Chef Max Levy serves dry aged bonito at Okra Bar, in Sai Ying Pun, Hong Kong. Picture: Nora Tam

How an American became a top sushi chef, and his passion for mouldy rice, sake and sporks

Be it at home or in his restaurants, for Max Levy, the chef behind the Okra omakase and izakaya in Hong Kong, Japanese flavours lead the way – and he uses some interesting techniques and ingredients to create them

Topic |   Food and Drinks

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Chef Max Levy serves dry aged bonito at Okra Bar, in Sai Ying Pun, Hong Kong. Picture: Nora Tam
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