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Went to Chesa for their set lunch the other day. Indeed, I have heard about this Swiss restaurant previously, but I was never really eager to give it try since the restaurant is pretty expensive. There are three courses for their set lunch. For the appetiser, I went for the mushroom soup. It had a strong mushroom aroma and it was really creamy and tasty. For the main, I chose the Swiss pork sausage with onion sauce. The sausage is baked to perfection as it is very crispy and the sides are also p

由於今年既生日前收到極不好的消息所以決定除消一切慶祝活動, 但我既朋友都總會想會個機會同我聚一聚. 所以就約左星期日去到食個靚靚weekend brunch. 我地4個人叫左4個唔同既set! 有別於其他酒店的weekend brunch佢係一個個set而非semi-buffet. 我地其中一個entree就叫左呢個最出名既cheese fondue, 之前想試真正的好耐啦又一直唔知邊度有同好味,我們終於遇上! 芝士味好香濃暖笠笠的芝士鍋加上面脆內軟的麵包,麵包一沾就已經沾滿在包上,超級幸福的感覺呀!!! 呢4個main courses 各有出色牛排, cord fish同salmon. 睇得出廚師無論從presentation,伴碟的材料或者汁醬都配合得天衣無縫. 無部都好好味係份量小左dd.同樣地我地都有4 個唔同既dessert! Pistachio chocolate tart, 心太軟, hazelnut chocolate cake and raspberry sorbet!! 真係唔食齋睇都覺得滿足.

Invited by my friends to try the Swiss restaurant inside The Peninsula Hong Kong, we had the chance to try the elegant dishes of Chesa.The cold appetisers and hot mains are well-presented and rightly seasoned. Especially love the signature Raclette and cheese fondue, I couldn’t get enough for the baguette that dip into the rich melting cheese!

30-11-2017與相識1x年的老朋友慶祝生日，多年來已經食過太多不同的餐廳，突然想起原來已經8年沒有到過Chesa來，所以一於就訂檯來回味一下。由於太耐無嚟啦，所以決定都係詢問一下非商helpful的 Manager 意見，由佢推介一下，最後 order 左一個 Chesa Salad, 一個Fonde, 同埋一個 Main course (仲有一個早已預訂嘅瑞士小屋甜品)，慶生飯又點少得一枝佳釀來飲下呢～😊整體來講，在 Chesa 食飯，服務同氣氛非常之令人滿意，而且亦好自在咁同老朋友在嬉笑暢談當年事～Very nice !

已經有好一段時間無同朋友見面，於是今日就決定一齊食靚brunch, 吹過靚水叉下電咁。。。朋友pick jor半島入面一間餐廳，話試過酒店入面其他既都好滿意，所以今次就試下依間😎Chesa 原來係瑞士方言家既意思，所以佢裝修都好「舊」好簡約，唔係殘舊既舊，係用好多木造出傳統既舊，入到去個人都warm晒❤️餐廳主打瑞士菜，不過lunch我就㨂左salmon carpaccio with bell pepper vinaigrette & arugula salad.三文魚薄片配油醋汁感覺好fresh. 自己好鐘意咁食，不過有人就嫌汁太出味，反而蓋過三文魚風頭。朋友就㨂左cream of sweet corn with scallops and bacon. 就咁個名平平無奇咁，但待應介紹時特別同我地講好好飲。於是我就拎左啖黎飲，真係得喎⋯⋯佢「杰度」剛剛好，好怕西湯杰到好似飲獻汁咁...而且清甜既粟米湯加左風乾火腿既鹹味，令成個湯味道昇華左👍🏼👍🏼👍🏼主菜同朋友不約而同地叫左chefs recommendation - rack of lamb. 自己㨂左七成熟，佢主要焗既，口感同味道都不

在瑞樵閣午餐，人稱【小屋】，喜歡半島的香草包很香，牛油又不油膩；各人點了三文魚前菜，我則點了粟米忌廉湯；我是一向不飲粟米忌廉湯的，既然到此地方，一嚐此間製法有何不可！果然非同凡响！濃郁的粟米味加上忌廉，有一些火腿在內，味道截然不同，而且碗 (杯) 不細，足以我慢慢享用。試了對座的三文魚，雖然薄得透明，但味道也很濃郁，果然不應厚切，上面蔬菜新鮮得似剛採摘似的！鄰座說牛仔脷很滑。我選了羊架，嫩滑新鮮，多汁；初看以為份量太少，吃完整碟後發覺已經飽了。再上一個忘記是什麼雪笆，雪笆我也是吃了半島的之後才喜愛上，上面的脆片，似甜又鹹，有質感，不知道是什麼！不過在旁的伴碟郤是很認真的，每一匙的味道都很豐富，再來送上了薑餅和流心朱古力，高質素甜品！！！

decoration 始终如一，说得动听就是怀旧。食物水平OK但不突出，但基于价钱，便立即显得性价比不行。新来的服务员跟步长青黄不接，但老的步长服务非常非常好！ 值得表扬！完全体现了老香港的服务水平。

