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In just a few months, Frank Xu successfully elevated Cantonese cuisine to haute gastronomy status at a major Parisian establishment. Today, he looks forward to introducing people to his cuisine at La Réserve Genève. Originally from Shenzhen, representing the third generation of a family of chefs and with more than 30 years’ experience behind him, he presents a menu offering Tsé Fung classics revisited with great subtlety alongside the best of Cantonese cuisine. Roasting will play a key role among cooking methods. The result will be a range of precisely flavored spicy gourmet dishes displaying scrupulous respect for tradition and embodying the peak of culinary refinement.
Hours
| Thursday | 12–2 PM, 7–10 PM |
| Friday | 12–2 PM, 7–10 PM |
| Saturday | 12–2 PM, 7–10 PM |
| Sunday | 12–2 PM, 7–10 PM |
| Monday | 12–2 PM, 7–10 PM |
| Tuesday | 12–2 PM, 7–10 PM |
| Wednesday | 12–2 PM, 7–10 PM |
Address and Contact Information
Address: Rte de Lausanne 301, 1293 Bellevue, Switzerland
Phone: +41 22 959 58 88
Website: https://www.lareserve-geneve.com/en/restaurant/tse-fung/
Menu Photos
Order and Reservations
Reservations: lareserve.ch
Photo Gallery
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Reviews
Eric D
I have travelled the world extensively over 40 years. I ate at all restaurants ranging from pop & mom’s to Michelin three stars. This is my honest review of the restaurant Tsé Fung inside the Hotel La Réserve, Bellevue, Geneva canton, Switzerland.
This Michelin-starred Chinese restaurant, located just outside Geneva towards Lausanne (about 5–10 minutes by car from the city, near the airport and by the lake), offers an exceptional dining experience in a beautiful setting. The restaurant is part of a five-star hotel and has both an elegant interior and a spacious terrace, where we enjoyed our summer dinner. The terrace atmosphere was truly delightful.
The service was excellent—friendly, professional, and attentive. The staff guided us very well through both the dishes and the wine selection. Our group of five (including four Chinese guests) found the modern interpretation of Chinese cuisine very interesting. While not always traditional, with some Western influences, the flavors were consistently refined and delicious.
We started with four different dim sums, all excellent, especially the shrimp dim sum, which was outstanding. The spring rolls were also memorable—one version wrapped in seaweed with red shrimp inside (a creative and delicious twist), and another more traditional vegetable spring roll, which was also very good.
The highlight was the Peking duck, presented whole in a beautiful duck-shaped stand before being carved tableside. It was served with delicate pancakes and accompaniments, as well as additional preparations of the duck: crispy fried bites of seasoned duck meat (which I particularly loved), and also duck wings prepared separately. Everything was well-seasoned and flavorful. The Cantonese fried rice was another excellent side dish.
To finish, we had a refreshing sorbet that was the perfect ending to a rich and satisfying meal.
A special mention goes to the unique experience offered by the hotel: guests of the hotel or the restaurant can book a private boat transfer from Geneva’s city center directly to the hotel’s dock. I had tried it on a previous visit, and it was magical (though places are limited and must be booked in advance).
Overall, this restaurant combines refined cuisine, excellent service, and a stunning lakeside setting. Highly recommended, whether you come by car or by boat.
… moreThis Michelin-starred Chinese restaurant, located just outside Geneva towards Lausanne (about 5–10 minutes by car from the city, near the airport and by the lake), offers an exceptional dining experience in a beautiful setting. The restaurant is part of a five-star hotel and has both an elegant interior and a spacious terrace, where we enjoyed our summer dinner. The terrace atmosphere was truly delightful.
The service was excellent—friendly, professional, and attentive. The staff guided us very well through both the dishes and the wine selection. Our group of five (including four Chinese guests) found the modern interpretation of Chinese cuisine very interesting. While not always traditional, with some Western influences, the flavors were consistently refined and delicious.
We started with four different dim sums, all excellent, especially the shrimp dim sum, which was outstanding. The spring rolls were also memorable—one version wrapped in seaweed with red shrimp inside (a creative and delicious twist), and another more traditional vegetable spring roll, which was also very good.
