Wai’s Omakase
Gather in tight and let us tell you about Wai’s Omakase. Attached to Taiwanese-rooted bar Linla, the place feels almost mythical, a secret whispered among friends. Wai’s has a miniscule restaurant space, almost no social media presence, is only open two nights a week, has no published menu and, perhaps most importantly, it has no rules.
Ha Chuen Wai, a former Sushi E sous chef gone rogue, has the freedom here to do as he pleases, to brush nannygai nigiri with “flavours of Hainanese chicken rice” – a nod to his Malaysian heritage; to dollop black caviar onto bluefin otoro; to shave truffles over torched scampi, and pile Hokkaido uni on Hokkaido scallops. In less skilled hands, this would be a bit OTT, but Wai is a master of flavour and balance, with an impressive eye for ingredients. This is a secret you want to be in on.
Good to know: Wai’s is available on Fridays and Saturdays for exclusive private bookings.
Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.
Last visited: August 2026
Restaurant reviews, news and the hottest openings served to your inbox.
More:
KioskNews shows a cleaned-up reading view extracted from the publisher’s page — the original always lives on their site, not ours.