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X-WR-CALNAME:Slow Food Hong Kong
X-ORIGINAL-URL:https://slowfood.com.hk
X-WR-CALDESC:Events for Slow Food Hong Kong
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TZID:Asia/Hong_Kong
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DTSTART:20160101T000000
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DTSTART;TZID=Asia/Hong_Kong:20170520T113000
DTEND;TZID=Asia/Hong_Kong:20170520T133000
DTSTAMP:20260514T024851
CREATED:20170430T112926Z
LAST-MODIFIED:20170501T125002Z
UID:1198-1495279800-1495287000@slowfood.com.hk
SUMMARY:Fish Ageing Lunch Presentation with Max Levy
DESCRIPTION:Fish Ageing Lunch Presentation with Max Levy\nWhy Fresh Sushi Is Actually Bad Sushi\n \nIt’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. \nMax 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. \nOriginally 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. \n  \nThis 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. \n  \nDetails \nDate: 20 May 2017 (Saturday) \nTime: 11:30 am to 1:30 pm \nAddress: 110 Queen’s Road West\, Sai Ying Pun \nCost (lunch included): \n\nHKD 450 per person for non-members\, includes 1 year membership to Slow Food\nHKD 400 per person for Slow Food Members\n\nRegister Here
URL:https://slowfood.com.hk/event/ageing-fish/
LOCATION:Okra\, 110 Queen's Road West\, Sai Ying Pun\, Hong Kong\, Hong Kong
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