One of Hong Kong’s very few Swiss restaurants, Chesa at The Peninsula Hong has been a mainstay at the five-star hotel since 1965.
The Western fine-dining restaurant marks its 60th anniversary this year with its own brand of timeless charm, highlighted by an interior that stays true to its original design. Inspired by cosy Alpine chalets, Chesa’s dining room features knotted pine beams, dark wood panelling, and a collection of Swiss antiques (there’s even a painted wedding chest dating back to 1723 on display!).
When it comes to Chesa’s menu, the cheese fondue set menu (HKD2,090 for 2; HKD3,900 for 4) is a perennial favourite, but with this momentous diamond anniversary in mind, The Peninsula executive chef Xavier Boyer and Chesa chef de cuisine Henry Wong are also offering three special dishes to mark the occasion.
This trio of dishes, on the menu until Nov. 28., are nostalgic signatures from Chesa’s past. To start, there’s the Balik salmon with Baerii caviar and melba toast (HKD600), followed by a main of beef medallions with escargot and air-dried beef (HKD650) and the classic Chesa Balloon (HKD238) dessert of raspberry sorbet, strawberry ice cream, and banana and apricot liqueurs with mixed berries.
Chesa, 1/F, The Peninsula Hong Kong, Salisbury Road, Tsim Sha Tsui, 2696 6769, book here
