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Restaurant Review: Duck Duck Goose - Bethesda Magazine ...
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Duck Duck Goose’s bistro atmosphere was inspired by restaurants in New York City’s West Village.
Duck Duck Goose was inspired by the delightful little restaurants of New York’s West Village.
Alfred’s smallish menu, divided into “Smalls,” “Shares,” “Mains” and “Features” (otherwise known as specials), suggests intriguing, updated French bistro food.
A special of steamed clams with white wine, butter, garlic and chopped andouille sausage (though billed as chorizo) is pure heaven, especially when you sop the golden liquid with the accompanying slices of grilled baguette.
A single-scallop “Small,” touched with white wine and fish stock, is sealed with a puff pastry rim within a scallop shell so that, when baked, it poaches beautifully inside.
Restaurant review: Duck Inn is definition of winning supper club ...
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Helene opted for a glass of red wine ($8), and she noted each dish on the “specials” menu had a suggested wine pairing.
The fresh mushrooms were covered in a creamy cheese sauce which was very nice, although the dish could have been warmer.
In case you’re wondering (as we were), Duck Inn’s hunter’s sauce is a reduction of mushrooms, onions and pepper.
The Duck Inn’s excellent tartar sauce made up for that, though.
Helene chose a pasta dish: the vegetable bouquetiere ($14.45) with a light sauce of white wine, olive oil, garlic, basil and oregano.
Restaurant review: Alvin Leung's Forbidden Duck in Causeway Bay ...
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Less than 10 minutes later, almost all the dishes – including the duck – were served at once, meaning we couldn’t eat the hot dishes while they were still hot.
The slow roasted duck, which is available whole only (HK$498), was served pink inside (which was fine with us) but it was sliced too thick – almost in chunks – and the meat was chewy, tepid and underseasoned.
Peking duck meat is available as a second course in a number of styles (all HK$70).
Our final dish was perfect for cooler weather: seafood rice in aromatic duck soup (HK$158).
The soup was flavourful, the pieces of duck meat and fresh scallops were tender, and the fresh shrimps had a delicate crunch.
Duck and Rice Pub Soho | Chinese Restaurant
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Set within the beating heart of Berwick Street market, The Duck + Rice serves game changing Dim Sum and an eponymous dish that attracts connoisseurs from around the world.
With our unique blend of tradition and modernism, comfort and extroversion, The Duck + Rice embodies the eclectic rhythm of Soho’s most iconic street.
The Fat Duck
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Reservation(s) - means any reservation to dine at The Fat Duck that is at any time made by you or anyone else and that is at any time linked to any particular Ticket you or anyone else orders or purchases, and the term “Reservation” includes, and a Reservation includes: - the date and time of that Reservation (Reservation Date); the duration of that reservation; each as specified in what we refer to as the Ticket Confirmation in the Terms below.
Where the meaning of a word or phrase is defined either here, or elsewhere in the Terms, below, that word or phrase shall have the same meaning if we use it on any page and/or part of our site, and/or in any email or other written communication we send to you as part of or in connection with your purchase of, or attempt to purchase, any Ticket from us, and/or in relation to any Reservation you make or attempt to make.
We may amend these Terms (including the Terms and Conditions of Use of Tickets and the Terms and Conditions of Reservations) and our site Terms and Conditions (including our Privacy Policy) from time to time in accordance with the provisions of this clause 8 and/or in accordance with the provisions of clauses 10, 12 or 16, as applicable.
Every time you order a Ticket from us and make a Reservation, the Terms in force at the time of your order (including our site Terms and Conditions (including our Privacy Policy, the Terms and Conditions of Use of Tickets and the Terms and Conditions of Reservations for the time being) will apply, as relevant, to the Purchase Contract between you and to the relevant Reservation(s).
We may revise these Terms (including the Terms and Conditions of Use of Tickets and the Terms and Conditions of Reservations) and/or our site Terms and Conditions (including our Privacy Policy) as they apply to your order or your Ticket or Reservation(s) or to Tickets or Reservations purchased and made from time to time to
Duck and Waffle - Highest 24/7 Restaurant in London
Our dress code is defined as "Casual Elegance".
Daytime Dress Code: Smart jeans, non-athletic trainers, tailored shorts and open-toed sandals (not flip flops) are permitted at this time.
Evening Dress Code: During the evening hours, smart jeans and non-athletic trainers are permitted with a collared shirt or blazer.
Should a guest’s attire and overall presentation not adhere to our dress code, our team reserves the right to deny access to the restaurant.
Should you have any questions regarding our dress code or any other queries, please We thank you for your patronage and look forward to hosting you at Duck & Waffle.
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Duck Duck Goose, London: Restaurant Review - olive magazine
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One of Pop Brixton’s newer arrivals draws inspiration from the roast meat shops and traditional canteens of Hong Kong to present a modern take on classic Cantonese cuisine.
Lusciously roasted meat is the name of the game here and Duck Duck Goose’s concise menu revolves around the staples of Cantonese barbecue: roast duck, char siu pork, pork belly and goose, all of which are air-dried and roasted on the restaurant premises in a custom-built air dryer and duck oven.
Duck Duck Goose’s take on prawn toast will banish any memories you may have of the soggy numbers found in many Chinese takeaways across the country.
Naturally we had to order a selection from the Cantonese barbecue for our mains, eager to see whether Duck Duck Goose could deliver on the tempting smells of roasted meat emanating from the kitchen.
Londoners may wonder if there is a need for a new eatery that specialises in Canton classics when the city is already liberally sprinkled with Cantonese restaurants, many of which, such as Chinatown’s Four Seasons, already do wonderful roasted meats.