Classic French savoir-faire takes on global accents. Awarded three Michelin stars, Caprice offers an extensive selection of wines with Chef Guillaume Galliot’s inventive dishes.
HOURS
- Lunch
- Tuesday – Sunday 12:00 noon – 2:00 pm*
- Dinner
- Tuesday – Sunday 6:30 pm – 8:30 pm* *Last order time
- Caprice is delighted to welcome families with children age 3 and above.
- DRESS CODE IS SMART CASUAL. COVERED SHOES, LONG PANTS AND COLLARED SHIRTS ARE REQUIRED FOR MALE GUESTS AGE 6 AND ABOVE. SPORTSWEAR, CAPS AND HATS ARE NOT ALLOWED.
Due to COVID-19, our operating hours are frequently changing per the latest local regulations. For the most updated status, please check our Welcome Back Page.
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Signature Dish
CRABE ROYAL D’ALASKA, GELÉE DE CRUSTACÉS ET CAVIAR OSCIÈTRE PRESTIGE DE LA MAISON KAVIARIAlaskan King Crab, Crustacean Jelly and Osciètre Prestige Caviar from La Maison Kaviari
The Team
Guillaume Galliot
Chef de CuisineChef Galliot found his passion for cooking and wanderlust during his childhood in the Loire Valley and has gone on to work in such esteemed kitchens as Jardin des Sens after culinary school. Though his expertise lies in classical French technique, he constantly experiments with the myriad flavours that he discovers around the world.
“Gastronomy is about the emotion. It’s that moment when you take a bite and realize that it all works well together – that’s a great feeling.”
Events
- Every day, lunch
Carte Blanche
Be surprised with the creative cuisine in this five-course menu inspired by our chef’s imaginations and the best ingredients of the day.
More Dining Options
![Champagne bottles on ice by dining tables in dimly-lit lounge]()
DetailsThe Lounge
Sample international and local favourites in our buzzing see-and-be-seen lounge, located next to our lobby's dramatic glass atrium.![Roasted meat spread]()
DetailsTakeaway
Enjoy our chef-curated takeaway meals in the comfort of home.![Tables and chairs in Lung King Heen dining room, picture windows]()
DetailsLung King Heen
Relish exquisite seafood and dim sum at the world's first Chinese restaurant to be recognized with the coveted Michelin three-star rating, retained for 14 consecutive years so far.![]()
DetailsPool Terrace
Enjoy light meals, healthy smoothies and frozen cocktails in a resort-like oasis with spectacular views of Victoria Harbour.![Close up of a chef using chopsticks to place a Food detail on a ceramic plate]()
DetailsSushi Saito
Experience authentic Edomae sushi at our tranquil restaurant overlooking the city skyline. The Michelin-starred Sushi Saito celebrates the freshest seasonal seafood, hand-picked by Chef Takashi Saito every morning at Tokyo’s Toyosu Market and transported to Hong Kong on the same day.![Dimly-lit Caprice Bar lounge with velvet purple sofas, leather armchairs, liquor on shelves with light]()
DetailsCaprice Bar
Enjoy our extensive wine list and freshly imported French cheeses at this stylish and intimate gathering spot next to French restaurant Caprice and named one of Asia’s 50 Best Bars.![In-bungalow dining breakfast with sunny side egg, roast potatoes and salad, toast, coffee and fresh fruit]()
DetailsIn-Room Dining
Ideal for time-zone–hopping travellers, impromptu meetings or for a quiet, private meal, our extensive menu lets you dine in style in the comfort of your private space.![Lounge area with red leather booths, light green chairs, curved metal wall feature]()
DetailsGallery
Taking centre-stage at the Hotel, Gallery offers comfort food with an Asian flair and a bespoke coffee and tea program.![Tempura-battered prawn (ebi) appetizer]()
DetailsTempura Uchitsu
Soak in beautiful skyline views from the 45th floor at Tempura Uchitsu, where our intimate 12-person restaurant specializes in the extraordinary craft of traditional Japanese cooking methods Edomae Tempura and Tempura Omakase.![Bar area with cylindrical glass pillar behind bar holding liquor bottles, circular track lighting]()
DetailsARGO
A cocktail bar driven by innovation and shaped by the modern world, featuring a collection of the world's most innovative spirits.
