瑞士餐廳

營業中

休息中

My husband & I like the Swiss Chalet very much. In fact we have been frequenting this restaurant for many years, actually well before they moved to the present premises. So that’s a long time for those who know where they were.We went back yesterday and the food was great as usual. It was also excellent value for money. After all where else could you get a set lunch with a choice of starters, main courses, deserts and a glass of wine thrown in for HK$140? We are cheesy fans so the cheese ra

一次過食左兩款芝士火焗，一隻有酒精既，另一款係冇酒精既菠菜芝士火焗~佢另外仲有一仲racquette既火焗，係法國食過喇，唔係特別鍾意，所以唔駛再叫喇~我地仲叫左一個appetizer兩份share~fondue先係重點，兩款芝士火焗都有麵包，麵包乾身既…再黎一碟煎香左既雞肉，細細碟~另一款就配一粒粒既牛肉~我自己鍾意有酒味既fondue，因為同d肉夾d~同埋食咁多芝士，有d酒好似冇咁漏~佢既酒味較得好恰當，不過同行既朋友唔鍾意酒味…我個人鍾意芝士，就覺得呢間餐廳好有吸引力~佢算好大眾化，所以幾個人傾下偈，消磨一個夜晚都唔錯，chelsea就相反，冇左芝士火焗個意義~服務好飄忽既，個老闆就幾好人既，同佢傾住偈咁食飯都幾開心~其他既侍應就黑口黑臉dd，不過冇乜惡意既…

黎e到食, 有幾樣野要注意.要用一個歐陸式既心情黎食, 人地真係每part 都慢慢上, 比你傾下計, 過一d歐陸式生活.唔好唸住1個hour會食得完先黎d果汁同汽水同出市面既歐洲貴格價差唔多頭盘焗窩牛, 個汁好好食. 窩牛似螺肉但林D, 薯容同個汁好match 加埋pepper, 好正主菜磨菇汁雞肉拼薯餅.汁好正, 雞肉好滑, 薯餅似係由一大堆幼薯條炸成甜品ice-cream. 建議唔好亂其他味, 唔係人人接受到, 我個熱情果品ice-cream.......around $200 一個lunch, 試一次自己就知值唔值

同老公23號晚去這chalet食晚飯。入到去第一個感覺都有少少似歐洲，白色牆配深啡色的beams同窗，雖然不算是美麗的裝修，但起碼都係配合主題！餐廳裏面幾擠逼，同隔離張檯貼住！可能因爲近聖誕所以加了檯啦。另一個問題係餐廳裏面o既溫度好似特別高！好似無冷氣o甘，加上每張檯上的火鍋，餐廳裏面真係好熱！Menu裏選擇不多，我地order了一個牛仔肉酥皮盒，taster portion的raclette，一個cordon bleu同蘑菇芝士火鍋。Waiter幾好禮貌，而且好helpful。啊，要一提o既係，水是要錢的，而且環境o甘熱，都係飲下其他野比較好！先上個酥皮盒，外形幾可愛呀！而且味道都不錯。pastry好light，裏面o既汁亦不過太“傑”，牛肉一d都唔“鞋”。個raclette好香，同埋個baby potato一齊食真係好好味！蘑菇芝士火鍋亦好好味，雖然酒味淡左少少，但點起麵包真係好味呀！而且不過太膩！fondue裏面都好多不同類型o既蘑菇，食起黎口感就唔會太單一。食完可以叫waitress將鍋裏面剩返乾左o既芝士剷出黎食，好脆而且好香！ 美中不足，個cordon bleu真係麻麻，

I was there last night to celebrate my bf's bday.This is our first time dining here having swiss dishes. I am not sure if it's the best in town but it did not disappoint us - we had a traditional cheese fondue with bread, ceasar salad, chicken in cream source and apple tart. The service we received was indeed not that bad as described in other comments. Though they did not have much smile on their faces, they were attentive to our need.

今日虎虎同小熊同小虎同小小熊四隻出街食飯 ....原本想食萬豚屋 ..... 搵左一輪原來係正瑞士餐廳對面 .... 但好多人排隊 .... 咁就走去瑞士餐廳睇睇 ..... 應該仲係早 .... 所以可以即刻入 ...入到去睇下個 Menu 就決定左揀農夫芝士火煱配雞粒 ....再加多個普通既扒餐 .....個芝士火煱其實唔算好特別 ..... 有小小酒香 .... 但同意粉屋真係差不多 .....但佢既包應該無限供應 .... 但食唔到咁多 .....跟住個扒餐返而有特別 .... 小熊切比小虎同小小熊食既時候發覺塊豬扒中間原來係 D 溶左既芝士 ..... 咁整法都幾考心思 ..... 不錯 ......味道都唔差 .......整體來講野食唔算好特別 ..... 應該試一次者 .......同埋唔知係咪未到旺場時間 .... 好似無麥開冷氣咁 .... 幾焗下 .....P.S.: 佢既服務真係幾好 .... 但剩飲水都要收 10 蚊 .....

