1. Caprice
One of the most talked about topics in the dining industry this year was the curious case of the chef swap. In April 2017, Frenchmen Fabrice Vulin and Guillaume Galliot officially took up the post of executive chef—at the other’s restaurant. After the initial bemusement and speculation, it has become apparent that the unintentional exchange has done both a world of good. We find Galliot’s cuisine at his new home Caprice to be even more refined than before—as befitting this bastion of fine French gastronomy, Galliot brings a confidence to the Four Seasons with creations such as crab laksa with confit egg—a thoroughly contemporary dish that defies all expectations of what should be served at a French restaurant.
Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong