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Chesa Restaurant Review: On first glance, diners may think they have stumbled onto a film set so authentic is this Swiss chalet-style wood paneled dining room. Thankfully, the food is just as true to its Alpine origins and the service runs like clockwork. On colder days, consider starting with the hearty schoppa da jotta, a traditional cream of barley soup enriched with fresh vegetables and air-dried beef, or the light and crisp crêpe wrapped elegantly around crab meat in a creamy lobster-Armagnac cappuccino. Or balance the gluttonous indulgence ahead with the simple but tasty garden salad of mixed greens dappled with hard-boiled quail eggs. Connoisseurs of Swiss cuisine will appreciate the authentic flavors in the imported Swiss veal sausage with onion sauce, the rack of lamb with roasted garlic, and slow-cooked salmon in a light lemon butter sauce. But we fixate on Hong Kong's finest fondues, trading off each visit between the Gruyère and Vacherin Fribourgeoise cheese fondue and the more complex tastes of the Emmental, Appenzeller and Gruyère cheeses with smoked mountain bacon, served with macaroni and boiled potatoes. To accompany the cheesy dipping, the long-serving knowledgeable waitstaff might recommend a good value Chilean bottle, an inspired pairing, though the solid wine list weighs towards European vintages.