In response to overwhelming demand, Chef Max will host an encore lunch presentation on ageing fish for consumption & explain "fish ageing" techniques & philosophies. A rare opportunity to learn the 'how,' 'what,' 'why,' & 'how long before it goes off?' of aging raw fish. A light lunch is included. Read the Hong Kong Tatler article about the first presentation here!
In a series of experiences curated by T. Dining by Hong Kong Tatler celebrating the culinary art of dim sum, Okra Hong Kong's Max Levy & Chef Lee Man Sing of Mott 32 team up to create unique dishes fusing Cantonese & Japanese ingredients & traditions for a dim sum experience like no other.
November 12th, 2017
RAISING THE BAR 2.0
with Miyasaka & Yucho Shuzos
Two of our favorite sake brewers Miyasaka-San (Masumi & Miyasaka) & Yamamato-San of Yucho (Kaze no Mori & Takacho) in an extremely limited dinner experience. With dishes especially created to pair with the legendary #7 yeast and the sakes brewed from it by the respected breweries.
June 22nd & 23rd, 2017
RAISING THE BAR
by Butler at Okra
Limited experimental engagement featuring the mixology of Yuta Inagaki of Bar Butler. Nine cocktails were created to expertly pair or contrast nine different dishes both cooked and raw.
March 3rd & 4th, 2017
No disability access
We are located on the top of one flight of stairs. There is no lift access.
Please refrain from wearing any strong perfumes as they may cloud the flavours of sushi.
Reservations only. Strictly no walk-ins will be accepted.