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Poon's London

@poons_ldn

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🥢Poon’s at Somerset House now open. Award-winning Signature Sauces & Chinese Fine Goods descended from a Michelin-starred legacy @amy__poon

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“A storied Chinese restaurant returns to central London…And dear god it’s a cracker” Thanks for the wonderful review @tompbowles 🙏🙏Read online using the link in our bio#Poons #PoonsatSomersetHouse #SomersetHouse Read by @poons_ldn

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6 months ago

In Feb 2018, I launched the first Poon’s pop-up in Clerkenwell, on a characterful square, between a bookie and a post office, opposite a laundrette and the best bacon sandwiches in town. People came, every single day, for its three-month duration, so I didn’t have an excuse not to continue on this journey to resurrect my parents’ legacy.After seven years of pop-ups, collaborations, guest chef events and temporary residencies (what I have referred to previously as half-arsed efforts), I am demonstrating uncharacteristic full-arse commitment. Last week, I signed a ten-year lease for our first permanent restaurant site, Poon’s at Somerset House. I don’t think I’ve ever signed up for anything lasting ten months, not even a gym membership, let alone ten years. Yes, I am elated and excited, but anxious and apprehensive in equal measure, so as I pop the cork on my last bottle of Jacquesson GVS 1996, I find myself sipping nervously.This time last year, we moved into our railway arch at Spa Terminus. I think that set me on the path of conscious dedication. I wrote then that I was shitting bricks. I think brick-shitting should become the index for endeavours of the Susan Jeffers philosophy - feel the fear and do it anyway. I mean, are we talking Battersea Power Station levels of brick or a mere Newby-McMahon? Regardless, on a plate of bacon and eggs, I’m the pig, not the chicken - committed, not merely involved.The contractors start mid-July. Between now and then, I get to write some big fat cheques which hopefully I can cash. So I am asking you, lovely people, to be chickens to my pig, to be involved. Come eat and drink and be merry when we open, come often, come alone and come with many. I’m doing what I know to do, home cooking with love from my family kitchen and feeding people with food from the heart. I’m building it - finally, so come pitch in my field of dreams...With edible love, as everAmy 🔗 Sign up for news using the link in bio #Poons #PoonsLondon #PoonsAtSomersetHouse #SomersetHouse #ChineseHomeCooking #Cantonese #CantoneseFood #Restaurant #NewOpening #London #Londonlife #LondonRestaurants by @poons_ldn

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a year ago

Crudités with Whipped Furu, Lotus Chips with Chenpi Salt and Sea Sisters Norfolk Whelks in Poon’s Extraordinary Chilli Oil with Youtiao #Terrace #TerraceSnacks by @poons_ldn

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2 days ago

You’ve probably heard about the government’s temporary (and rather lame) “Great British Summer Savings” scheme which reduces the standard VAT rate from 20% to 5% for kids’ meals. We don’t really do kids’ meals – home cooking is family food for sharing. As the executive sponsor of 2 cost centres, however, I appreciate how expensive holiday seasons can be. @baboo_gelato makes the most delicious award-winning ice-cream. I’ve known Annie Hanbury for over 20 years and everything she does, she does with total dedication. We are offering ice-cream on the house to all children dining with us until September 1st 🍨#PoonsLondon #BabooGelato by @poons_ldn

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4 days ago

Working with PoonsWe love working with a restaurant like Poons, it's exactly the way a fishmonger and kitchen should work together.They tell us how many fish they need for the day — the choice of species is left entirely to us. That means we can source the finest fish available at that moment: whatever is in season, at the peak of its quality, and the best value on the market that day.Working with the season is always better than chasing it. When a restaurant lets us lead, everyone wins — they get exceptional fish, and we get the freedom to find it, sustainably. by @poons_ldn

