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THE SPIRIT OF HIGH SOCIETY HONG KONG TATLER PEOPLE Who's Who FACES AT A GLANCE FAVOURITE CHINESE DESSERTS “Chinese black sesame soups, walnut creams and fresh tofu fa with ginger syrup... but never too sweet” ZEST FOR LIFE “I love humour. I never like to be bored. I like to set trends but not to follow them” ON THE HORIZON “I have a coffee table book coming out. It will be on travel, entertaining, cuisine and lifestyle” WISR WORDS “Love what you do” Her Just Desserts HONG KONG'S QUEEN OF CAKES, BONNIE GOKSON, HAS EXPANDED HER DELICIOUS EMPIRE. CRYSTAL TAI IS GRANTED AN AUDIENCE WITH THE MAJESTIC MS B In the first few minutes of our interview, Bonnie Gokson already has a confession to make. “I love what I do,” she smiles. And it isn't hard to see what it is Gokson loves about her job. As one of Hong Kong's foremost lifestyle and luxury experts, there is little that she hasn't accomplished in her colourful career. In 2008, she captivated the city with the opening of her bar-restaurant Sevva, which also featured her phenomenally popular bakery. Now she has branched out with Ms B's Cakery, a commissary cake shop she opened to keep up with the overwhelming sweets and pastries. Gokson has set up shop at 39 Gough Street and the new venue fits right in with its eclectic Noho neighbours. “The place is tiny. It's very charming,” she says. “It still has character, which is the most important thing in life. I think small is beautiful, full-stop.” Indeed, the same can be said for Gokson's creations. Sevva's cakes are renowned among Hong Kong's culinary cognescenti as bite-sized pieces of heaven: her signature works include Marie-Antoinette's Crave and Sevva's Original Crunch Cake. For the opening of her latest outlet, Gokson and her newly formed team came up with a fresh selection of 15 cakes, including Butterfly Kisses, a rainbow concoction of chiffon, cream and fresh fruit decorated with a flurry of hand-made sugar butterflies. Chocolate lovers will rejoice after a bite of the Million Dollar Truffle Cake, made of chocolate truffle, nuts and decorated with edible gold foil. “I create with a graphic eyes,” she says. But while looks are important, Gokson says that it is satisfying one's taste buds that truly counts. “Some cakes[by other bakeries] are great to look at but that's it...nothing more to rave about than looks,” she says. “Our cakes have always been very popular because we care about taste, the quality of the ingredients, and giving complex textures.” Gokson's reputation as “Queen of Cakes” is just another addition to her diverse portfolio. She began dabbling in food concepts in the 1990s, when sister Joyce Ma, founder of Joyce Boutique, challenged her to set up cafes in her fashion emporiums. “I was responsible for all food concepts, menus and styling of all plates,” she says. With her seasoned approach to fashion and style, Gokson found the transition from couture to confectionary to be, well, a piece of cake. “Styling cakes for me is just like layering accessories with clothes,” she says. “Although I am no baker, I understand what works in baking and I like creating things that are original and do not follow the cookie-cutter model. Working with textures and taste with my kitchen team is fun. It's creative and it gives me great satisfaction when we're selling so much.” It's easy to imaging that was all part of her masterplan from the very beginning, but Gokson insists that's not the case. “I would never have dreamt that I would one day be a restaurant,” she says. “But life has its paths and I am grateful for all the success I've had since I started in the hospitality business.” Gokson's extensive travel has instilled in her an appreciation for the arts and has trained her great eye for colour and form. “I have been nurtured from childhood with international exposure to dine living, lifestyle, arts and cuisine,” she says. “I've had the experience of exploring the best of the best.” When prompted to explain how she came to develop such a lust for life, Gokson says that the key is to possess a wealth of mind. “It's not about making big pots of money,” she says. “The most important thing is to never lose your passion. So whether she's shopping at a street stall or flying to her next luxury destination on a private jet, Gokson says she always lives in the present, and always enjoys the experience. “Savour the moment. That's my mantra.” HONG KONG TATLER 110 JUNE 2011