235
22
4
港鐵尖沙咀/尖東站 E/ L3 出口 繼續閱讀
電話號碼
26966769
開飯介紹
自一九六五年開業,充滿瑞士田舍風情的瑞樵閣供應地道瑞士風味菜式,是瑞士芝士火鍋迷的樂園,並於每日中午供應三道菜式之精選午餐 繼續閱讀
特色
浪漫情調
同客食飯
慶祝紀念日
附加資料
*衣著:整齊便服 - 塑膠平底人字拖鞋、沙灘涼鞋或塑膠鞋,恕不招待。 *晚上六時三十分後,男士請穿著長褲及有袖之襯衣,否則恕不招待。 *三歲以下小童恕不招待
營業時間
今日營業
12:00 - 14:30
18:30 - 22:30
星期一至日
12:00 - 14:30
18:30 - 22:30
付款方式
Visa Master AE 現金 銀聯 JCB
座位數目
50
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
泊車 詳細介紹
電話訂座
賞訂座積分
一人一鍋
有關獎賞計劃
食評 (288)
等級4 2018-02-18
2488 瀏覽
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. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Mixed Feelings 焦點食評
等級4 2017-08-24
1250 瀏覽
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 choice of name is Chesa's goal to make one feel at home. Yet, the quietness of the restaurant—with other guests almost murmuring—made for an ambiance less cozy than it was dreary. Waiting staff looked emotionless, too. Without folk music playing in the background, with dim, red lights and long candles, we might as well be in a vampire movie.Looking around, one would see mostly diners born before the 70s sitting comfortably and acting like return customers, although the early bird dinner at $330 per head has no doubt managed to attract younger couples looking to experience fine dining on a special occasion, making sure to take photographs of themselves and their newly acquired, boxed Chanel accessories carefully juxtaposed with Chesa's background setting.Ask anyone in Hong Kong about Swiss fine dining, and chances are you will be met with a blank stare. I didn't seem to leave Chesa feeling much more informed, either. While Chesa's menu bears witness to many regional influences and, like traditional Swiss food, potatoes, bread, root vegetables and cheese seem ubiquitous, for those who are really not interested in rösti or Swiss sausage, the selection takes care of that. You can have perfectly region-neutral dishes such as rack of lamb, pan-fried duck liver, or even roasted spring chicken (with potatoes, or root vegetables, or cheese, or some other interesting flavor combination). Fish and shellfish are also cooked more or less in a typical "Western" fashion. In fact, at the end of our meal, we found out that dishes that overlapped with a meal at a friend's wedding three months ago (at the Peninsula) tasted exactly the same. Was it because Chef Trento's responsible for all Peninsula made dishes that he didn't care enough to recreate them more frequently, or is Chesa now officially a general Western restaurant with only fondue and raclette to distinguish it from others?Authenticity aside, I thought the food was good overall, if a little over-priced depending on what you are looking for. A filling meal without drinks came down to roughly $1900 for us. Although Chesa's ski shelter setting created by revamped, white-washed walls is rather special for Hong Kong, I may still prefer to have more distinguishably Swiss cuisine, which has always been more down-to-earth in my memory, in a less pretentious and contrived setting.Anyway, let's look at the food rundown:Bread basket to startUnimpressed. Scottish Salmon Tartar $265Horseradish fresh cream really helped elevate the dish, but overall it was said that this was more or less just standard.Pan-Fried Duck Liver $340The duck liver strikes a balance of airiness and intensity. Very impressed and the fabulous brioche croùtons tasted fluffy and crumbly at once. Portion-wise on the heavy side for an appetizer.Cheese Fondue (we chose Montagnarde) $290Initially did not plan to get fondue because I knew it would turn an otherwise fine dinner into a heavy one and I did not want that on that evening. And it did turn out to be way too much for two people to share. While the cheese (mostly emmentele and gruyère) did smell and taste flavorful and rich initially, it's not appropriate to consume a third of a pot of this unless you've been skiing the past eight hours. Verdict: bubbling cheese can't go wrong, but make sure you order this only if you're a party of four or more.Organic Beef Cheek Stew $370Beef cheek was less tender cooked this way, but the clear broth was savory with the freshest of the freshest root vegetables. Portion-wise perfect.Seared Scallop and Shrimps $390Rather unremarkable. Not sure the Noilly Prat stood out in any perceptible way. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級3 2018-06-14
77 瀏覽
