Caprice

Chef Guillaume Galliot grew up in the Loire Valley and trained in the classical French tradition before spending two decades cooking across Asia, arriving at Caprice in 2017. The food is unabashedly luxurious French — premium ingredients, immaculate technique, a real flair for global accents — and he's known for things like a hot-and-cold onion soup and a Brittany blue lobster roasted in butter. The room is one of the most glamorous in Hong Kong, all crystal chandeliers and an open kitchen, with that harbour view as the backdrop and a cheese trolley and wine list to match. Caprice held three Michelin stars early on, lost the third, then won it back in 2019 and has held all three since. The kind of room that turns dinner into an occasion.