Since there were not many choices in HK to have Swiss food, I've 'taken a risk' to try this restaurant which were not highly recommended by Openrice members...It turned out fine...We didn't get much 'rolled eyes'. We ordered a ham appetizer and a dish of melon to go with it. It was followed by the petite but heavy (and salty) yet tasty cheese fondue. We ordered one with alcohol but we couldn't taste it. But the cheese is tasty enough to satisfy us..Two hungry adults couldn't really finish the wh

昨日請朋友食生日飯, 選了這間瑞士餐廳, 裝修很有家庭feel, 檯上餐墊是繍花的, 這裡還有一間獨立大房, 但外面座位都算幾迫, 有些一大張長檯坐滿外國人,應該是旅行團, 都幾嘈。 朋友不吃牛,waiter suggested 我地3人叫一個fondu, 一客Appetizer及一客main dish 就夠。 我們order 了casar salad, salmon 伴香草飯及什菌芝士火鍋(不要加酒)。先給我們選麵包, 再搽他們自製的香滑牛油, 牛油磚放在一小長碟上印了些字的, 芝士火鍋跟兩盆麵包上, 我們奇怪等好耐仲未上什菌, 原來已加了在火鍋內, 所以大家就只义著麵包, 獨沽一味, 第一口覺得很咸, 之後食落ok, 灰灰的色水及味道有點似略杰的蘑菇湯, 我在家玩這芝士火鍋是creamy yellow, 可义牛肉粒,車喱茄, 磨菇, 西蘭花......, 可能呢度才是正式芝士火鍋吧! 個casar salad好得, dressing好重芝士味, 烟肉粒炸得很脆, salmon 伴香草飯, 飯用意大利飯加香草及牛油炒過, 好香, salmon 跟wasabi cream sauce

為慶祝老公牛一，知道他一直愛吃瑞士菜，而全港的瑞士餐廳數目真是寥寥可數，Chesa也嚐過了，於是便選上富有異國風情，位於赫德道的瑞士餐廳嚐嚐吧! 餐廳的英文名稱叫Swiss Chalet，從前在北美居住時，經常光顧Swiss Chalet，但吃的不是瑞士菜，而是炸雞。那兒是一間很有Home feel的餐廳。甫踏入赫德道的瑞士餐廳，左面放了一個白式玻璃雪櫃，內裡清晰可見放有各款芝士、朱古力及瑞士醃製食物。門口中央偏右是一個開放式吧枱，很多老外愛與三五知己坐著聯天; 只見老闆終日待在吧枱內調酒及與酒客傾談，未層見過他與客人打交道或是落單。我們點了兩個價值$365的一人套餐，套餐包括以下幾道菜色:烤帶子及蟹柳煙肉卷配香草蒜蓉番茄醬汁(拌酸酵包)x2: 烤帶子很柔軟亦有鮮味，配上香草蒜蓉番茄醬汁本是不錯的配搭，最敗筆就是煙肉捲著日本蟹柳令整道菜像Fusion菜多於瑞士菜。鮮菇菌配白酒芝士忌廉醬汁(拌烤多士)x2:最愛那個醬汁，白酒的味道雖不明顯，但芝士及忌廉味濃烈; 醬汁內亦找到菇菌碎，相信醬汁應曾與菇菌同煮，令醬汁的顏色呈啡色狀。醬汁及鮮菇菌的味道都很夾，菇菌類當中包括羊肚菌及牛肝菌。可能因

My boyfriend took me to Swiss Chalet for our anniversary dinner because I told him I wanted cheese fondue.It wasn't really a big deal, like the bad service and all, until we realized the restaurant was really racist!!The white guy only served the white people there, and the Chinese guy and other foreign Asian waitresses served the Chinese people. It was not very legitimate to say that the white guy only served the white people because of communication difficulties because that's assuming all As

