People Who Rock Hong Kong: Chef Siu Hiu Fai From ODDS Hong Kong

ODDS is an avant-garde Japanese fine-dining concept that combines Teppanyaki, sushi, yakitori, bar, and coffee all under one roof – and it’s also where talented sushi chef Siu Hiu Fai works as Assistant Executive Sushi Chef.

On the a la carte menu, you’ll find Japanese Saga Wagu beef slices, oyster and avocado tartare, fatty tuna with rice crackers, and deluxe sushi platters, while the Yakitori menu includes tasty skewers including Kagoshima pork with lychee roll and Hokkaido scallops.

Preparing these dishes and many more is chef Siu Hui Fai… in this interview, we find out what makes him tick!

How long have you lived in Hong Kong?
I was born and raised here.

Are you a parent? If so, how many kids do you have?
Me and my partner have one child.

Tell us about you
I’ve worked as a Japanese chef for 24 years, including 20 years specializing as a sushi chef. I embarked on my culinary journey at 16. Along the way, fate intervened as I met my life partner while working in the industry, and we now have a beautiful family with one child.

For the past nine years, I’ve been an integral part of the renowned Lubuds Group, honing my craft and delivering exceptional dining experiences. My skills have been recognized by many high-profile people, including the legendary Jackie Chan, who has had the pleasure of savoring my culinary creations!

What are three of your favorite things to do in the city? Any secret finds?
Spending time with my family and discovering new restaurants around the world.

In my fridge, you’ll always find…
Coke.

What is the best gift you have ever received and why?
A chef’s knife. My work is not just a job but a hobby and passion.

When I feel the need to be inspired, I love to…
I feel inspired when I eat out, observing different F&B scenes.

What is the best book you’ve read in the past 12 months?
Cook books and books about sushi.

What is one place that means a lot to you and why?
Kanasawa in Japan.

In another life, I would be…
I would still want to be a chef. Could be cooking different cuisines, but being a chef has been my dream since I was young. I took care of my siblings while my parents were out at work. I started cooking for the family at the age of 8, with only HK$100 to feed a family of 5.

What words of wisdom would you pass down to your younger self?
I’ve always been a hardworking person, but if I need to say something to my younger self, it’s that I hope I could work harder when I was young.