Opening Tuesday, June 27 at 235 Kent Avenue, Milu, the lauded casual Chinese restaurant that landed in Nomad in October 2020 comes to Brooklyn with the opening of the brand’s second location. Showcasing the range of ingredients, sophisticated techniques, and richness of flavors from across many regions of China in an accessible counter service setting, Milu is part of a new generation of AAPI-owned business capturing the ongoing evolution of where Asian cuisine meets American dining culture. Milu Williamsburg will open its doors tomorrow from 11 am – 9 pm with both indoor and outdoor dining as well as take-out and delivery, and a new weekend brunch service to follow.

Milu — pronounced “mee-loo”, meaning “rice road” in Chinese — offers an affordable menu not bound by tradition, centered on protein and vegetable mains (Yunnan Brisket,  Mandarin Duck, Soy Roasted Chicken, Ginger Scallion Salmon, Chili Crisp Chicken, Sichuan Spiced Cauliflower). Offerings include handmade wontons, vegetable sides (Charred Broccoli with Cilantro & Yuzu, Tofu Seaweed Salad with Bean Sprouts & Snow Peas, Marinated Cucumbers with Chili & Roasted Garlic) and sweets (Pineapple Buns, Egg Tart Soft Serve). Dishes are also offered as family-style meals meant for sharing, facilitating a traditional Chinese style of communal dining. 

Differing from the Nomad location, the new Williamsburg outpost features a full liquor license with bottled cocktails like the Shochu Bamboo (golden barley soju, vermouth, bitters), Hong Kong Heat (tequila, mezcal, tiensin chilies, pineapple), Cloud Chaser (Bourbon, aged rum, ginger, lime), and Milk Mar-Tea-Ni (Vodka, rum cream, milk tea) making an appearance alongside beer, wine and sake. The restaurant will soon debut their first brunch service at the Brooklyn location, featuring new dishes like a Steak and Egg Bowl (duck fat rice, brisket, steak sauce, choice of poached or scrambled eggs), Egg Sandwich (King’s Hawaiian bun, egg, cheddar cheese, optional Mandarin duck with chili crisp and Sichuan spiced chips) and Chicken and Waffle (waffled scallion pancake, chili crisp chicken, sweet and tangy sauce, scallion mayo). Brunch will launch later this summer, and will be offered weekends from 11 am – 3 pm.

Like the original Flatiron District space, also designed with Volenec Studio, the second location is inspired by historic “cha chaan tang” (Hong Kong style cafes) and their cultural significance in serving affordable Canto-Western food. Inspiration came from the materials, color palette and patterns of these iconic cafes, resampled to feel playful and true to its New York City setting. The 1,850 square foot location includes 32 seats in the restaurant, with an additional 28 seats on the back patio flanked by plantings set under a retractable roof. With this foray to Brooklyn, Milu is now able to offer delivery in the borough directly from as well as from major delivery platforms. At both locations, Milu Pantry offers in-house sauces and condiments from its own kitchen, including Chili Crisp, Chili Oil, Hoisin and Dumpling Sauce. Both restaurant spaces include an onsite Pantry area, with products also available for nationwide shipping through the Milu website. 

Milu is co-founded by chef Connie Chung and partners Vincent Chao and Milan Sekulic. Born in Chicago, Connie spent nine years at Make It Nice, ultimately serving as their Director of Culinary Projects overseeing all cuisine at the group’s acclaimed restaurants including Eleven Madison Park and Nomad. A native of Hong Kong, Vincent started his career in finance before pursuing his passion for hospitality by joining the service team at Eleven Madison Park then becoming the group’s Director of Business Development. Born in Australia, Milan spent over a decade working in hospitality and traveling across China, including opening The Opposite House boutique hotel and as an owner of trail-blazing Beijing cocktail bar Janes & Hooch.

Industry News, NextGen Casual