The Five Best Things to Order at Caprice

When dining at Caprice, it can be hard to decide among all of the selections on the contemporary French menu. Here are our five best picks at the Hong Kong restaurant:

1. The tourteau crab tiramisu. The best cold appetizer is the tourteau crab tiramisu (HK$330), a three-layered rectangle rooted by shredded French crab on its bottom tier, with a middle section of a fruity marinade consisting of mango, papaya and sweet bell pepper, lightly tinged with tandoori spices. The dish is topped with a layer of soft mascarpone cheese, dusted with sweet-pepper powder and set off with chives. It’s a dish that shows chef Vincent Thierry isn’t afraid to introduce Asian influences where appropriate and play with the conventional notion of French cuisine.

2. The langoustine ravioli. The best bet for a warm appetizer is the langoustine ravioli (HK$360), a more traditional French dish. Yet it is a slight misnomer, since it’s really one big raviolo. The signature dish pairs the seafood crunch of the langoustine with the tender earthiness of veal sweetbreads, resting on a bed of both girolle and chanterelle mushrooms. The sauce gets a seafood twist; it’s a bisque that’s an emulsion of shellfish made from the castoffs from other dishes, such as fish bones and the head of the Brittany lobster. It’s lightened with a small jolt of cognac.

3. The racan pigeon feuilleté. For a main course, try the racan pigeon feuilleté (HK$490). It is set against foie gras and nori seaweed, with lemon marmalade and a dose of sweet potato and lime turnip in a warm vinaigrette. The side dishes come cooked inside a pastry shell, but they burst open with flavor.

4. The lobster. The Brittany lobster (HK$830) is firmer than its North American counterpart, with a slightly more concentrated flavor. It comes with candied fennel and carrot purée in black Thai tea sauce. The tea lends earthy, smoky tones to the dish, but a touch of vanilla oil prevents it from being overpowering.

5. The duck. For those who like duck, there’s a main dish offering canard in three styles (HK$570): a Challans duck fillet sautéed and then lightly roasted, a duck leg that’s pan sautéed and deep fried, and a duck confit cooked in its own fat, with a French bean roll. Dauphine potatoes in rosemary sauce come on the side.

Photo courtesy of Four Seasons