訂咗枱今晚喺呢度食飯，點知撞正十號風球，好彩喺6點前轉3號波，唔駛改期一入到去，呢間餐廳既裝修同半島其他餐廳既華麗裝修好唔同，好樸實，感覺正處於瑞士山區既一間傳統小木屋咁昏暗既環境，浪漫既燭光，係愛侶撐枱腳既好地方一嚟到侍應就先送上暖暖既餐包，好香口。不過擔心影響正餐既胃口，所以只係食左少少，不過我地最後有打包到，冇浪費食物我地首先叫咗個前菜，唔記得菜名，有切片既黃瓜、香腸、蘿蔔、烚蛋等等。我覺得麻麻地，因為太酸。不過前菜係要有少少酸先開胃，鍾意食酸嘢既朋友應該會鍾意。芝士火鍋 - 今日嚟既目的係為咗Chesa既芝士火鍋芝士香濃得嚟又唔太鹹，我都知傳統既瑞士芝士火鍋係會加酒，不過本人並不嗜酒，酒既份量超出本人預期，所以食落感覺好“啃”不過我老公就好鍾意食唔鍾意酒既朋友可以同侍應講落少啲酒。蟹肉班戟 - 我最鍾意既菜式之一，薄薄既班戟皮，配上鮮甜既蟹肉，平時我好少食海鮮，因為好怕海鮮既腥味，但呢道菜我一啲腥味都食唔到，而個醬汁就能夠更加帶起蟹肉既鮮甜，一個字: 正！羊架 - 羊架我嗌咗七成熟，香脆既外皮同嫰滑多汁既羊肉，係我食過最好食既羊架。最令我驚喜既係伴碟既薯仔，廚師都有精心調味過。

When my dining companion asked where we were going, I struggled between "kesa" and "chesa" given how linguistically diverse Switzerland is. That was when I looked up the word and found out that "chesa" means “home” in the Swiss dialect Romansch which, I thought, was intriguing because all but one dish on the menu was named in French, plus Romansch is spoken by a very small number of Swiss, even in Grisons, where Chesa seems to source some of its food from. I suppose the key takeaway from the cho

好有古典的氣色，好像進入火車卡裏一樣，餐廳極有氣氛。set lunch＄385一位，這樣格調配這個收費算是十分合理。至於食物的質素，就一般了，我試吃的是sliced chicken with mushroom in the light cream sources,雞肉不算滑，汁太多，把雞肉浸住了，不太好味。甜品吃了班蘭蛋糕，斑蘭味道不夠。最欣賞是咖啡，選了mocha，咖啡很香，整餐飯最喜歡。

人生第一次入半島食飯 仲要係慶生 真係興奮加開心！一入到黎 餐廳燈光真係好暗 靠枱上嘅燭臺照明😂 由於第一次係高級餐廳食飯 所以點菜嘅工作都係交俾大人黎做一黎就點左個芝士火鍋芝士火鍋點麵包 入面有幾濃嘅紅酒味 味道係幾特別 但真係好濟 四個人分食食下已經食唔落 最後都食唔哂 跟著呢個燒芝士加腸 芝士岩岩燒起熱騰騰好好味 有少少焦邊好香脆跟著呢個帶子蝦都好食 下面仲有堆薯蓉我個人覺得帶子加蝦本來就唔會難食 個薯蓉係亮點😝煙燻三文魚 個人本身唔食生野 呢種煙燻都幾岩我 保持到個鮮味又唔會太生 燒春雞 皮脆雞滑 好味😋 薯條大碟到....最後呢個甜品 打碎會有雪糕 外表好吸引 令我surprise 嘅係佢用dark chocolate 合我口味 令成個甜品唔會食起黎太甜😊

