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

Dizayn Mou Mou Club Restoran pa Monique Lee of Mas Studio Ltd. se yon gayan ki gen anpil estim nan konpetisyon trè prestijye 2017 A' Design Award Ajan nan Kategori Konpetisyon Enteryè.

AjanEnteryè· 2017

Mou Mou Club Restoran

pa Monique Lee of Mas Studio Ltd.

Kliyan: Mou Mou Club

Gayan A' Design Award Ajan nan Kategori Enteryè

39,131

Gayan Pri Verifye

Verifye Estati Pri pou #48915

Dekouvri Kounye a Vizite Sit la Gade sou A' Design Award Kominike Laprès Badj Prim

Koulè

Konsepsyon an

Konsènan Mou Mou Club Restoran

Pou ou kab vin yon Shabu Shabu, konsepsyon nan restoran adopte bwa, koulè wouj ak blan yo prezante yon santiman tradisyonèl yo. Itilize senp liy kontou rezève atansyon vizyèl kliyan yo sou mesaj manje ak rejim alimantè ki parèt. Depi bon jan kalite nan manje se yon enkyetid premye, restoran an se Layout ak eleman fre mache manje. Materyèl pou konstriksyon tankou mi siman ak planche yo itilize pou konstwi yon seri de mache yon gwo vann san preskripsyon manje. Konfigirasyon sa a simulation aktivite acha reyèl sou mache kote kliyan yo ka wè bon jan kalite manje anvan yo fè chwa.

Rekonesans lan

Konsènan A' Design Award Ajan

Mou Mou Club Restoran se yon ganyan A' Design Award Ajan, yon rekonesans ki gen yon prestij enmans yo bay design nivo siperyè, bèl anpil e enpresyonan. Ganyan Ajan yo se travay ki trè briyan e ki trè kreyatif ki montre ekspètiz, talan ak finès designer yo. Yo atann Mou Mou Club Restoran pou se yon bèl travay modèl, remakab nan pwofesyonalis e ki gen gwo inovasyon. Design sa a ki ganyen A' Design Award Ajan se yon envansyon trè remakab, admire ki pote benefis e ki pouse limit atizay, syans, design ak teknoloji. Mou Mou Club Restoran se yon kreyasyon anpil moun jalou ki reveye dezi, ki pote santiman pozitif e ki limen sipriz ak mèvèy.

Dèyè Konsepsyon an

Dosye Laprès

Kredi, manm ekip ak detay teknik konseptè a bay.

Pwopriyete Inik: 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.
Dimansyon & Anbalaj: The site area is 241 sq.m where is a corner of Amoy Plaza.
Etikèt: Shabu Shabu, Wagyu, Japanese cuisine, Casual dining restaurant, A restaurant offering as much as one can eat for a standard charge.
Teknoloji Pwodiksyon: 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.
Defi Dizayn: 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.
Rechèch: 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.
Enspirasyon: 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.
Dire Pwojè: The project started in May 2014 and finished in December 2014. Grand opening on Jan 2015 in Hong Kong.
Fliks Operasyon: 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.
Patant: Copyrights belong to Mas Studio Ltd.
Manm Ekip: Design Director: Monique, Sum Wing LEE
Designer: Thomas, Ho Ting CHU
Kredi Imaj: 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.