Royal Garden Chinese Restaurant

Digest Kitchen Insider

June 16, 2013

Story By: Dining Out Team |

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Always wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience.

This week, Dining Out gets the inside scoops from Royal Garden Chinese Restaurant’s chef Johnny Wong, who gives us a little taste of Royal Garden and shares just what fuels his culinary drive.

Leah Friel file photo

NAME Johnny Wong
TITLE Chef at Royal Garden Chinese Restaurant
TRAINING/ EDUCATION I had two years of culinary school in Hong Kong before coming to Hawaii in 1975, then I worked at Mandarin Palace for three years, before my brother Calvin Wong and I opened Royal Garden Chinese Restaurant in 1978.
YEARS AT RESTAURANT 35 years

Who or what inspires you as a chef/manager/owner? My brother and I have always enjoyed eating and cooking, so we thought to open our own restaurant and introduce a real Hong Kong-style of cooking to Hawaii.

What’s your most popular dish? We have many popular dishes. A few examples are Minced Pork Wrapped in Lettuce, Stir Fried Milk with Egg White and Crab Meat, Chinese Wine Chicken Casserole, Honey-Glazed Walnut Shrimp, Braised Abalone with Oyster Sauce, and Curry Crab with Long Rice in Casserole.

Is there a dish that you create that’s not on your menu, but available upon request? Yes! Customers can request Stir Fried Shredded Dry Scallop & Virginia Ham with Egg and Chicken Delight.

What is the biggest compliment you’ve ever received as a chef/manager/owner? I am very proud, and it’s a compliment to see my customers come back time and time again. I’m even beginning to see the second generation dine here.