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Omakase at Okra Bar, unforgettable experience!
2016-10-14 3521 浏览
CheI've heard that Okra just opened their 1/F for private bookings, so I booked an Omakase dinner with my family that night. The space is very private with around 6 seats....and we can watch every move of the Chef while he's preparing the food. We've chosen the sake pairing add on ( around $400 hkd) , which I think it's at great value because almost every dish will pair with one kind of sake/wine. The Chef's name is Max and he explain every dish to us and we can all see the ingredients and the w
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CheI've heard that Okra just opened their 1/F for private bookings, so I booked an Omakase dinner with my family that night. The space is very private with around 6 seats....and we can watch every move of the Chef while he's preparing the food. We've chosen the sake pairing add on ( around $400 hkd) , which I think it's at great value because almost every dish will pair with one kind of sake/wine. The Chef's name is Max and he explain every dish to us and we can all see the ingredients and the work at the bar which is very interesting.
Chef Max
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love the details
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 There are total around 16 dishes including sashimi , some cold dishes and hot dishes. One of the best thing that ended my dinner well was the Matcha Cookie!!!!!!! It was soooooooooo good with the condensed milk on top and served freshly made. 
Matcha Cookie dessert!!!!
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(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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Chef Max
love the details
Matcha Cookie dessert!!!!
  • Nigari Sai Tofu
  • Seaweed Salad
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好特別呀～
2016-10-13 2250 浏览
朋友帶我黎食既，原本唔覺得好吸引點知去完覺得幾特別喎hahaha 原來係食新派日本菜架，唔係平時果d咁靜係食壽司果d環境都幾舒適，而且個廚師會推介菜色比我地。最記得有個饅魚同蜂蜜味醬鴨肝配醬油，成個配搭好新鮮，好深刻呀我haha 仲飲左個蝦配佛手瓜魚湯，未試過呢個配搭，估唔到都幾鮮，佛手瓜入哂啲魚湯味好正呀！佢仲有好多特別配搭架，但我都唔記得喇！成間野菜色都比人喚然一身既感覺！唔係平時食開既野，可以再同屋企人去試多次haha
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朋友帶我黎食既，原本唔覺得好吸引

點知去完覺得幾特別喎
hahaha 

原來係食新派日本菜架，唔係平時果d咁靜係食壽司果d

環境都幾舒適，而且個廚師會推介菜色比我地。

最記得有個饅魚同蜂蜜味醬鴨肝配醬油，成個配搭好新鮮，好深刻呀我haha 
仲飲左個蝦配佛手瓜魚湯，未試過呢個配搭，估唔到都幾鮮，佛手瓜入哂啲魚湯味好正呀！

佢仲有好多特別配搭架，但我都唔記得喇！

成間野菜色都比人喚然一身既感覺！唔係平時食開既野，可以再同屋企人去試多次haha
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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    Fantastic Food; Uncomfortable Venue
    2016-08-25 5480 浏览
    Okra is rather near my apartment, and I've walked by it many times, but never been quite sure what it would be like. From what I read, I want to say, "Japanese," but their website says: "We do not serve any Japanese themed dishes." OK. I'm not even sure what a Japanese themed dish is. I guess some things can't be categorized?The restaurant is run by Max Levy, whose claim to fame is that he was the only non-Japanese chef at yadda-yadda, whatever, some sushi place in New York. That strikes me more
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    Okra is rather near my apartment, and I've walked by it many times, but never been quite sure what it would be like. From what I read, I want to say, "Japanese," but their website says: "We do not serve any Japanese themed dishes." OK. I'm not even sure what a Japanese themed dish is. I guess some things can't be categorized?

    The restaurant is run by Max Levy, whose claim to fame is that he was the only non-Japanese chef at yadda-yadda, whatever, some sushi place in New York. That strikes me more as a testament to the xenophobia of the Japanese than the skill of the chef, but yadda-yadda, whatever. This particular restaurant is an "extension of Okra 1949 in Beijing, China," though it must extend there underground, because I couldn't otherwise see a connection.

