Au revoir Sevva, Salut Boulud!
Sevva has gone with the wind after so many glorious fare-thee-well parties back in the spring of 2024, when the shutters finally came down on April 17.
692 days later, Terrace Boulud is finally here and, in a word, it's fab. In a longer sentence: the drinks are great, the food is great, the service is particularly great, the vibe is great, and the view is spectacular. As ever.
But I'm sure you want more.First, the preamble.
Let's get the numbers and dates out of the way. Prince's Building has been around since the 1960s (a mixed-use building with shops, offices, cafes, designer brands, and designer duds all mashed together), and the penthouse—i.e., the 25th-floor space—was renovated and transformed specifically for Sevva's launch under Bonnie Gokson's vision (she became Bonnae in 2013, thanks to a bout with Kabbalah by way of Madonna).
If you're trying to think about what was there before that—i.e., before 2008—there was nothing for public consumption. Architects Tsao & McKown were involved in the dramatic redesign of the space that forged Sevva into being. It wasn't a direct replacement for another well-known public dining spot; Sevva quite frankly pioneered the glamorous rooftop concept in that space that year.
And what a year it was. For context, 16 years ago (2008), it was the year of Beyoncé's "Single Ladies," the debut of Lady Gaga, The Dark Knight premiered, Iron Man hit cinemas, and Barack Obama was running his campaign on "Yes, We Can." Meanwhile in Hong Kong, Carina Lau and Tony Leung had just gotten married, and vampires were taking over the box office with the first installment of the wildly stupid but popular Twilight series.
Among all this noise, Sevva opened and was quite frankly an immediate success and hit among the local and particularly the international crowd. The overpriced drinks were for the banker-wankers and their expense accounts—as blinding signatures were collected without a second look at the price tag for a "Yakultini" or the infamous Chocolate Martinis.
Sevva became iconic for its views, eclectic East-meets-West menu, afternoon teas, art-filled interiors, and society, star, and celebrity clientele over its incredible 16-year run. Statistically, most bars and restaurants fade in Hong Kong quickly—the lasting power dovetails neatly into the whims of omnipotent landlords who mostly govern the island and top the Forbes list in Asia. Sevva was a good-looking space, a great first stop for all visitors to Hong Kong, and a reminder to the flock who fled the island that the best views are here. Service was brilliant when you were with someone important, and the food was... fine. Most Indians were constantly tickled pink that there was a cheese dosa for HK$750 (Rs 8,815), when the average dosa is about HK$8.50 (Rs 100) in Tamil Nadu.
Then La Gokson and Hong Kong Land ceased being enamoured with each other. There's a tell-all interview with Bon Bon and a magazine dying to be told, but so far, she's remained tight-lipped and been traveling around the world in her signature shades and coat of red lipstick. The woman may be without a venture (for now), but by George, she'll hopscotch the world in irrepressible style. Follow her Insta.
Which brings me to Boulud. Kicking off with a perfunctory intro: "In the heart of Hong Kong's Central district, where gleaming towers pierce the subtropical sky and the relentless pulse of commerce meets the harbor's distant shimmer, a new chapter in the city's storied dining scene unfolded on March 13, 2026..."
Well, it is finally here. The venture that bravely took over Sevva, gutted it, seared it, and put something shiny and new in its place. Terrace Boulud, the latest venture from the renowned French chef Daniel Boulud, opened its doors atop Prince's Building in Landmark, marking the celebrated chef's long-awaited debut in Asia and his first restaurant in Hong Kong.
Perched on the 25th floor and linked to the iconic Mandarin Oriental, Hong Kong via an enclosed walkway, the contemporary French brasserie represents an extension of the hotel's legacy beyond its own formidable walls. For the Mandarin Oriental, this marks its inaugural dining concept outside the auspices of its hotel property—a strategic move to weave its renowned hospitality deeper into the fabric of Central's social and business life.
"Terrace Boulud is designed as a place where Hong Kong comes together," said Paul Jackson, General Manager of Mandarin Oriental, Hong Kong and Area Vice President, Operations. "It reflects the city’s social rhythm, where business, culture, and celebration often meet at the same table."
