This project is a restaurant featuring authentic Hong Kong cuisine from the 80s and bio wines.
We designed an open stage-like kitchen so customers can see various cooking methods, such as steaming, baking, and frying, more closely at hand.
After preparation, the ingredients are hung on the counter bordering the seating area. They are then cooked, arranged on plates on the counter, and handed to the service staff, creating a lively atmosphere like a market.
Because many of the dishes are suitable for sharing among groups, two types of variable tables are available for seating. One of them, a 700 mm × 700 mm square table, is made of oak wood finished with a naguri process (a traditional Japanese wood-shaving technique) with concave and convex edges resembling moldings, so when the tables are placed side by side, they fit together perfectly and look like a single long table. The other is a round table.
The owner said, “In Hong Kong, when many people get together for a meal, they bring a large round top and put it on a small table, and everyone sits around it.” This inspired us to design a four-person table that can accommodate eight persons by putting a ring-shaped top around it. A leather belt is attached to the edge of this ring. The belt ends, which are joined by magnets, can be removed, and the ring can be suspended from the ceiling using a lashing belt, allowing it to be arranged in the store like a screen.
The wine cellar and cupboard are consolidated next to the kitchen. The cupboard has a depth of over 600mm, and it stores many glasses and plates using a drawer-type storage system that makes it easy to take them out.
Ceiling-mounted equipment has been consolidated into equipment racks to organize the interior within a tight budget. Lighting, air conditioning piping, and fire prevention equipment have been embedded, and these equipment racks have been carefully arranged according to the layout of the beams and the lighting and fire prevention plans, creating an organized ceiling surface with minimal work.
