bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

urlAlias

moreOnThisArticles

sponsorType

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Susan Jung

25/F Prince's Building, 10 Chater Road, Central
Tel: 2537 1388
Open: Monday-Saturday noon-2.30pm, 6pm-10.30pm (last order)
Cuisine: International
Ambience: Buzzing - the whole restaurant was filled on a blustery weeknight. It's a spectacular space, with high ceilings, lots of interesting design elements and a great view from the wrap-around balcony. The huge space is divided into several sections including the bar, 'bank side', 'harbourside' and lounge.
Price: About HK$750 for a three-course dinner without wine and before adding service charge.
Pros: The food. Our irritation (see Cons) vanished upon tasting the dishes. Our waiter, David, also helped to make it a memorable meal. I told him my guest and I would be sharing everything and he had the kitchen split our dishes - so everything came out as a separate course, in miniature.
Cons: The name, or rather, its alleged pronunciation - it's meant to sound like 'savour'. But I predict people will continue to pronounce Sevva the way it's spelled.
The menus: there are three of them, not including the one listing desserts, and if you're sitting in one section,  ordering from the other menus is discouraged.
The service - at least in the lounge - is tentative. Due to a misunderstanding when I made the booking, we were initially seated in the lounge. It's a great space for lolling about on the sofas, but it would be uncomfortable for trying to enjoy a three-course meal. We were finally moved to a table on the harbourside.
Recommended dishes: If you're going to charge HK$220 for Shanghai wontons (they're also available with chicken for HK$260) they'd better be very good. These were superb: the wonton, served in a clear, vivid broth, had delicate skins packed with a flavourful melange of chopped vegetables.
Just as delicious was the clay pot rice (HK$280, above) with rice cracklings, chicken, abalone, freshwater shrimp and baby peas served in a fragrant broth. This was pure comfort food - a cross between bo jai fan (rice cooked in a sand pot until it becomes brown and crusty) and Chiu Chow congee. The 'pasta named desire' (HK$380) was creamy, rich and showcased large, perfectly cooked king prawns topped with crab roe. Wagyu beef cheek and ox tongue pot pie (HK$220) had tender meat in an intense, balanced sauce.
It was probably a mistake ordering from the cake menu, rather than from the made-to-order desserts: the crunch cake (HK$125) and 'allberries  shortcake' (HK$130) were good but too similar.
What else? Sevva is a bright reincarnation of the Joyce Cafes that were located in Central and Tsim Sha Tsui.



Sevva