Fish Ageing Lunch Presentation with Max Levy
Why Fresh Sushi Is Actually Bad Sushi
It’s the biggest misconception about Japanese food! Many would think the fresher the fish, the better the taste. In reality, sashimi fish benefits from a certain amount of ageing for enzymes and protein to break down and flavours to develop, the same way dry aged steak is better than freshly slaughtered beef.
Max Levy, owner and chef of the acclaimed restaurant Okra Hong Kong will offer a special presentation for Slow Food Hong Kong to discuss and explain his ‘fish ageing’ techniques and philosophy. It is a rare opportunity to learn the ‘how’, ‘what’, ‘why’, and ‘how long before it goes off?’ of ageing raw fish for consumption. A light lunch is included.
Originally from New Orleans, Chef Levy has worked in sushi bars and kitchens from New York to Tokyo. He helped start a cocktail renaissance in Beijing with the opening of Apothecary in 2009, and was integral in the launch of Swire’s house brand of hotels with his restaurant Bei in the Opposite House hotel. He is also the proprietor behind Traitor Zhou’s Nonkosher Delicatessen, which produces artisan Chinese and European styles cured meats and bagels.
This May, the international Slow Food network is celebrating its biennial Slow Fish We Are The Net event in Genoa’s Porto Antico. It is a convivial gathering that concurrently shares scientific knowledge, good fishing practices and taste education, with the aim to protect marine ecosystems. This fish ageing lunch presentation is Hong Kong’s contribution to the Slow Fish movement.
Details
Date: 20 May 2017 (Saturday)
Time: 11:30 am to 1:30 pm
Address: 110 Queen’s Road West, Sai Ying Pun
Cost (lunch included):
- HKD 450 per person for non-members, includes 1 year membership to Slow Food
- HKD 400 per person for Slow Food Members