Our first visit to Chesa was two years ago to celebrate our wedding anniversary. I still remembered that we had a really memorable experience with nice food of big portion, exotic interior decoration, warm atmosphere and friendly staff. It was a real pleasure to be back two years later.The interior decoration was so classical European. The furniture was made of wood. As we sat down and moved on our wooden seats, we could hear those typical sounds of wooden furniture. So exotic.The table cloth was so traditional European too. The tableware looked so beautiful. I loved the small flower pot on our table.We had asked for their set lunch menu beforehand so we could order straight away.Shortly after we had placed our orders, we were served this bread basket. There was no introduction of the bread, unlike those Michelin restaurants out there. The bread was warm and was better than last time which was cold as I recalled. The bread was crispy outside and soft inside and tasted pretty good with the butter. We did ask for more bread while we were waiting for our food.While the beef carpaccio wasn't particularly outstanding eaten on its own, it was delicious eating with the pickled white asparagus and slightly salty & crispy air-dried beef chips as well as other sides. However, it was still far far from the superb beef carpaccio at Amigo. This chilled gazpacho essence surprised us as it was exceptionally refreshing and went perfectly well with the crab meat rissoles. Although we didn't eat the crab meat rissoles right away, they were still hot and went perfectly well with the chilled gazpacho essence. The gazpacho essence was a bit sour which gave a right balance to the deep-fried crab meat. The only complaint was that we couldn't really taste crab meat in the rissoles.This sliced chicken was one of their classics. We were glad that we tried it, as the chicken was smooth and the sauce tasted pretty good with the mushrooms. The potato cake on the side was a bit salty yet delicious. Comparatively, this pan-fried veal escalopes was a bit disappointing. Although it was still tender, it seemed to be lacking beef flavour and was a bit too dry (maybe because it was not fatty enough). The onion rings were tasty though.It took quite a while before our desserts arrived, so we ordered our drinks first. We remembered that the iced chocolate was so soo good last time that we couldn't help not ordering this time. Unfortunately, it was a big disappointment. There was no chocolate chips/cream served on the side and the ice cubes were so huge taking up the majority of the glass. The iced chocolates were a bit too bitter and tasted so much worse than 2 years ago. This dessert was also one of their classics. The vanilla creme brulee itself was ok. But I think it didn't go so well with green apple sorbet. The crunchy short bread was so tiny too. However, this dessert was so soo good! Although I was never a fan of coffee, I really liked how there was coffee ice-cream perfectly wrapped in crispy chocolates with caramelised mixed nuts on top. I really loved the different textures offered by this dessert. The presentation was also pretty appealing to the eyes. Finally, here you go petits fours to end the meal. The ginger bread was quite fresh and slightly crispy. There was nothing special about the chocolate though.Overall, Chesa has always been one of my favourite restaurants as price was comparatively affordable at a hotel with food of nice quality and portion. Service was also very good as the staff was pretty friendly and gave you a warm dining experience. Interior decoration was also very exotic. Definitely a place to go back from time to time.  繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
👵🏼 xx大壽,👴🏻決定帶婆婆去半島酒店見識見識。呢一晚,👵🏼👴🏻黎到氣氛非常之好嘅半島酒店瑞士餐廳,衝着佢嘅瑞士火鍋而嚟嘅。係咪想火鍋之前,先食非常之鬆軟好味嘅麵包🥐🍞🥖 , 餐廳送麵包嘅牛油亦都非常之香滑!我哋仲叫咗兩個main dishes, 分別係蒜香蝦意粉同埋羊架。係呢啲黑蚊蚊嘅餐廳預咗價錢貴份量少,最緊要係味道同埋食物嘅水準要令你覺得值回票價。可能因為期望太高,所以覺得兩度主菜都只係合乎期望,冇超越想像中咁好食。👵🏼👴🏻 等吓等終於等到佢哋最出名嘅芝士火鍋。公公婆婆叫嘅芝士火鍋唔係最濃味,但係超鍾意食芝士嘅婆婆去到後面亦都頂唔住,因為個火鍋係越食芝士味會越濃🌝🌚。👴🏻 當然會為鍾意食甜嘅👵🏼準備甜品。 如果生日,喺度點瑞士小木屋甜品可以幫你寫生日快樂!☺️☺️ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2018-04-29
453 瀏覽
We were here for my sister’s bday dinner. We expect a historic restaurant situated in The Peninsula would have professional service, but it turns out to be the opposite...waiter A showed he knows nothing at all about the wine on the wine list and said at one point that he had to ‘check’ when we asked how that wine is like...fine.. waiter B poured wine all over the table each time he did that ( we were like... luckily it’s white wine we ordered). The weirdest incident - My sister was posting for picture and held up the glass and this waiter came at her back without her knowing and poured wine into her glass while the glass was in the air!!! My other sister sitting in the opposite quickly warned her ‘oh be careful, he is pouring wine into your glass...’ unbelievable we thought! Besides these very odd service they offered at the table, the way they talked makes you just feel like they are from the neighbourhood Chinese restaurant...好似茶樓飲茶果D阿叔講嘢態度咁,非常神奇。they didn’t show bad attitude but definitely not professional waiter... we were joking any one of us would do much better even with no experience as a waiter! 我地只覺得非常奇怪, especially when we were expecting a five star service.... not reasonable at all... 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)