Wong HingSang│ Chinese Restaurant−−Imperial Palace│ Foodion Recommended Restaurants

The Westin Osaka’s Chinese restaurant, Imperial Palace, is the only Chinese restaurant in the Kyoto/Osaka Michelin Guide to have been awarded a Michelin star nine years in a row. The chef, Wong Hin Shang was born in Tianjin, China. After training in authentic Chinese cooking in Hong Kong, he moved to Japan to work as head chef in Imperial Palace, located inside The Westin Osaka.

Today, we had the opportunity to see Chef Wong prepare his specialty— the traditional upscale Chinese steamed soup, Fo Tiao Qiang (Buddha Jumps Over the Wall Soup), as well as Stir fried Shelled Ise Lobster.


Interview of Mr.Wong HingSang, Owner Chef of Chinese Restaurant−−Imperial Palace

All the chefs and all the foods I have met are my teachers. People can learn from anything.

Read more…

Wong HingSang│ Chinese Restaurant−−Imperial Palace

Cooking Technique Movie: Chinese Restaurant−−Imperial Palace

Fo Tiao Qiang

Vol 1: Ingredients used for the Fo Tiao Qiang

Chef Wong:
Fo Tiao Qiang is a traditional and high end steamed soup. The name of this dish originates from the idea that it’s so delicious that even a monk would jump over the temple’s walls to eat it. Mainly constituting of dry elements, top class ingredients are used for this dish. It takes a week to finish making it. The soup is high in nutrients and tonics and it is one of our specialties.

For this soup, I will be using dried abalone, dried scallop, dried shiitake mushrooms, dried kinugasa mushrooms, ginseng, red dates, Chinese wolfberry, Jinhua ham, and beef shank. I change the ingredients seasonally.
These items can also be eaten with the soup.

There are various processes involved with reverting these ingredients from their dried form. For example, the dried scallops take a lot of effort— they have to be soaked and cooked over and over again for eight days.
It takes eight days to revive the dry ingredients, two days to add them to the soup and steam them, so it takes ten days in total to prepare this soup.

Today the dry ingredients I’ll be using are already ready to be cooked and I’ll be showing you the last steps before the dish is served.

Read more…

Stir Fried Shelled Ise Lobster

Vol 1: Preparing the Ise Lobster

Chef Wong:
This is wild Ise Lobster from Wakayama Prefecture. I’ll be taking it out of the tank and dressing it.
I’ll be putting it in ice water first so that it numbs the nerves. That way, it won’t have to suffer and I can handle it with ease.
I’ll be taking out the meat from the shell. I can detach the meat cleanly by using my fingers. The meat from one Ise Lobster is relatively little considering the size of its body. I’ll also carefully take out the meat stuck firmly to parts of the shell. One lobster can be used to serve two people.

After taking out the meat, I’ll steam the shell and use it for plating later.
I’ll be adding some flavors to it.

Read more…

Restaurant Information: Chinese Restaurant−−Imperial Palace

■ Access
Westin Hotel, 3rd Floor 1-1-20 Oyodonaka, Kita-ku, Osaka-shi, Osaka

7-minute walk from Osaka Station
Free shuttles are available every 15 minutes from JR Osaka Station

■ Tel

Lunch 11:30 – 15:00 (last order at 14:30)
Dinner 17:30 – 22:00 (last order at 21:30)

■ Closed
Open daily throughout the year