The three floored venue is made up of a ground floor bar and dining area, sub basement dance floor and a mezzanine private hire / VIP.
Incense will burn gently, amidst dark velvet seating and thick and heavy brocade curtains, while staff will be dressed in traditional Cantonese cheongsams.
Highlight dishes will include king prawn & 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.
Cocktails – all home grown – are to be created with fresh and fiery Asian ingredients. Examples include 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).
Restaurateur and owner, Chris Singam, who also owns and runs Cottons Caribbean restaurants of Notting Hill Gate; Camden and Boxpark Shoreditch is the man behind Camden’s latest new nightspot.
