Mou Mou Club Restoran dening Monique Lee of Mas Studio Ltd.

Karya Mou Mou Club Restoran dening Monique Lee of Mas Studio Ltd. minangka pemenang sing diajeni banget saka A' Design Award Perak 2017 sing bergengsi ing Kategori Kompetisi Desain Ruang Njero lan Pameran.

PerakNjero Griya· 2017

Mou Mou Club Restoran

dening Monique Lee of Mas Studio Ltd.

Klien: Mou Mou Club

Pemenang A' Design Award Perak ing Kategori Njero Griya

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Pemenang Penghargaan Terverifikasi

Verifikasi Status Penghargaan kanggo #48915

Temokake Saiki Kunjungi Situs Deleng ing A' Design Award Siaran Pers Lencana Penghargaan

Warna

Desaine

Babagan Mou Mou Club Restoran

Dadi Shabu Shabu, desain restoran nganggo warna kayu, warna abang lan putih kanggo nampilake rasa tradisional. Panggunaan garis kontur sing prasaja menehi perhatian visual marang para pesen lan panganan sing ditampilake. Amarga kualitas pangan dadi prihatin, restoran dadi tata karo unsur pasar panganan seger. Bahan konstruksi kayata tembok semen lan lantai digunakake kanggo mbangun latar pasar kontes panganan seger sing amba. Persiyapan iki nyadarke kegiatan tuku pasar nyata, mula para pelanggan bisa ndeleng kualitas panganan sadurunge nggawe pilihan.

Pangakuan

Babagan A' Design Award Perak

Mou Mou Club Restoran menang A' Design Award Perak, pangenalan sing prestisius banget sing diparingake marang desain tingkat dhuwur, endah lan nggumunake. Pemenang Perak iku karya sing sumunar banget lan kreatif banget sing nggambarake kaprigelan, bakat lan kaweruh para desainer. Mou Mou Club Restoran dikarepake dadi karya sing nggumunake, conto teladan, profesional banget lan inovatif banget. Desain sing menang A' Design Award Perak iki iku panemuan sing luar biasa banget lan dikagumi sing paring manfaat lan nyurung maju wates seni, sains, desain lan teknologi. Mou Mou Club Restoran iku ciptaan sing akeh sing ngirenake sing nggugah kekarepan, nggawa perasaan positif lan nuwuhake gumun lan kagum.

Ing Mburi Desain

Kit Pers

Kredit, anggota tim lan detail teknis sing diwenehake dening desainer.

Sifat Unik: 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.
Ukuran & Kemasan: The site area is 241 sq.m where is a corner of Amoy Plaza.
Tag: Shabu Shabu, Wagyu, Japanese cuisine, Casual dining restaurant, A restaurant offering as much as one can eat for a standard charge.
Teknologi Produksi: 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.
Tantangan Desain: 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.
Riset: 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.
Inspirasi: 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.
Durasi Proyek: The project started in May 2014 and finished in December 2014. Grand opening on Jan 2015 in Hong Kong.
Alur Operasi: 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.
Paten: Copyrights belong to Mas Studio Ltd.
Anggota Tim: Design Director: Monique, Sum Wing LEE
Designer: Thomas, Ho Ting CHU
Kredit Gambar: 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.