Caprice

This restaurant on the sixth floor of the Four Seasons Hong Kong has established itself as a French cuisine authority in Hong Kong, earning three Michelin stars in 2011 and 2012. Views in the 108-seat space range from Victoria Harbor to a look into the open kitchen; crystal chandeliers, gold walls, and elegantly set round tables form the atmosphere. Chef Vincent Thierry prepares appetizers such as a langoustine carpaccio with caviar, oyster, and seaweed; mains include a venison fillet with cocoa, cranberry, and cabbage.