Wontoneria at 23 Charlotte Street

15/05/2024

Despite the overwhelming love for our first pop-up in Clerkenwell, in 2018, I have been a bit half-arsed about bringing P**n’s back. It’s been stop and start and lots of hesitation. It’s rather elementary psychology – if it didn’t work, if I messed it up, then I’d have an excuse, Brexit and Covid aside, I could say that I didn’t really try very hard, that I hadn’t really put all my efforts and energy into it.

Six years on, numerous pop-ups, collaborations and guest chef events, a full year’s residency for Wontoneria and the launch of four award-winning sauces later, I think it might be time to commit. They say a rolling stone gathers no moss but commitment is a serious business, for better, for worse, till death do us part and I haven’t been a terribly serious person for most of my life.

Maybe it’s a half-life crisis, maybe it’s a duty I feel I owe, or maybe it’s just because noone will employ me, I have decided to create my own work. At the same time as trying to open a restaurant, I have just taken on an empty railway arch in Spa Terminus, to turn it into P**n’s HQ, with an office and warehouse and production kitchen. No more half-arse, I’m using my full arse, put a ring on it and everything.

All those motivational, inspiration memes tell you to do one thing every day that scares you. Did Eleanor Roosevelt really say that? Well, I’m literally sh****ng bricks, enough bricks to build an arch with, enough to scare me every day for the next 8,973 days. Who knows if it will work. If I build it, will you come? I have to believe some one will. At least now I can say I really, wholeheartedly and whole arsedly, tried.

We hope to be operational at Spa Terminus by the end of June. More news soon. Wish us luck.

With edible love and gratitude for your support, as ever,

Amy

**ns **nsLondon

10/05/2024

🏬 New digs! Come and find us alongside a host of the latest emerging brands in food, drinks, and health & beauty at the 8th edition pop-up shop on Berwick Street in London.

09.05 - 05.06
raye the store Soho
96 Berwick Street, W1F 0QB
10am - 7pm Mon-Sat
12pm - 6pm Sun
+events

09/05/2024

We originally created this sauce to serve with our wontons at JOY. Wontons aside, you can use it on steamed tenderstem broccoli or any veg, salads, poached chicken, grilled fish, noodles...

🌟 🌟 Awarded 2 stars by the The Guild of Fine Foods in 2023

“a perfect balance of sweet spicy salty and acidic notes…blindingly delicious, this would have lots of uses in the home!”
(Great Taste Awards)

“Your WO sauce and Chilli vinegar are exquisite in every way”
(Tom Parker-Bowles)

**nsLondon

02/05/2024

Such a beautifully packaged and lovely gift of Pu’erh tea from 💚 🍵

26/04/2024

Great fun hanging out with our friends at .market today.

👀 Plenty of exciting stuff to come…

26/04/2024

Lots of love 🙏 🙏 for our three tea towel designs.

Made in the UK, of natural half Panama heavyweight cotton, we have three wonderful designs to choose from, each measuring 42cm x 72cm, with a hanging loop.

You can buy each design individually or you can get all three in a bundle for a small saving.

You can purchase through our website (link in bio 👆)

**nsLondon

25/04/2024

All things P**ns now available to buy online at including our signature Chinese sauces and bespoke artwork cotton tea towels 💚

25/04/2024

The world of Chinese cured meats is incredibly diverse. As with many Chinese dishes, cured meats vary by region in flavour yand production methods. Our signature wind dried pork sausage, wind-dried pork & duck liver sausage and wind-dried Chinese bacon are made to old family recipes, developed by my grandfather. My parents started producing these in London in 1970 and have been making them ever since.

-

P**n’s wind-dried pork sausage, “lap cheong”, has a firm texture and mildly sweet flavour, laced with aromatic Chinese rose liqueur. It can be eaten, pan-fried, on its own, steamed on top of jasmine rice or used in any number of stir-fry dishes. It is extremely versatile and moreish!

P**n’s wind-dried pork & duck liver sausage, “yun cheong”, has a deep savoury taste and is best enjoyed simply steamed with jasmine rice. The duck liver lends a rich, nutty, buttery flavour to the sausage which is enhanced by the addition of fragrant Chinese rose liqueur.

P**n’s wind-dried Chinese bacon has a deep complex flavour. Cured in soya sauce, Chinese wine and a blend of spices, then air-dried, the natural extraction of water in the drying process produces an intense and concentrated delicacy. Wind-dried bacon can be simply steamed on Jasmine rice, as in a classic claypot rice with wind-dried meats or used in a variety of stir-fry dishes such as green beans or potato slivers. It should be steamed before stir-frying.

- - - - - - - - - -

Shop online using links in bio

**nsLondon

24/04/2024

Chicken rice and greens

“Should be prescribed by GPs - relieves everything from grazed knees to A Level stress” ( )

**nsLondon

21/04/2024

Thank you for sharing this picrure of a wonderful looking feast, featuring Signature Claypot Rice Set. 🙏

Posted •
What a treat! ’s claypot rice with wind-dried meats (bacon, pork & liver sausage and pork sausage), ’s smacked cucumber in garlicky sauce (the one with sweet aromatic soy from The Food of Sichuan), stir-fried greens (both my chopping and stir-frying skills need some work here I think) and a delicate clear soup with chicken (made from a poached chicken leg I had frozen in it’s broth from a few weeks, gently heated with smacked ginger and spring onions) and fresh Chinese chives from the garden. Yum!

21/04/2024