The highlight was the Peking duck, presented whole in a beautiful duck-shaped stand before being carved tableside. It was served with delicate pancakes and accompaniments, as well as additional preparations of the duck: crispy fried bites of seasoned duck meat (which I particularly loved), and also duck wings prepared separately. Everything was well-seasoned and flavorful. The Cantonese fried rice was another excellent side dish.
To finish, we had a refreshing sorbet that was the perfect ending to a rich and satisfying meal.
A special mention goes to the unique experience offered by the hotel: guests of the hotel or the restaurant can book a private boat transfer from Geneva’s city center directly to the hotel’s dock. I had tried it on a previous visit, and it was magical (though places are limited and must be booked in advance).
Overall, this restaurant combines refined cuisine, excellent service, and a stunning lakeside setting. Highly recommended, whether you come by car or by boat.
Mel Bakici Pardo
I had a wonderful experience at Le Tse Fung in Geneva for my birthday. The fish dishes were exquisite, and the wine pairing recommended by the sommelier was superb. The outdoor seating created a serene and elegant atmosphere. If anything, the presentation of the non-sharing plates could be a touch more refined, but overall, an exceptional dining experience.
… moreGregory Bundgaard
A bit of a mixed bag. The service and hospitality were outstanding. The waitstaff were attentive, detail-oriented, and genuinely focused on making guests feel comfortable.
Unfortunately, the food didn’t live up to that same standard. We started with three types of dumplings, and in reality only the siu mai stood out. The xiao long bao were small and bland, and the langoustine bisque bao lacked flavor entirely; the filling-to-bao ratio was completely off.
For mains, we ordered the Peking duck, which was the highlight of the meal and essentially saved the kitchen from total disappointment. Even so, compared to other Peking duck dishes in Geneva, it wasn’t anything memorable. The leftover duck was later fried into a dish that was not only tasteless but also unappetizing in appearance (looked like animal droppings).
We also ordered the chef’s fried rice and pak choi, both of which were under-seasoned and lacked any real depth of flavor.
Overall, the meal was completely devoid of umami, and I genuinely don’t understand how this restaurant holds a Michelin star. This may sound harsh, but it was comfortably the worst Michelin-starred dinner I’ve ever had.
To their credit, the restaurant removed some of the untouched dishes from the bill, but even then the experience was far too expensive for such poor execution.
I don’t expect I’ll be returning.
… moreUnfortunately, the food didn’t live up to that same standard. We started with three types of dumplings, and in reality only the siu mai stood out. The xiao long bao were small and bland, and the langoustine bisque bao lacked flavor entirely; the filling-to-bao ratio was completely off.
For mains, we ordered the Peking duck, which was the highlight of the meal and essentially saved the kitchen from total disappointment. Even so, compared to other Peking duck dishes in Geneva, it wasn’t anything memorable. The leftover duck was later fried into a dish that was not only tasteless but also unappetizing in appearance (looked like animal droppings).
We also ordered the chef’s fried rice and pak choi, both of which were under-seasoned and lacked any real depth of flavor.
Overall, the meal was completely devoid of umami, and I genuinely don’t understand how this restaurant holds a Michelin star. This may sound harsh, but it was comfortably the worst Michelin-starred dinner I’ve ever had.
To their credit, the restaurant removed some of the untouched dishes from the bill, but even then the experience was far too expensive for such poor execution.
I don’t expect I’ll be returning.
Anne K
Great dimsum and super nice atmosphere but mediocre duck. Would come back for the dimsum but unfortunately not the duck.
… moreENGWIND
The food was amazing, good vibes, beautiful presentations. Small portions, so make sure you order enough!
… moreMICHEL RIZZO
Excellent service!
A Chinese upscale restaurant that does not use today’s beautiful Chinese upscale ceramics (but French ones, Bernardaud), a restaurant that does not provide traditional chinese plate heater to keep your Chinese food warm cannot pretend to be an upscale Chinese restaurant.
