duck duck goose: a modern Cantonese canteen


duck duck goose is inspired by the old school cafés and roast meat shops that line the streets of Hong Kong. The menu is based around classic Cantonese cooking techniques: fried, steamed and wok-fried, with roast meat taking centre stage. Duck, pork belly and char siu are air dried on site in our custom built dryer and then roasted in a traditional Hong Kong duck oven.


Oli Brown started duck duck goose when he returned to London from Hong Kong, craving the roast meats he’d enjoyed in the city. The first iteration was a two year residency at Pop Brixton, and has also seen pop ups at Mortimer House, Blacks Club and with Henry Harris. 


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