FRV’s Joy Kingan goes in search of the latest fine food trends in Hong Kong.

Bonnie Gokson, known for her creative contributions to the fashion, luxury & lifestyle industries, former culinary director of Joyce Cafes of Asia, and currently the “overall creative-eye” for the new W and Ritz Carlton Hotels in Hong Kong and Shanghai, has just launched her latest Hong Kong endeavour. SEVVA (pronounced ‘Savour’) is a quintessentially Hong Kong dining experience, inspired by what Gokson describes as ‘the DNA’ of Hong Kong – traditional regional Asian cuisines intermixed with fine Western fare. Her culinary philosophy focuses on simple, honest cuisine, derived from the freshest produce. The kitchen team source from around the world – with as high a percentage of the ingredients as possible from organic producers.

Calvin Tsao of Tsao & McKown Architects in New York, together with Bonnie Gokson and Team HC in Hong Kong, have created a restaurant with bar areas combining the everyday with ceremonial, industrial with refined, and casual with formal. Its penthouse location — with wrap-around terrace — at the top of the Prince’s Building in Hong Kong’s Central Business District, affords stunning views of the harbour. The restaurant has four distinct areas: Harbour Side, Bank Side, Taste Bar, and a vast Terrace – as well as a Cake Corner for take-away treats. Each space has its own unique design and feel, set apart by a lounge with a refreshing garden wall feature.

Casually elegant Harbour Side specialties range from soups and pasta dishes to bento boxes and prime steak burgers. Signature dishes include Claypot Rice, and Wagyu Beef Cheek & Ox Tongue Pot Pie with Porcini Fries. Bank Side offers a more sophisticated choice, from French foie gras to Kagoshima beef. Specialties include King Prawn & Crab Roe Spaghetti with Champagne Crème Sauce, and Macaroni & Triple Cheese-Bake with Truffles. For chilling out with drinks and light bites, Taste Bar is cutting edge modern, transforming itself from a bento box bar at noon to a cocktail lounge by night. Small plates such as Truffle Scrambled Egg & Bacon on Sourdough Toast, Crabmeat Poppers with Remoulade, and Sevva Poori (Indian Nachos) are served alongside vintage wines, Champagnes, beers, spirits, fresh fruit-infused cocktails and organic vegetable juices. The sprawlingTerrace allows year round al fresco dining overlooking Hong Kong harbour and the financial district with lounge seating and areas for cigar smoking. Rounding out the experience is SEVVA’sCake Corner, with an assortment of sweet temptations to leave with, such as Pear & Chocolate Tart, Lemon Meringue Torte, Chocolate Fudge Cake with Marmalade and The Original Crunch Cake.

SEVVA Hong Kong
25/F Princes Building, Central Hong Kong.
For reservations or enquiries, please contact (852) 2537 1388
www.sevva.hk

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