It's the "posh" restaurant at the new Four Seasons Hotel in Hong Kong. The decor is very glitzy - with chandeliers and thick carpet. The centrepiece of the restaurant is its open plan kitchen - kind of an interpretation of the gastropubs that you would find dotted around London. Trying too hard I thought.
How was the menu? OK - classic French restaurant menu though nothing was written in French ... shame as that's one of the little things that reminds you "This is a French restaurant". Or was it a French restaurant?
And the food? Everything was cooked well, but not exciting enough to warrant a postcard home. My mum and sister ordered the Bresse chicken dish for two. It's carved at the table and served as two courses. It looked good but I was told the dish tasted of chicken.
And the service? Yes, interesting. The four of us arrived and I had to attract the attention of one of the garcons to get served a drink (surely not, that's the Four Seasons hotel!). While my dad and I ordered the Billecart-Salmon Rose, the maitre d' brought something different to the table ... needless to say, I'd politely suggested "Were you not going to serve us the Billecart-Salmon?" Many apologies later, a fresh bottle was opened for us.
And if you are going to serve us salted and unsalted butter, then you'd better tell us - that's what the waiters would do at Le Cinq at George V in Paris, so why not in Hong Kong?
I think there's much polishing that Caprice would need to do.