Sausage Commitment, a project by Okra Hong Kong
Sausage Commitment. A passion project of fat, smoke, patience, meat and spices from Okra Hong Kong that reflect on our travels and experiences all over this region and beyond.
Originally from New Orleans, Max Levy has enjoyed a twenty decade long career in top sushi restaurants in New York, Tokyo and beyond. He was also instrumental in helping 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 five-star Opposite House hotel. Always a innovative entrepreneur, Max is also the proprietor behind Traitor Zhou’s Nonkosher Delicatessen, which produces bagels and artisanal Chinese and European styles of cured meats. Two years ago, he took the Okra brand to Hong Kong and has since enjoyed critical acclaim, including most recently a coveted spot on Hong Kong Tatler Dining’s Top 20 Restaurants List 2018.
Chef Max is also very keen on getting guests to try the rich and balanced Wakatakeya “Genrokshu” Junmai Koshu. Also from Fukuoka, this sake is made using a three-century-old recipe that requires five full years of ageing. The result is a less commonly seen product that has warm notes of hazelnut, chocolate, orange and persimmons with a touch of acidity.
All sakes are available by the glass and by the bottle.
“A restaurant should speak of the location and the people that make it, not what it can import.”, says Max Levy of the opening of Okra Hong Kong.
With both a fixed menu and a seasonal menu board, Max Levy’s Okra Hong Kong looks to encourage diners to rethink conventional wisdom on food and its provenance through a deeply artisanal focus. It is set to become an esteemed drinking and dining destination in its own right.