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Table settings at Four Seasons Hotel Hong Kong's Caprice are modern and simple — the most ornate touch is the gold gilt on the edges of the plates, which bear a floral design on the rim. But there are no over-the-top decorative details. The flatware, from Ercuis in Paris, and the crockery, by J.L. Coquet, are quietly distinguished. Besides the gold rim on the plates, the only dash of color comes from a bowl of purple flowers, leaving you to focus purely on the contemporary French cuisine. One thing to note on the table: Instead of regular pepper, the Hong Kong restaurant offers cubeb, an Indonesian black pepper that is particularly aromatic but not so strong that it overpowers the food.