Chesa

A swiss dining experience in Hong Kong's most historical and luxurious hotel! Excellent food, superb service plus the atmosphere was very calm & relaxing! The decor inside is also very cosy with a winter cabin-like design which creates a true sense of Europe (let alone Switzerland). I'd highly recommend the restaurant to any fans of good european food and for those who want an escape from the hustle and bustle of Hong Kong to somewhere more quiet and homely. A tad on the expensive side though so be aware that it will be a pricey, but luxurous, experience =]

I recently had the pleasure of dining at Chesa Restaurant for the first time, celebrating my friend's birthday. Though I've visited various venues at the Peninsula Hotel, this was my first experience at Chesa and it certainly great experience! We discovered a fantastic deal on Klook, which included a three-course set lunch featuring an entrée, main course, and dessert at $568 per head. For an additional $168, I opted for a glass of white wine that paired beautifully with my meal. Entrées For the entrée, I chose the hot melted cheese with new potatoes, while my friend went for the cold cut platter. Both dishes were substantial in portion sizes and packed with flavor. The melted cheese was absolutely delightful, and the cold cuts were fresh and savory. Main Courses For the main course, I selected the pan-seared toothfish, which was incredibly fresh and smooth. My friend enjoyed the mushroom gnocchi with onion sauce, which was a standout dish. The sauce was rich and flavorful, elevating the dish to new heights. Desserts We decided on the whisky panna cotta for dessert and well presented just not very strong whiskey flavor. My friend opted for the medovik cake, a special choice that was not only unique but also delicious. To wrap up our meal, we enjoyed a lovely cappuccino that was the perfect end to our dining experience.

Have been having lunch/dinner at weekend occasionally in this restaurant for years and the quality of food and services have always been amazing and consistent. Celebrate mothers day here as well . Although they don't have mothers day special but the food still very nice:) Their standard sets do not provide vegitarian but you can ask on spot to change the dishes to vegetarian. They got seperate vegetarian menu.

Joined Swiss National Day wine dinner today. Impressed again by the meticulous service led by the manager Martin and team. Reminded me the good old days of Hong Kong that everyone started to miss for a while. Simple food yet at top notch quality that we dun commonly see in HK nowadays. Should go if u haven’t tried yet. I have booked the next wine dinner already with no question asked. Update (1 yr later): Guess what, just joined another Swiss National Wine Dinner a year later. Still believe it’s the only place u should go for fine Swiss dinning experience in HK. Bravo!!

Swiss Chesa in Peninsula I like the room is playing relaxing swiss rural songs having fun elements, like you are playing in big green land, but the dark-wooded environment pull you back to the reality like you are in a small swiss cottage haa, in chesa you feel like you are in Switzerland right now, except many ppl speaking Cantonese around haaa Little info inserted, the name “chesa” means “inn” in the Swiss Romansch dialect, indeed chesa is a small inn in peninsula haa The furniture already having fifty and more years of history and delivered directly from Switzerland, but you can see chesa is pretty new even with time of history, and you may not know chesa opened since 1965, more than a half century cool cool swiss restaurant haa Quote from chief chef Trento: "If you go to Switzerland, I'd say most households have a fondue set at home.” After ordered dishes, they serving you with three types of breads, honestly they are pretty thick and hard to tease into a small piece, the texture not chewy at all not the one i usually like even i’m big fan of breads, seem a bit disappointing. there’re classic and cheese butters for the bread, i like cheese flavor more with stronger milk taste For hot appetizer, we ordered the popular dish crab meat pancake with lobster armagnac cappuccino, i like the soft texture of the whole pancake, you don’t even have to chew for savoring it, full of crab meats insides haa, pretty smooth and silky, really good texture but the flavor seems a bit dull cause all you can taste is the crab flavor, would be even surprised if having more complex flavor Come to Swiss restaurant, having cheese fondue is a must haa, the ingredients of Fondue Montagnarde includes Emmental, Appenzeller and Gruyère finished with Parmesan and smoked mountain bacon, served with macaroni and boiled potatoes, the cheese fondue is made of three different swiss cheese, Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzellerland region of northeast Switzerland, i found the fondue not having too complex flavor even having three different cheese inside, and the cheese isn’t too strong, still enjoyable dipping the breads insides the fondue and the most matching partner with the fondue, macaroni and potatoes are not too sticky with the cheese sadly, overall the cheese fondue is just okay for me, not that outstanding as i thought, flavor isn’t strong enough and can’t really taste the bacon sadly Pork cordon bleu with French fries and mustard sauce is pretty disappointing honestly, maybe i have a really good one in my first time trying this dish in Junon, honestly this one can’t even compete…two slices of pork hams insides, the flavoring is just okay, pretty juicy when we cut it, the most signature of this dish is the cheese inside the pork cordon though can’t really feel the cheese yes i can see but the taste isn’t presented very well, and the flavoring is simply dull, not sure is it because we just finished the cheese fondue…lol Actually quite full after trying the first three dishes, but we wanna have some sweets tonight and ordered Chalet Swisse, Swiss chocolate chalet with vanilla ice cream and hot chocolate sauce, this is very popular one, this little chalet indeed so small lol, still good sharing for two ppl, after opening this chalet, on top you can taste some whipping cream, gradually you can eat ice cream til the end, some biscuits insides too, good the chocolate not too sweet here, interesting you can pour the chocolate sauce yourself haa, such a fun one Last they will serve you with three sweets, one ginger bread, chocolate and macaron, such a lovely ending for tonight haaa Before going to visit Chesa, having pretty high expectation on the food, but got a bit disappointed, cause i can’t find any one dish is outstanding at all, all dishes simply in average standard, and the taste isn’t yummy as such which i wanna try again, but for the environment, indeed like this dark wooded chesa haaa, maybe coming for the feeling but not the food Taste 3.5 Service 4 Envir 4.5 Hygiene 4 Value 4

