Do fresher fish taste better? Not always. In collaboration with Slow Food Hong Kong, chef Max Levy of Okra Hong Kong is doing a special lunch presentation this Saturday where guests get to learn about fish ageing and how sashimi fish can benefit from a certain amount of ageing for enzymes and protein to break down for better flavour, just like dry-aged beef! A light lunch is also included.
Click here for more info and to grab tickets.
When: December 2, 2017, 11.30am to 1.30pm
Where: Okra Hong Kong, 110 Queen’s Road West, Sai Ying Pun
How much: $500/person for non-members (includes a one-year Slow Food membership); $450/person for Slow Food members