The Duck and Rice, the Soho pub that combines Cantonese food with British boozer, has opened a first spin-off – a full decade after its launch – in the redeveloped Battersea power station.
The new branch is twice the size of the original, seating 185, and instead of looking like a spruced-up old pub is said to be inspired by ‘the aesthetic and style of the Cha Chaan Teng and tea houses of South China’.
The Duck and Rice was launched by Alan Yau, the impresario who created Wagamama, Hakkasan and Yauatcha, but unlike these it has never taken flight as a concept – until now, perhaps. And it has won consistent praise in the annual Harden’s guides for “delicious” and “tasty” dishes, including “amazing” pork scratchings.
