A Cantonese canteen inspired by the roast meats and BBQ of Hong Kong, located in London's Pop Brixton.
Created by Oli Brown, formerly Head Chef of Le Café Anglais, Executive Sous Chef of the Continental Hong Kong and Rowley Leigh protégé, duck duck goose is inspired by the roast meat shops that line the streets of Hong Kong. Cantonese BBQ is the focus of the menu with an enticing display of roasted, dried and glazed meats for all to see. Expect glazed duck, pork and goose that is air-dried and roasted on site in a custom built air dryer and duck oven, served with homemade pickles and plum sauce while the rest of the menu is divided into cooking techniques, such as raw, fried, from the wok and steamed. The Prawn Toast Revisited is take on Ho Lee Fook’s juicy starter with some extra ingredients from Oli. Inside style elements are taken from Cha Chaan Tengs, the Hong Kong-Western hybrid cafés that sprang up in the city post-war. Utilitarian style elements and playful yet sophisticated aesthetic fits seamlessly with this community initiative that has transformed a disused plot of land into a creative space showcasing exciting independent businesses from Brixton and Lambeth.
Photography: Camille Mack
Interior Design: Jamie Julien Brown
Responsibilities: LAUNCH CAMPAIGN, SOCIAL MEDIA MANAGEMENT, MEDIA RELATIONS & COMMUNICATIONS STRATEGY