Aged tuna at Okra in Sai Ying Pun. Photo: Edmond So

Why Hong Kong chefs age fish used in sashimi and sushi – just as good steaks are aged

Japanese chefs, and those who have worked in Japan, know that the best flavour and texture come after a little ageing. As some in Hong Kong have found, the resulting taste can be too strong for local diners

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Aged tuna at Okra in Sai Ying Pun. Photo: Edmond So
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