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Four Seasons Hotel Hong Kong's Caprice comes into its own when it comes to cheeses, the first love of restaurant manager Jeremy Evrard. You’ll find the cheese platter to be a feast of its own — a solid plank of gnarled German wood topped with delights such as the restaurant’s aged Le Comte, which is kept for four-and-a-half years before consumption and has salt crystals that burst in your mouth as a result. Le Buche des Pyrénées is so creamy and soft it melts off the plate if you’re not careful. Goutte, from Tarn in south-central France, is very dry and produced by goats that pick over the same hard, hot soil that produces great grapes. If you love cheese, you’ll love the offerings here, which are all kept in the Hong Kong restaurant’s cheese cellar.