Chesa at the Peninsula Hong Kong Celebrates 50 years of Swiss Culinary Excellence

For two nights only this August, the cherished Alpine invites diners to savour a special menu of all-time favourites

This August, Chesa, one of Hong most iconic and atmospheric dining establishments, celebrates its 60th anniversary, marking six decades of transporting guests to a cosy hideaway in the Swiss Alps from The Peninsula Hong Kong. Since its debut in 1965, Chesa, with its authentic alpine charm and cuisine, has remained a beloved destination for both hotel guests, locals, and visitors alike, offering an immersive Swiss dining experience rich in tradition and regional flavours.

Chesa, at the Peninsula Hong Kong

A Charming Swiss ‘INN’ in the heart of Hong Kong
Chesa story began with an unexpected culinary success in 1963 when The Peninsula Hong Kong partnered with Swissair to host a Swiss food promotion Rathauskellar. The event, which featured rustic Swiss dishes and décor, was so popular that it sold out days in advance. Inspired by this overwhelming success, then-General Manager Peter Gautschi proposed creating a permanent Swiss restaurant within the hotel and in August 1965, Chesa meaning or in the Romansch dialect opened at The Peninsula.

The restaurant’s interiors were painstakingly designed to evoke the cosy traditional lodges of the high Alps. Its knotted pine beams, wood panelling, and textured plaster, are reminiscent of easternmost canton, boasting design typical of homes found in the Grisons region. To provide authentic décor, both Gautschi and Hong Kong interior designer Dexter Yeh toured Switzerland to source appropriate antiques and artefacts from Swiss markets. Many of these original finds including a painted wedding chest thought to have been made by a farmer in 1723 still embellish the space.

Chesa’s-signature-Balik-Salmon-served-with-Baerii-Caviar-and-Melba-Toast

From the moment Chesa opened its doors, our vision was to make it feel like an authentic slice of Switzerland in the heart of Hong said Joseph W.Y. Chong, Regional Executive Vice President, Asia, and Managing Director of The Peninsula Hong Kong. For generations, Chesa has been a place of gathering with guests who visited as children returning now with families of their own. Sixty years on, Chesa remains a place where tradition, warm, and culinary innovation converge and we look forward to continuing to share this beloved Swiss experience with future generations.

A Splendid Celebratory Menu

In honour of its diamond anniversary, Chesa will serve an exclusive six-course set dinner menu, co- created by The Peninsula Hong Executive Chef Xavier Boyer and Chesa Chef de Cuisine Henry Wong, for a special two-night celebration. The menu invites diners on a nostalgic culinary journey across Switzerland, featuring signature dishes that reflect history, influenced by the distinctive regional culture and cuisine, paired with thoughtfully curated wines (or non- alcoholic beverages). Highlights of the menu include Chesa signature Balik Salmon served with Baerii Caviar and Melba Toast; Fine Gruyère Cheese Soufflé; Geneva-Style Creamy Pike Fish in Butter Sauce and Chasselas Wine; Beef Medallion with Escargots and Air-Dried Beef; and the Classic Chesa Ballon dessert.

Beef-Medallion-with-Escargots-and-Air-Dried-Beef

To further commemorate this milestone, three selected dishes from the 60th anniversary menu will continue to be available until 28 November 2025: The Classic Chesa Balloon, Chesa’s signature Balik Salmon served with Baerii Caviar and Melba Toast; and Beef Medallion with Escargots and Air-Dried Beef.

This menu is our tribute to said Chef Xavier Boyer. It revives some of the most beloved dishes from the restaurant’s archives but since we have recreated them with modern techniques, it is a celebration of the present as well as the past”.