Review

Switzerland has proven itself adept at maintaining a low culinai-y profile compared to its noisier neighbours over the years. And a propensity for flying under the i-adar is pi-esent and correct at Chesa, one of Bangkok's most renowned destinations for predominantly Swiss fare. Thomas and Rene opened Chesa, over- twenty yeai-s ago and have quietly built a highly regarded reputation for authentic European cuisine. Located in a restored teak house, in a quiet soi, underlining their unassuming presence. Chesa prospers thanks to old-school virtues that span well-trained, amiable staff, a cosy and comfortable atmosphere and a menu that offers a consistently delicious selection of traditional dishes. To the uninitiated, Swiss cuisine is defined by signature dishes such as raclette oi- fondue. You'd be remiss to overlook the thurgauer kase fondue, a mild, but moreish, combination of gruyere and emmental cheese and kirsch. Other stalwarts in the “old favourites" section include cordon bleu, wiener schnitzel and rosti potatoes topped with melted raclette. Yet the richest rewards can be reaped from sampling simple starters and salads that utilize seasonal ingredients like white asparagus and boletus mushrooms. Or by indulging in a main of perfectly grilled meat or fish served alongside a crisp Swiss vintage. The Swiss chocolate mousse with grated Toblerone is a fitting finale.