Excellent Swiss restaurant at the Peninsula Hotel. Very nice interiors that remind of the mountain valleys in the Grison region of Switzerland. The food is great, especially the desserts. Maybe a tad bit less traditional in the sense that it may mix styles also with French or other fine European cuisines, but not unlike what can in fact be found in nice restaurants in Switzerland. If you want an even more authentic / down-to-earth experience, definitely also try The Swiss Chalet on Hart Avenue in TST, but as Swiss people living in Hong Kong, we are privileged to be able to choose from two Swiss restaurants whenever we get homesick.

The food was good and the reception inviting. The lamb chops are amazing! And the lava cake scrumptious. The table service was quite odd and our main dishes took 25minutes to arrive after the appetizers were finished. No one on the team talked to us or came to check on us. This restaurant is definitely a place for families with small children. Lunch came out to approx 550pp which is a little pricey for below average service.

Our Christmas tradition at worm is to get lunch at Chesa. It's a festive place during this time of year, and the Swiss vibes are strong. It does great raclette and gets you in the mood for the holidays.

Great place for cheese fondue! Cute restaurant great ambiance. Nice lunch specials, but be sure to make a reservation beforehand.

This is the best Swiss cuisine in Hong Kong. Ok fine, there may only be two swiss restaurants in HK, but still! FOOD: Cheese and cheese, and more cheese. Everything is pretty good but if you and unsure, I would asked the staff there. They are great with recommendations. SERVICE: Great service. Personal but non intrusive. LOCATION: 1/F Peninsula Hotel (which means you have to go up a floor from the main entrance) The entrance to Chesa is a small door way near the middle of the floor... it doesn't stand out and is pretty easy to miss

Like a little girl experiencing cheese for the first time. It was my ultimate Swiss tasting experience . From walking into the grand peninsula to stepping into the mysterious little entrance of the cheese barrel-like restaurant, my appetite and expectation had been building up to its peak. Not knowing what to expect in a traditional Swiss meal, we opted for the crepe au crab ( crab pancake), fondue moitie moitie (traditional 2 cheese fondue with red wine) , raclette du valais (melted cheese with pickled sides) , Saint Jacques et crevettes sautees ( scallop and prawn mains) and chalet Suisse (the dessert house). As fancy as the names, prices also doesn't come cheap . So down we sat along side in the cosy sofa table ( thanks to his early reservation ) taking my first bite into the raclette . This was nothing like I've ever tasted, the cheese was so strong yet well balanced leaving you wanting more with every bite . The pickles also adds to the variety of flavours to go with the slightly burnt cheese. It was fun testing the combinations. This dish is definitely the winner. For the fondue , on initial bite, the wine was overwhelming. If you are ordering this, I'd probably recommend you to request less red wine. Waiters will always ask you when ordering . As for the other 2 dish I tried, it was ordinary. Very fresh ingredients and rich in taste don't get me wrong but cheese dishes win my heart . Finally, the chalet . presentation was on point . It was my birthday "cake" house ! . Really love the carefully assembled chocolate house . Though flavour was average and chocolate almost tasted plastic . this definitely was yummy for my camera .

