The Handbook
The Handbook

Duck Duck Goose: a game that you use to play in the school hall and at parties when you could sportingly hit your friends on the head all in the name of fun. Also, a modern Cantonese canteen opening in Pop Brixton in January 2017 – all the fun, none of the head hitting.

London-born chef Oli Brown (former Head Chef of Le Café Anglais and Executive Sous Chef of the Continental Hong Kong) came up with the idea whilst living in Hong Kong. It’ll bring together the kitsch elements of the old-school Hong Kong cafes with contemporary service – expect it to be informal and affordable, two words that will sound even better come January.

With 24-covers inside and further seats outside, they’ll bring a playful take to the shipping container that will be their home, with utilitarian décor, made up of Formica booths, peg board walls, vinyl terrazzo tiles and low-hanging red butcher lights. The look will be completed by a roast meat display – it’s also a chance to see what you’re eating as the meats on display will be the focus of the menu.

Duck, pork and goose will be air dried and roasted on site in a custom-built air dryer and duck oven and then used in different dishes which are split into fried, steamed and from the wok. You’ll find the likes of Prawn Toast Revisited – sliced white bread with a thick layer of prawn mousse, dressed with kewpie mayonnaise, curly endive, pickled kohlrabi and bonito flakes; Turnip Cake with ceps, a meat platter of char siu pork collar, pork belly with five spice, roast duck and goose. For pudding will be the Cha Chaan Teng French toast with condensed milk and soy ice cream.

They’re only going to be catering for eat-in only, so you won’t be able to Deliveroo or Uber Eats it – you will have to drag yourself out of your January hibernation, but you can’t hide forever, go and be social!

duck duck goose: Opens January 2017,  Pop Brixton, 49 Station Road, Brixton SW9 8PQ,