An opening date has not yet been announced, but Poons began recruiting earlier this month.
Run by chef restaurateur Bill Poon, the group grew to five sites, the first of which opened on Lisle Street. It was best known for its home-made wind-dried meats, which hung in the window.
Poon sold the restaurants 12 years ago, but his daughter is hosting the 2018 iteration of the brand, with Bill acting as consultant on the project.
Some of Poons’ signature items will be on the menu at the pop-up, re-worked into contemporary dishes like claypot rice with dried bacon, alongside a modernised selection of dishes including gluten free, organic and vegan options.
Dishes will include the likes of Hainanese chicken; Guangzhou-style steamed fish; spicy aubergine salad; chilli and garlic cucumber; and watercress and honey date soup.
Graphic designer Louise Hill has worked with Poons on the branding for the new iteration of the restaurant.
Described by Marina’O’Loughlin as “excellent” in 2001, and apparently a favourite spot of Frank Sinatra, one of the brand’s locations was awarded a Michelin star, which it retained for one year.
Poons’ Instagram page states that it aims to “make Chinese food great again”, through a “Chinese culinary revolution.”