Who would have thought letting milk go funny and then melting it to dip stuff in would have been a good idea? Well I'm glad the Swiss were just that one step ahead in this case, as of all the great things to eat in the world, I would have to put cheese fondue right up there. Located in the Peninsula Hotel, Chesa has spent the last 40 plus years melting cheese to perfection, to the point of making it an art form. As you would expect, the signature dishes to come for are the cheese fondues. With just the right balance of wine and cheese, they are absolutely to die for! Mrs L, being a lover of our animal brethren, always opts for the classic cheese and bread combo. I however do like a bit of sausage (naughty), so I go for the meaty-cheesy version. The only bad thing is that the cheesy goodness does have to end. However, once the dish is done, the waiters will scrape the toasty bits off the bottom. Toasty cheese bits, nearly as good as actual fondue! Other delights include classic Swiss and European favourites, such as sausage salad, which is a sort of Germanic potato salad affair, and the green & red tomato salad with mozarella. Mains include a variety of meats and fish dishes. Whilst you may be coming for the fondue, they are not so big or heavy, that if you share one, you could probably also put away a main course too. Styled on an Alpine chalet, the restaurant itself is cosy and romantic, if not a bit weirdly decorated for the middle of HK. The staff are excellent, both friendly and knowledgeable. It's also not too expensive either. The classic fondue is a sniff over HKD240. It can be a bit tricky to book a table as it does get filled up, and the booking staff are a bit stiff, listing their rules and regulations about dress codes (no shorts, sandals etc) and no kids under three years, but persevere and your taste buds will thank you - but maybe not your cholesterol!

Too bad it never snows in Hong Kong, but you can still get that traditional Alpine experience at Chesa in The Peninsula Hong Kong with its cozy chalet decor and candlelit mood lighting. It is the ultimate haven for lovers of cheese fondue and raclette along with other Swiss favorites since 1965. Even if you are not a cheese lover, the restaurant also offers a variety of appetizers, fish and meat dishes as well. We were here to celebrate a friend's birthday and due to our group size, we were able to order quite a few dishes to sample and share. Crab Meat Pancake ($320) - with lobster-Armagnac cappuccino, this crab meat pancake was easily my favorite non-cheese dish of the night! The crab meat was fresh and sweet while the pairing with the lobster bisque-like sauce was simply perfection. Sauteed Escargots and Artichoke ($240) - with herbs butter filled in profiterole. I was surprised at the presentation of this dish as escargots are usually presented in their shells, but here they have been de-shelled and placed on top of a huge profiterole. The escargots were flavorful enough but wasn't sure it went well with the pastry ball. Assiette Chesa ($240) - with thinly sliced air-dried meat delicacies from Grisons. The variety and quality of the charcuterie was high and quite enjoyable to eat. Raclette du Valais ($185) - one of the signature dishes here with hot melted cheese and new potatoes, it was amazingly delicious with a burnt crispy top layer and chewy center! To prevent cheese overload, sour pickled onions and gherkins are provided as palate cleansers. The portion size says that it is for 1 person but you can easily split this with another person as well. Onto the cheese fondues of night. Chesa offers a total of 7 different cheese fondues with traditional, smoked bacon, apple cider, tomato sauce, Champagne, beer with bell peppers and black truffle! Fondue Montagnarde ($270) - Emmentaler, Appenzeller and Gruyere finished with Parmesan and smoked mountain bacon served with macaroni and boiled potatoes. Most cheese fondues here come with bread only, but this one came with boiled macaroni and potatoes as dips! I really enjoyed eating the macaroni as it was quite chewy to eat. The cheese fondue itself had a rich scent of bacon and low alcohol content which I enjoyed. Fondue au Brie et Truffle Noire ($330) - Brie and Gruyere fondue finished with black truffle served with baguette. The black truffle fondue was exceptional with its strong truffle aroma which went very well with the cheese here. Highly recommend this! Rack of Lamb ($440) - with roasted garlic, fine beans, carrots and gratinated potato. Cooked medium rare, the lamb was flavorful with a slight gamey taste which went well with the au jus provided. The portion was also bigger than I'd thought it would be and compared with other restaurants for the same price. Roasted Quail ($320) - with goose liver stuffing served with potato risotto and cassis sauce. The foie gras stuffing was the highlight of this dish and turned this otherwise normal dish into something special. I think the stuffing could have been even more flavorful as it was hard to detect at first. Organic Beef Cheek Pot-au-feu ($360) - with root vegetables and hint of horseradish. The beef cheek was very soft and tender but the portion that I got was a bit dry so maybe a bit of the sauce would have helped. Finally, we ended the night perfectly with a souffle cake from the restaurant! Most souffles would deflate at the slightest touch but this cake managed to retain its shape after it's been cut up and drizzled with sauce! The souffle cake was incredibly soft and moist - it was almost like eating a fluff of cloud. We tried to get the staff to tell us how they managed to do this but they told us that it was a secret! Verdict - with impeccable service and unpretentious setting, Chesa is probably the place to go to if you are a lover of Swiss gastronomy with its high quality of cheese fondues and reclette!

