Until it closed at the tail-end of last year, Duck Duck Goose was one of South London's best-kept foodie secrets. Tucked away in Pop Brixton, a set of shipping containers converted to house some of the capital's best pop-up restaurants, it made its name for lovingly recreated Cantonese street food, taking inspiration from the canteens and roast meat shops that throng Hong Kong's narrow streets.
Those who've missed the fatty, crunchy, tangy taste of its duck, pork belly and char siu are in luck (as are all those who were never let in on the secret), because Duck Duck Goose is back for two nights at The KPH, the recently renovated pub, restaurant and legendary live music venue that sits at the top of Ladbroke Grove.
Founder and head chef Oli Brown will be in the kitchen, where he'll be preparing a menu that includes duck and foie gras spring rolls, wok fried brown crab with chilli and fennel, and Cantonese barbecue. Brown's techniques were honed during two years in Hong Kong's kitchens, and he brings the island's best flavours to bear on quality European ingredients. Which is a kind of fusion that we can get on board with.
Brown is currently searching for a full-time home for Duck Duck Goose, which he hopes to open sometime in 2020. This should tide you over until he does.
The first event takes place on Wednesday 27 November, the second a week later, on 4 December. Tickets are available now from Design My Night, priced £40.
