Alan Yau (pictured above) has finally revealed the opening date for The Duck and Rice. The eagerly anticipated Chinese pub will open its doors on 13 April, almost two years after it was first announced.
The interior was designed by Istanbul-based Autoban and is said to ‘reimagine and revive the watering holes of yesteryear for today’ with a mix of copper and iron set against white and blue floral tiles and softened with brown leather seating.
The first floor is dedicated to a casual dining room with more than 70 covers offering re-interpreted classics such as kung po chicken, crabmeat foo young and crispy shredded beef. 'Hero dishes' such as lobster Cantonese and grilled grade five Japanese beef join roasted Cantonese house duck. Dim sum will also make up part of the weekend brunch offer.
To drink, unpasteurised, unfiltered Pilsner Urquell beer, delivered from the Czech Republic every week and stored on site in four copper tanks, will be the star attraction, along with lagers and ales such as Scottish Schiehallion from Harviestoun, Bath Ales’ Gem and St Austell’s Tribute from Cornwall.
Open from lunch through to dinner on weekdays, with an extended dim sum brunch service at the weekend, Yau said he hopes The Duck and Rice will deliver a ‘worthy sanctuary for the thirsty, the refuge seeker, the escapee, the pub goer and the hungry – with all the humour, warmth and irony that embody the character of the British Pub’.