Chef Jet Wai, 34, Head Chef of San-Sui Sumiyaki & Bar
How did you discover your passion for cooking?
My passion for cooking developed when I was 12 years old. I will never forget this wonderful ramen restaurant owned by a Japanese chef, just below where I lived in Johor Baru. I started helping out at his restaurant when I was 13 and continued till I was 20 years old. It was then I discovered my passion for cooking and subsequently, I came to Singapore to begin my career as a chef.
Who are your inspirations?
My inspiration comes from the Japanese chef who owned the ramen restaurant. He inspired me to further my career as a chef.
What was the first dish you cooked? What was it like?
The first non-Japanese dish that I cooked was Sweet and Sour Pork. I love Sweet and Sour Pork so it was a very gratifying moment when I made the dish. The first Japanese dish that I cooked was Grilled Saba Fish. I was extremely satisfied as it was a very successful first try.
When did you decide that you wanted to be a chef?
I decided that I wanted to be a professional chef when I was 20 years old. I then decided to look for opportunities in Singapore.
Professional Trainings? Mentor?
The first place where I worked in Singapore was a Japanese Restaurant at West Coast. I worked there for six years starting as a kitchen assistant and progressing to a chef. Back then, my mentor was Chef Yone. Then I worked as a Head Chef at Satsuma Shochu Dining Bar at Gallery Hotel for three years.
Hardships/biggest challenges?
I have been very fortunate in my life as I have been able to overcome most adversities thrown my way.
How’s it like working in the kitchen/running your own kitchen?
The kitchen feels just like home. I feel happy and comforted every time I am there as the surroundings are very familiar to me.
Inspiration for your dishes? Where do you get it?
Currently, my inspirations stem from experience, as well as reading Japanese comic books. Through them, I also learn about Japanese culture, which in turn makes me more interested to know more about Japanese food. I like to challenge myself to come up with similar dishes found in these books.
What is the hardest part of being a chef?
The hardest part is when I fail to prepare a dish. However, I always keep my spirits up – if you fail, try again and again until you succeed.
What is the most popular dish at San-sui?
Our charcoal-grilled sumiyaki items are always popular. In particular, the Beef with enoki mushrooms; Foie Gras and Squid rolled with shiso leaf are very well-received.
Where do you unwind after a hard day’s work?
After a hard day’s work, I like to relax with friends over a few drinks. I also enjoy watching television – cooking shows are my favourite.
Favorite kitchen gadget and why?
I like the stove because it allows me to demonstrate my skills, especially when I find that I am able to skillfully control the fire to execute the dish perfectly. It gives me immense satisfaction knowing that I am improving every day as a chef.
Favorite ingredient and why?
My favourite ingredient is fish as there are many different and fascinating facets to discover about it. For example, just learning how to slice a fish perfectly is an educational journey in itself!
What is your advice for those who would like to pursue a career in the kitchen?
To those who would like to pursue a career in the kitchen, the most important factor is that you must love and respect ingredients. Of course, passion is a must.
Favorite food? Favorite chef? Favorite cuisine?
My favourite food is sweet and sour pork. My favourite chef is Chef Masaharu Morimoto from the Japanese variety programme, Iron Chef. My favourite cuisine is still Japanese because I appreciate the way that the Japanese are very detailed and attentive in the way they prepare their dishes.
What are your favorite hangout places/restaurant here in Singapore? Why? Where do you usually eat when you are Singapore?
My favourite hangout places are Robertson Walk and Holland Village. Personally, I prefer a simple meal at places like coffee shops.
Favourite hawker food? Favorite local delicacy?
My favourite hawker food is a family store at Ghim Moh that sells Hakka Yong Tau Fu. My favourite local delicacy has to be the Katong Laksa at Holland Village.
Special thanks to Chef Jet Wai of San Sui Sumiyaki & Bar; Noelle Tan and Charissa He of Sixth Sense Communications & PR Consultancy
More Japanese favourites in Singapore
Get your sushi and sashimi fix here