coloured thing I'd imagined, but the fish was relatively taste and texture-less and frankly it was just visually boring. Apparently the cheese platter is a must, but unfortunately we had other commitments (in the form of puff pastry, cream and strawberries) so I guess I'll come back next time for an entree and the cheese, if at all.
I also thought the sommelier was a bit pretentious and the chandeliers a bit much... Views are rad though.
Four Seasons Hotel