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"Guo's Restaurant" located in Huwei Liao, East District, looks like a simple and unpretentious Taiwanese restaurant, but it is managed by a chef with decades of experience. In addition to providing home-cooked stir-fries and private dishes, it also accepts catering orders from the public. Banquets, whether daily meals or magnificent table dishes, are equally in place.
Tainan Mayor Huang Weizhe said that the richness of Tainan's food lies in the excellent snacks for banquets. The chefs in many restaurants can not only make home-cooked dishes that meet the needs of the people for three meals on weekdays, but also cook at important moments. Guo Chunfa, the chef of Guojia Restaurant, can serve a table full of feasts. Guo Chunfa, known as "Ah Fa Shi", started learning seafood cooking at the age of 17. He has worked in hotels and restaurants. He is not afraid of hardship and has quick responses. He worked hard as an apprentice and started his own business driven by his complete qualifications and strong ambition. He opened a seafood shop, and then worked part-time as a waiter at the urging of friends. When the catering trend became more and more popular in the 1980s, he resolutely ended the restaurant business and devoted himself to catering full-time.
Lin Guohua, director of the Tourism Bureau, said that Taiwan’s catering industry has diverse types, including restaurants, restaurants, snacks, catering, etc. They are also in the catering industry, but their business models are very different. In particular, back-end management is not only closely related to the business philosophy of the industry, but also plays a vital role. Critical to success or failure, in addition to the display of cooking skills, mastery of dish presentation, and personnel deployment, the management and control of food materials also involves the core efficiency of operations. Accumulating various catering experiences over the years has allowed Guo Chunfa to accurately grasp the essentials of different types of catering management. After being taught by fellow chefs to estimate ingredients and costs, and expand equipment and equipment, Guo Chunfa gradually embarked on his own career as a desk clerk.
With his passion for food and extensive experience, Guo Chunfa is proficient in everything from home cooking, seafood barbecue to restaurant banquet dishes. He once worked with the Fuzhou chef "Yitong Bo" from the famous restaurant "Baomei Lou" in Fucheng in the early years, and took the opportunity to ask him how to make many early Taiwanese banquet dishes and restaurant dishes. This also influenced Guo Chunfa's later cooking, making him more professional. Specialize in ancient cuisine and restaurant dishes. Guo Chunfa said that in the early years, most of the people who went to restaurants were high-ranking officials, gentry, businessmen, or wealthy young masters. In order to show their style, not only the ingredients were expensive and high-end, but also to whet the appetite of the drinkers, the spirits were sold, and the cooking taste of the dishes was also heavy. , especially the dishes cooked by Fuzhou chefs in the past were mellow and rich. However, when he was in charge of cooking, he adjusted the taste according to modern people's healthy eating concepts and preferences, and paid more attention to the harmonious proportion of flavors. With his careful preparation and control of the heat, the dishes in your mouth are just right and delicious; and the cooking is never streamlined. Cost-effective, in addition to insisting on good ingredients, he was also the first to provide appetizers such as cloves, peanuts, and salty clams at the table. Although the cost increased, it gave guests a brand-new experience and retained many customers. The good reputation also made him The reputation of the restaurant once spread all over Taiwan, and customers from north to south came to book tables.
He has hosted a campaign banquet for the former president, and served as a chef at the Kaohsiung University of Hospitality and Tourism’s presidential banquet for the President of Costa Rica. He has also hosted a tea banquet with hundreds of tables for a well-known tea merchant. Guo Chunfa emphasized that catering is to return to the food itself. , do not try to impress people, and host every banquet with a pragmatic attitude. In order to make the business more stable, and taking into account the shrinking market of the office table market, Guo Chunfa started the restaurant business again in 2017 and passed it on to his son. The father and son jointly operate the restaurant and catering models at the same time, with the traditional breakfast and restaurant dishes that he is good at. Attracting many gourmets, "Guo's Restaurant" has become another stage for him and his son to perform.
2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports have been serialized since March to introduce Tainan’s table chefs and invite the public to come to Tainan to taste the delicacies and experience the exquisite cooking skills of local chefs. For more related content, please stay tuned to " Tainan Tourism" net ".
