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工作太忙要到而家先寫食評，8月17日晚乃老媽子的生日。每年都會同佢"食好啲"，今年上黎見到好似幾得意所以黎試下，點知…首先佢地真係好好禮貎（但係我都係覺得Felix好D）入到去見到真係好似各位靚仔靚女咁講，【歐洲小屋】是也。 坐低急不及待睇餐牌，弊家伙！點解搵勻都好似唔見有蝦芒果沙律？唔係呱！蝦同芒果我都好愛架喎，問一問經理，佢話轉咗款喇…失望…突然佢走入廚房之後笑笑口咁出返黎，原來佢幫我叫廚師特登幫我整，好感動…出黎效果亦好好，蝦同芒果都好鮮~~好食！！之後黎鵝肝，Yummy Yummy！外層脆得黎唔乾，無得頂！跟住今晚第一個主角出場喇，Raclette，停一停，索一索，好香！片起一小片放入口，唔…咸香交替，真係幾特別同幾好味！主菜方面，老媽子愛羊所以要咗烤羊架，而我就突然心血來潮想食魚，又叫返好好"人屎"o既經理介紹，佢大力推薦三文魚，佢話係用好微溫o既水黎慢慢整熟啲三文魚，好特別架喎~~其實小弟由細到大都唔鍾意食熟o既三文魚，不過見佢頭先咁好人就即管試下！先講羊架，小小羶，好軟熟，好香，最估唔到係啲伴碟配菜都有揀過，特別係露笋，勁正！再黎就係個三文魚喇，之前見過有食評話一般，但係

真係一入去, 好似到了外國一個地方裡既餐廳一樣, 因附近除了我地之外, 之後有一對情侶進來, 其他全是外國人, 再加埋環境怖置, FEELING 好WARM, 好正既燭光晚餐唔記得帶相機, 用電話影到呢D相咋我們食了以下在OPEN RICE上很多人推薦話好的菜式1.煎鵝肝, 我最鍾愛食既, good good good2.TRADITIONAL CHEESE FOUNDUE 食食下有d 膩3.原本想食OX TAIL, 點知話個菜已沒有了很久, SO 用同樣做法, 食個臉頰位置 , 好似食緊牛腩, 但真係好好味, D著蓉和沙律都好正4. 男朋友生日CHOCOLATE HOUSE 來了, 好得意既HOUSE, 其實JUST一個綽頭, 無咩特別, BUT 睇得到個廚師有心機整一D食物出來5. 一杯HOT COFFEE, 來到呢度, 試一下COFFEE是要的待應 會自動自覺走來RECOMMAND 一D菜式給你, SERVICES OK, 唔可說GOOD, 因大酒店, 我認為應可以做得更NICE, 更好既, 好彩今晚外國人事多, 唔會太嘈, 配合氣氛, 食上來都特別高貴埋單走人$910, 都可接

Saw a lot of people praise about the raclette, I guess this has something to do with Suzie Wong's comment. I won't say that it is bad but if you really like raclette, try those serve in The Swiss Chalet (Hart Avenue). Am not a Swiss food expert but I know raclette can be serve in several of ways. To me, Chesa's raclette is a bit too thick and not hot enough. At the Swiss Chalet, the raclettes are usually served sizzling, being thinner, sometimes you can see them getting brown in front of your ey

在Chesa吃過一次Lunch, 感覺相當好, 因為還未嚐過其聞名遐爾的Raclette跟Cheese Fondue, 常常念著找天要回來試試, 但始終也沒有付諸實行. 後來認識了一位於Chesa工作的朋友, 說了幾次要去探探班, 這夜, 終於成事.當日整天也大雨滂沱, 令因為家中一點事而本巳納悶的心情更加憂郁. 出門前, 雨下得正狠, 然真的不想呆在家中, 所以那管他雨下成河, 好歹也要出外走走, 探探朋友, 也希望以一點美食, 舒舒愁懷.可能是暴雨的關係, 餐廳比平日清閒, 跟朋友打聲招乎, 被安排坐在右邊靠牆的一角, 是說不住的自在與舒適. 朋友酙來一杯冰凍白酒, 邊呷邊選吃的. 主要想試的東西有5款, 除了Chesse Fondue及Raclette, 還有牛仔排及羊架, 以及上次來吃Lunch時見到類座那位太太正在享用, 樣子很精美的三文魚. 當然一次過沒可能試齊所有東西, 費煞思量, 最終決定要了Raclette及三文魚.人人皆說Chesa的Raclette無出其右, 吃過, 也不能不同意. 香噴噴熱辣辣的瑞士芝士, 面頭烤得微微帶焦, 用叉子叉起一块, 絲滑中帶點韌勁,

