A decade since its opening, Sevva, with its billion-dollar 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 home-made 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 like the Pasta Named Desire – pan-fried tiger prawns, caviar and crab roe drenched in a champagne cream sauce, and the chilled vichyssoise paired with leek potatoes and cauliflower 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 Bombay 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.
