Savor Hing Lung Company's legendary Cantonese barbecue in a modern setting, featuring juicy roast duck, crispy pork belly, and more traditional delights.
"There’s been a lot of fantastic new duck to try in SF lately (hi, Z&Y Peking Duck), and the latest (and most ridiculously named by a landslide) newcomer is Go Duck Yourself. The people behind the now-closed Hing Lung Company just opened this dine-in spot in Bernal Heights, and you should spend immediate quality time with their excellent Cantonese roast meat. As you’ve probably guessed, the well-deserved headliner is their duck, which arrives deboned, glistening with fatty-crispy skin, and is best dunked in the side of sweet and tangy plum vinaigrette. But don’t get so dazzled by the duck that you overlook their equally excellent charsiu—the neatly lined-up slices are thick, caramelized, and flawless. " - julia chen 1, ricky rodriguez, patrick wong
"Chuckle all you want at the name of this Bernal Heights spot, but joke's on you if you don’t take these Cantonese roast meats seriously. The people behind the now-closed Hing Lung Company swapped plastic takeout containers of BBQ for glistening platters of duck, pork belly, and charsiu—and they’ve nailed them all. photo credit: Carly Hackbarth photo credit: Carly Hackbarth photo credit: Carly Hackbarth The set-up is simple: a few tables, bar seats, and a window into the kitchen where hunks of pork and whole ducks hang in the back. After ordering via QR code, your food comes out in less time than it takes Adele to sing an impassioned bridge. Yes, the titular duck is required—it arrives deboned and sparkling with fatty-salty skin, and is best dunked in the side of plum vinaigrette. But don’t get so dazzled by the fowl that you overlook the sorcery they’re performing in the pork department, like the equally excellent charsiu and crispy pork belly with charred edges that goes well with a side of garlicky greens, steamed rice, or bao. Get here for your next quick lunch or a family dinner after strolling down Cortland in search of a new candle holder. Food Rundown photo credit: Carly Hackbarth GDY Cantonese Roast Duck If you’re here, you’re eating the duck. The meat is so soft you could practically take a bite with a longing stare. For best results, take one of the steamed buns and soak up the juices that pool up at the bottom, mixed with the plum vinaigrette and duck jus. photo credit: Carly Hackbarth Charred Pork Collar Charsiu is not some supporting character in this duck-centric universe—the sticky marinade and caramelized corners make it a contender for the best dish here. Sticky Fried Rice The lap cheong and duck liver sausage in this lotus-wrapped dish are a bit bland. You can skip this in favor of regular steamed rice and a different meat dish. photo credit: Carly Hackbarth Crispy Skin Pork Belly This typically sells out quickly, so if it’s on the menu, hop on it. The pork belly cubes have a good amount of fatty skin that sticks to your teeth like meat-candy when you take a bite. Snag an order for the table to share—this is a decadent and fantastic dish." - Julia Chen
"Cortland Ave’s hottest place to eat a sh*t ton of roast meat is Go Duck Yourself, a Cantonese BBQ spot from the team behind the now-closed Hing Lung Company. The name might make you think this place is a social media trap, but the food is the real deal. Prepare to get into a spread of shiny, crispy-skinned roast duck, along with a plateful of perfectly caramelized charsiu, all while people-watching out the window or catching a glimpse of the fowl hanging in the kitchen. If you want to balance out all that protein with some sides, they also have steamed bao, rice, and vegetables. " - lani conway, julia chen 1, ricky rodriguez
"The San Francisco Chronicle reports that owners and brothers Eric and Simon Cheung plan to open a new restaurant called Go Duck Yourself at at 439 Cortland Avenue in Bernal Heights next summer." - Lauren Saria
Wilson Ishak
Michael Jurgielewicz
John Fong
Peter Chiu
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David Liu
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