    Don't listen to the Hong Kong Tatler about reservations. Like many tatlers, they aren't even telling the truth. Back in February they said: "The Sai Ying Pun restaurant will be launching officially later this month after which it will be no-reservations. " False! Then in March they said:

    "The Okra experience begins with email reservations, which are only available for the 6pm slot when guests must order the restaurant’s tasting menu. The restaurant opens for walk-ins at 8:30pm until late, where only a la carte dishes are served. The rules may be clear but they are not easily carried out as we needed to wait an extra 30 minutes outside for the later session even though tables were freed up. "

    Ouch! That's awful. Luckily, that's also false too, as of this writing. The Okra website now says, "Walk-ins are welcome any time," and as far as I can tell, that's true. We came at around 7:45 on a Wednesday, and they did not make us wait until later for the a la carte menu. Whatever dumb thing made them think that was a good idea, at least they've now come to their senses. This should be good news to Sgt. Noms of FYNoms, who, like myself is "just too old and lazy to be messing around with that hipster, no booking bull****."

    A lot of reviews I read suggested there were standing tables. I don't stand and eat. If I'm upright, I'm walking and eating, because I'm late to something. Anyway, I didn't notice anyone sitting down, so that's a good sign. But as the SCMP puts it, the seating is "uncomfotable": backless bar stools, and the tables packed so far together that your personal space is bound to be violated again and again by the inconsiderate jerk behind you. Or at least, that's what happened to me, when the dude behind me never seemed to wise on that the object he was leaning into was another human being.

    OK, that covers the who, how, and ow!, let's say we move on to the food.
    Kentucky Kolsch Ale
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     Or the beer, whatever. My wife didn't want sake because she hates wine made out of rice; the wine made out of grapes is only by the bottle; so we were stuck with one beer or a Suntory highball. I went with the beer: Kentucky Kolsch. This has a 78 (okay) score on beeradvocate and an 8 (out of 100) on ratebeer. I can't say I thought it was very good. Light, but a little off-tasting, I honestly don't know how or why they picked this, unless just to seem like they have really deep knowledge by picking something obscure.
    Tsukemono
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     The first dish to come was the tsukemono (Japanese pickles). This wasn't on the regular menu, but rather on the specials list. There were four pickles, clockwise from lower left: okra, bamboo, kyurizuke (cucmber), and kimchi. I grew up eating okra pickles (I'm from Texas) and I rather liked the ones here. The bamboo was a little strong. The cucumber was fine, not that exciting. My favorite was the kimchi. While it didn't look at all like kimchi (white cabbage, no kochujang), it had a distinctive kimchi flavor, strongly pickly, and very garlicky. I could eat tons of this stuff.
    Yazu Yellowtail with Housemade Yuba
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     Next we got-- maybe-- the "Yazu Yellowtail with Housemade Yuba." I say this because this is the closest thing on the online menu to what we got. I know we got yellowtail in ponzu vinegar, but ours came additionally with tofu skin, spring onions, and chives. The tofu skin was very light and eggy in texture and the fish was firm and rich, the flavors on the whole being relatively subdued. This was from the "A side" of the menu; the larger "B side" dishes, it says, are "bigger and bolder."
    Crispy Brussels Sprouts with O.K. Sauce
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     Our final small dish was the crispy brussels sprouts with O.K. sauce, "Fried with shochu infused Xinjiang raisins & homemade

    X.O. sauce." O.K. sauce or X.O. sauce? I need consistency in my menu names and menu descriptions!

