Tirpse Primary Function: Sulod sa Restawran, Sulod sa Bar by Minus Workshop is a highly esteemed winner of the very prestigious 2020 A' Design Award nga Pilak in Disenyo sa Espasyong Interyor ug Eksibisyon Competition Category.
PilakInteryor· 2020
Tirpse Primary Function: Sulod sa Restawran, Sulod sa Bar
Client: Taste • Gourmet Group Limited
A' Design Award nga Pilak Winner in Interyor Category
Verified Award Winner
Verify Award Status for #97520The Design
About Tirpse Primary Function: Sulod sa Restawran, Sulod sa Bar
Book Text: Ang Tirpse usa ka sulod sa restawran ug bar nga nahimutang sulod sa usa ka retail development sa Hong Kong. Ang espasyo nga 3200 ka square feet gilaraw palibot sa istorya sa usa ka pagbisita sa pribadong dining hut sa usa ka chef. Lima ka mahinungdanong elemento ang naghulma sa sulod: usa ka kalasangan ug ang mga palibot niini, ang lobo nga kauban sa chef, ang pribadong payag, usa ka sugilanon nga gisaysay pinaagi sa pagkaon ug usa ka bahandi nga kahon. Ang bahandi nga kahon usa ka hilit nga lingkoranan nga gibutang sa lawom nga eskina. Yano nga mga materyal ug detalye ang gipili aron mohaum sa tulo ka bulan nga panahon sa pagtukod ug sa limitado nga badyet.
The Recognition
About the A' Design Award nga Pilak
Tirpse Primary Function: Sulod sa Restawran, Sulod sa Bar usa ka mananaog sa A' Design Award nga Pilak, usa ka talagsaon kaayo nga prestihiyoso nga pag-ila nga gihatag sa labing taas nga lebel, matahom, ug makadani nga mga disenyo. Ang mga mananaog sa Pilak labihan ka hayag ug mamugnaon nga mga buhat nga nagpakita sa bantogan nga kahanas, talento, ug kamatngon sa ilang mga tigdesinyo. Gilauman nga ang Tirpse Primary Function: Sulod sa Restawran, Sulod sa Bar mahimong talagsaon nga buhat nga ipasigarbo, dako ang pagkapropesyonal ug lawom ang kabag-ohan. Kini nga disenyo nga nakadaog og A' Design Award nga Pilak usa ka labihan ka mamatikdan, gihangaan nga imbento nga mapuslanon ug nagpalapad sa mga utlanan sa arte, siyensya, disenyo, ug teknolohiya. Tirpse Primary Function: Sulod sa Restawran, Sulod sa Bar usa ka paglalang nga giinggit sa daghan, nga nagpukaw og mga tinguha, nagdala og positibo nga mga pagbati, ug nagsiga sa katingala ug paghangyo.
Behind the Design
Press Kit
Credits, team members and technical details provided by the designer.
- Unique Properties
- Tirpse is a branded restaurant imported from Tokyo. It was chosen to become the best 50 restaurants from the Diners Club International and achieved Michelin One Star in just two months' time. It became imported to Hong Kong and located at the K11 Musea.
- Dimensions & Packaging
- This 3200 sq.ft. retail space is located at the K11 MUSEA. A mega development that was conceived by more than 100 creative talents from around the world to facilitate interconnection between commerce, creativity, culture and innovation. I’m really happy and honored to have my design built inside this mall.
- Tags
- fine dining, story telling, restaurant, french-japanese cuisine, luxury, michelin-starred restaurant
- Production Technology
- From design to construction, the space need to be renovated within three months of time. Based on the consideration of easier production methods together with budget concerns, we didn't want to use materials that's too costly and details that are hard to construct with. However, needed to be timeless and refined enough where people would not feel bored of.
- Design Challenge
- First to serve, it must be the insufficient time frame of the project. Furthermore, the space has a deep corner that we didn’t think would make a comfortable standard seating area, so we created a secluded cargo space there instead, which we nicknamed the Treasure Chest. While people are sitting there, we wanted to captivate them by the space and forget about the hustle world behind. We also thought about how to make the panoramic sea view to become more valuable. Not yet to mention about the challenge of merging the conceptual imagination into reality.
- Research
- On the basis of the Tirpse in Tokyo, we studied their menu and brand history thoroughly at the early beginning. When the cuisine itself already a superstate. We came up with a mission that just to proffer an enhancement lingo for this brand, like a bedtime story where people wouldn't be bored of. This is the impetus behind our research stage and reason to brought out a story
- Inspiration
- With the anatomical research of the brand history and menu, our studio created a story that would connect guests into the fantasy of the chef’s creation. It was composed in the concept of An exploration visit to the chef’s private dining hut. Therefore five key elements were generated within the space. Forest & surrounding, chef's wolf buddy, chef's private hut, story with foods and treasure chest.
- Project Duration
- The project started in September 2019 in Hong Kong and finished in December 2019
- Team Members
- Minus Workshop team
- Image Credits
- Image #1-5: Photographer Edmon Leong Photography, Variations, 2019
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