The Four Seasons' French restaurant, Caprice, had its official opening last week. The menu has light, contemporary French dishes such as cappuccino of Brittany artichoke with black truffles ($125), wild sea bass with peas a la Francaise and Parma ham ($125) and rum baba with pineapple coconut sorbet (below left; $130). The Central hotel's Chinese restaurant, Lung King Keen, opened at the same time the hotel was launched in mid-September. Lung King Keen's menu includes superior bird's nest stuffed in bamboo pith ($500), roast Peking duck (right; $480), steamed minced bean curd with shrimp paste and asparagus stuffed in bamboo pith ($160) and braised king prawn in supreme soup (below centre; $130). The hotel also serves breakfast, lunch, tea and dinner in the lounge. The general inquiries number for the Four Seasons is 3196 8888.