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.

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.

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.

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.

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

Steamed shrimp, pork, and shiitake mushroom dumplings.

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

Soft steamed buns filled with taro paste

Soft steamed buns filled with pandan paste

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.