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Poon’s London Wearing our heart on sleeves - and our chopsticks - we look forward to an exciting year ahead. Counting down to Chinese New Year 2019 in two weeks’ time. Will you be celebrating? ♥️ #PoonsLondon
Thanks @louisehilldesign for the image.

Wearing our heart on sleeves - and our chopsticks - we look forward to an exciting year ahead. Counting down to Chinese New Year 2019 in two weeks’ time. Will you be celebrating? ♥️ #PoonsLondon
Thanks @louisehilldesign for the image.

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TBT to the glass kitchen at Poon's of Covent Garden. We’re still as focused on bringing real Chinese food back to London as Master Chef Bill Poon was back in the seventies #poonslondon

Our one true love? Bringing back the original recipe wind-dried means to a new site soon. If you’re not wooing your Valentine with recipes of heart and soul, you’re doing it wrong... Happy Valentine’s Day ❤️ #ediblelove #poonslondon

Thanks to The Kitchen is on Fire podcast for featuring @amy__poon - listen in via the link in our bio #PoonsLondon
Repost from @tickyoff - Ep171: Wolf Soup, feat. Amy Poon
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This week on this thing some people call a podcast, others describe as a legendary chat kerfuffle and one dude called ‘actually the greatest mouth sounds humans can apply to their earholes’ James and Sam are joined by restaurateur Amy Poon.
Now, journey isn’t a word that we here on the TickOff have any interest in throwing around like an aural knockoff version of the grim ‘X-Factor’ but Amy’s journey from a kid growing up in restaurants, to advertising in Tokyo, to a champagne bar in a Singaporean red light district, is an origin tale that deserves the journey word. So there it is, a journey. Make like a fun hiking club, and walk it, with us…aurally…I guess.
Anyway, before Amy shows up there’s more than enough time for James to talk about leeks for a pretty long stretch and wonder on one of the biggest questions humankind has ever grappled with: Just how much is that doggy in the damn window? In other news, Sam is wary of old men and wants to wear a sleeping bag on a plane.
Even though it may well seem like a single episode couldn’t possibly hold more, this one can. The binbag of chat is overflowing, it’s split, it’s dripping chat all over the floor as you carry it to those holes on your skullsides. There’s a friendly ghost named Uncle Chan, there are Amy’s secret Chinatown recs and there may well be the paw of a wolf in your soup. Know this, and act on it people.
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This week’s episode is sponsored by the Pulitzer Prize winners of wine delivery dropwine.co.uk and the Nobel Prize recipients of vodka making ourvodka.com/ourlondon

Ways to keep warm on a winter’s day - share a Chinese hot-pot with friends or family. Cook your choice of meat, vegetables or fish in the hot-pot and round off your meal with a nutritious cup of broth 🥢

#ediblelove #poonslondon

Gong Xi Fa Cai! Wishing you all a happy new year as we welcome in the Year of the Pig
#poonslondon #chinesenewyear2019

One from the archives on Chinese New Year’s Eve, my grandfather and brother photographed sharing a moment in the original Poon’s restaurant in Lisle Street, circa 1973
#poonslondon #yearofthepig

How do you plan you welcome in the Year of the Pig? We’ll be celebrating with generations of the Poons family, serving up #EdibleLove #CNY2019

Are noodles the perfect antidote to cold weather? #TBT to Poon’s Lisle Street Zha Jiang Mian noodles, pork belly in a sweet and spicy sauce, which is an original Bill Poon recipe from the original Poon’s on Lisle Street in Soho. We know some of our followers remember visiting the original restaurant, but do you recall trying this dish then or at our pop-up in Clerkenwell last year? #PoonsLondon #ediblelove

Poon’s premium soy sauce will be available to buy again once we are back up and running. What other pantry essentials would you be interested in if we were to expand the range? #PoonsLondon #chinesecooking

Poon’s Beggar’s Bowl Hakka Pork Belly is slow cooked for four hours. Which dishes would you like to see on the menu in 2019? #PoonsLondon #EdibleLove

One from the archives - my father, Bill Poon, photographed for The Observer at the original Poon’s of Covent Garden in 1980.

We‘re enjoying looking back at images of yesteryear while we continue the search for our new home in London.

Thank you for your feedback on our previous post. We are excited to celebrate our heritage and future with you ✨

#PoonsLondon #flashbackfriday #coventgardenlondon

The search for our new home continues and we will bring back Poon’s signature wind-dried meats when we return to London this year.

It has been 46 years since the first Poon’s restaurant opened on Lisle Street in Soho in 1973.

Did you try our claypot rice with Poon's salumi and wind-dried bacon during our three-month pop up in Clerkenwell last year?

#PoonsLondon #EdibleLove

Wishing you all a very merry Christmas. We can’t wait to welcome you back in the Poon’s family kitchen in 2019
#PoonsLondon #EdibleLove

Who will be doing the cooking in your home on Christmas Day? Here is a shot from the archives of my parents making their famous wind-dried sausages from my father, Bill Poon’s, 1974 recipe. #PoonsLondon #EdibleLove

We’re continuing to work on plans for reopening our next restaurant in London in 2019. Where would you like to see a Poon’s London appear? #PoonsLondon #EdibleLove

Still life composition by the wonderful @louisehilldesign

It’s less than a week until Christmas! This time of year is all about serving up edible love to family and friends. Tag a friend you’d like to share your first meal at our new restaurant (when it opens in 2019) with in the comments below #PoonsLondon #EdibleLove #comingsoon

marinasdivalife - MarinaAnneT

1 month ago

marinasdivalife - MarinaAnneT

💪🏼 of course we’re celebrating! The Chinese blood runs strong however far flung we may be. No family? We make our friends our family!

billy_and_jack - Billy and Jack

4 weeks ago

billy_and_jack - Billy and Jack

Awesome profile