Fish Ageing Lunch Presentation with Max Levy

On 20 May 2017, Max Levy – owner and chef of the restaurant Okra Hong Kong – gave Slow Food Hong Kong a special presentation on his fish ageing techniques and philosophy. Participants learnt about how sashimi fish would benefit from a certain amount of ageing – for enzymes and protein to break down and flavours to develop. Check out the article on the event featured on Hong Kong Tatler!