Dining reviewer WENDY JOHNSON, in search of a quick, casual and no-fuss lunch, found herself tempted by roast duck in Dickson.

IT was the rows and rows of roasted ducks hanging in the window that lured us into Tak Kee Roast Inn for a quick, casual, no-fuss, cheap-and-cheerful lunch.

The tables are packed inside, and you’re whisked to one that’s available quick sharp and a nanosecond later brought a pot of complimentary tea.

Tak Kee Roast Inn’s claim to fame is that it’s the first Chinese barbecue restaurant in Canberra. The Inn, which has held its position on busy Woolley Street, Dickson, for yonks, also specialises in won-ton noodles and Gow Gee soup, but we were there for duck.

A top seller is the two-mix barbecue dish, which we combined duck and pork ($25). Both were tender and moist. We agreed the duck on the bone was the more flavoursome of the two – no surprise given duck is a stronger flavour anyway. The skin was roasted to perfection. 

Before our main, we ordered dim sim, which delighted. Our preference was for steamed although a fried option is also available ($7 for two). They were sensational. Plump, moist, full of flavour and a generous size.

We also selected another top seller, the pork and prawn spring rolls. They arrived piping hot with a dipping sauce on the side ($7 for two). The rolls were crispy crunchy on the outside and stuffed with a perfect balance of juicy pork and prawn.

For our veggie hit we headed to the specials board. The bright green English spinach with garlic was subtle ($15) but slightly overcooked in our books. Next time we’ll give the Chinese broccoli with XO sauce a go ($16).

Chef’s specials feature cold jellyfish with shredded duck or chicken ($18.50), fish in sweet corn sauce ($17.50), beef brisket and tendon hotpot ($18.50) and a mapo tofu ($16). The line-up of Congee dishes includes century egg and pork ($13), lettuce and sliced fish ($13) and shredded duck and seafood ($13). 

Tak Kee Roast Inn’s décor is “plain Jane”, not that anyone seems to mind (or notice). Dozens of signs are plastered along walls and at the front near the cash register advertising one special or another. The sparse artwork on the wall is faded, but Tak Kee Roast Inn is what it is, and the operators are content with that. 

Décor certainly doesn’t affect the volumes of takeaway Tak Kee Roast Inn pumped out during our quick lunch. It was constant and the Inn delivers to more than 20 suburbs. The Inn is BYO and there are at least two bottle shops nearby.

Warning: Parking in the immediate area around Tak Kee Roast Inn can be challenging with the Woolley Street upgrade project in full swing.