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Caprice Restaurant Review: It is possible to be in Paris and Hong Kong at the same time when dining at Caprice. Inside this well-lit, two-tiered dining hall, custom-made Swarovski crystal chandeliers shimmer, floor-to-ceiling windows afford a close-up view of Victoria Harbour, and the exclusive private dining room or Chef's Table are equally popular for business and romantic affairs. The imposing, chandeliered open kitchen serves as the centerpiece. The wine selection includes well-known labels from Bordeaux and Burgundy as well as old- and new-world varietals. Caprice orchestrates its menu around seasonal and imported ingredients, many air-flown in from France: Brittany blue lobster, Bresse chicken and duck foie gras. Gourmands are spoiled with choices among mains like langoustine lasagne, line-caught sea bass with Brussels sprouts, carrot panaché in a curry infusion, and Périgord milk-fed veal chop with roasted lobster, artichoke purée and cardinal risotto. Peek into the kitchen to watch them make the chocolate that stars as the main ingredient in the menu’s best desserts, like the forêt noir made with chocolate biscuit, cherry ganache, griottines with chocolate and cherry ice cream. Follow with the Luwak coffee, Hong Kong’s priciest.