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fine dining hong kong


June 5, 2018

If it’s not obvious enough, I’m a big fan of Pastry Chef Nicolas Lambert’s work. His desserts is the reason why I’ve been visiting and revisiting Caprice countless times over the past year. After finding out that he was leaving Caprice to continue developing his career somewhere else in the world (I’m not sure whether it’s been publicly announced yet so I’m not going to reveal where he’s going yet), I HAD TO squeeze in another visit before the new Caprice pastry chef takes over and changes the menu (as I’m typing this, the new Caprice Pastry Chef, Vivien Sonzogni, has already taken over).

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