298
28
6
港鐵尖沙咀/尖東站 E/ L3 出口
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電話號碼
26966769
開飯介紹
瑞樵閣50年來緊貼香港食客的心，成為三代食客共賞佳話。 這間瑞士阿爾卑斯山小木屋既雅致又浪漫，讓愜意與美味在其簡樸輕鬆的環境下邂逅。對可雷特 (Raclette) 芝士及芝士火鍋愛好者來說，瑞樵閣絕對是一個天堂。此外，一系列的經典瑞士美食如蘇黎世特色牛仔肉、手工香腸配馬鈴薯絲煎餅、德國雞蛋麵等也令菜單生色不少。
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特色
浪漫情調
同客食飯
慶祝紀念日
附加資料
着装要求:
優雅休閒。請勿穿著運動裝（包括背心、運動褲和運動緊身褲）或沙灘裝（包括人字拖、沙灘涼鞋和塑料鞋）。男士請穿長袖有領恤衫、長褲及包趾鞋。
兒童政策:
3歲以下兒童恕不接待。
營業時間
今日營業
11:30 - 15:00
18:00 - 23:00
星期一至日
11:30 - 15:00
18:00 - 23:00
*Last order time / 最後下單時間
14:00 & 22:00
以上資料只供參考, 請與餐廳確認詳情
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相關文章
We stayed at the Pen for one night and booked Chesa for dinner. The setting of the restaurant is the interior of an old wooden Swiss chalet and is very cosy, charming and maybe even romantic 💘 At the start we were served complimentary bread rolls which were crispy and warm. The butter which accompanies the bread (which are homemade I think) was salty and creamy especially the special pesto butter. There were 3 of us and we ordered 3 appetizers to share as follows: • Cold appetizer of cold cut meats ($315) for sharing. The aged meats consisted of Pastrami, 2 types of Parma Ham and Salami. We found one of cuts of Parma Ham to oily and fatty. The Salami was the most delicious having a rich depth of flavor locked in during the curing. Afterwards, we thought we didn’t really need to order this dish. • The famous Cheese Fondu ($330) which is a mixture of different cheeses is rich, silky smooth and creamy. It comes with ripped up pieces of baguette which is perfect for soaking up the cheese and is a very fun comfort food for sharing. Note that the baguette is bottomless top up until you finish the Fondu. • Raclette du Valais ($232) - This famous dish contains hot melted cheese with potatoes, pickled onions and gherkins. This dish was simple yet it was probably the best dish we had. The cheese is creamy in texture and is tastes salty and sweet. For the mains we ordered:• The poached pike fish fillet with tomato and white wine sauce ($470). The fish was fresh and moist, overall the dishes elements were mild and the garnishes were probably more delicious than the fish itself. However, it was disappointing that there were many bones and scales in the fish and this is not acceptable for a restaurant inside a 5 Star Hotel. We did complain and received only received a glass of wine we ordered on the house 😏• The sliced veal with mushroom and light cream sauce ($470). The veal was tender and the cream sauce was light, the potato hash was huge and had a nice crust on the outside and was moist inside. • The baked 280gram veal chop with Polenta ($470). The veal was moist and tender with a lovely Gruyère cheese crust. The polenta was creamy, fluffy and light and complimented the veal perfectly. For dessert we ordered the Chalet Suisse ($205) to share as we were totally stuffed full. This dessert is mainly for photo taking and is a Swiss chocolate chalet with vanilla ice cream and hot chocolate sauce. The hot chocolate sauce which comes separately is apparently supposed to melt the chocolate shell chalet and expose the ice cream inside, however our chocolate sauce wasn’t hot enough and instead we had to crack it open with a spoon. Inside is vanilla ice cream which was standard, nothing great. Lastly came the petit four which had chocolates, hazel hut cupcakes and gingerbread biscuit. These were delicious and better than the dessert itself 🤔Overall, I wouldn’t say the food here is of fine dining quality and extremely disappointed with the bones and scales in the fish fillet🤬. The service is good and the setting is great especially for the upcoming festive Christmas season!