The Chesa is situated in the Grand, all historic Peninsula. Time has stood still here as the interior and decor have not changed for decades. Even some of the staff have been here for more than 20 years. The interior reminds you of a typical ski hut in the Alps. This place is small so make sure to reserve a table far ahead especially on weekends. Service here is impeccable as you would expect from the Peninsula. They are attentive, very friendly and knowledgeable. The wine list is impressive as you'll be given the master list of the Peninsula. It covers all parts of the world with many rare vintages from Bordeaux and Burgundy. Still you will also find reasonably priced wines as well as a good selection of wines by the glass. Classic Swiss fare is offered here. They have cheese fondue, raclette, fondue bourguignonne (beef fondue in oil), émincé de veau zurichoise (sliced veal in mushroom cream sauce), veal sausage, just to name a few. Now and then they change the menu to add some seasonal specialties. Some items are not on the menu but those can be ordered all the time including Veal Cordon Bleu and Wiener Schnitzel. In general the staff will be happy to accommodate with any special requests. The food is excellent, some people may say it's even better than in Switzerland. I have tried many dishes from the menu and was never disappointed. If you have room for dessert there's a fine selection, the Toblerone chocolate fondue will make sure you don't leave hungry. I prefer to get a digestif after such a filling meal and there's plenty to choose from. The Chesa is expensive but worth every penny.

This was my first time trying cheese pot! The environment is warm and not too crowded. There are some little space between tables which can remain some privacy. As there are too many food choices, the staff advised us to order a cheese pot and a fish fillet for two people. They are helpful and have good attitude. I thought it wouldn't be enough for us but i was wrong! The portion is large and i forgot it was cheese which we felt full so easily. The fish was soft and didn't over-cooked. The cheese pot smelled and tasted so good as they put some wine in it. More importantly, the meal only costed $650! Its 6-star hotel with excellent food! Really worth it. I highly recommend this restaurant to all my friends!

Four of us ate lunch at this restaurant in the Peninsula to try out Swiss food in Hong Kong. Three of us ordered from the Prix Fixe menu, a three course meal at a fixed price....it was 385 HKD (about $50 USD) per person. The food and the service made it worth every penny. We each had a different appetizer, main and dessert so we could try everything and it was all amazing. My father ordered a la carte and got the lamp chops, at first he was uncomfortable with the high-end service. We had four servers at our table at one point (which is common in Europe but not so common in the U.S.). Anyway, the food was delicious and the service was impeccable so even he ended up having a great time. The restaurant itself is a delightful time capsule of 1960s European refinement, it's decor is relaxing and we felt welcomed. Thank you!

This place looks so good in paper but in reality it's not that good. I like the concept of it but the food teases is not that good. I say pass on that Restrunt.

Service and food are excellent in Chesa, always. Las time we were 5 in our party. Everyone ordered something different, everybody was happy with his food. The wine was also excellent. And about the price, I can say that, although it is not cheap, it's not that expensive either, and it's worth it.