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To mark the start of Chinese New Year, Carousel and Poon’s invite you to cook, share, eat and relish…
For two nights only, Poon’s will be joining us in the White Room for a bountiful Cantonese steamboat feast.
One of the most popular meals to eat at Chinese New Year, guests will gather around steaming pans of simmering broth to gently poach an array of fresh seafood, marinated meats, Chinese vegetables, tofu and glass noodles, all seasoned with Poon’s umami-rich sauces, including their ‘Extraordinary Chilli Oil’ and their signature ‘WO Sauce’. This is a beautiful, wholesome way to eat, to appreciate the subtlety of flavours, and to celebrate abundance and unity.
To finish, we’ll be serving traditional Nian Gao, a sticky rice cake which represents prosperity. “The word ‘nian’ means year and ‘gao’ sounds like the word meaning tall”, Amy Poon explains, “the sentiment being that the coming year should be better, higher, than the one before.”
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Poon’s culinary history runs deep. The legendary Bill and Cecilia Poon introduced London to Cantonese gastronomy in the 70s and for over three decades, their eponymous restaurants were a Chinese culinary institution. Their daughter, Amy, has revived the family business, launching Poon’s Wontoneria and a range of sensational sauces online, and cooks only 3-4 pop-ups a year.
Unfortunately, due to the one-off nature of the evening, we are unable to cater for any dietary requirements for this event.