芝士火鍋, 本是貧民食物, 是家裡只有芝士和麵包的農民吃的. 山雞變鳳凰. 芝士火鍋是香港人心中一個fantasy, 我想, 是因為香港少吃到好的芝士. 芝士一向是珍物. 在香港吃過幾次芝士火鍋, 最正宗的, 是鄉村俱樂部酒窖的. 瑞士餐廳的, 也很像樣, 再附送餐牌上一堆swiss german.(最嚇人的, 當然是意粉屋的, 竟然有三文魚. -_-) 在瑞士餐廳, 芝士火鍋有好幾種, 雖然味道都不錯, 但強烈建議大家試最基本的一款, 體驗之士火鍋本來的特色:悶, 窮, 膩芝士再好亦然. 當然, 為了口舌之福, 吃其它改良版的鍋也無可厚非.但最基本的, 一定要試. 吃芝士火鍋, 還有一個傳統.假若有人的麵包义得不好, 掉進鍋中, 便要罰唱歌.一班人玩, 不亦樂乎.

原來真係差左好多, 香港又少左一間值得去的餐廳…..唉……… 曾經一度是這間餐廳的常客, 每次有大時大節, 生日敍餐都很喜歡選這間餐廳 ,甚至一度是我的至愛........因工事私事繁重, 已經差不多有年多沒來這裡, 適逢有家人很想食芝士火鍋, 於是極力推介, 並一家老少, 一行七人到這裡來, 重游舊地, 想不到人面 ”依舊” , 但面目全非.........年多沒到, 當然沒有期望有任何服務生, 甚至鬼佬老闆會記得我吧. 但沒關係, 我從來對服務要求不高, 但沒想到, 果然跟不少近日向這間餐廳發表文章的網友一樣, 員工老闆還是舊人, 但服務態度卻奇差. 首先是我男友跟那位唯一的中國人服務生點菜, 由於一家大小, 有老有嫩, 菜牌又以英文為主, 一時未能決定合所有人的口胃的菜, 於是先點了一個頭盆, 跟兩個芝士火鍋, 再加一個4 courses的套餐. 男友要求套餐的甜品遲些才點, 這很正常吧, 但服務生卻反問為何我們為何不能即時要, 要分兩次點. 我男友氣憤的反問為何不可, 服務生雖沒再堅持下去, 但仍一臉理直氣壯. 為此, 我男友拒絕再為我們點菜, 亦因此全餐飯氣得都沒說一句話,

I couldn't believe the services that I received at Swiss Chalet. Waiters are not particularly helpful and the manager (whom I suspect is Swiss?) was simply rude. To be honest, the food isn't bad. The services ruined the entire experience though! I simply cannot understand what take them so long to give us the wine menu and take our order. I think we spent like 15 minutes waiting for someone to take our orders and forever for them to get me a glass of water! In particular, it was my friend's birt

奴隸獸已經很久沒有與主人一起慢慢享受一頓午餐喇！雖然當天下著雨，但還是冒著雨光顧了『瑞士餐廳』。我們都點了三道菜的 Lunch Set（HK$142），跟一杯白酒。（亦可以揀果汁、汽水、生啤或 House Wine。）頭盆：Original Ox-mouth Salad：Ox-mouth（牛唇？？）看似煙肉，但肉質腍而爽口，而且有香濃的牛肉味。可惜油醋落得較為重手，所以沙律酸得很。Smoked Ham and Salami：煙火腿質感軟滑，味道不錯。莎樂美腸不會太鹹及肥膩，味道甘香。主菜：Herbed Chicken Escallops：香草雞腿肉。雞腿肉用Chicken Piccata 的烹調方法，配上蘑菇蕃茄汁。味道非常好。Emince of Calf’s Liver in Herb Butter：牛仔肝片配香草牛油汁。牛仔肝烹調得恰到好處，沒有內臟的腥羶味，口感爽滑，主人讚不絕口。 甜品：Rhubarb Cheese Cake with Raspberry Sauce：大黃芝士蛋糕配 Raspberry 汁。食落沒有大黃的味道，反而似雜莓芝士蛋糕。Cheese Platter：芝

今晚口痕想食 Cheese fondue(Dry white wine with fresh mixed mushrooms and flavoured herbs)但瑞士餐廳香港唔係太多所以走左黎尼度食~因為唔係甘肚餓~所以淨叫左個salad + Cheese fondue伴送的麵包幾好味~大塊牛油係自家製~ 好滑Salad 普通沒有什麼驚喜來了主菜~cheese fondue點麵包 + 薯仔~~ Cheese 味好濃郁~覺得試得太小野啦~下次再黎要試多D菜