My trip a few months ago
Caprice doesnt make it for me,
Regarding the service - 1 of the french staff( i assume is the maitre d), not the wine sommelier(who had rather good service), looked at me from head to toe when i entered the restaurant, i dont know if this is what u call a 3 star michelin service? I was late for lunch and i assume they were closing for lunch, I was in a jacket , and wore chinos and boat shoes. The rest of the servers were fine and good, except for that particular person.
Food wise, the ingredients didnt match up for me, for the lunch menu. not quite the same standards in tokyo where the ingredients were top class.. the food ingredients here tasted like restaurants in singapore, all these french techniques and skill is useless if the ingredients dont speak for themselves. Only the fish with the sea snails was slightly better, the sea snails are good but i can feel some of the taste is somewhat lost during the course of time and transportation. Maybe dinner is different, i dont know. but the sunday lunch menu wines are great thou. these are included in the sets. desserts are pedestrian, thou they offered me 1 more dessert)
also i tried yung kee, relatively expensive for hong kong standards , goose is relatively fat , but skin is not really crisp, my partner prefers this to joy hing. Dishes like fried calamari are not acceptable to my standards, soggy and all.
Joy hing, i liked the goose here quite abit ( imo better than yung kee ), there is a slight charcoal roasted taste to these goose.. and the price is very cheap, although u have to share tables in the very packed environment. the partner did not like the food here, she says yung kee is better and this style of roast goose is common in hk, also maybe because it didnt have her roasted pork ( siu yok) , the rice here is pretty bland.
Mak Kee, the broth is good but not mind blowing spectacular, but at that price it is very expensive, will not do it again.
tried tim ho wan famous baked char siew bao at the ifc mall.. not bad, they were freshly baked, but i felt it needed more time in the oven. the bun is pillowly soft, and has a sugary crust