Amy Poon Revives Family Legacy with Modern Chinese Cuisine at Somerset House
Amy Poon has embarked on a culinary journey that honors her family's rich heritage with the opening of Poon’s at Somerset House in November 2025. Despite her initial hesitations about taking over the family business, Poon has embraced her legacy, drawing inspiration from her father, Bill Poon, a renowned Chinese-British chef who made significant contributions to London's dining scene.
Growing up in London, Amy was immersed in the culinary world, witnessing her parents' success as restaurateurs. Bill Poon, who immigrated from Hong Kong in the late 1960s, opened the first Poon’s restaurant in 1973 and became the first Chinese chef to earn a Michelin star in 1980. Reflecting on her upbringing, Amy recalls, "Food is deeply embedded in our family," highlighting how Sunday outings often revolved around discovering new dining experiences.
Although she initially pursued a different path—studying Japanese at Oxford and working in PR and advertising in Tokyo—Poon eventually returned to London after her parents retired. After a period of exploration and encouragement from friends, she decided to revive the Poon's brand, leading to the establishment of her first permanent restaurant.
At Poon’s at Somerset House, the atmosphere is designed to feel like a home, complete with personal touches such as books that reflect Poon's love for literature. The menu, while limited by the size of the kitchen, showcases a variety of cooking methods and flavors that Poon herself enjoys. Signature dishes include clay pot rice topped with family wind-dried meats and a roast duck salad that pays homage to her father's original recipe.
Poon's approach to modern Chinese cuisine emphasizes balance and variety, aiming to provide diners with a range of tastes and textures. She notes, "When you order food in a Chinese restaurant, you want a range of cooking methods, a range of proteins, different taste profiles, a bit of everything."
One of the standout items on the menu is her take on prawn toast, humorously named “The hill that Amy didn’t die on,” which incorporates a heritage recipe from her father. Despite her initial reluctance to include this popular dish, she embraced the challenge and created a refined version that reflects her culinary philosophy.
Desserts are intentionally kept minimal, with only two options available: lychee sorbet and a dish called “Three bites of Helen Goh,” named after her friend, chef Helen Goh. This dish combines seasonal fruit, chocolate, and a biscuit, showcasing a blend of Western techniques with an Asian sensibility.
Since opening, Poon’s at Somerset House has garnered a warm reception from both new diners and those familiar with her family’s legacy. As Poon continues to develop her restaurant, she also plans to expand her offerings online, including her parents' wind-dried meats and chili oil, aiming to celebrate and share the beauty of Chinese cuisine with a broader audience.
Poon’s journey to this point may have been unconventional, but she embraces the unpredictability of her path, focusing on creating a lasting culinary experience rather than chasing trends. "If you don’t have that nice Chinese friend to cook for you, we’re here," she states, inviting diners to explore the comforting flavors of her heritage.