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這間瑞士餐廳 以小木屋作主題，環境氣氛都唔錯，令人感覺舒服，staff 都會好耐心介紹食物。落完order 會放低一籃麵包同埋牛油，麵包脆脆地煙煙韌韌，ok 這個Crab meat pancake with lobster-Armagnac cappuccino ，切開之後裏面有滿滿嘅蟹肉都幾鮮味，好味😋 不過上枱之後應該要快D食，因為凍咗冇咁好味。呢個芝士火鍋裏便，有啲煙肉，仲有酒調味，跟 ：一籃麵包、通心粉迷你薯仔，可以慢慢俾你點啲芝士食，聞落去嘅味道好香濃，喜歡食芝士嘅人應該覺得唔錯。呢個羊架，味道好好，肉質十分嫩滑，份量都ok Medium 剛剛好 係最好食的一樣食物流心芝士豬扒，味道都ok , 幾特別，熱辣辣 外脆內軟，有香濃嘅芝士流出。呢個菠菜蓉都幾Creamy，不過不失炸洋蔥圈，都係外脆內軟，洋蔥夠甜夠軟。最後甜品來一個朱古力火鍋配新鮮嘅生果瑞士屋仔形狀的朱古力，裏面係有雪糕同cream都ok最後呢幾個應該係送嘅甜品
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天寒地涷，暖身暖心最好就係食芝士火鍋。在特別的日子，和最愛的人在瑞士小木屋共享美食，是最溫暖的事。半島酒店充滿我倆的美好回憶，這次卻是第一次品嚐 Chesa 芝士火鍋。餐廳的裝潢佈置、音樂全部都令人感到正置身在瑞士。頭盤的麵包籃，不同款式的麵包，各有特色，全部都好香，可惜只能淺嘗，因為要留肚吃主菜 我們點選了幾款餐廳的招牌菜：蟹餅裡充滿一梳梳的蟹肉，非常鮮味，龍蝦泡沫湯是絕配，令鮮味更加昇華 Signature 芝士火鍋：芝士和白酒的香氣很濃郁，簡單配上法包已非常好食，齒頰留香 小牛肉質地非常鮮嫩，酥脆的外皮配上蘑菇忌廉醬汁好好食，配菜是粟米糕，也很特別，值得一試朱古力片砌成的小木屋，原來裏面藏着雲呢拿雪糕，把熱辣辣的朱古力醬淋上小木屋，然後就可以品嚐這道精美又好吃的甜品 餐廳的裝潢充滿瑞士感覺，職員也很有耐性講解關於餐廳的歷史和菜式，好想快啲可以再到訪這個地方
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悠長假期在瑞士，良辰美景，回來要吃點瑞士菜慰藉一下。幾年前去瑞士，由 Zürich 開車到 Lucerne，經過 Vitznau，然後南下 Altdorf 來到 Lugano，再乘火車落 Milan，走馬看花一般，但是經過意大利語區，一路開車由德語區到義大利語區，文化的差異從建築和市鎮房屋的分佈 - urban planning - 中顯露出來。今次集中在德語區，享受最 posh 的瑞士，寧靜的氛圍，德式的整潔，在音樂廳、畫廊和博物館裡體會深刻文化和人文精神，那樣才可深度領略最美好的瑞士，「洒落」人生，怎不教人懷念呢。要回味瑞士，除了讀 Hesse ，還是要吃點瑞士菜既，那可到香港寥寥可數兩家瑞士餐廳，小妹還是愛 wood-panelled ，環境有點幽暗的 Chesa 。歷史悠久，不單裝修，菜式似乎十年不變，好些瑞士 classic 不會不供應呢。人哋話瑞士菜就是 cheese fondue ，小妹不是 big fan，試過就算，而且作為頭盤太飽肚，胃納有限，是日不要 fondue 了（當然 fondue 可以不用芝士的，食法不同，容後讓小妹稍作解釋）。反而有一味牛仔肉，是小妹至愛，在瑞士吃完又吃，今天來 Chesa，就是為了那一道「蘇黎世牛仔肉」啊。【 Bread Basket 】有似 rye bread 的，又有傳統 crispy rolls 和 Laugenbrötchen —— pretzel rolls，那圓波波深啡紅色「爆口」包包，德文 Laugenbrot 直譯叫「鹼水包」，因為用 lye (鹼水，當然是食用的啦) 令個 crust 變脆，猶如 pretzel 般脆皮。英文就索性稱呼它為 pretzel roll 了。Chesa 的 bread basket 豐饒味美，毫無挑剔。【 Bouillon de chou à la langue de boeuf 】瑞士菜 portion 比較大，頭盤只要一個 cabbage broth with ox tongue 。椰菜清湯清甜稍稍加入牛舌絲加了點 substance，在冷天時候，暖胃得來又不會像 velouté 那樣 heavy。很 rustic 的湯品。午餐加 $100 可以配一杯 Swiss wine 的，小妹還是鍾愛 bourgogne。今天選了【 Chablis 1er Cru 2019 — The Peninsula by Olivier Leflaive 】。半島品牌的酒不會令人失望，無論 Deutz champagne，Keller Estate 既 Chardonnay 和今日的 Chablis 皆是。1er Cru 的 Chablis 多了些 oak，還是很 mineral 和 fruit 的 dry white wine ，那種 Chablis 底蘊。人們都以 Chablis 配生蠔，但緊記不要 aged 了的 1er Cru 甚至 Grand Cru，而是新一點，fresh, citrusy and dry 的村酒才行，不然那些太複雜又 oaky 的 Chablis ，不單不襯生蠔（太多礦物），還浪費了 1er Cru 和 Grand Cru Chablis 表現的複雜內涵啊。話時話，吃生蠔記得吃 Belon，再飲 Chablis，dry wine 竟然變得甜甜的，實在美事。【 Emincé de veau Zurichois 】這道菜式在瑞士吃過最好的在 Zürich 的 Kindli ，來 Chesa 也是為了這一道菜啊。