Boulud, raised near Lyon—the gastronomic capital of France, or so I've been told—has spent more than four decades crafting one of the world's most influential restaurant empires. His portfolio includes multiple Michelin-starred establishments, particularly in New York, alongside a string of James Beard Awards and the Lifetime Achievement Award from The World’s 50 Best Restaurants. Yet for all his accolades, Boulud has long described his work as a "dialogue between cultures."
In Hong Kong, bilingual traditions are the norm, and innovation coexists not in opposition but in constant conversation. East-meets-West isn't unique; it's by historical design. No wonder he found fertile ground between heaven and hearth, on top of this skyscraper, ensconced between the glass barriers that give us the best views of Hong Kong... and vertigo. The dizzying heights of great press and success the previous occupants had mean Boulud has big shoes to fill. Opening night saw every scribe in town checking out every nook and corner, with a video crew in tow for dastardly social media.
"Hong Kong is one of the rare cities where tradition and modernity exist side by side, not as contrast, but as conversation," Boulud said. "Terrace Boulud is our way of bringing French brasserie culture into that dialogue."
The restaurant's menu is organized around four culinary muses that have long defined Boulud's philosophy: La Tradition, honoring classic French techniques; La Saison, emphasizing peak ingredients; Le Potager, celebrating vegetables and produce; and Le Voyage, drawing from global influences accumulated over years of travel.
A fifth muse emerges organically: Hong Kong itself, most vividly expressed through the DB x MO Dim Sum collaboration. Here, French culinary precision meets Cantonese tradition in inventive creations. Hong Kong-style shrimp dumplings arrive with a ginger and scallion XO dip, while a Lyonnais-inspired pig trotter and truffle soup dumpling nods to Boulud's roots. A New York pastrami, cabbage, and sweet mustard bao bridges his adopted American home with the city's adopted flavours. Anchoring the offerings are familiar brasserie staples executed with seasonal precision: pâté en croûte, vol-au-vent, roasted poulet, and an array of seafood from the raw bar and grill.
The kitchen is led by Executive Chef Aurélie Altemaire, whose résumé includes stints at Michelin-starred Epicure at Le Bristol in Paris and a decade alongside Joël Robuchon in London. Working in close collaboration with Boulud, she translates his vision with the exacting technique that has defined his career.
The beverage program matches the food in ambition and colour. Rooted in French wine culture, the list boasts more than 300 references, with a strong emphasis on Champagne and France's classic regions.
Wines by the glass are poured from magnums to elevate any occasion, while cocktails reimagine classics with Asian inflections, seasonal ingredients, and modern techniques, reinforcing the bar as a central social hub.
Designed by Malherbe Paris, the space evokes the golden age of travel, drawing inspiration from Boulud's own journeys across continents. Guests move from arrival through a sculptural green onyx bar—framed by shifting digital landscapes reminiscent of views from moving train windows—to the dining room and out onto the expansive rooftop terrace.
Banquettes line the interiors in soft, inviting tones, while the terrace itself orients tables toward panoramic views of Victoria Harbour and the city's glittering skyline. The design balances elegance with approachability, creating an environment that shifts seamlessly from leisurely lunches (set to launch in April) and afternoon gatherings to aperitifs, dinner, and late-night revelry with DJs and live performers.
In many ways, Terrace Boulud embodies the evolving nature of Hong Kong's dining culture. The city has long prized rooftop venues for their escape from the dense urban grid below, offering a bird's-eye view and perch where the harbor's breezes and the skyline's lights create a sense of occasion.
The restaurant joins a wave of new openings as part of Hongkong Land's ambitious redevelopment of the Landmark complex, injecting fresh energy into Central's culinary landscape.
In bringing his signature brasserie hospitality—polished yet effortless, rooted in respect for ingredients and the joy of the table—together with Mandarin Oriental's legendary service, Terrace Boulud positions itself as more than a restaurant and rooftop bar for tourists. It is a destination attuned to Hong Kong's rhythms: a place for long business lunches that stretch into evening aperitifs, for celebrations under the stars, and for quiet moments when the city skyline comes alive.
As the doors fully open on March 13, beginning with dinner service (with breakfast to follow in May), Terrace Boulud is ambitious, brave, bold, beautiful... it simply ticks all the boxes.
Michelin possible? Mais oui.
