Mou Mou Club Restaurant troch Monique Lee of Mas Studio Ltd.

Mou Mou Club Restaurant troch Monique Lee of Mas Studio Ltd. is in heech wurdearre winner fan de tige prestizjeuze 2017 A' Design Award yn Sulver yn de kompetysje-kategory Ynterieurromte en Útstallingûntwerp.

SulverYnterieur· 2017

Mou Mou Club Restaurant

troch Monique Lee of Mas Studio Ltd.

Klant: Mou Mou Club

A' Design Award yn Sulver Winner yn de kategory Ynterieur

39,131

Ferifiearre Priiswinner

Ferifiearje Prisstatus foar #48915

No ûntdekke Besykje Side Besjoch by A' Design Award Parseberjocht Priisbadge

Kleuren

It Untwerp

Oer Mou Mou Club Restaurant

As Shabu Shabu is, nimt it restaurantûntwerp hout, reade en wite kleuren oan om in tradysjoneel gefoel te presintearjen. It gebrûk fan ienfâldige konturlinen behâldt de fisuele oandacht fan klanten foar werjûn berjochten oer iten en dieet. Sûnt kwaliteit fan iten is in haadsaak, is it restaurant yndieling mei eleminten foar farsk iten. Bouwmaterialen lykas sementmuorren en flier wurde brûkt om de merkeftergrûn fan in grutte farske teller te bouwen. Dizze opset simuleart wirklike aktiviteiten foar oankeap fan merken wêr't klanten itenkwaliteit kinne sjen foardat se kar meitsje.

De Erkenning

Oer de A' Design Award yn Sulver

Mou Mou Club Restaurant is in winner fan de A' Design Award yn Sulver, in bûtengewoan prestisjeuze erkenning foar topûntwerpen dy't prachtich en yndrukwekkend binne. Sulverwinners binne tige briljante en ekstreem kreative wurken dy't de treflike ekspertize, it talint en de skerpsinnigens fan har ûntwerpers yllustrearje. Fan Mou Mou Club Restaurant wurdt ferwachte dat it in prachtich foarbyldwurk is, opmerklik profesjoneel en djip ynnovatyf. Dit winnende ûntwerp fan de A' Design Award yn Sulver is in tige opfallende, bewûndere útfining dy't foardiel bringt en de grinzen fan keunst, wittenskip, ûntwerp en technology ferleget. Mou Mou Club Restaurant is in skepping dêr't breed oerjûn wurdt, dy't winsken wekker makket, positive gefoelens bringt en ferwûnderjen en fernuvering opwekket.

Efter it Untwerp

Parsepakket

Credits, teamleden en technyske details levere troch de ûntwerper.

Unike Eigenskippen: Be basic and genuine is the gist of the design. An exposure approach is used to taste, feel and see nature. A fresh food display corner is built, and sources of food are illuminated in milk cans and fresh vegetables. Behind the scene objects used in the food processing chain like wooden crates, food ingredients are brought out and shown. Then, a full scale linear lighting system is adopted to highlight the motif of dispatching raw materials from nature to dining tables in a flash.
Ofmjittingen & Ferpakking: The site area is 241 sq.m where is a corner of Amoy Plaza.
Labels: Shabu Shabu, Wagyu, Japanese cuisine, Casual dining restaurant, A restaurant offering as much as one can eat for a standard charge.
Produksjetechnology: Designing a linear layout of florescent light and brass pipes of different sizes poses a big challenge. While considering the aesthetic side, we are constrained by pipe sizes available in the market and actual dimensions of the ceiling. Regarding the glass cylinders, it took long time to get a supplier to tailor-make and produce small number of pieces while facing a tight project schedule for the opening of the restaurant.
Untwerpútdaging: We face substantial challenge on Conservation and design. Located at a dim corner of the mall, there is vital concern on how to draw customers to the restaurant. We avoid using extra devices contrary to our idea of Conservation and being basic. A glass wall is adopted to magnify the effect of lighting system inside, which is then extended to the entrance to link up the illuminated milk cans and vegetable displays. This enhances overall visibility of the site.
Undersyk: Our research is on collection of data from books, internet and magazines for understanding Japanese philosophy on life, art. Key findings are that Buddhism, Tea ceremony, Flower arrangements have strong impacts on different aspects of life. Space and Simple shapes are distinctive features. Buddhist philosophy of Void is realized in their pursuit for minimalism. Likewise, simple colours preferred by minimalists are also seen in the Tea ceremony and Flower arrangements cultures. These elements are kin to Conservation and are important attributes of the design.
Ynspiraasje: Source of inspiration is from the Japanese Be True and Honest code of business conduct and fresh food market. In the market, all food is displayed clean and tidy for selection and buyers are given detailed information on quality of food being sold. No packaging, no marketing gimmicks. Quality of food is the sole concern.
Projektdoer: The project started in May 2014 and finished in December 2014. Grand opening on Jan 2015 in Hong Kong.
Operaasjestreamferrin: A flow chart from source to delivery of food is painted on the cement wall where customers can see clearly what the restaurant is serving. Concerns on Eat Healthy are mindfully conveyed in the display of vegetables on the walls. As an added value service, a hidden USB mobile phone charger is built under each table.
Patinten: Copyrights belong to Mas Studio Ltd.
Teamleden: Design Director: Monique, Sum Wing LEE
Designer: Thomas, Ho Ting CHU
Ofbyldingskrediten: Image #1, Photographer Ray Chow, MouMou Club, 2015.
Image #2, Photographer Ray Chow, MouMou Club, 2015.
Image #3, Photographer Ray Chow, MouMou Club, 2015.
Image #4, Photographer Ray Chow, MouMou Club, 2015.
Image #5, Photographer Ray Chow, MouMou Club, 2015.