Sliced Zurich veal with mushrooms in light cream sauce，配上 Rösti 薯餅，正宗瑞士風味呢。鋪上 cream sauce 的牛仔肉片，很簡單 taste profile ，肉汁濃郁美味。Chesa 的 Rösti ，julienne 變成粗條（粒），像我們一般見到的 hash brown 多於瑞士的 Rösti。所以口感上外脆內裏較為柔軟。有人說 Rösti 要 double-cooked，先把薯仔煮熟才切開，那樣是「正宗」，是否如此小妹無從稽考，不過如果以薯條做參考的話，double-cooked，triple-cooked 的炸薯條都有人做呢。沒有所謂正宗不正宗既。【 A Tip 】Chesa 是老店，總有些「秘密」既 off the menu goodies 既。如果你不喜歡 light cream sauce，儘管問一下，可否轉成 Beef Stroganoff 呢，那以前經典港式西餐店「俄國牛柳絲」啊。都是 creamy 的 sauce, 換成 sour cream 加入 gherkins，牛仔肉換成 paprika-seasoned beef filet ，味蕾自然多些刺激喔。【 還有還有 …… 】Fondue 嘛，之前說 cheese fondue 加麵包作為頭盤太 heavy，其實 fondue 可以選擇 oil-based 或者 broth-based 喔，並以肉食代替麵包，成為主菜。如果用菜油底以肉沾油「炸」，比較多油煙，雖然香口，是否最好，自行判斷。至於湯底，變成 shabu shabu 似的，還是可以考慮喔。想有些 cheese 嘛，頭盤可選 Raclette 呢。【 Soufflé à la pistache, sauce chocolat 】Soufflé 是開心果味道，無可質疑的美味，只是口感上沒有 Gaddi’s 那個 feather-like 的輕盈。朱古力醬帶一點酸味，不是小妹杯茶，不過整體還是 more than 及格的呢。【 Petit Fours and Coffee 】 餐後小點不過不失，咖啡也中規中矩，沒有投訴既。Chesa 有 Stevia 代糖，貪玩試下，味道沒有 aspartame 的怪，有人說 aftertaste 如像甘草，妹才不介意。【 Tableware 】Chesa 用的杯碟，都印有 The Peninsula 的，是 Steelite 由 Royal Doulton 製造的 hotelware 餐具呢的。比較厚身而感覺粗獷一點，滿滿古舊瑞士情懷啊。【 結語 】吃瑞士菜不要用 French haute cuisine 把尺去量度，因為大家文化不同，定位也不同。在蘇黎世，可以吃到最好的 fine-dining，例如 Dolder Grand Hotel 的 The Restaurant，又或者 Pavillon（要注意那是法國餐廳） 但一般就是很上質的餐廳（例如 Storchen Hotel 裡的 La Rôtisserie 那種簡潔明亮的裝飾和氛圍，又，Baur’s 酒店內名店，開宗明義就叫自己做 brasserie「小酒館」啦），都相對比較 friendly，不會有好似巴黎 Tour d’Argent，La Ambroisie，Le Cinq 那種孤高的華麗，吃的時候也無用拘謹。Chesa 就是代表那比較平易近人卻無損其雅緻的瑞士餐廳，這也是小妹愛上瑞士的原因。
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Nice environment ☺️😊Marinated Scottish salmon tartar on chive crème fraîche, laugen chips and cress saladNot bad and not a boring salmon dish. But not amazing Fondue moitié-moitiéGruyère and Vacherin Fribourgeoise cheese fondue served with baguetteI like its fondue. The fondue is soooo cheesy and very rich. It comes with some breads. (The bread is soso. I like softer one)Côtelette de veau américaine rôtie en croûte de Gruyère, polenta grillée et sauce aux morillesRoasted 10-oz American veal chop in Gruyère crust with grilled polenta and morel creamVery Tender. There are not many places in HK that serve Veels. I like it. Super Tender! I like its egg side dish! Carré d’agneau rôti à l’ail, haricots fins, carottes et petit gratin dauphinoiseRack of lamb with roasted garlic, fine beans, carrots and gratinated potatoThe Lamb is good but you can have lambs in many restaurants! But the taste and the texture are perfect!
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