Watch this space, and I'll let you know in 13 months just how many.
Just my opinion,
Rama
692 days later, Terrace Boulud is finally here and, in a word, it's fab. In a longer sentence: the drinks are great, the food is great, the service is particularly great, the vibe is great, and the view is spectacular. As ever.
But I'm sure you want more.First, the preamble.
Let's get the numbers and dates out of the way. Prince's Building has been around since the 1960s (a mixed-use building with shops, offices, cafes, designer brands, and designer duds all mashed together), and the penthouse—i.e., the 25th-floor space—was renovated and transformed specifically for Sevva's launch under Bonnie Gokson's vision (she became Bonnae in 2013, thanks to a bout with Kabbalah by way of Madonna).
If you're trying to think about what was there before that—i.e., before 2008—there was nothing for public consumption. Architects Tsao & McKown were involved in the dramatic redesign of the space that forged Sevva into being. It wasn't a direct replacement for another well-known public dining spot; Sevva quite frankly pioneered the glamorous rooftop concept in that space that year.
And what a year it was. For context, 16 years ago (2008), it was the year of Beyoncé's "Single Ladies," the debut of Lady Gaga, The Dark Knight premiered, Iron Man hit cinemas, and Barack Obama was running his campaign on "Yes, We Can." Meanwhile in Hong Kong, Carina Lau and Tony Leung had just gotten married, and vampires were taking over the box office with the first installment of the wildly stupid but popular Twilight series.
Among all this noise, Sevva opened and was quite frankly an immediate success and hit among the local and particularly the international crowd. The overpriced drinks were for the banker-wankers and their expense accounts—as blinding signatures were collected without a second look at the price tag for a "Yakultini" or the infamous Chocolate Martinis.
Sevva became iconic for its views, eclectic East-meets-West menu, afternoon teas, art-filled interiors, and society, star, and celebrity clientele over its incredible 16-year run. Statistically, most bars and restaurants fade in Hong Kong quickly—the lasting power dovetails neatly into the whims of omnipotent landlords who mostly govern the island and top the Forbes list in Asia. Sevva was a good-looking space, a great first stop for all visitors to Hong Kong, and a reminder to the flock who fled the island that the best views are here. Service was brilliant when you were with someone important, and the food was... fine. Most Indians were constantly tickled pink that there was a cheese dosa for HK$750 (Rs 8,815), when the average dosa is about HK$8.50 (Rs 100) in Tamil Nadu.
Then La Gokson and Hong Kong Land ceased being enamoured with each other. There's a tell-all interview with Bon Bon and a magazine dying to be told, but so far, she's remained tight-lipped and been traveling around the world in her signature shades and coat of red lipstick. The woman may be without a venture (for now), but by George, she'll hopscotch the world in irrepressible style. Follow her Insta.
Which brings me to Boulud. Kicking off with a perfunctory intro: "In the heart of Hong Kong's Central district, where gleaming towers pierce the subtropical sky and the relentless pulse of commerce meets the harbor's distant shimmer, a new chapter in the city's storied dining scene unfolded on March 13, 2026..."
Well, it is finally here. The venture that bravely took over Sevva, gutted it, seared it, and put something shiny and new in its place. Terrace Boulud, the latest venture from the renowned French chef Daniel Boulud, opened its doors atop Prince's Building in Landmark, marking the celebrated chef's long-awaited debut in Asia and his first restaurant in Hong Kong.
Perched on the 25th floor and linked to the iconic Mandarin Oriental, Hong Kong via an enclosed walkway, the contemporary French brasserie represents an extension of the hotel's legacy beyond its own formidable walls. For the Mandarin Oriental, this marks its inaugural dining concept outside the auspices of its hotel property—a strategic move to weave its renowned hospitality deeper into the fabric of Central's social and business life.
"Terrace Boulud is designed as a place where Hong Kong comes together," said Paul Jackson, General Manager of Mandarin Oriental, Hong Kong and Area Vice President, Operations. "It reflects the city’s social rhythm, where business, culture, and celebration often meet at the same table."
Boulud, raised near Lyon—the gastronomic capital of France, or so I've been told—has spent more than four decades crafting one of the world's most influential restaurant empires. His portfolio includes multiple Michelin-starred establishments, particularly in New York, alongside a string of James Beard Awards and the Lifetime Achievement Award from The World’s 50 Best Restaurants. Yet for all his accolades, Boulud has long described his work as a "dialogue between cultures."
