Media Release - March 10, 2014
Serial restaurant entrepreneurs open another eating establishment in the Kennebecasis Valley and introduce a new partner to the business.
Holly and Ken Singh, the husband and wife team behind the award-winning restaurant Thandi on Canterbury Street and the House of Chan in Brunswick Square, open the doors on yet another entrepreneurial adventure. Today, a second House of Chan, located at 10A Millennium Drive in Quispamsis, welcomes customers to enjoy the Asian cuisine Ken is well known for.
Holly Singh started in the food service industry 24 years ago, with ‘Holly’s', her successful restaurant in Hampton and Holly’s, a version of which ran in Market Square for eight years. Prior to opening House of Chan in 1997 in Brunswick Square, Ken Singh worked at the original House of Chan in Hilyard Place which later relocated to Rothesay Avenue. He then purchased the business from Allan Dohaney.
Ken and Holly are adding a new partner to this business venture. Several years ago Greg Moase, an employee of House of Chan for five years, expressed an interest in opening his own House of Chan restaurant. Ken and Holly, who are both committed to mentoring youth and immigrants in what little spare time they have, were as excited by the prospect as Greg. The result? Greg, in partnership with the Singhs, will run the day-to-day operations of the new restaurant.
“This is an incredibly exciting and proud moment for me,” says 22-year-old Greg. “What an opportunity: to put a fresh spin on an already established and successful business like House of Chan. Looking around the new restaurant, it’s hard to believe that all this work has finally paid off. I am grateful for Holly and Ken for welcoming me into their business. I’m certain we will do well out here in the Valley, serving our clients with the best food and service we can offer, all delivered in the context of our wonderful new design.”
The Singh’s wanted to modernize and rethink the usual design around their new Asian | Chinese restaurant so they enlisted the design services of Judith Mackin and her team at Punch Inside, a commercial & residential interior design company which has been responsible for the design of several restaurants and bars in the city.
“I’ve worked with Holly and Ken on several design projects now and they are extremely interested in not only functional and aesthetically pleasing design, but also, wherever possible, in keeping materials local and environmentally responsible,” Mackin explains.
The new restaurant, the first of what they hope will be an Atlantic Canadian franchise, is designed with progressive design elements. All elements of the space not only boast a modern aesthetic but the materials and designs are environmentally forward-thinking. For example, each bright red chair from Loll in the dining area is made from approximately 138 recycled milk jugs in each chair.
All the lights in the restaurant are custom made by Brothers Dressler, industrial designers in Toronto. Their ‘Block Lights’ are from cut offs or scrap solid wood left over from other custom creations. They feature eight Canadian woods: walnut, maple, pine, poplar, cherry, mahogany, cedar, and elm. The Dressler’s Mesh Pendant shades in the front seating area were not only Mackin’s first choice for lighting, but the springboard inspiration for the logo and interiors throughout the design.
Other modern features of the space include furnishings from Canada’s design house, Gus* Modern, Plog-it cord lights designed by Quebecor, Maryline Scaviner, bright red industrial stools from Lyon (founded in 1901, these stools are designed and made in the United Sates). Another feature is the custom-designed wallpaper produced by ROLLOUT, a longtime collaborator of Mackin’s. ROLLOUT is a company that is highly waste conscious; it uses premium, latex-based inkjet wall coverings printed to size to minimize waste.
The wood floors, sourced locally from B&N Flooring, are from Beaulieu Canada who have implemented plant-wide practices which redirect all cardboard, paper, plastic, metal, yarn, sheer lint and industrial waste for reuse or recycling, keeping more than 80% of it from landfill.
However, what stands out in this modern designed space, which is believed to be the first of its kind in Atlantic Canada, is its modular nature: the restaurant’s furnishings (excluding stools and chairs) is built on industrial lock castors, allowing all tables, planters and half wall dividers to be moved around and repositioned for communal seating, private parties and stand up receptions.
When asked about their enthusiasm for their new restaurant Holly and Ken Singh had this to say: “We learn till the day we die! We hope you love this innovative design as much as we do! We very much look forward to serving each and everyone of you.”
Owners: Holly Singh, Ken Singh, Greg Moase
(A special thank you to Heather MacDonald, Holly’s sister for her constant hard work and support.)
Property Owners: Cobalt Properties Ltd.
Land holding and leases: Rod Crowther, Kings Valley Consulting
Engineer Firm: Fundy Engineering Ltd.
Construction: King Construction Ltd.
Interior Design: Punch Inside (Judith Mackin and Sarah Tapley)
Branding and Collateral: Punch Inside (Judith Mackin) in collaboration with BONFIRE Communications (Lise Hansen)
House of Chan is located at 10A Millennium Drive, Quispamsis, New Brunswick.
Hours of Operation: Monday-to-Friday – 11:00 a.m. to 10:00 p.m.
Saturday and Sunday – 4:00 p.m. to 10:00 p.m.
All are welcome to Dine-In or Take Away.
Parking is free and wheelchair accessible.
Child friendly with highchair and change tables.
Vegetarian, Vegan and Gluten Free Options available.
For More information:
Holly/Ken Singh: 506. 643.0988
Greg Moase: 506.847.2426
For Photography of restaurant: Judith Mackin | 506.647.7469 | email@example.com