    This was the best dish of the night, and perhaps my favorite vegetable dish of all time. And I'm not one of those schmucks who doesn't like his vegetables. I'm sure man originally stole fire from the gods to cook mammoth or some other now-extinct megafauna, but its true calling was to cook these brussels sprouts, like this. The dish was deeply savory, meaty in character, and the sprouts were perfectly charred, crispy in places, wilty in others, firm and juicy in the main, and so rich. There was a mild amount of spice and some tiny fish heads and parts, from the X.O./ O.K. sauce, and some extremely tiny cubes of some kind of meat? I found myself scrounging the dish for tiny bits I'd missed. Get this, and you will not be disappointed.
    Chicken Fried Chicken
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     Between our small plates and our slightly-larger small plates, there was a significant wait, maybe 20 minutes? It was looooong. Eventually, our chicken fried chicken came out. This was another special. The first thing I should say is that, while it was what I was expecting, it was not chicken fried chicken, but rather fried chicken. Fried chicken is chicken, usually on the bone, breaded and, um, fried. Chicken fried steak is a steak cutlet, breaded with the sort of breading you put on a chicken, and fried. Chicken fried chicken is a derivative dish: it's chicken pounded to be about the size and shape of a chicken fried steak, and then fried like the latter. "Fried chicken" sounds less exciting, but if that's what you're serving, call a spade a spade. Chef Max Levy from New Orleans!

    The chicken was very good. I've had juicier, tastier fried chicken, but this was very good. But the breading-- oh!-- it was fantastic. Crispy and crunchy, clinging perfectly to the bird and not shattering or sliding off, peppery and perfectly salted, I was picking little bits of breading from between rib bones. I could eat two plates of this all to myself. I've heard lots of good things about the chicken fried cobia (yellowtail) on the menu, and I will be certain to come back for that.
    Unagi Fun
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     Finally, we got the unagi fun, "Roasted eel over crispy sushi rice & pickles." I didn't see no pickles, not that I hadn't had enough for one night. When the SCMP visited, the rice wasn't crispy, but ours was very crispy, maybe too much so. The eel was tender and flaky like a fish, but more robust, kinda like snake. It was a good dish, but nothing overwhelming and for a B side menu that promised "bolder," I kinda wondered where the boldness was.

    The food here is fabulous. The fried chicken, brussels sprouts, and kimchi, were all things I categorically loved. Nothing else fell below 'good,' maybe even 'very good,' it's tough to tell when the restaurant itself is setting the bar so high. Though the menu is limited, I kinda wanna go back. That's not like me at all.

    The main drawback is the seating. Usually restaurants put some barrier between diners. It could be as simple as empty space, but sometimes it's fancy stuff like chair backs and booths. This restaurant says it's an extension of Okra 1949, but have you seen that place? You could park a boat in there. Here, I was the seatback for the guy behind me. What's more, the barstools are uncomfortable in themselves. I guess it's better than standing, but much in the same way that being kicked in the rear is better than being kicked in the head. Okra seems to have realized that some of its prior arrangements (like the bizarre reservations policy) were in need of tweaking, and one can only hope they tweak this one too.

    I've rolled "guy behind you pokes you every 30 seconds" into my "Decor" rating and "fried chicken takes half an hour" into "Service." The servers, however, were excellent.
    (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      真心不喜歡😑😑
      2016-06-22 3513 浏览
      我是個非常愛吃的吃貨當然今天去試了這一家算是日式跟西洋式混合的餐廳！周六晚上進去，就二桌客人，店面十分的小，就連桌子也很小！當然愛喝酒的我，點了杯啤酒，發現他們只有sake是日本的，啤酒居然沒有日本啤酒這是他們推薦的豆腐，我覺得非常非常的ㄧ般！這挺不錯的，黃黃的不知道是什麼但是味道還蠻好吃的！接下來。。我要開始抱怨了我吃過無數的牛肉，五星級餐廳到米其林掌廚，我只能說這牛肉除了視覺效果好之外，真的「超級ㄧ般」，我吃了一口，天啊！超鹹，直接不敢吃了！真的很誇張耶！這Brussels sprout味道超鹹的，扯。。又油我都不知道Facebook 好評哪裡生出來的，可能老外的味口跟我們亞洲不一樣！所以我才覺得ㄧ定要寫出來，我們吃完5個dishes，$800 多二個人，重點吃完還是很餓～～東西又小又貴，小就算了，味道憑良心說.....真的ㄧ般般！真的要去吃之前，我建議吃飽再去，我想一個人要吃到飽，起碼$1000多！真心不誇張😒😒
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      我是個非常愛吃的吃貨


