The interior is breathtaking. Tactile walls invite caresses. Projected art works swirl and mesmerise. But claiming centre stage are the two purpose-built Peking Duck ovens, huge earthen caverns with flames licking at scarlet ducks. Despite the activity in the kitchen and the army of chefs, there is a calm control.
Peking Duck is just one of the signature dishes nominated by Chef Yu as worthy of inclusion on his showcase Top 10 Menu. The Kung Pao chicken is sweet, and tender with the flash of chilli underscored by a complex earthy sauce. The sweet and sour pork ribs banish thoughts of the battered version served in Chinese takeaway across the country. The meat is served in bite-size pieces on the bone. It's juicy in that finger-licking way that ribs should be.
The downstairs space is large - in fact the restaurant has capacity for 250 - but the space is managed well with a diversity of seating options from the kitchen porn bench through to a very grand red table guaranteed to please those keen to be the centre of attention.
Curve your way up an imposing staircase to the private rooms, each complete with a bamboo handcrafted scale model of part of the Forbidden City imperial palaces. If you look really closely you might even find a teeny tiny Pu Yi!
I was lucky enough to be there as part of a launch banquet. From the crunch of cold cucumber salad, and fabulous cold eggplant salad, through to delicate poached white chicken served in a tangy lemon sauce, and spectacular Peking Duck served in the traditional manner, China Republic is a feast for the senses.
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| delicate white chicken with tangy lemon sauce |
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| succulent finger-licking sweet and sour ribs |
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| cold eggplant - a tapestry of taste and texture |
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| tofu |
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| Chef Yu working his magic |
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| kapow wow - kung pao chicken |
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| and last but not least - dumplings shanghai style |
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