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Caprice

Hong Kong

Exemplary French gastronomy elevated by modern flourishes

On the Pass

Guillaume Galliot

Pure luxury: With its glass-floored catwalk, dazzling crystal chandeliers, panoramic harbour views and smooth service from a fleet of immaculately groomed staff, Caprice oozes opulence at every opportunity. Here, every meal is destined to be a memorable occasion that’s probably worth dressing up for.

Who is Guillaume Galliot? The decorated chef worked with the Pourcel brothers at the lauded Le Jardin des Sens in Montpellier, France, before he set his sights on the globe, with stints in New York, the Caribbean and Morocco, before landing in Asia. Within the east, he made splashes at Raffles in Singapore and Beijing, then with The Tasting Room by Galliot in Macau, before taking the reins at Caprice.

What’s the food like? Unabashedly luxurious – Alaskan king crab and Gillardeau oysters, wagyu beef, a comprehensive selection of caviar and other premium ingredients sourced internationally. At times, Galliot unashamedly leans into his French gastronomic tendencies, readily finding excuses to layer his masterful traditional dishes with indulgent quantities of butter, via mashed potato with a champagne and caviar sauce, or wild-caught fish swimming in a heady saffron emulsion. His signature dish, king crab with crustacean jelly and prestige caviar served in a spotless glass sphere, is pure artistry.

A fine wine haven: Galliot is the world’s only Château d’Yquem ambassador, with the iconic sauternes available by the glass, poured from five-litre bottles.

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