I wonder what was going through Alan Yau’s mind when he decided to combine a Chinese restaurant with a pub. Not exactly a marriage made in heaven; the only connections I can think of are that beer is often served in one, and deep fried nibbles such as spring rolls and wontons can sometimes be found in the other. Sensible people wouldn’t put money on that kind of thing succeeding in London’s cut throat restaurant scene, but Mr Yau’s Duck and Rice doesn’t need the sensible people. A few years old now, it seems to be doing just fine.
Personally, I think the interpretation of ‘pub’ has been creative. It has many features synonymous with a pub: plenty of beers on tap, snacks to soak up those drinks, nooks and crannies to lean on… but this is much slicker, and sexier even, than any local boozer I’ve been to. But do I care? Not one bit, the atmosphere is swish and the smells wafting around are good… just get me some food to go with my beer, pronto.