The ‘Joyce Café’ by Bonnie Gokson was a symbol of the era and a westernised lifestyle that remains native in its core. Ten years later, Gokson’s latest brainchild ‘Sevva’ (pronounced ‘Savour’) is made with ‘the DNA of Hong Kong’. Cosy as one’s own home, Sevva is divided into ‘Harbour Side’, ‘Bank Side’, ‘Taste Bar’, ‘The Terrace’ (with a 360 degree view) and ‘Miss B’s Cake Corner’ (a tea house for all princesses at heart), catering for various moods that may take your fancy.
Inheriting the signature Gokson style, Sevva serves a menu of ‘East meets West’ simple and honest local cuisine combined with European fine dinning, such as truffle scramble eggs or Taiwanese beef noodles. A traveler herself, the food is a sentimental statement from her memory, or from the ‘good old days’ — the original crunch cake by Joyce Café is timeless and a ‘nostalgic’ dessert, for example. For Christmas 2008, celebrity guest chef Jared Ingersoll from Australia will make a presence to promote ‘Slow Food’ culture (a holistic way to source ingredients for nutritious and delightful cooking, aiming to support local produce, minimalise unnecessary delivery and storage).
Text: Carmen Lee | Translation: dilettante
Photo Courtesy: SEVVA HONG KONG
Update: 5 Dec 2008
