Mou Mou Club Restorāns — Monique Lee of Mas Studio Ltd.

Darbs Mou Mou Club Restorāns, kura autors ir Monique Lee of Mas Studio Ltd., ir augsti novērtēts un ļoti prestižās 2017 Sudraba balva A' Design Award ieguvējs kategorijā Interjera, tirdzniecības un izstāžu dizains.

SudrabaInterjers· 2017

Mou Mou Club Restorāns

Autors: Monique Lee of Mas Studio Ltd.

Klients: Mou Mou Club

Sudraba balva A' Design Award ieguvējs kategorijā Interjers

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Krāsas

Dizains

Par Mou Mou Club Restorāns

Būdams Shabu Shabu, restorāna dizains pieņem koka, sarkanās un baltās krāsas, lai radītu tradicionālu sajūtu. Izmantojot vienkāršas kontūrlīnijas, klienti var vizuāli pievērst uzmanību parādītajiem ziņojumiem par pārtiku un diētām. Tā kā galvenā problēma ir ēdienu kvalitāte, restorāns ir iekārtots ar svaigu ēdienu tirgus elementiem. Liela svaigu pārtikas produktu tirgus fona veidošanai tiek izmantoti celtniecības materiāli, piemēram, cementa sienas un grīda. Šī iestatīšana imitē reālas tirgus pirkšanas aktivitātes, kurās klienti pirms izvēles var redzēt pārtikas kvalitāti.

Atzinība

Par Sudraba balva A' Design Award

Mou Mou Club Restorāns ir Sudraba balvas A' Design Award ieguvējs, ārkārtīgi prestiža atzinība, ko piešķir augstākās klases, krāšņiem un iespaidīgiem dizainiem. Sudraba ieguvēji ir ārkārtīgi spožas un ļoti radošas izpausmes, kas parāda to dizaineru izcilo kompetenci, talantu un asredzību. Sagaidāms, ka Mou Mou Club Restorāns būs lielisks, paraugdarbs, ļoti profesionāls un dziļi inovatīvs. Šis ar Sudraba balvu apbalvotais dizains ir ievērojams, apbrīnots izgudrojums, kas palīdz paplašināt mākslas, zinātnes, dizaina un tehnoloģiju robežas. Mou Mou Club Restorāns ir radījums, kam daudzi apskauž, kas modina vēlmes, rada pozitīvas izjūtas un raisa izbrīnu un apbrīnu.

Aiz dizaina

Preses materiāli

Dizainera sniegtie autori, komandas dalībnieki un tehniskie dati.

Unikālās īpašības: 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.
Izmēri un iepakojums: The site area is 241 sq.m where is a corner of Amoy Plaza.
Birkas: Shabu Shabu, Wagyu, Japanese cuisine, Casual dining restaurant, A restaurant offering as much as one can eat for a standard charge.
Ražošanas tehnoloģija: 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.
Dizaina izaicinājums: 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.
Pētījums: 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.
Iedvesma: 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.
Projekta ilgums: The project started in May 2014 and finished in December 2014. Grand opening on Jan 2015 in Hong Kong.
Darbības plūsma: 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.
Patenti: Copyrights belong to Mas Studio Ltd.
Komandas dalībnieki: Design Director: Monique, Sum Wing LEE
Designer: Thomas, Ho Ting CHU
Attēlu autori: 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.