Poon's Wontoneria is a restaurant residency at No. 23 Charlotte Street, Carousel’s “side hustle”. We serve exceptional fresh, premium-ingredient wontons and small plates, drawing on the rich culinary heritage of the Poon family name.
Visit Wontoneria被報章暱稱為「中菜皇族」!
一九七三年在倫敦開設潘記,
他和妻子潘秀逑於
潘偉廉是潘氏家族第七代大廚,
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.
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.
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.
Buy nowCreated 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.
Buy nowMade 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.
Buy nowXO 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.
Buy now“World class wontons … plump, slippery parcels of pure bliss. God they’re good.”
“I don’t remember eating anything quite as delicious as these springy pork wontons in a lip-smackingly sour chilli vinegar”
“Crazy crazy good wontons… so incredibly delicious that I shed a tear when I finished them”
“The most delicious treat… loved every last wee bite”
“Doesn’t get better than this”
“…these wontons are the best I’ve ever had…”
“These little balls of joy are just EVERYTHING”
“Gorgeous, gorgeous… delicate, slippery parcels of fragrant porkiness bathed in resonant chilli and vinegar”