Had a wonderful gourmet experience last evening at the three Michelin-starred
Caprice, the contemporary French haute cuisine restaurant at
Four Seasons Hotel, Hong Kong. I was fortunate to be invited by Antony McNeil to celebrate, along with his friends and family, his 40th year on the planet. He went all out in terms of wining and dining
us with the aptly prosperous number of eight exquisite courses that he'd painstakingly selected, and it was truly an amazing culinary adventure. Honestly, you can't beat being hosted to a birthday dinner by an experienced (former) executive chef.
Here are some of the highlights:
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Challans Duck Fillet, Duck Leg Parmentier, Jardinière Vegetables and Apple Chutney Sauce
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| Atlantic Cod Fillet, Black Olive Gnocchi and Asparagus Panaché |
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| Selections from Caprice's Cheese Cellar |
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Apple and Pear Tatin, Wattle Seed Ice Cream
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Tainori Chocolate, Basil Scent and Wild Strawberries
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"On a clear night, you can see forever"....or at least the Kowloon skyline,
from the private dining room at Caprice. |
Caprice - Four Seasons Hotel, Hong Kong, 8 Finance Street, Central, Hong Kong.
Telephone: +852 3196 8888. Reservations recommended.
