Four Seasons Hotel Hong Kong’s French restaurant, Caprice, has been awarded three Michelin Stars in the Michelin Guide Hong Kong Macau 2010. The Hotel’s Cantonese restaurant, Lung King Heen, has retained its three-star ranking for the second year running.

“On behalf of the whole Caprice team, I am humbled and honoured that Michelin has given us this accolade,” says Caprice Chef de Cuisine Vincent Thierry. “We’ll continue to work as hard as we can to ensure that we live up to this recognition and provide the best cuisine possible to our guests.”

Four Seasons Hotel Hong Kong Regional Vice-President and General Manager William Mackay says, “For both of our specialty restaurants to be recognised in this way by Michelin is incredible, and is all down to the dedication, hard work and creativity of the teams in both Caprice and Lung King Heen. This is the best recognition imaginable of their passion and commitment.”

The 108-seat Caprice includes an adjoining bar and lounge area for cocktails, three private dining rooms with seating for up to 16 guests, and the Caprice Cellar, which is dedicated to fine wines and artisanal French cheeses. Chef Vincent Thierry’s contemporary French cuisine and Pastry Chef Ludovic Douteau’s desserts are available seven days a week for lunch and dinner. Reservations are recommended.

The 128-seat Lung King Heen is open seven days a week for lunch and dinner, and features a harbour-view private dining room. With Chef Ma Kwai Ming, Chef Chan Yan Tak creates a cuisine representing contemporary Cantonese at its best, with an emphasis on dim sum, seafood and seasonal delicacies. Reservations are recommended.