Supa Fama Restaurant- en Kroeg-interieur deur Shelley Mock

Die ontwerp Supa Fama Restaurant- en Kroeg-interieur deur Shelley Mock is 'n hoogs gewaardeerde wenner van die baie prestigieuese 2024 A' Design Award in Goud in die Binneruimte- en Uitstallingsontwerp-kompetisiekategorie.

GoudInterieur· 2024

Supa Fama Restaurant- en Kroeg-interieur

deur Shelley Mock

Kliënt: Supa Fama

Wenner van die A' Design Award in Goud in die Interieur-kategorie

115,322

Geverifieerde Toekenningswenner

Verifieer Toekenningsstatus vir #152243

Besoek Webwerf Bekyk by A' Design Award Persverklaring Toekenningskenteken

Kleure

Die Ontwerp

Oor Supa Fama Restaurant- en Kroeg-interieur

Supa Fama is 'n restaurant en kroeg wat oor twee verdiepings binne 'n winkelsentrum strek. Die interieur beslaan 950 vierkante meter, met 'n grondverdieping van 650 vierkante meter en 'n mezzanine van 300 vierkante meter. Die L-vormige plan is verdeel in 'n hoefystervormige kroeg en 'n eetsaal wat rondom 'n sentrale binnehof met groen plante gerangskik is. Rou yster en herwinde hout word met lewende plante gekombineer om mensgemaakte en natuurlike elemente te kontrasteer. Die ontwerp put uit die beeld van 'n boer se kweekhuis en weerspieël die gebruik van plaaslik verkrygde produkte.

Die Erkenning

Oor die A' Design Award in Goud

Supa Fama Restaurant- en Kroeg-interieur is 'n wenner van die A' Design Award in Goud, 'n geweldig prestigieuse erkenning wat toegeken word aan eersteklas-, wonderlike en uitstaande ontwerpe. Wenners in Goud is uiters innoverende, visionêre en glansryk verblindende skeppings wat die vernuf, wysheid en bekwaamheid van hul ontwerpers weerspieël. Daar word verwag dat Supa Fama Restaurant- en Kroeg-interieur 'n hoogs geprese, tendensskeppende en monumentale uitvinding is wat ongekende waarde lewer. Hierdie ontwerp wat die A' Design Award in Goud gewen het, is 'n skouspelagtige, gerespekteerde projek wat die grense van kuns, wetenskap, ontwerp en tegnologie in hoë mate bevoordeel en uitbrei. Supa Fama Restaurant- en Kroeg-interieur wek intense gevoelens van begeerte, roep passie op, moedig kreatiwiteit aan en boei ons.

Agter die Ontwerp

Persstel

Krediete, spanlede en tegniese besonderhede verskaf deur die ontwerper.

Unieke Eienskappe: 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.
Afmetings & Verpakking: 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.
Etikette: Restaurant design, biophillic design, interior design, immersive design, garden restaurant, steampunk, vintage, industrial, narrative
Produksietegnologie: 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.
Ontwerpuitdaging: 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.
Navorsing: 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.
Inspirasie: 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.
Projekduur: 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
Bedryfsvloei: 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.
Beeldkrediete: All images: Photographer Brian Chua, 2023