Vieux Chalet Swiss Inn

December 12, 2006 was our 14th wedding anniversary. Instead of having the school service bring home the kids, my husband and I picked them up from school for an early dinner at Vieux Chalet Swiss Inn. We’re no strangers to Vieux Chalet, especially me. I had been going there since I was a law student. Friends and I spent many afternoons and early evenings there, drinking beer, munching pizza and waiting for the sun to set to watch the city down below light up. Fantastic view, fantastic food, wonderful ambience.

The owners of Vieux Chalet are a husband a wife team–a Swiss expat and a Filipina. Even back in the 80s, they were already making their own cheeses from the milk of their own cow. They have home cured ham, homemade breads and a dozen other wonderful things. Vieux Chalet sits on the veranda of a converted house in a quiet area high up the hills of Antipolo. Back in the 80s, before the owner of the adjacent lot built a house that partially ruined the view, there were tables and chairs on the garden should guests choose to stay there. That was where the panoramic view of the city was most visible. That portion of the restaurant is now a swimming pool and some outhouses which can be rented for the day. Dinner guests are limited to the veranda of the house.

If you’re looking for a nice quiet place to bring a date, your sweetheart or your spouse, you can’t go wrong with Vieux Chalet. If you want to host a little dinner party for special friends, Vieux Chalet will accommodate you. The food, the ambience, the service… I can’t ask for more. And that’s true with every visit to Vieux Chalet.

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Noche Buena

• Cooking for Christmas and the New Year
• Corn dogs
• In my kitchen: taking it easy
• Fried lapu-lapu with pineapple sauce
• “Bibingka” and “puto bumbong”
• Kalabasa (squash) and potato soup
• Food for the gods, a better recipe
• Roast pork with mushroom sauce
• Update on the noche buena blog
• Fresh tropical fruits salad

School lunchbox

• Crispy chicken strips with sweet and sour sauce
• Chicken a la teriyaki
• Roast pork and cabbage fried rice
• Creamed pork, ham, carrots and celery
• School lunch: fish fillet and buttered vegetables
• Shrimps, cabbage and bell pepper stir fry
• Chicken afritada, a colonial legacy
• Shrimps, broccoli and cauliflower with Pad Thai sauce
• Back to school again
• Pinatisang bangus (milkfish soup with fish sauce)

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