Time­less with a Twist

SAVOUR With a menu loved by Hong Kong’s high so­ci­ety, Sevva con­tin­ues to be the is­land’s go-to spot for re­laxed yet glam­orous din­ing.

Robb Report (Malaysia) - - Con­tents - By MARK LEAN

It’s been a decade since it opened and Sevva in Hong Kong con­tin­ues to re­gale its cel­e­brated din­ers with a bil­lion-dol­lar sense of place and go-to sig­na­ture dishes that have at­tained a global fan base.

Adecade since its open­ing, Sevva, with its bil­lion­dol­lar lo­ca­tion tow­er­ing over Cen­tral in Hong Kong, has played host to al­most ev­ery vis­it­ing celebrity and clued-in vis­i­tor. The cre­ation of tastemaker Bon­nae Gok­son, the res­tau­rant and bar was con­ceived as a mix and match of her style, one that punc­tu­ates a re­laxed vibe with high volt­age glam­our. This rai­son d’etre ex­tends to Sevva’s cui­sine, a win­ning se­lec­tion of home­made dishes from the res­tau­rant’s Chi­nese, West­ern and In­dian kitchens, to its stun­ning in­te­ri­ors fea­tur­ing a sta­ble of con­tem­po­rary art works.

Over the years, a cou­ple of the items on Sevva’s menu have be­come go-to com­fort food for Hong Kong’s high-pro­file per­son­al­i­ties. Gok­son’s dishes, such as Pasta Named De­sire – pan-fried tiger prawns, caviar and crab roe drenched in a cham­pagne cream sauce – have be­come stars in their own right. The stand­out dosas, cre­ated by the res­tau­rant’s in-house In­dian chef, such as The Ma­haraja – minced lamb, baby peas and spiced toma­toes – and The Jet­set with but­ter chicken, chut­ney and raita, have been raved about from Mum­bai to Barcelona.

Also, Gok­son’s ex­quis­ite cakes have led to a book – But­ter­flies and All Things Sweet – and recog­ni­tion by Colin Cowie, the Us-based wed­ding event guru, who de­scribed Hong Kong’s peren­nial tastemaker as Queen of Con­fec­tions. With­out doubt, Sevva’s by now leg­endary rep­u­ta­tion is both sweet and savoury. www.sevva. hk ≠

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