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Classic French savoir-faire takes on global accents. Awarded two Michelin stars, Caprice offers an extensive selection of wines with Chef Guillaume Galliot’s inventive dishes.

12:00 noon – 2:30 pm
6:30 pm – 10:30 pm* *Closing time for last order.
Caprice is delighted to welcome families with children aged three and above.
Dress code is smart casual for male guests aged 6 or above. Covered shoes, long pants and sleeved shirts are required for gentlemen.

Signature Dishes

  • White dish with L’Oeuvre de mon voyage à Singapore confit egg in sauce
    L’Œuvre de Mon Voyage à Singapour - Le Laksa au Crabe Royal, Œuf Confit et Citron Sudachi

    Laksa with King Crab, Confit Egg and Sudachi Lime

  • Knife slicing filet of Racan Pigeon from Maison Bellorr on white plate
    Racan Pigeon from Maison Bellorr

    Cooked in cocoa pod, pumpkin purée, salsify, natural jus

The Team

Portrait photo of Chef de Cuisine Guillaume Galliot holding plate

Guillaume Galliot

Chef de Cuisine

Chef 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.”

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