      當然今天去試了這一家算是日式跟西洋式混合的餐廳！
      周六晚上進去，就二桌客人，店面十分的小，就連桌子也很小！
      當然愛喝酒的我，點了杯啤酒，發現他們只有sake是日本的，啤酒居然沒有日本啤酒
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       這是他們推薦的豆腐，我覺得非常非常的ㄧ般！
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       這挺不錯的，黃黃的不知道是什麼但是味道還蠻好吃的！
      接下來。。我要開始抱怨了
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       我吃過無數的牛肉，五星級餐廳到米其林掌廚，我只能說這牛肉除了視覺效果好之外，真的「超級ㄧ般」，我吃了一口，天啊！超鹹，直接不敢吃了！真的很誇張耶！

      這Brussels sprout味道超鹹的，扯。。又油

      我都不知道Facebook 好評哪裡生出來的，可能老外的味口跟我們亞洲不一樣！
      所以我才覺得ㄧ定要寫出來，我們吃完5個dishes，$800 多二個人，重點吃完還是很餓～～東西又小又貴，小就算了，味道憑良心說.....真的ㄧ般般！


      真的要去吃之前，我建議吃飽再去，我想一個人要吃到飽，起碼$1000多！真心不誇張😒😒
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      Don't judge a book (or a restaurant) by its cover
      2016-05-16 3341 浏览
      If one were to visit Okra, a new-ish Sai Ying Pun restaurant without doing 60 seconds of googling, the fact that it is a fine dining Japanese restaurant will come as a complete surprise. For a start, it is tragically located in the un-hip section of town, smack dab between two very hip neighborhoods (SoHo and Sai Ying Pun). This choice of location almost immediately gives the restaurant a sense of rebellion - almost as riotous as not having a single dish on the menu that contains the restaurant
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      If one were to visit Okra, a new-ish Sai Ying Pun restaurant without doing 60 seconds of googling, the fact that it is a fine dining Japanese restaurant will come as a complete surprise. For a start, it is tragically located in the un-hip section of town, smack dab between two very hip neighborhoods (SoHo and Sai Ying Pun). This choice of location almost immediately gives the restaurant a sense of rebellion - almost as riotous as not having a single dish on the menu that contains the restaurant namesake, namely the humble Okra.
      Instead a solemn Japanese sushi master behind the counter, you instead encounter two American bros, one of whom is the restaurant's Chef, Max Levy. Mr. Levy hails from New Orleans, where fish comes blackened or smothered in traditional cajun style. Here it is treated with all of the due respect of any good sushi-ya. Upon ordering the daily sashimi preparation ($280), the waiter asked that we trust the Chef aka. Max aka. 'the tall white guy'. The trust was re-paid in the form of lovingly fat Norwegian wild salmon and deeply satisfying slices of parrotfish and Spanish mackerel. Trust me it was tasty.
      There was blackened fish of sorts in the form of unagi don - marinated and roasted salt water eel served over rice that had been gussied up with sesame, soy, and pork fat, thus dialing the savory dial to a 11. That dish was found on 'The B-Side' of the menu, which indicates a larger dish for sharing. On the smaller dishes of the A-Side of the menu, we loved the fried brussels sprouts ($58) which had been simply tossed in homemade XO sauce and sprinkled with sultanas for a bit of sweet and sour.
      It is clear that Mr. Levy is a student and advocate of Asian flavors, but at times may not fully appreciate the subtlety of the craft. Home made tofu, treated in the manner of dish salad tricolor, where the mozzarella and basil are replaced by tofu and shiso respectively sounded better than it tasted. The house made tofu was grainy and dry, rather than the silky elegant as it ought to have been. The shiso was like the unwelcome party crasher - the guy who causes a scene, drinks all of the beer, and ultimately leaves a negative impression of what would have been a lovely evening.
