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一入chesa比我既感覺係好warm，裝修得好似小屋甘。Appetizer叫左鵝肝，ok，但覺得喺four seasons caprice食過嘅鵝肝配toast正d！Main course當然唔少得芝士火鍋啦，味道好濃，有酒味，幾好食同玩……而個牛尾就幫我地分左兩碟，份量好多，我地都食唔哂，可能因為食完前面兩樣已經飽。原來男友一早order左個chocolate house，寫左happy anniversary，好得意，不過唔好食，哈哈！最後，嘆埋杯coffee，就好滿足~

星期六約了朋友到此這兒午膳, 第一次來, 感覺不錯, 比起星期六Lobby 的人山人海下午茶, 這裏舒得多. 踏入這餐廳, 有一種很warm的感覺, 佈置很有外國的Cottage feel.朋友稱Chesa自開業以來都未裝修過(好像是跟半島酒同步開業), 而室內所有建築的木材全部由瑞士直接入口, 真正made in Switzerland.入正題: 先來一客snack, 朋友說來這裏一定要叫一客叫cheese on toast的食物(見圖), 也是我覺得最精彩的一味. Emmental chesse 切片放上法國麵包一烘,令我忍不住口連吃了三件, 喜歡芝士的朋友一定不能錯過這款食物.Chesa 的午餐有set叫, 而且十分抵食(晚餐廳沒有set, 散叫勁貴)starter - 三片煙三文魚, 配菜有幾款橄欖, 特色是底下有一塊薄薄的薯蓉片, 令我想起兒時常吃的"煎薄撑".main courst - Lamb chop 煎得很嫩, 還有一塊伴肉很好吃, 問問captain 是甚麼, 原來是女士聞風喪膽的"豬腩肉", 真的是豬的腩部, 煎得這樣香口, 管它吧, 吃了才算, 配菜是一些醮了醬

我同女朋友亦都係一個好鍾意周圍食野0既人...咁我就決定0左去chesa食我們0既晚餐,我就已經第二次去chesa咁我今次就order0左個紅酒燴牛尾,焗芝士磨姑火腿同埋choc house個芝士磨姑火腿幾好味唔太"溜"(因為琴日都食0左好多野先去)而紅酒燴牛尾都好味只係個sauce比上次就喊d, choc house就同上次一樣唔錯overall個service幾好有禮貌...係經理比較多口少少同埋有d煩,另一方面有3小時free parking可以食完野同女朋友行陣街先開車走"正"

服務一流.d waiter 好親切野食好得.尤其是set lunch.出面唔會成日食到價錢雖然比x王之王貴成倍,但qaulity 就好過n倍間野黑黑地, 檯上點左candle.氣氛好好.

見到呢間餐廳有咁高評價,決定同女朋友生日去!去到見到呢間餐廳,好有家庭feel,都好舒服!不過我會嫌個環境嘈d,可能係因為袁詠儀,李心潔,張艾嘉等等人度啦!跟住就叫兩杯酒後想點菜啦!其實大致上想食咩都諗好啦!但係都係想問問captain意見,佢就真係好似背書咁背個menu,都無咩理會我想食咩!咁就算啦! 再跟住就有個waiter問我想食咩啦! 咁我又順口問佢有咩介紹啦!佢就好有耐性去介紹d野食比我啦!前菜就更係鵝肝啦!見到食評咁大力推介,但係食落去好似麻麻,可能係個肝煎得唔夠脆,裡面好"散"啦!跟住就係個唔知咩粟米湯,佢話呢個湯有成四十年歷史喎,咁又試囉,個湯好味,但係我覺得好"傑",好"漏",我諗share飲會好d,材料我只係記得有薏米,但係就無咩肉o既!再黎一個又係大家推介o既芝士啦!好食就好食,不過又係一個"漏"字,但係整法就無咩難度, pizza hut都整到喎!(我女朋友話o既),跟住就係主菜啦!主菜就係唔記得o左係咩名,不過係海鮮黎既,佢係主要用shellfish整成魚膠(當然會加入其它o既材料啦),再用意大利雲吞皮包住舊魚膠,再拎去蒸熟再配龍蝦汁,再配少少菠菜伴碟.舊魚膠

呢度個價錢都算貴, 所以等生日先黎富貴一次.琴晚同老公黎撐檯腳, 燭光, 優質服務, 美酒, 有水準o既食物…夫復何求?我地點左前菜–鵝肝, 雖未係我所食過最好食o既, 但都唔錯. Good!Cream soup –叫一個, 分兩份上. Good!牛尾配紅酒汁–都係叫一個, 分兩碟. Good good!食到呢度, 覺得我地呢對大食夫婦可以再食多D, 就再加一個Raclette (有蛋o既). 食埋呢個就真係飽, 芝士又漏. 食後, 我認為呢個可以唔叫, 唔係幾好食…我地仲要左一支Half bottle份量o既香檳, 由侍應介紹, 唔錯. 最後, 再食埋甜品, 朱古力+云呢拿雪糕+熱朱古力醬, 好味!再加一杯玫瑰花茶, 消消滯盛惠$1500 ^_^

