香港中环超大有型餐厅 SEVVA
来源：金玉米 编辑：MY
时间：2009-12-07
中环向来是高级食府的集中地，最近这里又增添多一位高贵成员，她的名字叫“SEVVA”。
新餐厅由名缓郭志怡（Bonnie）开设，位处太子大厦顶楼，最诱人的地方是它坐拥360度无敌景观，坐在偌大的露台上，可以一次过把汇丰银行总行和维港海景尽收眼帘。喜欢清静，可选择坐在室内，二万二千呎面积共分为三个部份；Taste Bar、Harbour Side和Bank Side，每个部份各有不同的餐牌，加上不同的陈设和装潢，各有“味道”。为配合不同的景观，Bonnie更花了不少心思在设计上，店内的一椅一画，全都是她走遍世界各地搜罗回来，有美国插画大师Gladys Perint Palmer的亲笔画、由顶尖灯光设计师Ruth McDermott负责操刀的圆拱型天花、还有摄影大师Candida Hoffe的作品，每个角落都充满着不同的艺术气氛，舒适得来充满独特的高贵品味。
90年代一手创办Joyce Cafe的Bonnie，今次回归食界，当然有备而战，餐牌内所有菜式都是经过她精心挑选，自创的、来自世界各地的菜式都有，如矜贵上海泡饭、龙虾三文治、鹿儿岛和牛，就连轻量级小吃这里也一一供应，当中还有不少是用上有机材料制作，依然健康为上。值得一提的是，这里还有一个Cake Corner，备有不同款式的Cut Cake任君选择，就连当年在Joyce Cafe红极一时的Crunch Cake也有，让人可以重温其经典滋味。
（以上文字来自搜狐）
SEVVA的美味全部是Bonnie从个人的生活、旅游经验衍生而来，例如妈妈煮的家乡泡饭、佣人烹制的小菜、朋友创制的糕点，不但展现她个人优雅的生活方式，也处处渗透着一种糅合中国地方与西方高级欧陆色彩的美食风格。
头盘南印度特大香脆 Dosas 薄饼配四种馅料
头盘南印度特大香脆 Dosas 薄饼配四种馅料，据闻是Bonnie在印度一试难忘，特聘印籍厨师制作，入口松脆，配料又够开胃，是一道合格的前菜。
焗蟹盖(Baked Crabmeat in Shell)
焗蟹盖(Baked Crabmeat in Shell)原本是Bonnie家里宴客的菜式，揭开蟹盖尽显蟹肉，侍者需将三只蟹拆肉，材料才足夠做一道焗蟹盖，没有多余的汁酱薯蓉，真材实料，令人回味。
泡饭(Claypot Rice)
另一款泡饭(Claypot Rice)，灵感来自Bonnie的母亲，先以老鸡、云腿等材料熬制上汤，煮饭的时候再加入鸡丝、北菇丝、鲍鱼丝、上海河虾、干瑶柱，最后缀以少许的青豆和香草，给人一种家的感觉。
地址： 中环太子大厦25楼阁楼
电话： 2537 1388
营业时间： 12nn-3pm , 6pm-12mn（星期一至四）
12nn-3pm , 6pm-2am（星期五及六） ，逢星期日休息
平均消费： $400/位
收费： 现金及信用卡，设加一
交通： 中环地铁站K出口
The rooftop Terrace of the 13,000-square-foot restaurant/club, Sevva, on the 25th-floor penthouse of the Prince’s Building, commands prime views of the Hong Kong harbor.
Inside, deliciously subtle dashes of color tone down the grandiosity of the vast establishment, giving its several restaurants and bars a relaxed elegance. For drinks, live music and tapas, Sevva has the Taste Bar. For the ultimate power lunch, there is the Bank Side restaurant adorned with images of magnificent banks.
The best place for a relaxed drink is the long and narrow Lounge with its live garden wall. Casually elegant meals can be enjoyed under the vaulted ceiling of the Harbor Side restaurant. And for irresistible cakes and sweets, there is Ms B’s Sweets, a cake shop under the huge 1950s chandelier designed originally for the British embassy in Rome.
Ms B is owner Bonnie Gokson whose reputation in the world of branding and fashion has helped Sevva gain lots of attention. Gokson is Chanel Asia Pacific’s former communications director and the sister of Asia’s legendary fashion icon, Joyce Ma, credited for bringing the world of brand-name fashion to Asia.
Gokson’s own achievements are widely respected in the hospitality, food, entertainment and retail worlds, and she is constantly working on developing new products and ideas.
Gokson loves art and drama, so it is no wonder she chose Tsao & McKown Architects to transform the 1960s mixed-use Prince's Building space into the dramatic Sevva environment.
Tsao’s background includes studies of theatre from acting to directing, sets and costumes, but his architecture degree is from Harvard where he also met his future partner, Zack McKown.
