Guam Diner Bytes: Chesa Guam

Restaurant Guide

Guam Diner Bytes: Chesa Guam

by: Ken Stewart | The Guam Food Guy | February 06, 2014
ChesaCuisine: International
Price: n/a
Review: n/a
Hours: Tuesday: 0:00-24:00
Sunday: 0:00-24:00
Phone: 734-0671

This is a little overdue in reporting as I stopped by Chesa Guam on September 17 and was very taken by the tasty, satisfying and delicious foods I’d eaten there.

Chesa Guam is probably only about 3 months in business and yet, there’s been an amazing buzz about this place. They serve breakfast plates and lunch plates during the weekdays, sell kelaguen, coffee and Bubble Tea! They also sell some wicked Donne Dinanche. Their Kadon Pika won 1st Place in the Donne Festival’s Kadon Pika Competition. I’ve got to try this as I love kadon pika!

Chesa Guam is owned by Kinney Blas and is managed by his sister Cheryl. I met Cheryl during my lunchtime visit and she told me that their family is related to the Blas family that owned and operated the legendary Kinney’s Cafe in Mangilao. Their prices are really reasonable as everything seems to be geared for Take-Out, however, there are some tables in a dining room where those who have time can eat.

I ordered a few different items that were available (it was Tuesday and each day has specials). Tuesday featured Smoked Beef with Red Rice and Salad ($7.50), Kadu (call for Special) ($7.00), and BBQ Chicken w/Red Rice and Salad ($6.50). Kadon Pika is the featured special for Wednesday!

The smoked beef (tinala katne) was good and even better with my little container of donne dinanche. I can’t imagine a world without donne dinanche! There are so many people in love with fina dene, and they should be! I’m glad I can love both! The BBQ Chicken was good (I ate some of these and took the remainder to the office to share with staff). I was given a shrimp kelaguen to sample and I can tell you it was one you need to try if you see it in the refrigerated display case.

The main feature for me and what I ate totally by myself with not a drop left over was the beef kadu, which was made like an estufao but with coconut milk. It had long beans, a little cabbage, green onions, and tender beef shank meat. This was so very good and I considered this comfort food on the highest level! They also had pickled cucumber salad and steamed rice, and if you wanted, you could add some donne dinanche to this too!

I have to admit that I feel a little guilty coming here since Zee now eats vegetables all she’d be able to get here is bubble tea and I said...I just feel a “little guilty”! Come to Chesa Guam and taste what the buzz is all about!

Gof mange!
Bon Appetit!
Ken “The Guam Food Guy” Stewart