Poon's is a stone throw away from the bustling Lancaster Place, in the New Wing of Somerset House. The room is bright, and has normal tables, a few high tables, and a communal style arrangement. We were seated at one of the high tables in the corner near the entrance, facing out with a good view over the interior.

At first glance the menu looks deceptively simple, but on closer examination there were many delicious options to choose from

We started with some pan-fried wind-dried sausage, which was slightly sticky, salty and delicious. We also shared a portion of The Hill That Amy Didn't Die On, a long-winded name for a prawn toast. But well done, and more like croquettes than the traditional flat shape — we're not sure that it actually involved bread.

For our mains I ordered the Char Siu, beautifully roasted pork belly with a sticky glaze. Some steamed rice was great for soaking up the juices. My wife chose the Steamed Catch of the Day. Today's was a Brill, which was presented whole, but taken off the bone for us. It was served with mushrooms — some of which were cut into strips and tied into little knots — and some greens. We shared more of these dishes than we would normally do.

We did not have space for desert as well, and instead enjoyed a digestive.

The meal was great, but it did end up being a little pricier than originally expected. But our digestive had something to do with that.

Poon's had a wonderful atmosphere, delicious food and welcoming staff, we'd definitely return and would recommend.

The Hill that Amy Didn't Die On

1 / 4

Wind-Dried Sausages

2 / 4

Char Siu

3 / 4

Steamed Brill

4 / 4

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The former TGI Fridays site in Covent Garden has been replaced by a food and cocktail court arrangement. There is a coffee shop and pancake place, but also a few restaurants around the perimeter with their own entrance. One of these is Zylia, a Greek/Cypriot restaurant.

Most of the dishes on the menu are meant for the table, so going with the sharing approach we opted for a selection of cold and warm Mezedakia to start. Their Taramosalata was probably one of the best variants that we've had. It wasn't oily, or overly salty, but thick and flavourful. Some of the bread that we ordered with it had the resemblance of a supermarket burger bun sliced vertically, oiled and seeded. It was also a bit salty, and the pittas served alongside were better.

We also shared the Spanakopita stack, consisting of crispy layers of filo pastry, with generous dollops of soft feta and spinach. The fried cheese croquettes were ball-shaped, and super hot fresh out of the fryer. They came with a sticky honey sauce.

From the Grill, we shared the Sheftalia (caul fat-wrapped pork parcels, think koftas), and the Chicken Souvlakia — marinated chicken thighs with lemon oil and oregano. Both meats were nicely cooked, and also full of flavour.

It is a bustling place, with a young audience. But it was also just a bit too noisy, to the point where it was difficult to have a conversation. The food however is delightful, and our five selected dishes were spot on quantity wise.

Spanakopita Stack

1 / 6

Taramosalata

2 / 6

Chicken Souvlakia

3 / 6

Sheftalia

4 / 6

Pitta and Bread Selection

5 / 6

Fried Cheese Croquettes

6 / 6

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