Their New York-based firm handles architecture and design of both residential and commercial projects, as well as set and exhibit design, product and furniture design. - Tuija Seipell
新餐厅由名缓郭志怡（Bonnie）开设，位处太子大厦顶楼，最诱人的地方是它坐拥360度无敌景观，坐在偌大的露台上，可以一次过把汇丰银行总行和维港海景尽收眼帘。喜欢清静，可选择坐在室内，二万二千呎面积共分为三个部份；Taste Bar、Harbour Side和Bank Side，每个部份各有不同的餐牌，加上不同的陈设和装潢，各有“味道”。为配合不同的景观，Bonnie更花了不少心思在设计上，店内的一椅一画，全都是她走遍世界各地搜罗回来，有美国插画大师Gladys Perint Palmer的亲笔画、由顶尖灯光设计师Ruth McDermott负责操刀的圆拱型天花、还有摄影大师Candida Hoffe的作品，每个角落都充满着不同的艺术气氛，舒适得来充满独特的高贵品味。
90年代一手创办Joyce Cafe的Bonnie，今次回归食界，当然有备而战，餐牌内所有菜式都是经过她精心挑选，自创的、来自世界各地的菜式都有，如矜贵上海泡饭、龙虾三文治、鹿儿岛和牛，就连轻量级小吃这里也一一供应，当中还有不少是用上有机材料制作，依然健康为上。值得一提的是，这里还有一个Cake Corner，备有不同款式的Cut Cake任君选择，就连当年在Joyce Cafe红极一时的Crunch Cake也有，让人可以重温其经典滋味。
（以上文字来自搜狐）
SEVVA的美味全部是Bonnie从个人的生活、旅游经验衍生而来，例如妈妈煮的家乡泡饭、佣人烹制的小菜、朋友创制的糕点，不但展现她个人优雅的生活方式，也处处渗透着一种糅合中国地方与西方高级欧陆色彩的美食风格。
头盘南印度特大香脆 Dosas 薄饼配四种馅料
头盘南印度特大香脆 Dosas 薄饼配四种馅料，据闻是Bonnie在印度一试难忘，特聘印籍厨师制作，入口松脆，配料又够开胃，是一道合格的前菜。
焗蟹盖(Baked Crabmeat in Shell)
焗蟹盖(Baked Crabmeat in Shell)原本是Bonnie家里宴客的菜式，揭开蟹盖尽显蟹肉，侍者需将三只蟹拆肉，材料才足夠做一道焗蟹盖，没有多余的汁酱薯蓉，真材实料，令人回味。
泡饭(Claypot Rice)
另一款泡饭(Claypot Rice)，灵感来自Bonnie的母亲，先以老鸡、云腿等材料熬制上汤，煮饭的时候再加入鸡丝、北菇丝、鲍鱼丝、上海河虾、干瑶柱，最后缀以少许的青豆和香草，给人一种家的感觉。
地址： 中环太子大厦25楼阁楼
电话： 2537 1388
营业时间： 12nn-3pm , 6pm-12mn（星期一至四）
12nn-3pm , 6pm-2am（星期五及六） ，逢星期日休息
平均消费： $400/位
收费： 现金及信用卡，设加一
交通： 中环地铁站K出口
The rooftop Terrace of the 13,000-square-foot restaurant/club, Sevva, on the 25th-floor penthouse of the Prince’s Building, commands prime views of the Hong Kong harbor.
Inside, deliciously subtle dashes of color tone down the grandiosity of the vast establishment, giving its several restaurants and bars a relaxed elegance. For drinks, live music and tapas, Sevva has the Taste Bar. For the ultimate power lunch, there is the Bank Side restaurant adorned with images of magnificent banks.
The best place for a relaxed drink is the long and narrow Lounge with its live garden wall. Casually elegant meals can be enjoyed under the vaulted ceiling of the Harbor Side restaurant. And for irresistible cakes and sweets, there is Ms B’s Sweets, a cake shop under the huge 1950s chandelier designed originally for the British embassy in Rome.
Ms B is owner Bonnie Gokson whose reputation in the world of branding and fashion has helped Sevva gain lots of attention. Gokson is Chanel Asia Pacific’s former communications director and the sister of Asia’s legendary fashion icon, Joyce Ma, credited for bringing the world of brand-name fashion to Asia.
Gokson’s own achievements are widely respected in the hospitality, food, entertainment and retail worlds, and she is constantly working on developing new products and ideas.
Gokson loves art and drama, so it is no wonder she chose Tsao & McKown Architects to transform the 1960s mixed-use Prince's Building space into the dramatic Sevva environment.
Tsao’s background includes studies of theatre from acting to directing, sets and costumes, but his architecture degree is from Harvard where he also met his future partner, Zack McKown.
Their New York-based firm handles architecture and design of both residential and commercial projects, as well as set and exhibit design, product and furniture design. - Tuija Seipell
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