Caprice has been a three Michelin-starred establishment for over five years, demonstrating French gastronomic superiority throughout all aspects of the dining experience. This is all in thanks to a team of individuals that hold immense respect and passion for their craft—individuals like Pastry Chef Astoria Koh. “Everything we put out is something that we love to eat. If we don’t enjoy the dish ourselves, we don’t release it,” she says.
Her latest dessert creation capitalises on the French strawberry season, and excels in taste, textural harmony, and presentation—Koh’s three criteria for an excellent French dessert. “Personally I tend to pick, perhaps three or four complementary flavours, and think about how we can achieve these in varying textures.” The dessert is a dance between smooth, crunchy and gelatinous textures, featuring strawberry yoghurt mousse, strawberry vanilla ice cream, basil diplomat cream, semolina sable, delicate sheets of strawberry chocolate, gelée sphere filled with fresh strawberry cubes, and a pour of strawberry consommé sauce to finish.
6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central; @capricehongkong
At Whisk, Chef de Cuisine William Lau holds a reputation for his insatiable appetite for innovation, churning out novel creations in record time. His île flottante made specially for the Vogue Hong Kong July issue, is a testament to this. While he adheres to the traditional recipe for an île flottante, Lau transforms the dining experience through unexpected flavour pairings and delightful colour. “The French are famed for their original style, and it shows in all aspects of life. This year, the Paris Olympic track will be dressed in purple as a way to break tradition and show the uniqueness of French culture,” he says of his inspiration.
A truly gastronomic experience on its own, this île flottante comes dressed with a smoky mixed berry jam and two complementary dishes: a charcoal-grilled mixed berry ice cream with white chocolate and purple potato chocolate, and a blueberry consommé made with soda and homemade shiso apple cider vinegar for a bit of tartness. “It’s refreshing, sweet, and sour all at once, so the hope [for our guests] is to play around with the flavours and have fun.”
5/F, The Mira Hong Kong, 118-130 Nathan Road, Tsim Sha Tsui; @whisk.hk
Photography: Samantha Sin
Styling: Ella Wong