As different as every year is, there are some things that I look forward to every time January rolls around again (in chronological order):

• Seeing my friends during my birthday
• Designing a menu and seeing it come to life on Valentine’s Day
• Getting hyped for the release of a new Kanye West album even though I’ll inevitably be disappointed that it’s not as good as My Dark Beautiful Twisted Fantasy
• Forcing my workmates to participate in Secret Santa to guarantee I get at least one Christmas present that year.

Last but not least…visiting my guy Ha Chuen Wai (affectionately known as Wai Guy) at Sushi E…aka the best Sushi Omakase experience you can get in Sydney

Isaac: What inspired your love for cooking?
Wai: My mum was and continues to be my greatest source of inspiration. When I was young; I always stood on the chair next to her to see how she was preparing food because everything she made for me left me so happy and beyond satisfied.

That feeling has stuck with me and is my philosophy now; I just want to make food that makes people happy.

Isaac: How did you end up being an omakase/sushi specialist?
Wai: Thanks to Dan Hong and Merivale for giving me the opportunity. Previously, I was tasked with executing as I only made sushi or prepared dishes but didn’t have the chance to add my own personal touch or to make it a culinary experience until I started doing omakase.

This is when I started to really tap into my previous experience (editor’s note: Wai has worked at Sokyo, Nobu, Zuma and Zipangu to name a few) and creativity to create memories for diners through omakase.

Isaac: How did the opportunity at Sushi E come about?
Wai: Dan Hong once again. I had a really good chat with him and he told me that I should be looking at the big picture and not necessarily just an individual position. That’s how it all started.

Isaac: Describe a typical service day from beginning to day?

Wai: Oh boy, let’s start from the beginning.

We start with prep and there’s a lot of prep that goes into it whether it’s cleaning fish, cooking the sushi rice and making condiments. I then have a look at the bookings and find out who’s coming on the day and if there are any VIPs coming. I’ll work with Michael (my partner in crime when it comes to Sushi E) and figure out our Specials of the day.

I’ll do a lunch service as well before we start omakase specific prep work which involves testing both the neta and shari to make sure everything is ready to go…and then the omakase kicks off. Before my day is up, I’ll also order fish for the next day and get ready to do it all over again.

Isaac: How do you decide what will go on your menu at any given day?
Wai: Our fish supplier sends us a list of fish available for the next day; they know what our standards are so they’re pretty selective in terms of what they send to us. Sometimes, they might have expensive fish but it’s not good quality When you have no good selection of fish then you still have to make it work. Choose the best but have to be flexible

Isaac: What’s next for you when it comes to culinary conquests?
Wai: Hopefully I can have my own omakase spot or something like a private dining experience so I can create a more bespoke event for my guests.

Isaac: Lighting Round! You ready?

Isaac: Cup noodles or packet noodles?
Wai: Packet noodles! Whenever I cook noodles; I cook them for 1 minute then put them in cold, running water. Then finish it off with some vege, egg and meat!

Isaac: Tuna or kingfish?
Wai: Tuna is my undisputed number one when it comes to picking fish. It always give you different part (otoro, chu toro and akami)

Isaac: Har gow or siu mai?
Wai: Fun fact; siu mai is the first dim sum that I learned how to make from cooking school.

Isaac: Movies or TV?
Wai: Movies!

Isaac: What’s something you’re really excited to share with the world soon?
Wai: Excited for the second baby! Stay tuned.