坐落在高級酒店內的瑞樵閣, 是一所高雅卻平易近的小餐廳. 這天, 我就在這裡渡過了一個悠閒的中午.要了 Set Lunch:1) 先要來一杯白酒, 名字忘了.2) Oxtail Consomme: 十分清澈, 味道卻是細緻中帶沈厚的鮮甜, 很出色.3) Braised Lamb Shoulder with bacon and pearl onion on puff pastry - 肉質本身不算很靚, 但炆得剛好, 質感不會過淋散, 保持了羊肩應有的爽嫩口感, 也滿溢羊羶香, 酥皮做得又薄又鬆脆, 醬汁鮮濃, 很美味!!3) Warm Apple Charlotte with Vanilla Icecream - 吃了一口, 普普通通, 可能是我不愛甜品吧.4) Petits Fours - 比較"求其"5) 跟餐也包一杯紅酒以及咖啡/茶服務不用說了, 沒有可挑剔的地方.

週五晚上10點才有位， 這是一間點著洋燭的小屋， 有好溫暖的感覺。 招呼不錯，彬彬有禮。 吃的嗎? 毀譽參半。 當然店員可是預先有所提醒 / 暗示的了。(1) 蟹肉頭盤 - 味道不錯，份量可是有點那個， 真的只可當小吃。 相對價錢貴了點。(2) 芝士火鍋 - 特別點的，想試試味道， 結果還是吃不來。 加了酒， 有點酸和苦澀。(3) 蝦芒果沙律 - 非常好吃，不論是蝦, 芒果還是伴菜都是恰到好處。 推介。 (4) 燒羊扒 - 嫩嫩的羊肉加上烤的焦脆的邊位， 點汁品嚐， 味道一流。 份量夠。 大力推介。 兩人消費 $980。 總得感覺還行，談談天，吃吃瑞士餐。

就是因為這個原因，所以決定大吃一頓。在此要多謝各位在OR的提議，答應過的香吻一定會在後奉上的~ 呵呵早在一星期前已預留位置，當晚到達時客人不多，只有三檯左右。整個餐廳都仿照木製小屋的內部，令人置身如歐洲雪山小屋中，既寧靜而優雅﹔如果窗邊可播放歐洲山區景色，絕對可以幾可亂真。餐廳內座位為木製長身椅子，放置了柔軟坐墊，坐在上面感覺很舒適。在看餐牌前，我們各要了一杯果汁雜飲，本來是打算喝紅酒的但是生怕食慾不太好，所以就來點帶酸的飲品好了。頭盤是瑞士風乾肉拼盤，內有Appenzeller芝士、Parma ham、莎樂美腸等，味道最好的是那片瑞士芝士，濃郁而不膩，芝士的甘香能留在口中很長時間。下一道菜是蒜香焗田螺，田螺夾在香滑薯蓉之中，整個食物的各個味道合而為一，薯蓉的香滑比薯粉開成的更加幼滑，薯香味特重，可見師傅功夫所在。隨後上場的是Fondue(芝士火鍋)，這裡的芝士火鍋材料是Gruyere及Emmental各佔一半比率，再因應顧客口味加入適量的白酒，配以粒粒麵包進食。我們選擇加入少量白酒，得出的結果是非常美味濃、滑、香。經理笑說我們如果吃不下全部芝士，千萬不要勉強，而我們則回說:千萬不要小

一年一度嘅大日子, 師傅又要左諗又諗去邊度食飯慶祝好, 同友人無意間閒談, 提及想試下瑞士菜, 而友人就大力推介呢間食店, 所以師傅就決定黎呢度一試, 於是就拿拿聲訂枱! 終於喺上星期黎左呢度一試喇!去到門口, 發覺裡面環境幾幽暗幾有氣氛, 而伙計就好有禮貌咁安排入座, 坐底後即刻睇下有咩食啦, 打開個餐牌, 嘩! 發覺全部都係雞腸,直頭係佢識我我唔識佢, 勉強睇左一陣, 之後師傅都係主動問下個伙計有d咩好食先, 伙計殷勤介紹左三道菜比師傅品嚐, 有三文魚班戟, 烤芝士同埋牛肉粒拼薯餅!由於兩個人從來都未試過所以都幾期待下, 過左一陣伙計就放低左盤麵包, 基於肚餓所以師傅都揀左兩款唔同麵包黎食, 麵包都幾鬆軟幾新鮮, 再加d牛油真係幾好味; 再等左一陣, 頭盤三文魚班戟最先登場, 班戟好薄而裡面餡嘅三文魚好鮮, 加埋有d碎蛋, 連埋個汁真係好好味, 又唔肥膩, 好正; 食完頭盤等一陣另一道菜又到喇, 原來係呢間酒店嘅名菜烤芝士, 係將芝士烤到成薄片, 面頭有幾粒薯仔, 再加d酸菜, 橄欖等黎食, 不過師傅就冇要d酸菜同橄欖, 就咁食, 發覺芝士烤到半溶, 口感有少少脆, 係就係咸左少少

Went there for lunch last year December as a half Christmas meal, and was seriously impressed.Called all the recommended food: swiss barley soup, sliced veal, chocolate house desert. All of them was excellent quality - we also shared a cheese fondue, maybe I'm not just a fan of it, but I didn't really like the taste, but not bad enough to affect my overall impression of the restaurant.All in all a great place, only downside is that it is pretty pricey.. but expected at such a place.

