For the life of me I will never understand how Caprice restaurant at the Four Seasons hotel in Hong Kong got the number 16 spot in the Miele guide to Asia’s top 20 restaurants. I’ve written about of it here and here. None of them were any good except for the lamb chops in one of those meals. You may ask, “If it isn’t good why do I keep going back?” The simple answer is, “I was just a guest.”
As I’ve written before, dining at Caprice was always hit or miss. Sometime you’ll get lucky and the appetizer or main course will be good if not edible at best. This meal was a total miss. And all 12 of us at lunch agreed.
This was a total waste of wagyu beef. The beef was cooked to death. Granted the beef was very tender that you barely needed to chew it. But all the beef taste was gone. They should have used any cheap meat instead. All I tasted was undistinguished meat and the red wine sauce. The young carrot panache was good though. It was sweet and mousse like.
braised wagyu beef shoulder & young carrot panache in red wine sauce
I haven’t tried their a la carte menu since we always order their prix fixe lunch menu. But from what I’ve eaten over the years the food is definitely not worth it. You have been warned. Eat at your own risk.
The Four Seasons Hotel
8 Finance Street
Central, Hong Kong, China
telephone: (852) 3196-8888