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Grab an order of dumplings and a beer or cocktail and watch one of the games played on the TV. Portlanders love their beer, and the stamped tables aren’t the only holdover from its previous life as a tap house. The beer list is admirable, with a number of local and Californian brews, and it’s perfectly acceptable to grab a seat at the long wooden bar for a pint. Duck House feels more like a casual pub environment than a busy Chinese restaurant, because that’s exactly what it is.
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Luckily, many of the dishes on the main menu are around $12, and are served in a heaping mound that is easily shareable. Even cheaper is the lunch menu, all under $10 for an entree, rice, and soup, with serving sizes large enough for leftovers (especially when ordered with some dumplings as an appetizer). Expect fine dining plus a show, as diners are treated to something like a traditional Beijing opera performance. Hot pots feature premium ingredients like imported fresh seafood and wagyu beef.
Eater Portland main menu
One of the restaurant’s signature dishes is the diced rabbit with “younger sister’s secret recipe.” Other must-try dishes include the Sichuan-style mung bean jelly noodles with chile sauce, mapo tofu, and toothpick lamb with cumin. There’s an additional location in Rowland Heights for those who reside further east. Mojie Noodle is located in the tiny food court of President Square Plaza in Arcadia. The quick-service restaurant specializes in traditional Guilin rice noodles.
Duck House Chinese Restaurant
Tai Ping Sa Choi Kee is a Guangzhou-based chain specializing in beef brisket noodle soup as well as other Cantonese fare. Those willing to look beyond the surface will be rewarded with a fantastic meal. Must-order dishes include the hand-shredded chicken and the salt and pepper wings lightly fried with garlic, chopped onion, and peppers. Colette offers a variety of rare and unadvertised dishes, including stir-fried lobster sticky rice, lamb stew, and winter melon soup.
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Servers are friendly and as attentive as possible given the business of the restaurant, but don’t expect fine dining levels, as empty plates occasionally linger, as can the bill, especially at peak hours. Colette is helmed by former Embassy Kitchen chef Peter Lai, who showcases his innovative and complex Cantonese-inspired cuisine. One of his most sought-after off-menu items is the Crispy Flower Chicken, a traditional Cantonese dish that takes at least six hours to prepare and features a deboned, air-dried chicken pressed with shrimp paste. Chef Tony Dim Sum by Tony He, the culinary talent behind the acclaimed Sea Harbour restaurant in Rosemead (as well as some iconic places in Vancouver), offers a contemporary dim sum experience. Chef Tony blends traditional Cantonese favorites with modern interpretations.
Wagyu House by The X Pot
Other popular dishes include Shanghainese eel, loofa, drunken chicken, Shanghainese stir-fried rice cake with crab, and green onion scallion noodles. Red 99 also makes one of the best renditions of jiuniang yuan zi, a subtly sweet and boozy dessert soup with fermented glutinous rice, dried osmanthus flower, and chewy glutinous black sesame rice balls. The rest of the expansive menu includes items such as beef brisket noodles, wontons, and rice rolls. The barbecue section offers an abundance of choices, and the Five Flavor duck is among the most popular meats. The duck is stir-fried until the skin becomes golden, then cooked for hours over low heat. Auntie Kitchen also serves roast pork, barbecue pork, roast duck, and soy sauce chicken.
Auntie Kitchen
This popular Chiu Chow restaurant boasts a menu that rivals the Cheesecake Factory’s. Downtown near Portland State University and right off of 405, Duck House’s placement is no accident. The owners selected the place not only for its casual aesthetic, but to make it easy for PSU students, downtown office workers, and the growing Chinese-American population living in the suburbs to easily access the restaurant. It’s a far cry from a sports bar, but with a tap-list and large flat screen, it’s entirely reasonable to treat it like one for a night.
The broth is made with boiled pork, ox bones, and various seasonings, with the most common ingredients being pork and pig offal. The noodles are typically topped with marinated meat slices, chopped scallions, fried soybean, pepper, and sesame oil. Open late until midnight, it offers a vast variety of meats, vegetables, seafood, and carbs to choose from. The restaurant’s unique rotating machine ensures a hands-free, ideal blend of smokiness and tenderness with even cooking. Favorites include the cumin lamb skewers, pork belly, oyster mushrooms, and corn.
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Yang's Kitchen
That dish comes with complimentary soup, and portions are generous while prices remain reasonable. Xiaolongkan caters to those who relish ‘ma la’ numbing spice, which enhances the hot pot experience. In addition to the standard meat selections like beef, chicken, and lamb, the menu encompasses various offal options, beef with raw egg, rose petal meatballs, and even spicy crawfish. In a town where the cost of living and the prices on menus constantly rise, it’s hard to find cheap eats outside of food carts (and sometimes not even then).
The restaurant sources wagyu from its own cattle farm and ships a whole cow daily to ensure the freshest sashimi, meatballs, and more. Other noteworthy dishes comprise Sichuan-style beef short ribs, slow-cooked for 48 hours; Shanghainese sautéed eel, air-dried for 48 hours before cooking for another four; and cold Shanghai-style river shrimp. Diners can indulge in Buddha Jumps Over the Wall soup, a specialty demanding meticulous preparation, incorporating a lavish set of 20 to 30 ingredients. Xiaolongkan, a well-known Sichuan hot pot chain in China, making in the United States courtesy of the restaurateurs affiliated with Chengdu Taste and Mian.
Although the Peking duck is the star dish, mapo tofu, stewed pork belly, kung pao chicken, and lamb skewers are also standout options. Dun Huang pulls eight different shapes of noodles, from extra-thin angel hair to extra-wide belts. Don’t forget to order a deep-fried flatbread marinated in cumin, Sichuan peppercorn, and dry chile oil.
For dinner, it offers exquisite banquet-style meals including the showstopping lobster salad. Walk up to the clear glass window to watch a bowl come together — from kneading the dough, pulling the noodles, and assembling with a radish-beef broth, chile oil, fatty beef chunks, green onion, and cilantro. Although Liu is known for her Sichuan cuisine, 19 Town focuses on contemporary Chinese cuisine. There’s a fun fusion dish called gnocchi con le cozze, which blends Chinese pickled-pepper sour and spicy sauce with mussels and pasta. The mapo tofu comes covered in cheese in a fondue dip where pieces of bread are pulled through a mozzarella and tofu mixture.
In the former First National Taphouse space, Duck House bustles six nights a week, fewer when it’s forced to close an extra day to restock. In a town that suffered for years from a dearth of good Chinese spots, Duck House was a welcome addition when it landed in September of 2016, earning it the Game Changer of the Year from Eater PDX for 2017. After running a successful restaurant in China and working at Panda Restaurant Group in Los Angeles, Tony Xu opened Alhambra’s Chengdu Taste in 2013.
The First National Taphouse didn’t last long, but it did build in a comfortable, welcoming space for Duck House to later use.
