Inside Duck duck goose, style elements are taken from Cha Chaan Tengs, the Hong Kong – Western hybrid cafés that sprang up in the city post -war.
Run by Oli Brown, formerly Head Chef of Le Café Anglais, Executive Sous Chef of the Continental Hong Kong and Rowley Leigh protégé, duck duck goose was dreamt up whilst living and working in Hong Kong. Oli’s love of buzzing and democratic eating-places motivated a desire to combine the great food, style and value of these Hong Kong institutions with a more contemporary style of service and drinks menu.
The Cantonese BBQ will be the focus of the menu with an enticing display of roasted, glazed and BBQ’d meats for all to see.
The rest of the menu is divided into cooking techniques, such as fried, from the wok and steamed.