Supa Fama Intérieur de restaurant et bar par Shelley Mock

Le design Supa Fama Intérieur de restaurant et bar par Shelley Mock est un lauréat très estimé du prestigieux 2024 A' Design Award d'Or dans la catégorie Design d'Intérieur.

OrIntérieur· 2024

Supa Fama Intérieur de restaurant et bar

par Shelley Mock

Client : Supa Fama

Lauréat du A' Design Award d'Or dans la catégorie Intérieur

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Couleurs

Le Design

À propos de Supa Fama Intérieur de restaurant et bar

Supa Fama est un restaurant-bar déployé sur deux niveaux au sein d'un centre commercial. L'intérieur couvre 950 mètres carrés, avec un rez-de-chaussée de 650 mètres carrés et une mezzanine de 300 mètres carrés. Le plan en L se divise en un bar en fer à cheval et une salle à manger organisée autour d'une cour centrale plantée de verdure. Le fer brut et le bois de récupération s'associent à des plantes vivantes afin de faire contraster les éléments artificiels et naturels. Le projet s'inspire de l'image de la serre d'un agriculteur et traduit le recours à des produits d'origine locale.

La Reconnaissance

À propos du A' Design Award d'Or

Supa Fama Intérieur de restaurant et bar est lauréat de l'A' Design Award d'Or, une reconnaissance immensément prestigieuse décernée à des designs de premier ordre, merveilleux et remarquables. Les lauréats Or sont des créations extrêmement innovantes, visionnaires et d'un éclat glamour éblouissant, qui reflètent le génie, la sagesse et la maîtrise de leurs concepteurs. Supa Fama Intérieur de restaurant et bar est censé être une invention très louée, avant-gardiste et monumentale, qui apporte une valeur sans précédent. Ce design lauréat de l'A' Design Award d'Or est un projet spectaculaire et respecté qui sert grandement l'art, la science, le design et la technologie et en repousse les limites. Supa Fama Intérieur de restaurant et bar crée de vifs sentiments de désir, éveille la passion, encourage la créativité et nous fascine.

Les coulisses du design

Dossier de presse

Crédits, membres de l'équipe et détails techniques fournis par le designer.

Propriétés Uniques: 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.
Dimensions & Emballage: 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.
Mots-Clés: Restaurant design, biophillic design, interior design, immersive design, garden restaurant, steampunk, vintage, industrial, narrative
Technologie de Production: 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.
Défi de Conception: 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.
Recherche: 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.
Durée du Projet: 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
Flux Opérationnel: 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.
Crédits Images: All images: Photographer Brian Chua, 2023