There are only a few Swiss restaurants in HK, and the most famous one probably was Chesa in The Peninsula. Hearing about this one, located at Cadogan Street in Kennedy Town, we came here on a Tuesday evening to see what they have got to offer, on both food and wine.
Once inside we were greeted with a warm ambience, with the lighting just tuned to the optimal brightness for a comfortable, relaxing mood. The high ceiling, arched windows, brick floors, wooden panels on the wall as well as the furniture all created a cozy atmosphere reminding the diners inside a Swiss chalet.
I ordered a bottle of Les Freres Dutruy Chasselas Cuvee Speciale ($700) to pair with the food on the night. The nice Swiss white wine was made from 100% Chasselas, with nice floral notes leaning more on linden, supplemented with appealing citrus and minerality. It had a richer palate with nice depth in flavours. A good value wine.
For starters, we had Smoked Trout Sourdough ($119). The smoked trout was sliced thinly, with some trout roes, shaved horseradish and beetroot puree on top, plus some fresh dill to add amazing fragrance. On the side the toasted rye sourdough was a perfect c\omplement with the trout. Very good.
Next, we had Classic ‘Neuchatel Style’ Fondue ($169 for small). Good for 2-3 people, the fondue had a mix of two cheeses, Gruyere and Emmental, balancing with white wine, garlic, and kirsch. The alcohol level could be a bit strong initially but would tone down after the evaporation.
The fondue came with baguette cubes, but we also ordered an extra Cured Meat Board ($59), which had air-dried beef & salami slices, and would be a good complement if you want to have some meat beyond just the bread. The fondue was truly delicious, rich but not excessively indulgent.
For the main course, we had Veal Strip with Rosti-Fries ($218). The Zurich-style Veal Strips was prepared with mushroom creamy sauce and served with crispy potato rosti fries. The veal was quite tender, with the mushroom having a nice earthy tone. The rosti was also crispy but not oily, a perfect way to enjoy the sauce as well.
Coming to dessert, I had Coupe Schwarzwald ($89). With two scoops of gelato, one chocolate and the other black cherry in flavour, the dish also got cherry compote, with whipped cream and shaved chocolate on top. This one was the heavier in terms of flavours among the two we had, nicely done.
The other one was Coupe Beile Helene ($89), also having two gelatos with one almond and the other vanilla in flavour. The dessert had some poached pear, with a drizzle of strawberry sauce on top. Lighter in taste because of the fruit with its acidity, it was more suitable for those who prefer a less indulgent version.
Service was good, with the staff attentive but choosing to hide behind the scenes most of the time to avoid interrupting the diners. The bill on the night was $1,642. Considering the overall food quality and dining experience, I would rate this restaurant a Good 70 points, worth trying its Swiss cuisine in a nice chalet environment.
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