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Caprice (Central) vs Yung Kee Restaurant
Both Yung Kee Restaurant and Caprice (Central) are recommended by professional travelers. Overall, Caprice (Central) ranks significantly better than Yung Kee Restaurant. Caprice (Central) comes in at #2 in Hong Kong with approval from 9 sources like Michelin Guide, Fodor's and BlackBook.
Caprice (Central)
Fodor's
Frommer's
Lonely Planet
Travel + Leisure
BlackBook
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6F, Four Seasons Hotel, Central, Hong Kong
From $0 /night
Fodor's
"Service is expectedly excellent, and restaurant manager Jeremy Evrard makes the utmost effort to ensure that every guest is well taken care of."
Full review
Frommer's
"Ensconced in the sleek Four Seasons Hotel Hong Kong, this is one of the places to dine in Hong Kong, and deservedly so."
Full review
Lonely Planet
Top Choice
"In contrast to its rather opulent appearance, this restaurant has a straightforward menu, and the meals are masterfully created from ingredients flown in daily from France."
Full review
Travel + Leisure
"This restaurant on the sixth floor of the Four Seasons Hong Kong has established itself as a French cuisine authority in Hong Kong, earning three Michelin stars in 2011 and 2012."
Full review
BlackBook
"You might not want to come to Hong Kong to eat French food, but that would be a mistake, because Caprice is soooooooo good. Soooooooo good."
Yung Kee Restaurant
Fodor's
Frommer's
Insight Guides
Lonely Planet
Travel + Leisure
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32-40 Wellington Street, Central, Central, Hong Kong
From $10 /night
Fodor's
"Close to Hong Kong's famous nightlife and dining district of Lan Kwai Fong, Yung Kee has become a local institution since it first opened shop as a street-food stall in 1942."
Full review
Frommer's
"Yung Kee started out in 1942 as a small shop selling roast goose, which did so well that it soon expanded into this very successful Cantonese enterprise."
Full review
Insight Guides
"With its rags-to-riches history spanning more than seven decades, the Yung Kee is truly a Hong Kong institution."
Lonely Planet
Top Choice
"The goose roasting in the coal-fired ovens here has been the talk of the town since 1942. Celebrities and other well-to-dos are regular diners."
Full review
Travel + Leisure
"Founder Kam Shui Fai’s reputation for roasted goose began at his humble street-side food stall before the onset of World War II."
Full review
