If we are new to Hong Kong or occasionally try to Kowloon we might not know that a grande lady of Hong Kong’s hotel scene, a princely Peninsula in Tsim Sha Tsui, hosts within a proportions a Swiss grill embellished out with floor-to-ceiling low timber panels to conjure a mood of a snowy towering board somewhere in Switzerland.
The dining room during Chesa
Yet, Chesa has been portion generations of Hong Kong families for over 50 years given it non-stop in 1965. Like a Peninsula’s French classical Gaddi’s, Chesa is a kind of place where we might declare a matrimony offer in action.
My personal knowledge with Chesa; however, is a small different. we final dined there in 2009, accurately one year to a day after we married my then-husband during a window of event that existed in California during a time. That happy arise was injured early a subsequent morning by my find of an hapless association between pronounced father and his partner that set in suit a array of events heading to my early knowledge with same-sex divorce.
Neither matrimony nor divorce, however, has dimmed my memory of a abounding juicy melted cheese fondue that is a prominence of any revisit to Chesa, that drew me behind this new weekend in expectation of a cooler months ahead. The Swiss-inspired menu facilities appetisers, both cold and hot, along with fish, beef and ornithology mains, though it is truly a cheese specialties that are a reason to come here.
The fondue comes in dual varieties and we comparison a Fondue Moitié-Moitié (HKD270) on this new visit. This “half-half” accumulation of fondue consists of dual effervescent melted cheeses, Gruyère and Vacherin Fribourgeoise, blended with an plenty apportion of white booze and kirsch liqueur. The hearty, somewhat tainted essence of a alcoholic cheese multiple is a pleasing accompaniment to a plain ripped pieces of baguette as they are dipped into a pot and coated with a juicy mixture.
To accompany a fondue, we also systematic a Raclette du Valais (HKD190), served with boiled new potatoes, preserved onions, and spicy gherkins. Raclette, that derives a name from a French word “racler” (to scrape), is a semi-hard cow’s divert cheese. A vast crowd of a cheese is exhilarated and, when amply softened, a melted aspect is afterwards scraped onto a diner’s plate. Much of a essence in a plate is due to what is scientifically referred to as a Maillard reaction, a non-enzymatic browning that deepens and enrichens a flavours of cheese, toast, and roasted coffee.
If grouping raclette is too most cheese for one meal, a identical if not even some-more juicy instance of a Maillard greeting can be enjoyed by watchful until a fondue in your pot is roughly left and afterwards regulating your flare to scratch those pieces of cheese that have melted and started to harden and hang to a bottom. This juicy semi-burnt cheese ambience is suggestive of a rice that sticks to a bottom of a rice pot that is also used to good outcome in Chinese, Korean and Japanese cuisines.
Beyond dairy, we suggest from a appetiser menu a Assiette Chesa (HKD250). This is a restaurant’s signature brew of dusty beef delicacies alien from Switzerland’s largest and easternmost canton of Grisons. The thinly sliced accumulation of Swiss cold cuts is a lighter approach to start your most heavier meal.
Assiette Chesa (HKD250)
For those who don’t adore cheese, there are also, as mentioned above, a series of other categorical menu equipment available. The Veal Zurichoise, (HKD400) sliced and served with mushrooms in a light cream salsa (HKD400), for example, was a good, normal and heavily sauced categorical but, during a same time, it was tough to discern a peculiarity of a veal underneath a cream. That said, a veal was proposal and a concomitant pile of grated potatoes was utterly tasty. Certainly, non-cheese eaters will not be payable here.
The petits fours
But again, a reason to come to Chesa is for a cheese and also for a knowledge of inhabiting a loose and frolicsome dining room that is a remit from a crowds of Tsim Sha Tsui and a space-constrained hip restaurants of Hong Kong Island alike. The dish finished with a interrelated portion of dual petits fours, a low Peninsula chocolate flashy with a Chesa code and a juicy small square of gingerbread to keep your full swell warm. With this knowledge and a few additional calories underneath my belt, we am certain we won’t wait until my subsequent matrimony or divorce to come behind to Chesa, and conjunction should you.
Chesa, 1/F, The Peninsula Hong Kong, 9-21 Salisbury Road, Tsim Sha Tsui (Google Maps)
About the Hungry Lawyer: Marc Rubinstein, innate in Baltimore, USA, has been in Asia for scarcely 20 years with 13 of those in Hong Kong. He has separate his career between banks and law firms, and is now a ubiquitous warn of an Asia-based genuine estate and choice appetite investor. Marc is a co-founder and co-chair of a Hong Kong Gay Lesbian Attorneys Network, and previously chaired a Nomura Gay Lesbian Network, Asia. In further to being a hungry lawyer, he has run 3 marathons, 8 half-marathons and finished a Hong Kong Oxfam Trailwalker.
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