Lunch at Caprice (***) Hong Kong

Located on the sixth floor of the Four Seasons, you're greeted by an exquisite view of Victoria Harbor on the right and their open kitchen on the left. Dining room is very impressive; delicate, refined, modern. Bread service presented after you peruse the menu and wine list (was too eager to dig in before I considered taking pictures lol). I passed on wine but had two glasses of a lovely sparkling tea from HK. Service throughout the afternoon was outstanding.

The amuse bouche was corn chowder, the quenelle of mousse made to look like a cob of corn was a delight.

Started with the land and sea tartar (Australian Wagyu Beef, Gillardeau Oyster, Kristal Caviar) which was decadent and delicious, the oyster and beef played together very well.

Next was a riff on French onion soup ("My Hot and Cold Soup"), a quenelle of onion ice cream atop a thin layer of toast with coins of aged parmesan, under which lied caramelized onions and the soup. Ingenious and tasty.

For the main I opted for the roasted lamb (from La Maison Greffeuille, with yogurt gel and mint condiment). Lamb was prepared two ways, the saddle a perfect medium rare with the shoulder minced topped with yogurt, peas and mint on the side. I loved it, cannot overstate how perfectly the lamb was prepared, and how well it went with the minty peas.

I ended with the cheese course and petit fours. I was remiss in remembering the names of each cheese but the Comte and Roquefort (last two on the right, respectively) were my favorite. Petit fours were good but unremarkable, though I must say I don't have a sweet tooth.

A great meal, cannot say enough good things about the service I received, attention to detail was immaculate; quite pricy though, totaled ~$350 USD. This was also my first three Michelin star so don't have a great reference point for how this might compare to others of that caliber, but I had a wonderful time.