origin shangri la

a station is the crossroads of millions of lives that intersect and pass within seconds, a point of convergence harbouring exchanges and ruminations; beginnings and endings. located in the original outlet of shangri-la in singapore, origin epitomises the hotel’s legacy, and honours south east asian produce. the existing arches carved into the space reminisced of station platforms and presented a befitting structure for execution. as diners travel through the bar, main dining, and private dining areas, they are taken on an evocative journey from the ticket counter, grand hall, platform, and finally to the intimate carriage. the curvatures mirrored in the interior and campaign furniture, in combination with the kinetics sculpture at the bar, guide visitors through a rhythm of travel.

fukuro

after a long day of work, wearied salarymen of tokyo trail back to the comforting glow of izakayas, where they take refuge and unwind with food, drinks and uninhibited conversations. echoing these nocturnal waterholes, fukuro embodies a mystical ambience, whilst exuding a warmth that sparks spirited interactions between visitors. as a messenger of the night and a protector from hardship in japanese symbolism, the owl icon manifests the outlet’s identity. the profusion of wood crafted by simple carpentry oozes an intimate and relaxed atmosphere for visitors to indulge in a spin on a quintessential japanese experience.

ebisoba ichigen

ebisoba ichigen has achieved cult status amongst japan’s most discerning ramen aficionados – the secret to its success has been the pairing of ramen with a shrimp based broth for an innovative twist to an old and popular recipe. for its first hong kong location, we designed a space that reveals the power of the flavour by using colors that reflect the ingredient, resulting in the bold and instantly recognisable ebisoba red. reminiscent of the ribbed and curved shell of a shrimp, a sculptural canopy made up of individual pine strips runs from the street to the kitchen, paying tribute to the food while adding a touch of quirkiness to ship street.

osteria marzia

a place where the sun meets the sea, osteria marzia brings the cuisine and romance of the southern italian coast to the heart of wan chai. through expansive windows, the glorious glow of sunlight breathes life to the luminous aqua blues, yellows and golds inspired by the mediterranean sea and shoreline. boat building techniques guide the interior architecture, and a contemporary maritime spirit find its expression in warm teak wood, white bamboo panels, navy blue banquettes and coral-blue tiles. here, the sea reveals itself in tables with shimmering surfaces and lamps that look like fishing lanterns. herbs from the aeolian islands perfume the air, as friends old and new gather to enjoy la dolce vita over wine and sumptuous italian seafood. a homage to life in cities by the sea, osteria marzia is an encounter with the flavours and sensuality of the mediterranean, in a dazzling oasis near the hong kong harbour.

Identity

mango tree cafe

on the walls of the mango tree cafe, a cultural snapshot of thailand’s street life: one of overloaded humans who magically resemble an enchanted forest, melding a fierce jungle setting with provincial life on a busy thai street. classic thailand with a contemporary twist, creating an innovative vibe with a familiar background that sets the scene for the novel menu – authentic thai meets western cuisine – that invites all to experience its quirky fun.

Identity

paradis

inspired by haitian vodou, paradis takes its cues from the haitian goddess of the moon: mawu. the mesmerising mystique of a lunar eclipse is seen throughout the space, from subtle hints across the restaurant’s branding, to the custom-made lighting fixtures fitted throughout the space itself. it caters specifically to creatures of the night, taking visitors from dinner service through to cocktail hour, and onwards through the wicked hours of the early morning.

rich greens and earthy browns are at the base of the interiors, balanced with a striking gold finishes throughout. on the walls, visitors find a reflection of their own animalistic desires, with hand-painted murals intricately drawn directly to the restaurant walls — each so delicately drawn as if they were created by the priestess herself.

at the centre, the low-slung ceiling encompasses visitors in a warm embrace, while the brass, soft woods and rattan straw details create a sense of discovery that could – until now – only be found in the outdoors.

Interiors

burger circus

the scene is set: circa 1940, somewhere along the mid-west, a group of circus performers are on their way to the next gig on their national grand tour and boy, do they have an appetite. an appetite for magic, milkshakes and more, that is. cue burger circus.
burger circus is a whimsical take on the classic mid-century americana diner. the space, inspired by edward hopper’s painting « compartment c, car 293 », encompasses train carriage accents like the curved stainless steel wall panels and warm tones casted by vintage lamps. the circus narrative in the branding content was derived from francis lawrence’s water for elephants and is pushed throughout the menus and circus posters, which vividly display the different characters’ quirks and talents. situated at the foot of soho, customers take a ride ( almost literally, as they dine in carriage booths ) to a nostalgic time filled with retro vibes and feel good food.

Interieur

Design Produit

Branding

bibo

An elegant building stands on Hollywood Road amongst antique shops and art galleries. Discreetly opulent touches suggest this may be a smart regional office for a prosperous business. Yet inside the building, people gather to enjoy fine French cuisine in a setting filled with important and exciting works of modern and street art.

Substance were challenged to create a restaurant where modern street art, classic French gastronomy, and the space which contained the two could work together in harmony. The inspiration came in the form of 1930’s Art Deco – a design aesthetic modern enough to serve as a backdrop to constantly changing and extremely eclectic artistic expression, but also elegant and comfortable enough as a spatial environment in which to serve classic French gastronomy. The connection between the decade, art works, and cuisine was made through a craftily invented story of an abandoned office building of a formerly prosperous French tram company, now occupied by street artists who express themselves by layering their art on surfaces with a history, tagging their ideas on the physical space that has since become ‘Bibo’.

Identity

Interior

the krug room

the krug room is one of the world’s finest culinary experiences but also one of the hardest place to find…established in 2006 in a partnership between mandarin oriental, hong kong and krug champagne. the renovation was to celebrate the hotel’s 50th anniversary.

nestled in the heart of the mandarin oriental hotel kitchen, the volume of the room and its location were a perfect starting point to create the intimate surroundings of a train carriage, boasting stunning views of a fast-moving kitchen. the result is that of contemporary old-world elegance.

Interior

sal curioso

after the success of madam sixty ate, a european restaurant founded by a whimsical chef of great imagination, we were appointed to brand a second restaurant with spanish influences in the hub of hong kong’s vibrant culinary scene.

madam’s story centered on her strange journeys and encounters with surreal animals, so it seemed natural to provide her with a quirky companion who could share her discoveries. sal curioso is madam’s spanish ex-lover, an eccentric inventor and an uncommon genius. he meticulously designs and builds contraptions specifically to best broil, steam or pop the strangely shaped animals from madam’s travels into a delicious dish. his inventions include the duck bobber, caulitail steamer, guacaloco and squid pop, all displayed throughout the 2,000 square foot space. it is madam’s dishes, featuring among others, joseph the flower-headed duck and pedro the fish with a cauliflower tail, that inspire each invention.

each device is accompanied by sal’s personal annotations of his design, construction process and his creative scrawls of his registered trademarks. the collection of schematic drawings and documents fill the food menus as patents, the interior is his studio occupied by his machines, hung with business card as licensing labels for copyrights. even the coasters on tables are not immune from sal’s touch – they are designed to draw water condensation from cocktails, a piping system that transports the liquid when coasters are placed together to connect the pipes.

a great thinker, sal is a prolific writer who displays his wall of books written and illustrated himself, displaying a fascination for innovative cooking techniques and antiquated culinary history.