Mou Mou Club Restaurante by Monique Lee of Mas Studio Ltd.

Mou Mou Club Restaurante by Monique Lee of Mas Studio Ltd. is a highly esteemed winner of the very prestigious 2017 A' Design Award de Prata in Deseño de Espazos Interiores e de Exposición Competition Category.

PrataInteriorismo· 2017

Mou Mou Club Restaurante

by Monique Lee of Mas Studio Ltd.

Client: Mou Mou Club

A' Design Award de Prata Winner in Interiorismo Category

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Verified Award Winner
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Colors

The Design

About Mou Mou Club Restaurante

Ao ser un Shabu Shabu, o deseño do restaurante adopta cores de madeira, vermello e branco para presentar unha sensación tradicional. O uso de liñas de contorno sinxelas reserva a atención visual dos clientes sobre as mensaxes de comida e dieta amosadas. Xa que a calidade dos alimentos é unha preocupación principal, o restaurante está preparado con elementos do mercado de alimentos frescos. Os materiais de construción como paredes de cemento e chan úsanse para construír o pano de fondo dun gran mostrador de alimentos frescos. Esta configuración simula actividades reais de compra do mercado onde os clientes poden ver a calidade dos alimentos antes de tomar decisións.

The Recognition

About the A' Design Award de Prata

Mou Mou Club Restaurante gañou o A' Design Award de Prata, un recoñecemento enormemente prestixioso outorgado a deseños de gama alta, fermosos e impresionantes. Os gañadores Prata son obras tremendamente brillantes e sumamente creativas que ilustran a pericia, o talento e a agudeza sobresaíntes dos seus deseñadores. Espérase que Mou Mou Club Restaurante sexa unha obra marabillosa, escaparate de oficio, notablemente profesional e profundamente innovadora. Este deseño gañador do A' Design Award de Prata é unha invención moi notable e admirada que beneficia e fai avanzar os límites da arte, a ciencia, o deseño e a tecnoloxía. Mou Mou Club Restaurante é unha creación moi envexada que esperta desexos, achega sentimentos positivos e prende asombro e marabilla.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: 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.
Dimensions & Packaging: The site area is 241 sq.m where is a corner of Amoy Plaza.
Tags: Shabu Shabu, Wagyu, Japanese cuisine, Casual dining restaurant, A restaurant offering as much as one can eat for a standard charge.
Production Technology: 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.
Design Challenge: 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.
Research: 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.
Inspiration: 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.
Project Duration: The project started in May 2014 and finished in December 2014. Grand opening on Jan 2015 in Hong Kong.
Operation Flow: 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.
Patents: Copyrights belong to Mas Studio Ltd.
Team Members: Design Director: Monique, Sum Wing LEE
Designer: Thomas, Ho Ting CHU
Image Credits: 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.