      Once the diner realizes that they are indeed eating in a Japanese restaurant, the best surprises come in the form of the decidedly non-Japanese fare. Those brussels sprouts for a start, but then there was the 'love handles' ($188), the tail flap of beef that while generally is very affordable, can turn into an intensely pleasurable cut of meat in the right hands. In Mr. Levy's hands, the love handles are marinated in olive oil and soy, cooked to a meltingly tender medium rare, and paired with roasted spring onions and pickled radish for an awesome contrast and lovely bite of food.
      There are other quirks that make Okra a love-able restaurant - the affordable sake list, charming wait staff, and a sound track that is basically my gym play list (Social Distortion, Bad Religion, etc). But to define Okra, look to that dish of beef flap as a perfect synopsis - the origins are austere yet unconventional, the technique is undoubtedly French, the flavors unmistakably Asian, and the outcome is unquestionably delicious.
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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      Okra Hong Kong – 秋葵不在家***西環新開的日式居酒屋
      2016-03-11 3072 浏览
      西環的新開居酒屋用Okra 秋葵做店名可在餐牌上並找不到秋葵的身影倒是外圍的玻璃門上 有著五芒星紋路(秋葵的橫切面) 格外顯眼小小的店面 以灰色為主調 狹長型 開放式廚房主廚是 Max Levy來自美國新奧爾良在紐約 有著非日本籍的最佳壽司師傅之美譽週五的夜晚雖然一個人吃 酒也是不能馬虎的店家的服務很好 耐心的一一講解 這款依舊是一知半解 可是很好喝 推薦吃不多 就想要試試最特別的Carabinero prawn soup HK$78西班牙的紅蝦 個頭很大 用小碗兜著 看起來滿滿的倒入熏佛手柑 昆布 鰹魚干製成的DASHI湯汁咬一口 蝦肉嫩彈 蝦腦的鮮味濃郁 立刻佈滿了口腔喝一口湯汁 煙熏佛手柑似乎並沒有中和腥氣再呷一口清酒 反倒是酒精和清冽的米香沖淡了味蕾 很是不錯再來一份 “Bafuni”and smoked anchovies HK$160馬糞海膽與鯷魚柳？ 很意外的驚喜肥美軟滑的海膽 多了一份甜咸鮮的鯷魚柳 少了那份霸道的腥還有柔和的豆腐條 添加了口感層次 真是美味看著餐廳的人流多起來 我也趁早開溜恩 下次 定要來試試tasting menuPS：這裡的訂位很特別只可以通過電郵
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      西環的新開居酒屋
      用Okra 秋葵做店名
      可在餐牌上並找不到秋葵的身影
      倒是外圍的玻璃門上 有著五芒星紋路(秋葵的橫切面) 格外顯眼
      小小的店面 以灰色為主調 狹長型 開放式廚房
      主廚是 Max Levy
      來自美國新奧爾良
      在紐約 有著非日本籍的最佳壽司師傅之美譽
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       週五的夜晚
      雖然一個人吃 酒也是不能馬虎的
      店家的服務很好 耐心的一一講解 這款依舊是一知半解 可是很好喝 推薦
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       吃不多 就想要試試最特別的
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       Carabinero prawn soup HK$78
      西班牙的紅蝦 個頭很大 用小碗兜著 看起來滿滿的
      倒入熏佛手柑 昆布 鰹魚干製成的DASHI湯汁
      咬一口 蝦肉嫩彈 蝦腦的鮮味濃郁 立刻佈滿了口腔
      喝一口湯汁 煙熏佛手柑似乎並沒有中和腥氣
      再呷一口清酒 反倒是酒精和清冽的米香沖淡了味蕾 很是不錯
      再來一份 “Bafuni”and smoked anchovies HK$160
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       馬糞海膽與鯷魚柳？ 很意外的驚喜
      肥美軟滑的海膽 多了一份甜
      咸鮮的鯷魚柳 少了那份霸道的腥
      還有柔和的豆腐條 添加了口感層次 真是美味
      看著餐廳的人流多起來 我也趁早開溜
      恩 下次 定要來試試tasting menu
      PS：這裡的訂位很特別
      只可以通過電郵 6pm-8pm 由主廚發板 不設單點 也必須在8時前交枱
      而8點以後 以及walk in的客人 只有在站立的檯子享用單點菜式
       
      (以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
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        张贴
        评分
        味道
        环境
        服务
        卫生
        抵食
        用餐日期
        2016-03-04
        用餐途径
        堂食
        人均消费
        $422