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.
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 ≠