瑞樵閣

營業中

休息中

Item: 瑞樵閣
Rating: 4
Author: kfcboy

Chesa

4.5

379 食評

味道

環境

服務

衛生

抵食

16342

尖沙咀

$401-800

瑞士菜火鍋酒酒店餐廳

303

kfcboy

等級4

109

We stayed at the Pen for one night and booked Chesa for dinner. The setting of the restaurant is the interior of an old wooden Swiss chalet and is very cosy, charming and maybe even romantic 💘

At the start we were served complimentary bread rolls which were crispy and warm. The butter which accompanies the bread (which are homemade I think) was salty and creamy especially the special pesto butter.

There were 3 of us and we ordered 3 appetizers to share as follows:

• Cold appetizer of cold cut meats ($315) for sharing. The aged meats consisted of Pastrami, 2 types of Parma Ham and Salami. We found one of cuts of Parma Ham to oily and fatty. The Salami was the most delicious having a rich depth of flavor locked in during the curing. Afterwards, we thought we didn’t really need to order this dish.

• The famous Cheese Fondu ($330) which is a mixture of different cheeses is rich, silky smooth and creamy. It comes with ripped up pieces of baguette which is perfect for soaking up the cheese and is a very fun comfort food for sharing. Note that the baguette is bottomless top up until you finish the Fondu.

• Raclette du Valais ($232) - This famous dish contains hot melted cheese with potatoes, pickled onions and gherkins. This dish was simple yet it was probably the best dish we had. The cheese is creamy in texture and is tastes salty and sweet.

For the mains we ordered:

• The poached pike fish fillet with tomato and white wine sauce ($470). The fish was fresh and moist, overall the dishes elements were mild and the garnishes were probably more delicious than the fish itself. However, it was disappointing that there were many bones and scales in the fish and this is not acceptable for a restaurant inside a 5 Star Hotel. We did complain and received only received a glass of wine we ordered on the house 😏

• The sliced veal with mushroom and light cream sauce ($470). The veal was tender and the cream sauce was light, the potato hash was huge and had a nice crust on the outside and was moist inside.

• The baked 280gram veal chop with Polenta ($470). The veal was moist and tender with a lovely Gruyère cheese crust. The polenta was creamy, fluffy and light and complimented the veal perfectly.

For dessert we ordered the Chalet Suisse ($205) to share as we were totally stuffed full. This dessert is mainly for photo taking and is a Swiss chocolate chalet with vanilla ice cream and hot chocolate sauce. The hot chocolate sauce which comes separately is apparently supposed to melt the chocolate shell chalet and expose the ice cream inside, however our chocolate sauce wasn’t hot enough and instead we had to crack it open with a spoon. Inside is vanilla ice cream which was standard, nothing great.

Lastly came the petit four which had chocolates, hazel hut cupcakes and gingerbread biscuit. These were delicious and better than the dessert itself 🤔

Overall, I wouldn’t say the food here is of fine dining quality and extremely disappointed with the bones and scales in the fish fillet🤬. The service is good and the setting is great especially for the upcoming festive Christmas season!