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2022-07-29
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Chesa is a Swiss Restaurant located in the Peninsula. It is nicely renovated and designed to look like a Swiss mountain chalet. The wooden features and deco make you feel really cozy and warm.I went on a weekday for their lunch this time and we went for the three course menu which is very reasonably priced at $498. They have up to 3 to 4 options for each course.To start with, three types of bread were served. I particularly enjoyed the dark brown bun which reminds me of pretzels. It is real
I went on a weekday for their lunch this time and we went for the three course menu which is very reasonably priced at $498. They have up to 3 to 4 options for each course.
To start with, three types of bread were served. I particularly enjoyed the dark brown bun which reminds me of pretzels. It is really chewy and goes well with the butter. The breadbasket was served warm and it was a great start for the feast.
Bread
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Appetizer – Raclette du Valais (Hot melted cheese with new potatoes, pickled onions and gherkins)
The grilled melting cheese had a wonderful creamy texture with slightly burnt crispy edges. The cheese was served with potatoes, pearl onions, cherry tomatoes and pickles etc and we wrapped/ coated them in the melting cheese. The picked/ sweet veggies balanced out the strong flavour of the cheese. It was really tasty!
Raclette du Valais (Hot melted cheese with new potatoes, pickled onions and gherkins)
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Raclette du Valais (Hot melted cheese with new potatoes, pickled onions and gherkins)
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Appetizer – Poached shrimps and scallops with asparagus mousse and shellfish vinaigrette
If you are a seafood lover, you must go for this appetizer. The shrimp was perfectly cooked till it is juicy and firm. The scallop on the other hand was fleshy, creamy and soft. Both seafood was incredibly sweet and fresh. They were paired with a smooth asparagus mousse and a rich and greatly reduced shellfish sauce. The sauce complimented well with the seafood. Really enjoyed the combination of flavours a lot!
Main – Poached black croaker on mussel and fennel stew, saffron cream
The poached black croaker has a pretty firm texture with fully flavoured flesh and an almost sweet taste. While the fish has a pretty mild flavour, the mussel sauce is very rich and it brings out the natural freshness of the fish. I liked the dish but I find the portion a bit too small for a main.
Poached black croaker on mussel and fennel stew, saffron cream
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Main – Sliced veal with mushrooms in light cream sauce
Since veal does not contain the same level of fat as beef short ribs, it has to be cooked carefully and skillfully to avoid a toughened texture. Chesa had executed the veal perfectly. The veal was incredibly tender and was coated in a silky and creamy mushroom sauce. Rosti which was really delicious potato pancakes was served as side and it paired up perfectly with the tasty and appetizing sauce.
Sliced veal with mushrooms in light cream sauce
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Dessert – Swiss Chocolate Mousse with Whipped Cream
We went for Chesa’s signature chocolate mousse for dessert. The mousse has a incredibly rich dark chocolate taste and features a fluffy, airy, and light texture. There was also a huge milky whipped cream on the side that balance out the rich and heavy flavour of the mousse. It is the perfect chocolate mousse to end the lunch.
Did not get a chance to try their classic Swiss cheese fondue this time, will definitely head back to try out their dinner/ a lar carte menu soon!!
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