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6 days ago

This version of Nasi Goreng, by the brilliant Georgia Levy, is one we return to often. It is quick, generous and endlessly adaptable.Georgia adds our Everything Everywhere Sauce, bringing the deep fermented savoury character usually associated with shrimp paste, alongside notes of mushroom, soy and spice. A final drizzle over the finished dish pulls everything together.Add chicken if you like, but don’t skip the fried eggNasi Goreng with Everything Everywhere SauceServes 2 2 tbsp flavourless oil1 onion, chopped1 garlic clove, grated1 thumb of ginger, grated1 large carrot, grated½ small Chinese or savoy cabbage, or any greens, shredded200g cooked rice1 ½ tbsp Everything Everywhere Sauce1 tbsp fish sauce1 ½ tbsp kicap manis (or a mix of dark soy and sugar)1 spring onion, sliced, to serve2 fried eggs, to serve Heat the oil in a large frying pan over a medium heat and cook the onion for 6-8 minutes until soft. Grate in the garlic and ginger and fry until fragrant. Add the shredded carrot and cabbage and stir-fry until wilted. Fold in the cooked rice, followed by the Everything Everywhere Sauce, fish sauce and kicap manis and stir until everything is nicely combined. Top with a fried egg, some spring onion and a little extra Everything Everywhere Sauce before eating. #NasiGoreng #EverythingEverywhereSauce by @poons_ldn

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8 days ago

Pretty plates on the ⛱️ terrace today - Crudités with Whipped Furu, Lotus Chips with Chenpi Salt and SeaSisters x Poon’s Norfolk Whelks in Extraordinary Chilli Oil with Youtiao for essential mopping. Open 12 - late Tuesday to Saturday on Lancaster Place #Poons #PoonsLondon #SomersetHouse by @poons_ldn

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16 days ago

The sun has got his hat on... Poon’s à la plage! Well, almost... minus the sea and the sand but we have umbrellas and siu sik, nibbles and crisp cold drinks. Our terrace is now open so join us for some wontons and a refreshing vibrant glass of Chiaretto. Open Tues – Sat, 12 - 9#Outdoorterrace #Poons #SomersetHouse by @poons_ldn

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18 days ago

Bill Poon, 3rd December 1944 - 16th June 2026. by @poons_ldn

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24 days ago

A look back at a very special night at Frank’s.Thank you to Amy Poon and her team for bringing @poons_ldn to the bar, with an incredible menu of fruits de mer served à la Chinoise, generous sharing plates and plenty of Extraordinary Chilli Oil.Thank you to everyone who joined us. by @poons_ldn

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25 days ago

Swipe to explore the full Poon’s London pantry. Seven award-winning Chinese sauces and condiments, each with its own story, beautifully photographed by @mingtangevansExplore, Experiment, Embrace...There is so much more to Chinese food than sweet and sour pork and dim sum! As well as the wealth of regional dishes, there is an array of cooking techniques. Chinese food can also be surprisingly simple and you don’t necessarily need special kit to cook it at home. It is much more accessible than most people think.These sauces were created to bring Chinese pantry essentials to your kitchen. We invite you to explore, experiment with and embrace these flavours, incorporating them into your daily culinary vocabulary. Chinese food is so much more than nourishment for the body and sensations for the mouth, it is culturally an expression of love. Which one lives in your cupboard? #Poons #PoonsLondon #Cooking by @poons_ldn

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a month ago

On Monday @johntorodecooks featured our WO Sauce on @thismorning and said it is “punchy, incredible” and “honestly amazing”’. We agree with him and hope you do too! WOOOOH Sauce is one of the most versatile condiments in the Poon’s range. Deeply savoury and quietly addictive, it is made with salted shrimp, dried shrimp and our own Chinese Wind-dried Bacon, giving it a complex flavour that brings depth to almost anything. Spoon it over noodles. Add it to eggs or a ragù. Stir it into fried rice. Spread it on a cream cheese bagel or serve with sausage rolls as we do at Poon’s at Somerset House. #WOSauce #Poons #PoonsLondon #XO by @poons_ldn

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a month ago