幾個月前太坐生日.豪花十數萬...yen到此celebrate..使左咁多唔寫番個食評比人知我豪過下點得亞. well!一入大門,入面昏昏暗暗,播住輕音樂,好有feel.侍仔同經理熱情招待.又拉坐椅又掛衫.成個大老細咁.跟住經理送上餐\牌,哇下,瑞士野播...比老婆睇下啦,明知佢\唔識叫....最後硬係我揸fit啦,之前睇左openrice綱友推介,使乜驚唔識亞.我隨口就點左幾個,扮晒熟咁.經理都以為我之前來食過,he he (1) gooseliver 細細舊,老實講,oxliver就成日食,gooseliver點先叫好就冇乜研究,不過加埋d汁其實都ok. (2) cheese fondue 呢個係好有特色的菜,用麵包加薯仔同芝士一起食,不過比我感覺芝士實在太咸,雖然d食友話正宗foundue係偏咸,但係我真係唔欣賞.血壓高千其唔好食.(3) braised oxtail. 呢個份量充足,好有牛公味,一定要試. (4) 主菜黎啦,就係預定唧chocolate monsse house with my wife\'s name.老婆見到呢個預定唧brithday cake

到喇到喇, 咁大個女第一次去半島食晏, 嘩!Chesa好一個太平館feel。聽隣 座的談話, 幫襯的多數是熟客, 好有侍應、伙計、食客一家親的感覺。Set lunch 位位$228, 一般西餐廳價錢, 好食但唔突出, 之但係, 個mood好優閒, 令你自自然然地慢起來, 聽住d背景音樂一路慢慢的切啊切, 那一刻, 有少少做闊太去high tea的感覺。一d都冇店大欺客, 總之, 餐廳的裝修好太平館feel, 部長及侍應的態度則十分鹿鳴春, 即係, 你一坐底就向你熱情推介, 你唔覺唔覺會以為自己係佢既熟客。為左個mood, 會再去!

Chesa嘅Cheese Fondue都唔使我一再多讚啦，除咗芝士火煱外，Raclette(如圖)都超好味，芝士極濃郁，非常燙口，配新薯一流。另外兩款signature dish，Beef Fondue 同牛尾我就覺得好普通，無乜特別，反而煎鵝肝超正，大大件而且煎得外脆內暖，個pear sauce亦和鵝肝非常夾。之不過Chesa個manager非常多嘴，要節製一下。個人認為Chesa係Peninsula嘅Best Catch。

Well-decored from every detail, ignoring the fact that the waiters do speak chinese i really thought i was dining is one of the chalets in swiss!Not mentioning their attentive service, the food was truly authentic. We had a few dishes, of which of course the Beef fondue (very tender) and cheese fondue (yummy!).Overall it was a good experience in terms of atmosphere and food; the price is also reasonable in my view. I only know of a few places that serves cheese fondue, my alternative choice woul

baked lamb and bacon roll: delicious. but i like the lamb on the standard menu more. lamb tartar and minestrone soup: never tried raw lamb before. it is very fresh. i like the soup too. sour. it is the best vegetables soup i tried.the manager recommended the 龍利柳roll to us. it is not on the menu. there is salmon and shrimp inside the fish roll. very very tasty.

食過咁多樣菜, 我覺得羊架做得真的不錯。唔騷, 啖啖肉汁之餘, 還吃到羊的鮮。而家個promotion menu有個溝左mustard同herbs焗的, 佢比menu上的羊架好的是果條eggplant, 發揮左清清味蕾(同腸胃)的作用。souffle又係, 好食得不得之了! 輕, 香, 一整個都是草莓味! 加埋碟cream同草莓醬, 食3個都唔嫌多(當然我係冇咁做過)。我有個壞習慣, 食到好味的cream 我可以當雪糕食的, 而隨souffle奉上的果兜, 當然俾我食清。 raclette, fondue果d唔會多提。服務也好。侍應們十分細心, 細心得來也casual。坐在chesa, 絲毫不會覺得拘緊。唯一缺點係菜式偏漏。下次我會考慮叫佢俾個"靚仔"我。

this month's specail is Rosti, i.e. potato cakes. we ordered the one with ham, cheese, egg and mushroom on the top ($185). it is much bigger than expectation. many cheese and the ham is very large, i think it is too large actually. the waiter suggested us mixing the egg together with all other things. it is indeed very yummy. We then ordered a cold appentizer, with grilled shrimp, scallop, smoked salmon, raw tuna, and cavair ($180). all r quite good. the main course was lamp chop ($270). Four

Decided to celebrate my husband's birthday at a special restaurant and learned that Chesa is one of the best Swiss restaurants in HK. It was a very pleasant and good experience for both of us. Read the "Open Rice" comments before going and got an idea of what to order. We ordered two appetizers to start (goose liver & Raclette - a cheese and potato dish), a cream soup and a main course (ox tail in red wine sauce with very creamy potato and green salad). Since most of the comments said these few

昨天女友生日，所以終於來了這間她很想來的餐廳吃晚飯。來之前是想叫Raclette 的，不過侍應說本月有Rosti promotion ，有多款只供應至3 月底之Rosti 選擇。而Rosti 本身已經有Cheese ，再吃Raclette 就很膩，所以改了要Escargot 和忌廉湯作雙頭盤。甜品當然是巧克力屋啦。結果感覺是頗為膩的，因為所有食物都有點膩，而且我們點的蔬菜太少，所以吃得有點辛苦！今次有點浪費，Rosti 沒有吃光，下一次來一定要吃些不那麼多cheese 的東西才行。不過今次真的是一次不錯的晚餐經驗。隔鄰枱 好像是熟客，見到他們吃Tartar Steak ，經理很努力地為他們撈生牛肉，要加很多醬料和調味料，還要加X.O. ，好像非常好吃…我好像見到鄭裕彤也在此晚餐啊！