Poon's

31/03/2026

19/03/2026

White-cut Poussin, Fresh Ginger & Spring Onion Relish.

Gently poached and served bone-in and skin on, with Poon’s Extraordinary Chilli Oil and Premium First Extract Soy Sauce.

A dish of quiet, understated detail. Simple, precise, and deeply comforting.

18/03/2026

“Beauty comes in many forms. I think words are beautiful and therefore books”

The bookshelves in our front room are filled with personal favourites from ‘s Chinese cookbook collection, along with Chinese-related publications, encompassing wine, fashion, history, art, fiction and travel curated in collaboration with our friends at

A place to pause, read, eat, drink or simply be - whether you’re joining us with others or taking a table for one (one of life’s great pleasures?)

Drop in anytime for a quick bite, a drink, a pot of tea, or just a quiet moment with a book.

Walk-ins always welcome.

13/03/2026

Lisle Street Zha Jiang Noodles on today’s Plat du Midi along with Wonton Noodle Bowl and Congee, 12-2:30pm 🍜

10/03/2026

I much prefer “unbirthday presents” to birthday presents. Why would I limit gift receiving to one day of the year when I could receive them 364 days of the year!

The same applies to Mother’s Day but I suspect my children apply my philosophy as an excuse for their oversight! Whatever day it is, if you’d like to spread some edible love and earn some brownie points, may we suggest our “world’s best” organic cotton Tote bag, signed copies of books by , our beautiful Tea Towel collection, Premium First Extract Soy Sauce and of course our Chinese Wind-dried meats made to the same family recipe since 1970.

Something to eat, some to keep...

Shop online or stop by Poon’s at Somerset House all this week or the Arch in Bermondsey from 10am - 2pm this Saturday

27/02/2026

As Keats wrote: ‘a thing of beauty is a joy for ever’. Take a moment to marvel at what good, beautiful things people are capable of conceiving and creating at Collect art fair

Collect Art Fair | Somerset House

27.02.26 - 01.03.26

27/02/2026

As Keats wrote: ‘a thing of beauty is a joy for ever’. Take a moment to marvel at what good, beautiful things people are capable of conceiving and creating at Collect art fair.

Collect Art Fair | Somerset House

27.02.26 - 01.03.26

25/02/2026

Aubergine beautifully soaks up punchy, spicy sauces so here we’ve paired it up with our signature Doubanjiang to make this classic Szechuan dish. Our sauce gives the dish a rich, savoury backbone, while the aromatics of garlic, ginger and chilli make this dish unmistakably “fish-fragrant” – without a single fish in sight. We’ve roasted our aubergine for ease, but frying it is also a delicious option.


Fish Fragrant Aubergine with Doubanjiang

Serves 2

500g aubergine, cut into finger wide pieces
½ tsp salt
3 tbsp flavourless oil
1 thumb of ginger, finely chopped
1 large garlic, finely chopped
2 tbsp Poon’s Doubanjiang
1 tsp szechuan peppercorns, toasted and ground
1 tsp gochugaru
1 ½ tsp sugar
1 tsp Poon’s soy
2 tsp chinkiang vinegar
½ tsp corn or potato starch
120ml water
1 spring onion, sliced, to serve
Rice, to serve

Preheat your oven to 240C/220C fan and line a tray with greaseproof paper. Place the aubergine in a colander and toss with the salt. Put to the side for 15 minutes to drain while you prepare everything else.

After 15 minutes, pat dry the aubergine, then toss in 2 tablespoons of oil and lay out on the baking tray and roast for 20-25 minutes until golden and tender inside.

Place a large frying pan over a medium heat and warm the remaining oil. Add the ginger and garlic, cooking until fragrant. Stir in the DBJ, ground Sichuan peppercorns, gochugaru, sugar, soy and vinegar and cook for 30 seconds. In a small bowl mix the corn starch with a few tablespoons of water, then stir into the pan, followed by the water. Bring to a simmer to thicken slightly, then toss in the aubergine and stir until it’s fully coated. Simmer for 1–2 minutes until glossy and serve hot with spring onion sprinkled over and rice.

18/02/2026

“Everything we ate at Poon’s”

Beautifully illustrated card received from a customer just recently 💚

17/02/2026

All these galloping horses, rushing headlong into the new year, all the fire and heat... I am feeling the need for calm and maybe a bit of contemplation, so I am sharing another perspective.

This is a picture of my youngest on horseback in Mongolia some years ago. You can’t rush on the Steppe. We got to where we had to go, we couldn’t hurry, the horses wouldn’t let us. So, I wish you all a steady, stable, safe and sure-footed Year of the Horse, with fire to warm and not consume you. May your year ahead be full of beautiful things.

🧧Kung Hei Fat Choy! 恭喜發財


#恭喜發財

12/02/2026

Shui Jiao are often thought of as the wonton’s fatter, bigger cousin! Abundance is a key concept in CNY traditions. Many greetings, dishes and rituals have meanings associated with prosperity and gaining more. To herald the Year of the Horse, we are making pork, prawn and Chinese woodear mushroom shui jiao to wish you a year ahead that is “more,” in all the good ways, than the year before.

Available to pre-order and collect from our shop at Spa Terminus in Bermondsey on Fridays from 3:30pm - 5pm and on Saturdays between 10am - 2pm for the next three weeks.

05/02/2026

Poon’s Premium First Extract Soy Sauce

“Outstandingly wonderful, a complete flavour bomb of a sauce” -

…beautifully photographed by

Made from whole, non-GMO soy beans which are pressed only once. Traditionally fermented and brewed using an ancient wheat varietal in the fermentation process, it is naturally very low in gluten.

Complex, rich, and concentrated, with a balanced and smooth finish.

01/02/2026

My children love Chinese New Year. “New clothes, lots of cash and lots of yummy food, what’s not to love,” is how they sum it up.

From Thursday February 19th till Saturday February 21st, we will be serving a special Chinese New Year menu only for dinner, featuring celebratory dishes. Details and bookings on our website. CNY specials will be available in addition to the à la carte menu from February 17th until February 28th.

Chinese New Year gift hampers are now available online. You can also pick these up at Somerset House, along with gift vouchers and your usual sauce fix.