DINNER
MONDAY > WEDNESDAY 18:00 – 23:30
THURSDAY > SATURDAY 18:00 – LATE
SUNDAY > CLOSED
營業時間
星期一至星期三 ： 晚上 六點到十一點半
星期四至星期六： 晚上六點到深夜
星期天：不營業
MONDAY > WEDNESDAY 18:00 – 23:30
THURSDAY > SATURDAY 18:00 – LATE
SUNDAY > CLOSED
營業時間
星期一至星期三 ： 晚上 六點到十一點半
星期四至星期六： 晚上六點到深夜
星期天：不營業
ABOUT
Okra Kitchen is a very casual izakaya in the Sai Ying Pun neighborhood of Hong Kong specializing in natural, unpasteurized sakes, flavorful, charcoal grilled small plates and sashimi because that's what we drink and eat. All of our ingredients are natural and produced exclusively for us or come from producers that we know and trust, because that's the way that we eat. We are an extension of Okra 1949 in Beijing, China.
Booking and walk-ins are welcome any time.
Okra Kitchen is a very casual izakaya in the Sai Ying Pun neighborhood of Hong Kong specializing in natural, unpasteurized sakes, flavorful, charcoal grilled small plates and sashimi because that's what we drink and eat. All of our ingredients are natural and produced exclusively for us or come from producers that we know and trust, because that's the way that we eat. We are an extension of Okra 1949 in Beijing, China.
Booking and walk-ins are welcome any time.
MENU
Our food menu is comprised of the best ingredients we can find, cooked with simple Japanese technique. Whenever possible, whole fish and entire animals are acquired and served. Offal is the best for your soul. We do not serve any Japanese themed dishes. All of our sakes and beverages are chosen because they go well with the strong flavors of our food and for no other reason. All of our menu items are signature and all are not.
Unfortunately due to our small size, serious seafood or shellfish allergies cannot be accommodated. We apologize for any inconvenience.
OUR DINNER MENU
OUR SAKE MENU
Unfortunately due to our small size, serious seafood or shellfish allergies cannot be accommodated. We apologize for any inconvenience.
OUR DINNER MENU
OUR SAKE MENU
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MUSIC
The music we listen to is a representation of who we are. Every track is chosen for a reason just like each artist chose to make their own path and never looked back. Bands like The Misfits, Queen Sea Big Shark and Dead Kennedies were hated and misunderstood at the beginning, but never faultered in their vision, sometimes leading to their own demise
OUR SPOTIFY PLAYLIST >
OUR SPOTIFY PLAYLIST >
Awesome! My favorite place!!
some dude on Yelp, probably
a total foodie
Find us:
We are located in the Sai Ying Pun neighborhood of Hong Kong just west of Hollywood Road and New Street on the ground floor of 110 Queens Road West , two minutes walk from the Queens Road exit of the Sai Ying Pun MTR station. We are closed on Sunday. Please email or call us for reservation inquiries.
PAST EVENTS
Thank Immigrant's Day
A Creole Thanksgiving
Every year we celebrate Thank Immigrant's Day, as our community, family & friends in Hong Kong are composed of immigrants from other areas, countries & cultures. Although largely seen as an American holiday, it's more of a time for us all to come together & celebrate the diversity that makes us unique.
This year we pay our thanks with: House cured beef tongue, Buttermilk fried quail, Oyster gumbo, fixings, & of course brandy milk punch and libations by our favorite Estonian Bar Man, Sven.
Thank Immigrant's Day Menu & Drinks, HKD 388 per person.
This year we pay our thanks with: House cured beef tongue, Buttermilk fried quail, Oyster gumbo, fixings, & of course brandy milk punch and libations by our favorite Estonian Bar Man, Sven.
Thank Immigrant's Day Menu & Drinks, HKD 388 per person.
November 23,
Seatings available:
6pm, 8pm & 10pm
Seatings available:
6pm, 8pm & 10pm
Dry-Ageing Workshop #2
In response to overwhelming demand, Chef Max will host an encore lunch presentation on ageing fish for consumption & explain "fish ageing" techniques & philosophies. A rare opportunity to learn the 'how,' 'what,' 'why,' & 'how long before it goes off?' of aging raw fish.
