Gung Ho Now Servicing One Seriously Killer Brunch


Gung Ho, the bustling American-Chinese restaurant on Lowest Greenville Avenue is launching brunch for the first time ever on Saturday, October 20. Just in time for the fall weather, weekend brunch will be offered every Saturday and Sunday from 10am – 3pm. 

The menu features American brunch staples with a Chinese twist such as the Orange Chicken & Waffles with a 9-spice pecan waffle, orange chicken, sesame and salted butter. Chinese brunch favorites on the menu such as Everything Jian Dui (sesame balls) own an American twist by filling them with scallion-cream cheese and coating in everything bagel seasoning.


8020 Hospitality Culinary Director Danyele McPherson says, “We wanted to make sure the brunch menu remains true to Gung Ho and it represents our interpretation of what a Chinese-American brunch in Dallas can be. McPherson and Executive Chef Kirstyn Brewer have carefully curated a food menu featuring dishes that satisfy all taste buds.

Some of the dishes include Toasted Coconut Waffles (please order this as a dessert for the table!), topped with spiced pineapple and salted butter; Not Biscuits & Gravy, with crispy rice cake, mushroom gravy, 2 sunny side pachi pachi farms eggs and fermented greens; Fried Rice Burrito, with veggies, egg, cheddar, spicy chile mayo and the option to add bacon or sausage.

Dim Sum is also on the menu with a variety of bites including Matcha-Orange Sticky Bun, Coconut Cream Egg Rolls, with remedy coconut cream, salted caramel and whipped cream; and Lo Bak Go Tots, topped with sweet and sour pork belly (which are crazy amazing and  must order item), scallion, spicy chile mayo and herbs. Veggies and Sides features items such as Congee, an American take on a traditional Asian porridge made from rice that can be described as rice grits with cheddar, scallion and bacon; house-made Ginger-Garlic Sausage; and Glazed Eggplant, with fish sauce caramel, garlic, Thai basil and fermented chile.

To complement the food menu, Matt Ragan partnered with Bar Manager Zach Potts to create a beverage menu that is fun, unexpected but still approachable. A few of the cocktails include the Yuzu Breakfast Martini made with Gordon’s gin, St. Germain, yuzu sake, lemon juice and yuzu marmalade; “Cafe Americano” with Cynar, J Rieger caffé amaro, Cocchi di Torino, Grady’s cold brew, club soda and cream; Too Wong Foo Thanks For Everything made with 42 Below Vodka, cinnamon, passion fruit, vanilla syrup, pineapple and lime.

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