Mixed

When we first encountered the existing space and received the brief from the client, we began to draw a parallel between cooking and spatial design: “A restaurant does not simply serve food on the table. The space itself is part of the dish.” Therefore, when we started designing, we did not begin by thinking about where to place the tables or which colors to choose. Instead, we thought about how a dish is created. Before considering seasoning or presentation, a chef needs a precise understanding of ingredients and technique. In the same way, we chose to retain the exposed steel structure, visible bracing, and ceiling framework, allowing them to appear honestly while also addressing the existing differences in floor levels. We... More