A light lunch is included.
Read the Hong Kong Tatler article about the first presentation here!
A light lunch is included.
Read the Hong Kong Tatler article about the first presentation here!
December 2nd,
Saturday
11:30 am - 1:30pm
Saturday
11:30 am - 1:30pm
~
Leadership Breakfast: Food, Tech & Entrepreneurship
Hosted by Mettā
A dynamic, roundtable discussion on how technology and social media has changed how we experience food and its impact on every facet of the industry.
OKRA's very own Max Levy was invited amongst Hong Kong's top food figures - May Chow, (Little Bao & Happy Paradise), Chef Debbie Wong (Debbie Wong's Wok and Gong), Arun Makhija (foodpanda) & Kelvin Lam (FeedMe Guru), to talk food, tech, entrepreneurship & everything in between.
OKRA's very own Max Levy was invited amongst Hong Kong's top food figures - May Chow, (Little Bao & Happy Paradise), Chef Debbie Wong (Debbie Wong's Wok and Gong), Arun Makhija (foodpanda) & Kelvin Lam (FeedMe Guru), to talk food, tech, entrepreneurship & everything in between.
November 21,
Tuesday
8:30am - 10:00am
Tuesday
8:30am - 10:00am
~
Chef vs Pan - Round 8
La Paloma x Okra
This Saturday, Chef Max (The Asia Fideuà Champion) returns after 3 years away from the pan to tame his eels into an "UNAGI-RONI" — a fun take on the classic Valencian noodle dish showcasing OKRA HONG KONG's roasted freshwater eels, house-made blood sausages with shishito peppers & topped with crunchy eel bones.
Brunch, HKD $288. Free-flow Wines, HKD $180.
Reservations can be made directly with La Paloma: +852 2291 6161
Brunch, HKD $288. Free-flow Wines, HKD $180.
Reservations can be made directly with La Paloma: +852 2291 6161
November 18,
Saturday
12pm - 3pm
Saturday
12pm - 3pm
~
QQ Burger Collab
with HonBo HK
The World is Your Oyster...
Our collaboration with local favorite Honbo HK to create the epic "QQ Burger."
A juicy monster of deep fried oysters, Honbo's signature 2 ounce beef patty, and mentaiko mayo!
Our collaboration with local favorite Honbo HK to create the epic "QQ Burger."
A juicy monster of deep fried oysters, Honbo's signature 2 ounce beef patty, and mentaiko mayo!
Oct 20th - 31st
2017
2017
~
Nordic Pop-Out
at Parrot MiniBar
Okra Hong Kong's master of tipples, Sven Selbak returns to his hometown of Tallinn, Estonia if only for a weekend to take over the helm at Parrot MiniBar, introducing our Nordic sister city to his exclusive house-aged shochu concoctions and the #bestdayever.
Oct 5th & 12th,
2017
2017
~
Def Licker
Okra Hong Kong celebrates Pastry Chef Jason Licker's return to Hong Kong.
Jason will be presenting three of his signature desserts and chat about his James Beard Nominated Cookbook, Lickerland: Asian-Accented Desserts by Jason Licker.
Jason will be presenting three of his signature desserts and chat about his James Beard Nominated Cookbook, Lickerland: Asian-Accented Desserts by Jason Licker.
Sept 12th-16th,
2017
2017
~
Dry-Ageing Workshop #1
A special fish ageing lunch presentation for Slow Food Hong Kong to explain Okra's 'fish ageing' techniques and philosophy. Chef Max discussed the 'how', 'what', 'why', and 'how long before it goes off?' of ageing raw fish.
Check out the article on the event featured on Hong Kong Tatler!
Check out the article on the event featured on Hong Kong Tatler!
March 20th,
2017
2017
~
1.3 Year Anniversary Mardi Gras
A night in New Orleans for the feast of Mardi Gras
The crawfish will be boiling and the dacquiris a slushing
All the tail you can grab
All the beer you can guzzle
A Queen will be crowned and a King will frown
Laisser les bons temps rouler!
The crawfish will be boiling and the dacquiris a slushing
All the tail you can grab
All the beer you can guzzle
A Queen will be crowned and a King will frown
Laisser les bons temps rouler!
February 28th, 2017
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