Buy Poon's Soy Sauce
Buy Poon's Wontons
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An evolving food business, bringing you our signature Chinese sauces, wind-dried meat products, fresh wontons and Wontoneria restaurant.

‘‘What is a meal really but edible love?’’

Amy Poon



Our family culinary history runs deep. My father comes from a long line of chefs. Somewhere in the long distant past is a many times great grandfather who was chef to an emperor. Another many times great grandfather effectively invented the stock cube. My grandparents had a famous restaurant in Macau where my granny was famed for her knife skills. There is an old family recipe for Chinese ​Wind Dried Meats, which we still produce today. My father started in the kitchen young. In Hong Kong, he trained with a Swiss pâtissier and in the mid-Sixties he came to England in pursuit of my mother. Disappointed by the quality of Chinese food in England at the time, my parents opened the first Poon’s Restaurant in 1973 in Lisle Street, Chinatown. Three years later they opened the iconic Poon’s of Covent Garden at 41 King Street (now a Burberry store.) The great and the good dined there – from Mick Jagger to Barbara Streisand. In 1980 my father was awarded a Michelin Star. Restaurants in Geneva and The City followed. My parents retired in 2006. I have worked in all my parents’ restaurants and swore I would never go into the business, but what chance does one stand against kismet? So, I bring you my Chinese kitchen from the depths of my heart & my family’s hearth.

昔 日 潘 記

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    Bill & Cecilia Poon in the glass kitchen at Poon’s of Covent Garden, c. 1979 for The Observer.

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    Bill & Cecilia Poon, c. 1970, making Poon’s wind-dried sausages to an old family recipe.

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    Staff meals after service, Bill & Cecilia Poon at Poon’s & Co. in Lisle Street, shortly after it opened in 1973.

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    1976, Bill & Cecilia Poon with their son, Alan,  in front of Poon’s & Co at 27 Lisle Street. A review by Fay Maschler hangs in the window behind them.

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    Bill & Cecilia Poon, with the Poon’s team on tour, c. 1978.



Bill and Cecilia Poon start production in London of Poon’s Wind Dried Sausages, made to an old family recipe.


Bill Poon, a seventh generation masterchef, opens Poon’s & Co. in Lisle Street, Soho.


Bill and Cecilia Poon open Poon’s of Covent Garden in King Street on the corner of Covent Garden Piazza.


Awarded a Michelin star and established as one of London’s top tables, Poon’s of Covent Garden becomes an iconic destination of Chinese gastronomy.


Poon’s of Geneva opens.


Poon’s in The City opens, alongside four other restaurants in London owned and managed by members of the wider Poon family.


Bill and Cecilia Poon retire but continue to make Wind Dried Meats. They still receive regular calls from former customers looking for Bill’s cooking.


Their daughter, Amy Poon, decides to revive the business, operates a 3 month pop-up in Clerkenwell which receives much acclaim.


Amy launches Poon’s Wontoneria with the support of Stevie Parle at Joy@Portobello during lockdown. A five-week pop-up with Spiritland@Joy follows. Poon’s signature sauce range launches at SohoWorks, kickstarting their Delicious series.


Poon’s Signature Sauces expand their retail base. Poon’s Wontoneria launches nationwide delivery.



Chilli Oil

An aromatic chilli oil infused with the intense flavours of salted black beans. My father has been making batches of this for his friends for the longest time. They collect jam jars and send them to him to be filled.

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Chilli Vinegar

Created for our wontons yet delicious on just about everything. Bottled by popular demand. We created this sauce to accompany our wontons when we launched Wontoneria with Stevie Parle at Joy@Portobello.

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Premium First Extract
Soy Sauce

Made from Non-GMO, organic soya beans, our soya sauce is pressed to order in Southern Taiwan. Poon’s Premium First Extract Soya Sauce is fermented using an old varietal of wheat which is naturally low in gluten.

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WO Sauce

XO Sauce was invented in the 1980s in Hong Kong and is made from dried scallops, dried shrimp, Jinhua ham, chilli, shallots and garlic. Dried seafood and Jinhua ham are considered extremely luxurious ingredients in Chinese cooking.

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Clay Pot Gift Sets Now Available

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