Champs Elysees 레스토랑 인테리어 디자인 by Chiu Hung Cheung

Champs Elysees 레스토랑 인테리어 디자인 by Chiu Hung Cheung is a highly esteemed winner of the very prestigious 2021 A' Design Award 동상 in 인테리어 공간 및 전시 디자인 Competition Category.

동인테리어· 2021

Champs Elysees 레스토랑 인테리어 디자인

by Chiu Hung Cheung

Client: OD Studio

A' Design Award 동상 Winner in 인테리어 Category

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Verified Award Winner

Verify Award Status for #110229

View at A' Design Award Press Release Award Badge

Colors

The Design

About Champs Elysees 레스토랑 인테리어 디자인

샹젤리제(Champs Elysees)는 가오슝의 5성급 호텔에 자리한 뷔페 레스토랑 인테리어입니다. 파리의 거리 풍경에서 디자인 영감을 얻어 우아하고 질감 있는 분위기를 완성했습니다. 대나무와 오래된 종이를 전통 찹쌀풀로 한 겹씩 염색하고 붙여 만든 서스펜션 설치물이 다이닝 공간 위에 매달려 시각적 랜드마크 역할을 합니다. 공간 전반에는 석재, 메탈, 우드 그레인 타일과 무늬목 패널을 사용했습니다. 음식 코너를 중앙에 배치해 모든 좌석에서의 동선 거리가 동일하며, 좌석은 2인석부터 6인용 프라이빗 룸까지 다양하게 구성되어 있습니다.

The Recognition

About the A' Design Award 동상

Champs Elysees 레스토랑 인테리어 디자인, 이 작품은 A' Design Award 동상 수상작으로, 창의성, 독창성, 영민함으로 돋보이는 뛰어난 디자인에 수여되는 높은 권위의 인정입니다. 동상 수상작은 충분히 숙련되고 인상적으로 창의적인 작품으로, 디자이너의 폭넓은 경험, 상상력, 기지를 입증합니다. Champs Elysees 레스토랑 인테리어 디자인, 이 작품은 높이 평가받고 감탄과 사랑을 받는 사물로서 두드러지게 전문적이고 혁신적일 것으로 기대됩니다. 이 동상 수상 디자인은 예술, 과학, 디자인, 기술의 모범 사례를 담고 있으며 세부에 대한 주의로 훌륭합니다. Champs Elysees 레스토랑 인테리어 디자인, 이 작품은 필요를 훌륭하게 충족하고 욕망에 닿으며 감정을 매료하고 호기심을 불러일으킵니다.

Behind the Design

Press Kit

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

Unique Properties: The designers cooperate with the artist, Yuquan, and they use bamboo and old paper as the materials. Through dyeing and soaking in traditional glutinous rice glue and pasting layer by layer, it becomes a unique installation art in this project. Moreover, it is suspended above the restaurant, becoming a new logo of the restaurant. This creative thinking is derived from local cultural characteristics. The designers use this art installation to pay tribute to the name of the road, the seven sages of the bamboo forest. The designers create the spiritual value of commercial space with the artwork.
Dimensions & Packaging: The floor area is about 1057.856 square meters. There is a long table for six people, a stylish deck, a square table area, a sofa area, a private room, a four-seat area, a cashiers counter, an unloading area, a preparation area for hot and cold food, and the bar area.
Tags: Five-star hotel buffet, restaurant , French modern style, open space, interior art soft furnishings
Production Technology: Stone, metal, and iron furnishings, wood grain brick, stone brick floor, expanded net, veneer board, LED light.
Design Challenge: Because of the large height difference between the floor and the ceiling, the scaffolding boom is used and strict safety measures are required when erecting the hanging art installation, being a major challenge in foundation engineering. In addition, the planning of indoor seating has undergone discussions to build the largest number of seats while retaining the most comfortable and gorgeous dining space.
Research: The team creates an elegant and textured space atmosphere in this project, and space echoes the homophonic name of Li Xiang Yuan from the Champs Elysees. Adopt the champagne gold color scheme, expansion net, and curved LED light bar to create a visual jump off the seating area. The surrounding sculptures resemble the sense of streets and lanes and the elegant floral installations not only add a romantic atmosphere. Many different lamps and lighting methods are adopted in the space. In addition to independent lamps, the designers also use wood materials to make a streamlined groove shape above the dining area and the bar.
Inspiration: In this project, its a design for the Li Xiang Yuan buffet in a five-star hotel in Kaohsiung. In order to break the outdated impression of the Li Xiang Yuan, the designers take the streetscape of Paris, France as the design inspiration, hoping to create new catering indicators including style, texture, and topicality. The team adjusts the original standard dining space to create a younger, trendy, and durable classic commercial space.
Project Duration: It is completed in Kaohsiung in May 2020.
Operation Flow: Faced with a variety of dining types and different guests, the team has planned different seating categories ranging from double seats to private rooms that can contain six people, so people can be assigned to the most appropriate locations according to different space requirements. Moreover, the food area is in the center, so the distances for taking meals in various locations are equal, and the self-service dining environment is transformed into a more friendly traffic flow.
Team Members: Chiu-Hung Cheung, Chun-Jen Huang, Liang-Ting Lin, Chun-Yu Wang
Image Credits: Blue