The food experience was absolutely disappointing. Focus on food.. The soups were nothing special, not close to a good Chinese broth.. Or soup.. The soup with gambero rosso was made with a simple “fond de poisson”.. No asian seasoning, but French type one.
The main courses were really dry, not usual sauce in Chinese cuisine.. And it got cold in less than 5 minutes for the reasons mentionned above…
Add to this experience a 150 swiss francs per person for a soup and a main dish (75 francs for a dry, not tasty Saint Pierre), and you will be in our position. And 9 francs a coffee, the experience was sealed.
We came for a nice, cosy evening in a refined and upscale ambiance… And we left disappointed, with a poor food experience in a french type restaurant that had one sole objective… Fool the client.
A big thumbs up to the personel who was friendly, professional and caring!
If you are looking for an good quality Chinese restaurant, go somewhere else.
… moreA Chinese upscale restaurant that does not use today’s beautiful Chinese upscale ceramics (but French ones, Bernardaud), a restaurant that does not provide traditional chinese plate heater to keep your Chinese food warm cannot pretend to be an upscale Chinese restaurant.
The food experience was absolutely disappointing. Focus on food.. The soups were nothing special, not close to a good Chinese broth.. Or soup.. The soup with gambero rosso was made with a simple “fond de poisson”.. No asian seasoning, but French type one.
The main courses were really dry, not usual sauce in Chinese cuisine.. And it got cold in less than 5 minutes for the reasons mentionned above…
Add to this experience a 150 swiss francs per person for a soup and a main dish (75 francs for a dry, not tasty Saint Pierre), and you will be in our position. And 9 francs a coffee, the experience was sealed.
We came for a nice, cosy evening in a refined and upscale ambiance… And we left disappointed, with a poor food experience in a french type restaurant that had one sole objective… Fool the client.
A big thumbs up to the personel who was friendly, professional and caring!
If you are looking for an good quality Chinese restaurant, go somewhere else.
Wei-Chun Lee
The food was surprisingly good. I think we enjoyed everything except for one of the stir-fry that is too salty. Good Chinese food, probably the best in town I’d say. Peking duck was very nice and the portion was very large for two people. We left very full. Service was also quite good but the dining pace is on the slower side. The atmosphere is top notch
… moreAllan Ellias
Extremely desapointed by the service and quality of the food.
When we go for a drink we had 3 different waiters and same at dinner ( no following up , on what been ask, requested, no care much) Extremely desapointed for what supposed to be on of the top place in Geneva. I been to many high quality restaurants around the world, and is probably the most desapointed dinner I had for the cost.
1. Shrimp crackers on a table ( like if i go to any low restaurants) could be homemade with different flavours or proper appetiser between different course.
Most dishes were not that flavourful surprisingly. The Shiuan chicken was more a sweet and sour chiken. Nothing similar as classic or revisited dish but extremely different. Wouldn’t recommend or come back. I found much more authentic or complex flavours in some restaurant in Paquis.
Huge issue with the service 5 different waiters same table not much care and check how things are.
Extremely desapointed
… moreWhen we go for a drink we had 3 different waiters and same at dinner ( no following up , on what been ask, requested, no care much) Extremely desapointed for what supposed to be on of the top place in Geneva. I been to many high quality restaurants around the world, and is probably the most desapointed dinner I had for the cost.
1. Shrimp crackers on a table ( like if i go to any low restaurants) could be homemade with different flavours or proper appetiser between different course.
Most dishes were not that flavourful surprisingly. The Shiuan chicken was more a sweet and sour chiken. Nothing similar as classic or revisited dish but extremely different. Wouldn’t recommend or come back. I found much more authentic or complex flavours in some restaurant in Paquis.
Huge issue with the service 5 different waiters same table not much care and check how things are.
Extremely desapointed
Courtney Curtin
Fantastic dinner. Robert was fun and informative. Decor was on point. And food was all delicious and great for sharing. You must get the duck and ask for both the dumpling and mochi sampler for the group.
… moreMichelle “MichelleG” G
The most unbelievable evening of good food and fantastic service. Loved every moment here from start to finish. Hostess, sommelier, and server were all attentive, friendly and kind. Food and drinks were impeccable. Highly recommend.
… more