Modern Cantonese Canteen

duck duck goose is inspired by the old school cafés and roast meat shops that line the streets of Hong Kong and is informal, affordable and buzzy. The menu is based around classic Cantonese cooking techniques – fried, steamed, wok-fried – with roast meat taking centre stage (not without stiff competition from the prawn toast to end all others). 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. The decor is a contemporary take on these cafés using pegboard for the walls and vinyl terrazzo tiles to complete the utilitarian look.

Mortimer House Residency

We're excited to announce we'll be coming out of hiatus for the month of July. Members' club Mortimer House in Marylebone has kindly opened its doors to us and and we'll be cooking there Friday and Saturday nights from the 5th until the 27th of July. To find out more info and book (and it's open to everyone, not just members), please click this link: Mortimer House and scroll to the bottom of the page. Alternatively have a look at the menu below and if takes your fancy, Call 

02071394499 . I hope to see you there.