Supa Fama Restaurant- og barinteriør av Shelley Mock

Designet Supa Fama Restaurant- og barinteriør av Shelley Mock er en høyt verdsatt vinner av den svært prestisjetunge 2024 A' Design Award i Gull i konkurransekategorien Interiør- og utstillingsdesign.

GullInteriør· 2024

Supa Fama Restaurant- og barinteriør

av Shelley Mock

Klient: Supa Fama

Vinner av A' Design Award i Gull i kategorien Interiør

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Farger

Designet

Om Supa Fama Restaurant- og barinteriør

Supa Fama er en restaurant og bar fordelt over to etasjer i et kjøpesenter. Interiøret dekker 950 kvadratmeter, med en første etasje på 650 kvadratmeter og en mesanin på 300 kvadratmeter. Den L-formede planløsningen er delt inn i en hesteskoformet bar og en spisesal arrangert rundt et sentralt gårdsrom beplantet med grøntvekster. Råjern og gjenbrukt treverk kombineres med levende planter for å skape kontrast mellom menneskeskapte og naturlige elementer. Designet henter inspirasjon fra bildet av en bondes drivhus og gjenspeiler bruken av lokalproduserte råvarer.

Anerkjennelsen

Om A' Design Award i Gull

Supa Fama Restaurant- og barinteriør er vinner av A' Design Award i Gull, en enormt prestisjefylt anerkjennelse som tildeles førsteklasses, praktfulle og enestående design. Gullvinnere er usedvanlig nyskapende, visjonære og glamorøst blendende skaperverk som gjenspeiler designernes geni, visdom og dyktighet. Supa Fama Restaurant- og barinteriør forventes å være en høyt rost, trendsettende og monumental oppfinnelse som gir enestående verdi. Dette designet, som har vunnet A' Design Award i Gull, er et spektakulært, respektert prosjekt som i høy grad gagner og flytter grensene for kunst, vitenskap, design og teknologi. Supa Fama Restaurant- og barinteriør skaper intense følelser av begjær, vekker lidenskap, oppmuntrer til kreativitet og fascinerer oss.

Bak designet

Pressepakke

Krediteringer, teammedlemmer og tekniske detaljer levert av designeren.

Unike egenskaper: Supa Fama advocates for using locally sourced, farm fresh produce for their salad based meals, aiming to educate on the importance of using quality ingredients from a known source. We built this ethos into the design by drawing on imagery of a farmer's garden greenhouse, filled with all kinds of plants, illustrating the difference between mass and micro food production, in both historical and modern times. We invite guests to interact with the surrounding flora, and hope to inspire conversation.
Dimensjoner og emballasje: The restaurant is a total of 950sqm, spread over two floors. The ground floor is 650sqm, while the second floor is a mezzanine of 300sqm, over looking the dining area. The total height from ground floor to ceiling is 9m.
All kitchen facilities are located on the ground floor, along with the bar and dining area courtyard. Upstairs holds additional dining area and private rooms.
Stikkord: Restaurant design, biophillic design, interior design, immersive design, garden restaurant, steampunk, vintage, industrial, narrative
Produksjonsteknologi: The architectural materials and flora are both essential elements in the design; they represent opposite directions in their lifecycles. Materials such as raw iron or reclaimed timber visibly age towards their death, slowly transforming through oxidation. In contrast, plants start their lifecycle from seed and mature into free-form shapes, constantly changing as they interact with their environment. This juxtaposition creates a paradoxical dynamic in the design, where the enduring qualities of man-made materials contrast with the ephemeral nature of living organisms.
Designutfordring: Understanding the Client’s wish to have a garden restaurant, yet faced with a location deep inside a shopping mall with no access to natural light posed the biggest challenge for us. We needed to use high wattage, white lights to keep the plants growing, yet maintain a warm, soft lighting atmosphere for the diners to be comfortable in. This required careful consideration of positioning, and both the lighting and planting design were implemented early on in the design process.
Forskning: We paid special attention to developing a visual identity that is unique to this location, yet still adheres to the brand essence that can be traced through all locations. We examined case studies of restaurant and retail chains, small and large, analysing how they convey the same brand identity, whilst the design may vary. Emphasis on core philosophy of their brand – in this case promoting healthy lifestyle and a strong connection to nature, remain present in each design, each in its own way.
Inspirasjon: The restaurant is an exploration of the machine-made vs the natural, the geometric vs the organic; conceived as a steampunk version of the Hanging Gardens of Babylon.

Like the tales of travellers arriving at the Gardens recording their first impressions of its splendour and wonder, we wanted the restaurant to be as awe-inspiring as much as it is a cosy place to dine. We wanted guests to have the feeling of being temporarily transported to another place and time.
Prosjektvarighet: The entire project took 10 months to complete. Concept Design phase began in March 2022 and construction finished in December 2022, with the restaurant soft opening in February 2023
Driftsflyt: The L-shaped floor plan is loosely divided into two zones, the bar and the dining hall.
The bar is a horse-shoe shaped central element where guests can sit and get a drink before being directed to their table.
The dining area opens up on a central courtyard with a ‘river’ of greenery flowing down the centre. Blackened steel posts define a circulation ring around the courtyard and facilitate the traffic of customers and wait staff, as food is delivered from the adjacent open kitchen.
Bildekreditering: All images: Photographer Brian Chua, 2023