在月頭生日周之期間,所光顧的餐廳,只有半島的Chesa,係之前曾經去過,都要數到上好幾年之歷史,物事人非,這個往績,可以抹掉.事隔五年多之後,再搭上半島閣樓上的角落,餐廳仍舊滲進歐陸小屋之味道.仍舊客人不算多.比起每個周日的下午,樓下大堂等排隊吃Afternoon Tea的迷哥迷姐,更顯得更加低調.深信在大堂來個下午茶,感覺絕不"High",真難明為何有"High Tea"這個荒謬絕頂的名詞,我們不是坐在高檯吃糕點的呵.尤其在堂堂半島酒店大堂排隊,即刻降格.如果想要High,不如High天拿水.來Chesa晚飯,當然無須排隊,來得這等餐廳,明知非黃金時段,事前來電訂定檯,這是對一間高級餐廳的尊重,就算你去九記吃牛腩,都未必比你單刀直入.被安坐在二人檯,再看看餐牌,論價錢,在高級酒店之中,Chesa算是便宜,如果你不開支酒的話,也不會吃出個天文數字.頭盤為煎鵝肝,外脆內軟,生熟程度較得剛好.而且鵝肝的甘香味道,在舌頭上打轉,陰魂不散.Raclette為烤芝士,是Chesa的其中一道主力,主菜份量更可無限任添,將芝士烤到成薄片,面頭舖上薯仔粒,再伴以酸菜,橄欖吃.芝士烤到半溶之狀態,口感微

其實我係1月尾打去book 位既, 頭一次我打去book 14/2, 咁我都預左無位, 咁聽電話個人就話full 哂啦, 我就問有無waiting list 呀, 佢不友善地回應'我地waiting list 都有十幾個lo wo, 你唔洗留電話啦,無機會架啦!' 當我想講'咁好啦,唔該哂'既時侯, 佢已經cut左我線, 佢係無講byebye。算,咁我第二日再打去諗住book 13號, 點知態度都係一模一樣, 都係被cut線。2次都係男人...一間咁高級既餐廳, 竟然用d咁既態度serve 人,真係好失望。

Finally got the chance to try Chesa! I must say, dining here really takes u back to a little hut in Switzerland! U can almost here the blizzard blowing outside! This restaurant is really nice and cozy! Perfect for a nice warm dinner during Winter! Wonderful service and delicious and cheesy food! Had the pan fried Fois Gras, followed by Garlic Cheese Fondue to share! Main course had the Veal chop with Raclette (very strong cheese taste!). Finished off with a Meringue hut with Lavendar and Pistach

Please note that the following comments was not on the food with the restaurant, but the service manner when I was calling in for table booking:Today I was tried to reserve a table for dinner. When the other side being picked up the phone and said "Hello, this is Chesa Restaurant, how may I help you?", since the English speaking of the other party is not native, I assume he is not a English speaker and I turn myself into Cantonesse and said "I would like to have a table for 2 at 7:00pm tonight."

想不到在香港數一數二的半島酒店，竟有一間這樣精緻的瑞士餐廳。說這裡精緻，並非因為有富麗堂煌的裝修，反而是餐廳在每一個細節上，都做到好像身在瑞士的"家"一樣。就連服務也是細心得來卻不會令人感覺拘束，即使我們是不叫酒的低消費族，卻仍然服侍週到。頭盤要了crab pancake(見圖)，很喜歡那個香濃豐腴的白汁。之後就是cheese fondue($190)，要了跟麵包的那款，酒的份量恰到好處(要求減少了酒的份量)。主菜要了signature dish---ox tail($250)，最令人驚喜是配菜mashed potato，很濃郁的奶味。最後以lavender+pistachio ice-cream作結，很完滿的一餐。完全愛上了這個半島的小角落。

today tried dinner at chesa, a restaurant that i wanted to go for a few years (HAHAHA...)we ordered caesar salad, foie gras, cheese fondue, sausage, ox tail, lamb rack.salad was really fresh, and the dressing was just right!foie gras... well it\'s not soft/tender enough. just so-so.cheese fondue - we ordered the traditional one served with bread cubes. melted cheese full of wine taste, not salty. okay, nice fondue. but i like stronger cheese.sausage\'s taste was good! but all in all it\'s s