{"id":26622,"date":"2026-03-06T13:31:18","date_gmt":"2026-03-06T13:31:18","guid":{"rendered":"https:\/\/www.europesays.com\/ch\/26622\/"},"modified":"2026-03-06T13:31:18","modified_gmt":"2026-03-06T13:31:18","slug":"chesa-at-the-peninsula-hong-kong-presents-a-new-era-of-swiss-fine-dining","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/ch\/26622\/","title":{"rendered":"Chesa at The Peninsula Hong Kong presents a new era of Swiss fine dining"},"content":{"rendered":"

The Peninsula Hong Kong<\/a>\u2019s long-standing fondue institution, Chesa<\/a>, is taking \u201cnew year, new me\u201d quite seriously with a reimagined \u00e0 la carte menu that brings Swiss comfort food and nostalgic chalet dining experiences into the limelight, alongside tableside service, a bistro-like atmosphere, and an immersive environment that highlights mountain culture.<\/p>\n

Chesa first opened at Hong Kong\u2019s \u2018Grande Dame\u2019 in 1965 and has since been a firm wintertime favourite among Hongkongers seeking the familiar flavours of alpine dining. With more than six decades of heritage under its belt, the restaurant channels the spirit of mountaintop dining halls through timbered walls, rich textiles and woodwork, and mid-century chalet interiors, preserving the hallmarks of Swiss hospitality.<\/p>\n

\"Chesa
\nPhotograph: Courtesy Chesa <\/p>\n

With their refreshed menu, the apr\u00e8s-ski celebration that Chesa is known and loved for undergoes a revamp, but the new dishes continue to exude warmth and sensorial delight. Must-orders include the reinvented traditional barley cream soup with air-dried beef in puff pastry crust ($220) and the moreish escargot baked in garlic and herb butter with grilled sourdough bread ($260 for six pieces; $480 for 12 pieces). Mains like the tender roasted lamb cutlets with honey, fresh thyme, braised carrot, and lamb jus ($490) and the indulgent venison Rossini with pan-seared foie gras, mushroom duxelles, confit shallots, and smoked mash potato ($580) set the tone for the heart of the meal, while the classic Wiener schnitzel with green salad and fries ($980) recalls old-school alpine dining.<\/p>\n

\"Chesa
\nPhotograph: Courtesy Chesa <\/p>\n

Of course, no visit to Chesa is complete without a fondue or raclette experience, and happily the popular fondue moiti\u00e9-moiti\u00e9 with Gruy\u00e8re and Vacherin Fribourgois ($370), raclette du Valais ($270) with new potatoes, pickled onions, and gherkins still retain their importance on the menu.<\/p>\n

Aside from Swiss flavours, Chesa also embodies alpine traditions through its audial curation, engaging diners with thematic tunes and sounds such as cow bells and the alphorn. Guests can even take part in a cherished analogue ritual to write postcards and send them to loved ones or friends through the restaurant\u2019s Swiss Post Office boxes after their meal.<\/p>\n

Stay in the loop: sign up for our\u00a0free Time Out Hong Kong newsletter<\/a>\u00a0for the best of the city, straight to your inbox<\/p>\n

Recommended reading:<\/p>\n

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The Pizza Project\u2019s new menu lets you pick three flavours on one pizza<\/a><\/p>\n

Everything you need to know about Asia Coffee Music Fest\u2019s Hong Kong debut<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"The Peninsula Hong Kong\u2019s long-standing fondue institution, Chesa, is taking \u201cnew year, new me\u201d quite seriously with a…\n","protected":false},"author":2,"featured_media":26623,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[4],"tags":[16139,16140,1560,41,17],"class_list":["post-26622","post","type-post","status-publish","format-standard","has-post-thumbnail","category-switzerland","tag-categories-restaurants","tag-news-eating","tag-restaurants","tag-swiss","tag-switzerland"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@ch\/116182481902380039","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts\/26622","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/comments?post=26622"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/posts\/26622\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/media\/26623"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/media?parent=26622"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/categories?post=26622"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/ch\/wp-json\/wp\/v2\/tags?post=26622"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}