Tainan Mayor Huang Weizhe said that the richness of Tainan's food lies in the excellent snacks for banquets. The chefs in many restaurants can not only make home-cooked dishes that meet the needs of the people for three meals on weekdays, but also cook at important moments. Guo Chunfa, the chef of Guojia Restaurant, can serve a table full of feasts. Guo Chunfa, known as "Ah Fa Shi", started learning seafood cooking at the age of 17. He has worked in hotels and restaurants. He is not afraid of hardship and has quick responses. He worked hard as an apprentice and started his own business driven by his complete qualifications and strong ambition. He opened a seafood shop, and then worked part-time as a waiter at the urging of friends. When the catering trend became more and more popular in the 1980s, he resolutely ended the restaurant business and devoted himself to catering full-time.
Lin Guohua, director of the Tourism Bureau, said that Taiwan’s catering industry has diverse types, including restaurants, restaurants, snacks, catering, etc. They are also in the catering industry, but their business models are very different. In particular, back-end management is not only closely related to the business philosophy of the industry, but also plays a vital role. Critical to success or failure, in addition to the display of cooking skills, mastery of dish presentation, and personnel deployment, the management and control of food materials also involves the core efficiency of operations. Accumulating various catering experiences over the years has allowed Guo Chunfa to accurately grasp the essentials of different types of catering management. After being taught by fellow chefs to estimate ingredients and costs, and expand equipment and equipment, Guo Chunfa gradually embarked on his own career as a desk clerk.
With his passion for food and extensive experience, Guo Chunfa is proficient in everything from home cooking, seafood barbecue to restaurant banquet dishes. He once worked with the Fuzhou chef "Yitong Bo" from the famous restaurant "Baomei Lou" in Fucheng in the early years, and took the opportunity to ask him how to make many early Taiwanese banquet dishes and restaurant dishes. This also influenced Guo Chunfa's later cooking, making him more professional. Specialize in ancient cuisine and restaurant dishes. Guo Chunfa said that in the early years, most of the people who went to restaurants were high-ranking officials, gentry, businessmen, or wealthy young masters. In order to show their style, not only the ingredients were expensive and high-end, but also to whet the appetite of the drinkers, the spirits were sold, and the cooking taste of the dishes was also heavy. , especially the dishes cooked by Fuzhou chefs in the past were mellow and rich. However, when he was in charge of cooking, he adjusted the taste according to modern people's healthy eating concepts and preferences, and paid more attention to the harmonious proportion of flavors. With his careful preparation and control of the heat, the dishes in your mouth are just right and delicious; and the cooking is never streamlined. Cost-effective, in addition to insisting on good ingredients, he was also the first to provide appetizers such as cloves, peanuts, and salty clams at the table. Although the cost increased, it gave guests a brand-new experience and retained many customers. The good reputation also made him The reputation of the restaurant once spread all over Taiwan, and customers from north to south came to book tables.
He has hosted a campaign banquet for the former president, and served as a chef at the Kaohsiung University of Hospitality and Tourism’s presidential banquet for the President of Costa Rica. He has also hosted a tea banquet with hundreds of tables for a well-known tea merchant. Guo Chunfa emphasized that catering is to return to the food itself. , do not try to impress people, and host every banquet with a pragmatic attitude. In order to make the business more stable, and taking into account the shrinking market of the office table market, Guo Chunfa started the restaurant business again in 2017 and passed it on to his son. The father and son jointly operate the restaurant and catering models at the same time, with the traditional breakfast and restaurant dishes that he is good at. Attracting many gourmets, "Guo's Restaurant" has become another stage for him and his son to perform.
2024 coincides with Tainan 400. The Tourism Bureau has specially cooperated with Mr. Zhang Yunshu, the author of "Tainan Table Chef" to plan "Tainan 400‧Mobile Feast─Come and Serve a Table" and "Tainan 400‧Exquisite Food─Tshuē Restaurant" ” series of reports have been serialized since March to introduce Tainan’s table chefs and invite the public to come to Tainan to taste the delicacies and experience the exquisite cooking skills of local chefs. For more related content, please stay tuned to " Tainan Tourism" net ".
