Mou Mou Club レストラン by Monique Lee of Mas Studio Ltd.

Mou Mou Club レストラン by Monique Lee of Mas Studio Ltd. is a highly esteemed winner of the very prestigious 2017 A' Design Award 銀賞 in インテリア空間・展示デザイン Competition Category.

銀インテリア· 2017

Mou Mou Club レストラン

by Monique Lee of Mas Studio Ltd.

Client: Mou Mou Club

A' Design Award 銀賞 Winner in インテリア Category

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Verified Award Winner

Verify Award Status for #48915

今すぐ発見 Visit Site View at A' Design Award Press Release Award Badge

Colors

The Design

About Mou Mou Club レストラン

しゃぶしゃぶであるこの店のデザインは、木、赤、白の色を採用し、伝統的な雰囲気を醸し出しています。単純な等高線を使用することで、表示される食べ物や食事のメッセージに視覚的に注意を向けることができます。食品の品質が第一の関心事であるため、レストランは生鮮食品市場の要素を備えたレイアウトになっています。セメントの壁や床などの建設資材は、大きな生鮮食品カウンターの市場背景を構築するために使用されます。この設定は、顧客が選択する前に食品の品質を確認できる実際の市場購入活動をシミュレートします。

The Recognition

About the A' Design Award 銀賞

Mou Mou Club レストランは、見事で印象的なハイエンドのデザインに授与される、非常に権威ある評価である A' Design Award 銀賞の受賞作品です。銀賞の受賞作品は、きわめて輝かしく創造性に富んだ作品であり、デザイナーの傑出した専門知識、才能、洞察力を示しています。Mou Mou Club レストランは、素晴らしい代表作であり、驚くほどプロフェッショナルで、深く革新的であることが期待されます。この A' Design Award 銀賞を受賞したデザインは、非常に注目すべき称賛される発明であり、芸術・科学・デザイン・技術の境界に寄与し、それを前進させます。Mou Mou Club レストランは、多くの人に羨まれる創造物であり、欲求を呼び覚まし、前向きな感情をもたらし、驚きと感嘆を灯します。

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.