Founded by a group of young Taiwanese in Shanghai, Gonghe Jingpin is a one-stop lifestyle aesthetic experience hall that integrates home accessories, exquisite gifts, and cooking and floral classroom experiences. As its creative cooking brand, Republic Recipes is better known to the public. In the quiet No. 3 store on Fenyang Road, you need to walk through the shelves of Gonghe Jingpin creative tableware and cultural and creative design products and the cooking classroom next to it before you can walk into Gonghe Recipes to dine, and you have already felt full of fun in life before you walk into the restaurant.
All the dishes are the brainchild of Barry Lee, the founder and head chef of Kyo Kyo Food, who was the executive sous chef of Jean George, a three-Michelin-starred restaurant in New York, and is committed to improving creative Western cuisine to suit the taste of Chinese people. In order to create an authentic and comprehensive cuisine, the restaurant has three open kitchens, each equipped with professional utensils for cooking different cuisines, so that the dishes can satisfy the discerning taste buds of all kinds of diners. In order to allow the chef to focus on a series of dishes at the same time, the meal time of the Gonghe recipe is clearly divided, and the dishes of lunch, afternoon tea, dinner and brunch are different.
From 10:30 a.m. to 2:30 p.m. on weekends and holidays, Brunch Recipe's Brunch focuses on eggs, featuring 10 kinds of egg dishes selected by the chef, including Benedict, Omelet, Scottish eggs and scrambled eggs, as well as meat, rice noodles, salads, bagels, muffins and a variety of snacks to choose from, as well as more than 15 kinds of sharing drinks, from low-alcohol cocktails to freshly squeezed juices. Among them, the signature dish is super heavy pork and shredded potatoes, both in form and taste, which makes people very appetizing, and when it is served on the table, it is quite impressive, and the dish is placed on a scale, which is a kilogram. The shredded pork is torn finely, and after slow cooking, the shredded flavor is not old, and the fries have an excellent taste, crispy on the outside and soft on the inside. It is also served with tomato sauce, salad dressing and sweet and spicy sauce, and the salad dressing is served with shredded French fries and meat.
The menu changes every four months, and it is said that many of these new and creative dishes come from the exchange and collision of Kyoshi Kyoto Cooking Classes, and the inspiration generated by experienced chefs is then improved and finally made into a finished product. The cooking class is one of the most proud projects of Gonghe Jingpin, including cooking, baking, floristry, drinks, bartending and wine tasting courses, etc., new courses are launched every season, friends who are interested in cooking may wish to try it, maybe you can get Barry's guidance in the cooking class.
