Supa Fama Restaurang- och barinteriör av Shelley Mock

Designen Supa Fama Restaurang- och barinteriör av Shelley Mock är en högt ansedd vinnare av den mycket prestigefyllda 2024 A' Design Award i Guld i tävlingskategorin Interiör- och Utställningsdesign.

GuldInteriör· 2024

Supa Fama Restaurang- och barinteriör

av Shelley Mock

Klient: Supa Fama

Vinnare av A' Design Award i Guld i kategorin Interiör

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Färger

Designen

Om Supa Fama Restaurang- och barinteriör

Supa Fama är en restaurang och bar i två våningar belägen i ett köpcentrum. Interiören omfattar 950 kvadratmeter, med en bottenvåning på 650 kvadratmeter och en mezzaninvåning på 300 kvadratmeter. Den L-formade planlösningen är uppdelad i en hästskoformad bar och en matsal arrangerad kring en central innergård planterad med grönska. Råjärn och återvunnet trä kombineras med levande växter för att skapa en kontrast mellan konstgjorda och naturliga element. Designen hämtar inspiration från bilden av en bondes växthus och speglar användningen av lokalt producerade råvaror.

Erkännandet

Om A' Design Award i Guld

Supa Fama Restaurang- och barinteriör är vinnare av A' Design Award i Guld, ett oerhört prestigefyllt erkännande som tilldelas förstklassiga, underbara och enastående designverk. Guldvinnare är utomordentligt innovativa, visionära och glamoröst bländande skapelser som speglar sina formgivares briljans, visdom och skicklighet. Supa Fama Restaurang- och barinteriör förväntas vara en högt prisad, trendsättande och monumental uppfinning som levererar oöverträffat värde. Detta vinnande verk i A' Design Award i Guld är ett spektakulärt, respekterat projekt som i hög grad gagnar och flyttar fram gränserna för konst, vetenskap, design och teknik. Supa Fama Restaurang- och barinteriör skapar intensiva känslor av längtan, väcker passion, uppmuntrar kreativitet och fascinerar oss.

Bakom designen

Presskit

Erkännanden, teammedlemmar och tekniska detaljer tillhandahållna av designern.

Unika 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.
Dimensioner & förpackning: 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.
Taggar: Restaurant design, biophillic design, interior design, immersive design, garden restaurant, steampunk, vintage, industrial, narrative
Produktionsteknik: 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.
Designutmaning: 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.
Inspiration: 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.
Projektlängd: 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
Arbetsflöde: 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.
Bildkrediteringar: All images: Photographer Brian Chua, 2023