Chef Max Levy Brings His Vision to Hong Kong's Okra
We can’t wait to clink sake glasses at the city’s hottest opening of the year, where Max Levy, who was the only non-Japanese chef at NYC’s revered Sushi Yasuda, takes a freewheeling approach to Japanese cooking. Levy has been at the helm of choosing the look and feel behind the restaurant and brand, down to music and art. This is one space he's put his heart and soul into more than just the food.
By Janice Leung Hayes
This appeared in the May/June 2016 issue.