Caprice

This is a lunch to celebrate that I'm making money again and so will have cash inflow to support my eating habits. Eat great is important!

The elegant interior.
Duck leg confit and foie gras terrine with remoulade vegetables in hazelnut dressing.
Crispy pork belly with vegetables and green curry in natural jus.
The pork was very juicy and tender; the skin was crispy, at the same time the thin layer of gelatinous fat beneath was well preserved. However, the choice of vegetables did not match the pork well - the taste was not refreshing enough to balance the fatness of the pork.
Blueberry Napoleon (left) and vanilla custard pudding (right)
I knew how crispy was the pastry of the Napoleon when my fork touched its first layer. Though there was loads of blueberry cream inside, the feeling was very light.

Will share more pictures later.

Caprice, Four Seasons Hotel, 8 Finance Street, Central, Hong Kong