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POYO

A beak to feet chicken shop from the team behind PORCO

16/07/2026

Drawing on inspiration from the first (and best) bowl we tried in Tokyo back in Feb that I'll never forget, here is the POYO version of Chicken Shio Ramen.

The stock a result of a 6 hour slow simmer of chicken backs and wings in order to render all the flavour but remain clear.

The tare a simple dashi with added sea salt, MSG and shiitake.

The oil, rendered chicken fat boiled with spring onion and shiitake.

The chashu chicken breast sous-vided for 90 mins until just cooked then cooled, carved and reheated in the stock.

Admittedly it pales clearly from the masters bowl in Tokyo but I'm very happy and will continue to hone my bowl that has a deep, clean chicken flavour.

Later this year we will have a noodle bar night with this bowl from POYO, and a bowl from PORCOUK maybe the Dan Dan plus sides.

Watch out for the date I will post here.

04/06/2026

Oh MY…. Is this the best Fried Chicken we’ve ever made?? It might just be….

A special THIS Sunday only at the Ladybay Safari Sale – PORCO HQ – 32 Holme Road – 10am-3pm

Hat Yai Fried Chicken | Jasmine Sticky Rice | Crispy Shallots | House Sweet Chili Sauce | Fish Sauce Caramel | Nam Prik Pao

Basically we’ve taken the Thai classic – Chicken Pieces brined in Fresh Coriander, white pepper, soy sauce and fish sauce and gone ahead to turn all the flavours up to 11 by adding POYO classic homemade condiments.

Super crunchy, Juicy, Massively flavoured Summer chicken vibes! Get some.

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12/05/2026

🚨🚨🚨 We are joining forces with this weekend with our Butterrmilk Brined Chicken Sandwich at the trail!

You will find us in the beautiful garden at 126 Julian Road 11-5 both Sat and Sunday, where you can enjoy the fabuous art of Belinda P**n and friends.

04/04/2026

Definitely a sharer. Yep it is those m***a triple chocolate Brown butter Cookies chopped to allow for the dbl vanilla house made ice cream. Desserts from the stratosphere.

01/04/2026

Slightly obsessed with these cookies now and have made a few key breakthroughs.

Brown butter is the first one. Just taking the time to caramelise the butter to bring out that nuttiness that goes so well with the chocolate.

The second tweak is to avoid chocolate chips. Just knifing up a load of quality dark and milk chocolate into random shapes adds much more interesting texture and interest into the end product.

Third is to let the dough sit for 48 hours before baking and to bake from chilled in large and not too well formed balls around 150g each.

Next installment shows the final destination of these babies as ice cream sandwiches...

22/03/2026

Watcha!

Double Chocolate Chip, brown butter Cookies straight outta oven.

Gonna sandwich some vanilla ice cream between FTW.

You know it makes sense.

10/03/2026

The Dan Dan Sando.

A whole buttermilk brined fried free range chicken Thigh, dunked in our house Dan Dan Sauce, topped with peanuts, crispy chili oil, pak choi.

Alongside our classics house chicken sandwich this is our idea of fried chicken perfection in a bun.

On the menu on 28th March at the church

Book using link in bio.

09/03/2026

Menu for Spring POYO event on 28th March

Yes the Dan Dan Sando is back! Also the ever popular tenders and new Chicken (like prawn) toast and Ping Kai Roast chicken!! 💥💥🐔🍗

Still a few slots left. Booking link in bio.

🍗🐔🍔

29/01/2026

Our ever popular Buttermilk Brined Tenders have been on the menu since we began and aren't leaving anytime soon!

We serve them drizzled in local honey that we lace with peppercorns and chili flakes. Peppercorn Ranch on the side for dipping.

Booking link for 28th March in bio 🍗🐔👀💥

24/01/2026

Chicken Toast - Sriracha Caramel - Nam Prik Pao Mayo Slaw - House Togarashi Blend

Crispy fingers of panko encrusted, tender chicken topped fried bread, surf and turf vibes from the Thai Shrimp/Chili Jam (Nam Prik Pao).

What a banger for the Spring Menu and I imagine it won't be leaving for some time!!

💥🤤🍗

If you haven't got a place for 28th March - booking link in bio.

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