Running a restaurant from a shipping container can either work, or fall straight into the ‘been there, done that’ territory. Many up-and-coming chefs in London are drawn by their cost-effective, trend-driven allure, though struggle to walk the line between easy grab-and-go street food and dine-in restaurant. Where many fail, Duck Duck Goose, a contemporary Cantonese canteen snuggled in among the barrage of containers in Pop Brixton, manages to cultivate an atmosphere to rival the brick and mortar. It’s personal and intimate, has only 20 covers, and expects you to outstay your welcome (we stayed well over 2 hours, a good testament for a shipping container). The retro interior and decor is somewhat reminiscent of a cantonese canteen, though deconstructed and reconstructed by someone with a penchant for IKEA showrooms. Think pastel pink pegboard walls. Plastic fruit hooked into said pegboards. Vinyl floor tiles. It’s familiar yet unfamiliar; a concept equally as evident with the food as with the space. After trying out the prawn toast ‘Revisited’ (a must have), salt & pepper salsify, seared scallop with butter and savoy cabbage, and the Cantonese BBQ selection of both roast pork belly and roast duck, we are certain we’ve not tasted these familiar Canton classics this way before. And…we’re hooked.
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