Quack House 927 Post St

Our very own lightly-crispy, flavorful, and juicy Cantonese style roast duck. Wing left bone-in. Served with our plum vinaigrette and house-made duck au jus.

House-brewed soy sauce marinated duck full of juicy umami flavor. Served chilled with a pickled garlic vinaigrette dipping sauce. Has a bit more duck fat than usual due to its unique cooking method, which means there’s more flavor to love!

Charred pork collar drizzled in orange blossom honey served with our house-made ginger chutney.

Slow-roasted pork belly with a crispy & crackly skin, served with hoisin sesame paste.

6 ounces of our crispy skin pork belly and 6 ounces of our honey-glazed BBQ pork. Served with ginger chutney and hoisin sesame paste.

Sweet savory pork belly braised then steamed on top of cured mustard leaves. Chef’s favorite comfort food! SHELLFISH ALLERGY Contains oyster sauce.

Juicy and succulent chicken, marinated in our very own soy sauce. Wing left bone-in. Served with house-made ginger-scallion chutney and sweet soy sauce.

Half of a Cantonese Roast Duck (deboned) Soy Marinated Chicken (deboned) 12 oz of Crispy Pork Belly 12 oz of BBQ Pork

Our traditional Cantonese Roast Duck with jasmine rice and garlic greens. Wing includes bone.

Our honey-glazed barbecue pork with (charsiu) with jasmine rice and garlic greens.

Our crispy skin pork belly with jasmine rice and garlic greens.

Our soy marinated chicken with jasmine rice and garlic greens.

Julienned duck and chicken meat stir fried with chewy egg noodles, colorful bell peppers, yummy onions and scallions, special duck aujus, and flavor-enhancing white pepper

Old-school Chinatown style stir-fried egg noodles with tender sliced BBQ pork, crisp celery, and sweet carrots.

Chinese pork sausage, duck liver sausage, dried shrimp, shiitake mushrooms, sugar-cured pork belly, wok fried then stuffed into a pillow of sticky rice. Served with chopped scallions, light soy sauce and salted peanuts on the side. SHELLFISH ALLERGY!!

Garlic and shallot stir-fried greens, finished with a shot of whiskey for caramelization.

Good ol’ bowl of rice. Can’t live without it!

Steamed Buns served with shredded scallions and hoisin sesame paste. Good for stuffing with our barbecue!

atermelon, crunchy cucumber, shallots, cilantro, and Thai basil, tossed in a garlicky fish sauce dressing. Served with peanuts.

Crispy apple pear, onion, cucumber, fried shallots, garlic, and peanuts, tossed in a garlicky fish sauce dressing.

Mid-joint wings seasoned with Chiu Chow bean sauce.

No, they’re not from Switzerland. A Hong Kong classic born from a waiter saying ‘sweet’ and a tourist hearing ‘Swiss’. Soy-braised, brushed with honey, grilled, and so good you’ll forgive the geography lesson.

Crispy, savory, sweet, and umami-packed; with just the right amount of fish sauce aroma and spice. Super addictive!

Deep fried crispy and airy pork skin served with a Chiu Chow pickled garlic vinaigrette.

Fried glutinous dumplings with a crispy shell made from glutinous rice flower, giving it a crunchy outside and chewy inside. Filled with minced pork, dried shrimp, and mushrooms.

Steamed shrimp, pork, and shiitake mushroom dumplings.

Shrimp, taro, pork, scallions, carrots, and onions pressed into a fried cake.

Crispy, airy, and delicious taro puff croquettes that have a taro crust and are stuffed with pork, shrimp, shiitake, and pickled turnip.

Soft steamed buns filled with taro paste

Soft steamed buns filled with pandan paste