Chesa, a Swiss restaurant in Peninsula Hotel offers a special early bird dinner. HKD320 for 2 courses and HKD440 for 3 courses. That certainly draw our attention to give it a try as we heard of this high end restaurent before but never really eager to try due to its relatively high charging price. Restaurant is located at 1st floor of Peninsula Hotel. The decoration is definitley European style with candle light setting that in a way quite romantic. Early bird dinner theme is based on the C

其實喺酒店fine dinning，價錢有一半都係預咗食環境。喺香港要搵一間喺酒店，環境一流，食物高質素，而價錢相宜既，聽落似乎係冇乜可能。但竟然係有一間！仲要係半島酒店！其實試過第一次之後，已經同朋友約定左每年都要食一次！今年亦都唔例外，一早已經book好枱！餐廳雖然睇唔到海景，但環境服務絕對係五星。我哋都係叫返每年都會要既野Cheese fondue同 Beef fondue首先上既當然係一籃麵包，酒店水準麵包一定係熱嘅，而且係歐洲做法嘅酸種麵包，口感紮實有層次！Cheese fondue 比自己喺瑞士食嘅更加好食，酒味唔會過重而係剛剛好，芝士味濃但又做得好滑！一口芝士包一口紅酒，正Beef fondue每一次食都會全場望住！因為佢係一個炸牛肉火鍋！鍋入邊嘅係滾油，而且有一塊牛脂肪係上邊！生牛肉粒大大粒，直接放入滾油入面，炸一聲咁樣全場矚目！而且牛肉香味四散令人食指大動！炸到幾成熟自己話事，自己就鍾意10秒內拎返出嚟，剛剛好三成熟～外香內嫩！仲有四種醬汁同pickles。pickles & sauce 都係酸酸甜甜嘅，令牛肉冇咁膩! 必食好期待下年再嚟

平民價半島酒店晚餐猶記得上次到半島酒店食飯，已經是良久之事，那時候被Gaddi 的chef table 同felix 的裝修所吸引，那記憶猶新。無論食味同服務都perfect,唯獨是所費不菲，只能在特別曰子才可放任一下。今天見到雜誌介紹有early bird dinner promotion! 雖然晚餐時間比較早，但只要$320（2 courses)/$440(3 courses) 便可一嚐chesa! 而且可見的評價也十分不錯，今晚一於同hubby 去試試！餐廳位於酒店一樓，裝修富瑞士色彩，室內點著洋燭，播放著輕快的瑞士音樂。剛剛還在繁華的尖沙咀人迫人，瞬間便有置身於歐洲餐廳的感覺。好浪漫呀！麵包有三款，質地偏硬身，鹹鹹地，富質感，有如正宗歐洲風味。Fribourg 沙律及gruyere芝士油醋汁估吾到這沙律又幾特別，好有瑞士feel, 少少Caesar 汁加上芝士同迷你薯仔，而那小方肉丁鹹香軟滑，又幾瑞士風噃！烤焗田螺田螺用上香草同磨茹焗，有蒜油香，味道吾錯但吾突出。免翁牛柳配啤酒洋蔥汁伴磨茹薯蓉牛柳份量剛剛好，肉質細嫩，有肉味，再加上那洋蔥gravy，真的好歐洲風味， 味道唔錯。

友人一早電話訂左位, 但當日職員沒有打來 confirm booking. 當晚遲左少少到達, 職員望左好耐張 list 似搵唔到booking 記錄😳當時有吉枱都可以即時入座· 安排坐側旁既長木椅, 但每次都要職員移開枱先可以出入😅 而且郁動時木椅發出 e e 聲, 有點尷尬🙈😂環境暗暗的, 座位都幾密集, 而且樓底矮, 小木屋比我想像的細. 友人說設計像火車卡. 點左出名既 crab cake, 芝士火鍋, 羊架, slow cook salmon😋好快麵包籃送上, 有幾款麵包, 味道唔錯但係冷冷的. 洋蔥湯一般. crab cake 真係好迷你, 內裏有滿滿既蟹肉, 個汁幾好味. 芝士火鍋😍 三文魚好滑溜😋羊架要左 medium 煎得好嫩滑, 好好味👍🏻而且份量多. 仲有自家甜點提供. 屋仔甜品等左好耐先上, 職員有主動解釋甜品制作中. 甜品只係 cream 雪糕朱古力片. 價錢太貴了. 當晚差唔多每台客人都係黎慶生的😂😂 職員都好主動幫忙拍照.