A culinary legacy continues to thrive in central London as Amy Poon reimagines her family’s celebrated Cantonese restaurant at Somerset House. The Poon family, who first opened their doors in London’s Chinatown in 1973, earned a Michelin star for their Covent Garden location in 1980. Now, after successful pop-ups since 2018, Amy has established a permanent home in the historic Grade I-listed Somerset House.
After five decades of culinary excellence, Amy Poon brings her family’s Michelin-starred Cantonese traditions to Somerset House.
The 60-seat restaurant, designed by Janet McGlennon Interiors, creates a homely yet grand atmosphere. Visitors enter through a cozy library-style room before reaching the main dining area adorned with family photographs, heirlooms, and a distinctive mahjong rabbits mural. Personal touches include the family’s piano, club chairs, and Chinese cookbooks gifted by friends from Hong Kong and China.
Poon’s menu celebrates traditional Cantonese cuisine with signature dishes that have stood the test of time. The house-made wontons, generously filled with chicken, prawn, pork, or vegetables, come dressed with chili oil or vinegar. The pork wontons are especially notable, featuring a generous ginger and garlic mixture that elevates their flavor profile. Other highlights include whole poached poussin with ginger spring onion relish and the family’s famous claypot rice with wind-dried meats, which they introduced to the UK over 50 years ago.
Perhaps the most talked-about item is the whipped furu fermented tofu dip served with crudités. This unexpected starter has become the restaurant’s must-order dish, with its creamy texture and complex flavors making it a favorite at every table. The crunchy chili sauce with black beans adds depth to many dishes. The restaurant also serves their much-anticipated Magic Soup which has been a staple in traditional Chinese meals for generations. For visitors looking to dine before a show, Poons offers a convenient pre-theatre set menu consisting of three dishes plus soup.
The drink program complements the food perfectly, focusing on cool-climate, family-owned, biodynamic wine producers. Cocktails incorporate Chinese flavors like sweet and sour and pickled ginger, demonstrating the versatility of pairing wines with Cantonese cuisine.
Critics have praised Poon’s for its elevated home-style Cantonese cooking, noting the plump wontons, tender poussin, and superb wind-dried meats. With endorsements from James Martin, Grace Dent, and Tom Parker-Bowles, this family legacy continues to impress a new generation of diners.
