Caprice 8 stars dinner: Constellation of cuisine


  19.04.16    Hong Kong     Michelin Stars


Next month, May 25th to be precise, Caprice at the Four Seasons will be holding a very special dinner where, for the first time ever, Chef Vulin from Caprice and Chef Tak from Lung King Heen will be cooking at the same event.  Joining them will be one of France’s newest 3 star chefs, Chef Christian Le Squer of Four Seasons Georges V in Paris. So that’s 8 (count’em) Michelin stars in one meal.

I imagine it’ll sell out in no time, but if you’re quick you may be lucky. This is one very rare opportunity to experience a ‘six hands’ meal of the highest order. I was allowed a sneak peek at the menu with a media lunch featuring dishes from chefs Tak and Vulin. Starting with poached Gillardeau oyster with lettuce velouté. And a cheeky spoon of caviar. There’s no prize for guessing who plated this one.

CAPRICE HONG KONG

Nor for Chef Tak’s signature of crispy scallop with pear:

CAPRICE HONG KONG

Pan-fried spiny lobster, deep fried eggplant with soy sauce:

IMG_0957

And only the ‘crab salad’ failed to wow in the trio of starters:

IMG_0959

Just a beautiful dish next from Vulin, a picture-perfect pan-fried foie gras with fresh almonds, pistachios and Burlat cherries. The foie gras jelly is made from the jus with agar agar and gold leaf. Just like you do at home. As exquisite tasting as it was in execution, worth two photos from different angles:

IMG_0962 IMG_0964

A very surprising double boiled consommé of sea whelk with walnuts came next from Chef Tak, a great interplay of textures and mouthfeel, the walnuts surprisingly creamy and soft.

IMG_0966

Then the big-hitting main of Wagyu two ways, a tenderloin from Vulin with asparagus, morels, green pea mousseline and the wonderfully-named dolce forte (sweet and piquant) sauce made from bitter chocolate, pine nuts, raisins and vinegar. Alongside was Tak’s braised beef cheek in gravy.
CAPRICE HONG KONG CAPRICE HONG KONG

To finish, a stupidly-pretty strawberry creation from the Caprice patissier Nicolas Lambert, one of the very best in town and a serious rising star. It involved a strawberry champagne soup, vanilla and strawberry cream, a rose champagne sorbet, crispy meringue and doubtless more that I failed to note. Finally petits fours, some of which managed to make their way to Causeway Bay in a Caprice take out box, only a couple mysteriously disappearing en route.

CAPRICE HONG KONG


CAPRICE HONG KONG

 

This was a brilliant lunch and a fascinating side-by-side comparison of two masters of their cuisines at work. Throw in the sublime talents of Christian Le Squer on May 25th and you have one of Hong Kong’s most special meals in a very long time. Here’s the details on how to nab a coveted seat, HKD 3,200 per person or HKD 4,800 per person including wine pairing: http://press.fourseasons.com/hongkong/hotel-news/2016/8-michelin-star-dinner/