In Hong Kong, bilingual traditions are the norm, and innovation coexists not in opposition but in constant conversation. East-meets-West isn't unique; it's by historical design. No wonder he found fertile ground between heaven and hearth, on top of this skyscraper, ensconced between the glass barriers that give us the best views of Hong Kong... and vertigo. The dizzying heights of great press and success the previous occupants had mean Boulud has big shoes to fill. Opening night saw every scribe in town checking out every nook and corner, with a video crew in tow for dastardly social media.
"Hong Kong is one of the rare cities where tradition and modernity exist side by side, not as contrast, but as conversation," Boulud said. "Terrace Boulud is our way of bringing French brasserie culture into that dialogue."
The restaurant's menu is organized around four culinary muses that have long defined Boulud's philosophy: La Tradition, honoring classic French techniques; La Saison, emphasizing peak ingredients; Le Potager, celebrating vegetables and produce; and Le Voyage, drawing from global influences accumulated over years of travel.
A fifth muse emerges organically: Hong Kong itself, most vividly expressed through the DB x MO Dim Sum collaboration. Here, French culinary precision meets Cantonese tradition in inventive creations. Hong Kong-style shrimp dumplings arrive with a ginger and scallion XO dip, while a Lyonnais-inspired pig trotter and truffle soup dumpling nods to Boulud's roots. A New York pastrami, cabbage, and sweet mustard bao bridges his adopted American home with the city's adopted flavours. Anchoring the offerings are familiar brasserie staples executed with seasonal precision: pâté en croûte, vol-au-vent, roasted poulet, and an array of seafood from the raw bar and grill.
The kitchen is led by Executive Chef Aurélie Altemaire, whose résumé includes stints at Michelin-starred Epicure at Le Bristol in Paris and a decade alongside Joël Robuchon in London. Working in close collaboration with Boulud, she translates his vision with the exacting technique that has defined his career.
The beverage program matches the food in ambition and colour. Rooted in French wine culture, the list boasts more than 300 references, with a strong emphasis on Champagne and France's classic regions.
Wines by the glass are poured from magnums to elevate any occasion, while cocktails reimagine classics with Asian inflections, seasonal ingredients, and modern techniques, reinforcing the bar as a central social hub.
Designed by Malherbe Paris, the space evokes the golden age of travel, drawing inspiration from Boulud's own journeys across continents. Guests move from arrival through a sculptural green onyx bar—framed by shifting digital landscapes reminiscent of views from moving train windows—to the dining room and out onto the expansive rooftop terrace.
Banquettes line the interiors in soft, inviting tones, while the terrace itself orients tables toward panoramic views of Victoria Harbour and the city's glittering skyline. The design balances elegance with approachability, creating an environment that shifts seamlessly from leisurely lunches (set to launch in April) and afternoon gatherings to aperitifs, dinner, and late-night revelry with DJs and live performers.
In many ways, Terrace Boulud embodies the evolving nature of Hong Kong's dining culture. The city has long prized rooftop venues for their escape from the dense urban grid below, offering a bird's-eye view and perch where the harbor's breezes and the skyline's lights create a sense of occasion.
The restaurant joins a wave of new openings as part of Hongkong Land's ambitious redevelopment of the Landmark complex, injecting fresh energy into Central's culinary landscape.
In bringing his signature brasserie hospitality—polished yet effortless, rooted in respect for ingredients and the joy of the table—together with Mandarin Oriental's legendary service, Terrace Boulud positions itself as more than a restaurant and rooftop bar for tourists. It is a destination attuned to Hong Kong's rhythms: a place for long business lunches that stretch into evening aperitifs, for celebrations under the stars, and for quiet moments when the city skyline comes alive.
As the doors fully open on March 13, beginning with dinner service (with breakfast to follow in May), Terrace Boulud is ambitious, brave, bold, beautiful... it simply ticks all the boxes.
Michelin possible? Mais oui.
Watch this space, and I'll let you know in 13 months just how many.
Just my opinion,
Rama
PS: This is why I need a sub-editor. cKOL
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