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

Designet Mou Mou Club Restaurant av Monique Lee of Mas Studio Ltd. er en høyt ansett vinner av den svært prestisjetunge 2017 A' Design Award i Sølv i konkurransekategorien Interiør, Butikk- og Utstillingsdesign.

SølvInteriør· 2017

Mou Mou Club Restaurant

av Monique Lee of Mas Studio Ltd.

Klient: Mou Mou Club

Vinner av A' Design Award i Sølv i kategorien Interiør

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Farger

Designet

Om Mou Mou Club Restaurant

Å være en Shabu Shabu, vedtar restaurantdesignet tre, røde og hvite farger for å gi en tradisjonell følelse. Bruken av enkle konturlinjer forbeholder kundenes visuelle oppmerksomhet til mat- og kostholdsmeldinger. Siden kvaliteten på maten er en viktig bekymring, er restauranten layout med elementer i ferskvaremarkedet. Byggematerialer som sementvegger og gulv brukes til å bygge markedets bakgrunn av en stor fersk matskranke. Dette oppsettet simulerer virkelige markedsinnkjøpsaktiviteter der kunder kan se matkvalitet før de tar valg.

Anerkjennelsen

Om A' Design Award i Sølv

Mou Mou Club Restaurant er vinner av A' Design Award i Sølv, en usedvanlig prestisjefylt anerkjennelse som tildeles design i toppklassen som er nydelige og imponerende. Sølvvinnere er enormt briljante og usedvanlig kreative verk som viser designernes enestående ekspertise, talent og skarpsindighet. Mou Mou Club Restaurant forventes å være et praktfullt utstillingsverk som er bemerkelsesverdig profesjonelt og dypt nyskapende. Dette designet, som har vunnet A' Design Award i Sølv, er en svært bemerkelsesverdig, beundret oppfinnelse som gagner og flytter grensene for kunst, vitenskap, design og teknologi. Mou Mou Club Restaurant er et skaperverk mange misunner, som vekker ønsker, gir positive følelser og vekker undring og forundring.

Bak designet

Pressepakke

Krediteringer, teammedlemmer og tekniske detaljer levert av designeren.

Unike Egenskaper: 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.
Dimensjoner og Emballasje: The site area is 241 sq.m where is a corner of Amoy Plaza.
Stikkord: Shabu Shabu, Wagyu, Japanese cuisine, Casual dining restaurant, A restaurant offering as much as one can eat for a standard charge.
Produksjonsteknologi: 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.
Designutfordring: 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.
Forskning: 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.
Inspirasjon: 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.
Prosjektvarighet: The project started in May 2014 and finished in December 2014. Grand opening on Jan 2015 in Hong Kong.
Driftsflyt: 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.
Patenter: Copyrights belong to Mas Studio Ltd.
Teammedlemmer: Design Director: Monique, Sum Wing LEE
Designer: Thomas, Ho Ting CHU
Bildekreditering: 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.