Call this either a late lunch or early dinner, we made a booking to eat at Chesa at 3pm just as we checked out from our room at The Peninsula. The ambience of the cozy dining area, hidden in one side of the floor just above the lobby and resembled a Swiss chalet completed with dark wooden furniture, dim lighting and traditional wall décor, has always been my favorite part and it did feel like we were transposed to another part of the world once stepped in. Barring the rowdy family who sat right next to us with the parents treating the restaurant like their own (dysfunctional) home with lots of screaming and running around, it was actually quite nice.
Both a la carte and lunch prix fixe menu were available during the extended service hours. There’s nothing more appropriate than the classic fondue in the winter months, so we went for the cheese fondue to share as our starter, than followed by the 2-course set menu for our mains and desserts.
The fondue was top-notch, served in a heated red cast-iron pot, with a combination of gruyere and vacherin fribourgeoise cheese mixed with a dash of wine and kirsch. On the side was torn pieces of baguette served in a wooden basket. The warm and bubbling cheese with rich and creamy flavor and the strong liquor was hearty and delicious. The portion was just enough for 2 people as an appetizer course, but in retrospect I did regret not getting a second so we could each have our own pot.
I went for chicken as my main course. Reminded me of the old-school chicken a la king with the sliced chicken pieces cooked in a light mushroom cream sauce and served with cauliflowers and potato rosti. The taste was certainly better than its look, and I especially love the slightly crispy potato. A little disappointed by the size of the Key Lime Tart dessert, which looked more like a mini tartlet with sweet lime custard topped with meringue and yogurt sorbet in a sable breton crust. It tasted fine though.
The extended day shift and holiday fatique must have taken a toll on the staff team - service could be a bit slow and aloof from time to time. Nonetheless, it's an enjoyable meal for us, lunch or dinner.
When? December 28 2020
Where? First Floor, The Peninsula Hong Kong, 22 Salisbury Road, Tsimshatsui, Kowloon
Menu Highlights? Gruyere and Vacherin Fribourgeoise cheese fondue served with baguette
Web: www.peninsula.com/en/hong-kong/hotel-fine-dining/chesa-swiss-restaurant
No comments :
Post a Comment