Wontoneria extends into 2024

Whilst we are still on the hunt for a permanent home, our residency at Carousel has been extended (again!) until the end of February, rather appropriately completing a whole lunar year. Time flies…
 
We have introduced a wonderful new menu for dinner of sharing plates which include a steamed Poon’s Signature Wind-Dried Meats Rice Bowl. Taking advantage of Autumn’s bounty, we have created a dish of Delica pumpkin with garlic and black bean, Chinese mushrooms and fuzhu (dried tofu skin).  We have adapted the much-loved favourite, Zha Jiang Noodles, from my parents’ original restaurant in Lisle Street from the 1970s, making it vegetarian. For pudd, I’ve taken inspiration from the wonderful Helen Goh and her recipe for baked Chinese pear, with dates, mango banana, star anise and toasted walnuts.
 
Wontons are now offered in portions of 5 pieces.  At lunchtimes we offer both our wontons and wonton noodle bowls in nutritious, comforting six-hour chicken bone broth as well as Poon’s Chilli Vinegar dressing.
 
Bookings are now accepted at both lunchtime and dinnertime throughout the week.