Rating: ★★★★☆

Address: 25/F Prince’s Building, 10 Chater Road, Central 中環遮打道10號太子大廈25樓

Telephone: 2537 1388

Email: reservations@sevva.hk


The rooftop outlet, SEVVA, which is easily one of the most glamorous haunts in town, is like an extension of its owner and founder, Ms Bonnie Gokson. The menu of this restaurant and bar is inspired by Ms Gokson’s years of globe-trotting, and includes many of her favourite dishes from Asia, Europe and other continents. The decor of the restaurant is achingly artistic, and is luxurious yet inviting. Take the dining room for instance – crystal chandeliers imported from Italy adorn the ceiling, yet plush cushions are there to make the space feel homely.

Ms Gokson is renowned for bringing the art of cakes to a whole new level in Hong Kong. SEVVA’s startlingly intricate cakes took Hong Kong by storm a few years ago, and Ms Gokson had no choice but to open a new line of cake boutiques called Ms B’s Cakery in order to satisfy Hong Kong’s demand for her creations.

From 9-21 November 2015, SEVVA has the pleasure of inviting guest Chef Josef Budde to design and prepare a lunch and dinner tasting menu at the restaurant. Chef Budde has commanded over ten years as Executive Chef to the Grand Hyatt Hong Kong, won a Michelin star for his teppanyaki restaurant in Tokyo and created and orchestrated the menu for the Hong Kong and Macau Handover Gala Dinners. Chef Budde’s guests included royalties, politicians and other world renowned figures, yet he is extremely gentle and humble when we meet him at the dinner. 

A 4-course lunch tasting menu costs $580 per head, and a 9-course dinner tasting menu is priced at $1,800 per head ($2,500 per head with wine pairing). As the seats are very limited, be sure to make reservations in advance to avoid disappointment.


As Chef Budde is a close friend of Ms Gokson’s, Ms Gokson personally hosts this media dinner to preview Chef Budde’s creations.


(1) The duck liver praline arrives, and its flavour is intense and alluring.


Once you lift the glass container, a small bowl of beef consommé is revealed, and the flavour is deep without being excessively salty.


(2) Next, the carpaccio of lollipop beetroot, delicate Comté cheese & raspberry dressing is served. Thinly sliced beetroot and cheese blanket the plate, forming a beautiful colour palette. The pungency of Comté offers the perfect counterpoint to the vegetal taste of beetroot.


(3) The Cavaillon melon, black figs, Iberico cured ham and organic greens follows. The flavours are gentle and utterly satisfying, with the figs adding a bright touch.


(4) The stewed lobster L’Americaine offers a great balance of flavours, and the fresh taste of lobsters is a definite standout.


(5) Freshly imported white truffle is brought to the dining room, and the intense, intoxicating smell immediately fills the room.


Chef Budde personally shaves the white truffle for our next dish.


The golden taglierini, sautéed hairy crab lump meat, wild Osetra caviar & white truffle shavings is an absolute wonder. The freshly made pasta is perfectly al dente, the hairy crab forms a surprisingly beautiful marriage with the white truffle, and the Osetra caviar is an extra sprinkle of luxury.


(6) After the startlingly extravagant pasta, the next item is equally impressive. Chef Budde again keeps himself busy with the preparation of a dish called “I dream of Genie“.


A scoop of champagne honey vinegar sorbet is ceremonially presented in a teapot with white smoke (from dry ice) coming out of it. This instantly brings to mind the childhood story of Aladdin! The honey flavour is sweet and enticing and the hint of champagne is fantastic; my only complaint is that the vinegar taste is a tad too strong and leaves an aftertaste in the mouth.


(7) The Tournedos of braised Wagyu short ribs, morel mushrooms, madeira reduction and autumn vegetables is a job well done. The Wagyu short ribs tear effortlessly into tender strands, and the morel mushrooms boast delightful natural flavours and a good bite.


(8) The melted truffled Brie de Meaux, brioche, lavender honey and hazelnut is a real winner for me. The Brie and honey are a gorgeous blend of flavours, and the shaved black truffle enhances the impeccable flavours of the cheese.


(9) The passionfruit meringue is an inspired creation – the meringue is light and delicious, and the passionfruit adds a delightfully bright note.


The mignardises round off our meal nicely, and are delicate and delectable.


I am very pleased with Chef Budde’s intricate and memorable creations, and would recommend this to anyone who would enjoy a refined meal in an elegant setting!