Modern Japanese izakaya Okra Kitchen may have only opened its doors in Hong Kong’s Sai Ying Pun district earlier in March, but young American chef and founder Max Levy – the man behind Beijing’s popular Okra 1949 restaurant – already has his sights set on changing up the Hong Kong dining scene with another new, and very exclusive, venture.
Okra Bar is its name, and it comes in the form of an cosy, retro-meets-minimalist space. Every detail has been painstakingly planned, from the interior design (by Hong Kong-based American architect Sean Dix), the tableware (commissioned in Japan) to the music (a mix of New Orleans and Ethiopian funk and jazz).
Unlike Okra Kitchen, which serves sharing plates comprising inventive combinations like unagi with foie gras and yuzu baby back ribs, Okra Bar aims to offer a seafood-focused dining experience. It’s a very exclusive affair too, with one seating per night at a maximum capacity of six.
The lucky few will enjoy Levy’s spin on premium sushi as part of a seasonal tasting menu priced at HKD$1,600 (S$278), and savour natural wines and sakes at each course. All this on one condition: Reservations and pre-payment online are compulsory. Okra Bar, 110 Queen’s Road West G/F