Jeck's Place

Jeck's Place Review

Even by Genevois standards, this unassuming little restaurant near the train station presents a staggering mix of cultures. Jeck Tan, a native of Singapore, a graduate of Switzerland's top hotel school, and the establishment's namesake, left behind a staff well-versed in English, a menu written in Malay, Chinese, Thai, and French, and a devoted following of Asian ex-pats. The food—whether smooth, deep-fried bean curd with peanut sauce, chicken in green curry, spicy noodle dishes, or roast duck au diable—is delicious in any language, and priced just right, with only Peking duck (at 95 SF) going out of the twenty-to-thirty franc range for a main course.