Duck House Chinese Restaurant
Chinese restaurant · Downtown ·
Sichuan flavors, soup dumplings, chili oil wontons, lively
Sichuan flavors, soup dumplings, chili oil wontons, lively
"For carefully crafted Sichuan-style dishes in a sports-bar-like atmosphere, Duck House delivers, with football on the mounted televisions and lipstick-red chile oil on the dumplings. No dine-in visit is complete without the restaurant’s juicy and delicate xiao long bao, as well as the wontons in chile oil and dan dan noodles; for takeout, however, the restaurant’s cumin lamb, dry-cooked green beans, and Sichuan hotpot are all stunners. Ironically, the one dish that isn’t on the menu here is duck." - Seiji Nanbu
"This Portland State University-area Chinese restaurant is a centrally located haven for steaming-hot, thinly-wrapped xiao long bao, deeply flavorful Sichuan wontons tossed in tingly chile oil, and classic pork-and-leek dumplings, all served in a space reminiscent of a casual taproom. Order all of the above... then maybe order another round." - Thom Hilton
"Since it opened in 2016, Duck House has been a mainstay for slick dan dan noodles, plump xiao long bao, and juicy wontons in chile oil among both Portland State University students and Chinese food aficionados. Most of the noodles, Sichuan dishes, and dumplings will please a crowd, but the one thing you won’t find at Duck House, ironically, is duck." - Eater Staff
"This Portland State University-area Chinese restaurant is a centrally located haven for steaming-hot, thinly-wrapped xiao long bao, deeply flavorful Sichuan wontons tossed in tingly chile oil, and classic pork-and-leek dumplings, all served in a space reminiscent of a casual taproom. Order all of the above... then maybe order another round." - Thom Hilton, Seiji Nanbu
"A sibling to Empress by Boon, this new concept from chef Ho Chee Boon will focus on Cantonese duck dishes using birds sourced from Joe Jurgielewicz & Son LTD; the press release highlights "JJS Pekin ducks" for their "distinct natural favor and unmatched crispy skin with an ideal meat-to-fat ratio," and the menu will also feature stir fry, dim sum, and soups as Boon says he takes pride in introducing Cantonese flavors that reflect his modern sensibilities and unique ingredients." - Brittanie Shey
