Cottons owner to open Pan-Asian restaurant in Camden

By Emma Eversham contact

- Last updated on GMT

Miusan is Chris Singham's first Pan-Asian restaurant venture
Miusan is Chris Singham's first Pan-Asian restaurant venture

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Chris Singam, the owner of Cottons Caribbean restaurants, is planning to open a Pan-Asian bar and restaurant in London's Camden next month. 

Miusan (meaning new temple in Cantonese) will open on Inverness Street in a 2,245 sq ft three-storey venue, housing a ground-floor bar and dining area, basement dance floor and a mezzanine private hire area. 

The venue's interiors will include dark velvet seating and thick and heavy brocade curtains, while staff will be dressed in traditional Cantonese cheongsams.

Dishes will include King prawn and squid tempura with tamarind guava dressing; Jasmine tea smoked barbecued pork ribs with toasted sesame seeds & honey and griddled vegetable Buddha dumplings with soy and wasabi dip while cocktails will also be Asian-inspired, including Lau's Den (Absolute vodka, sake, coconut cream, passion-fruit and lychee juice) and Shanghai Alley (Reposado tequila tequila, Maraschino cherry syrup, rice syrup fresh grapefruit and fresh lime).

Singam, who owns and runs Cottons outlets at Notting Hill Gate Camden and Boxpark Shoreditch, told BigHospitality he was keen to explore a new restaurant concept that tapped into his interest in Asian cuisine and culture. 

"I have lived with the Pan-Asian culture all my life and even speak Cantonese having been to a Chinese primary school in Malaysia until the age of 11 where I also learnt how to write Mandarin," he said. 

"I have always been intrigued by the opium culture throughout the years especially in its high-end society indulgence in Paris and New York. Disguised with holy shrines and surrounded by decadence and opulence, these discreet haunts were frequented by the bohemian high society.

"Miusan attempts to emulate this 'culture' of hedonism and glamour in a laid back, up beat Oriental themed restaurant - bar - club serving unpretentious, genuine Cantonese food and other Asian delicacies that we now commonly refer to as 'Pan-Asian'.” 

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