YangYang 레스토랑 인테리어 디자인 by Helen Huang and Fanyu Meng

YangYang 레스토랑 인테리어 디자인 by Helen Huang and Fanyu Meng is a highly esteemed winner of the very prestigious 2021 A' Design Award 철상 in 인테리어 공간 및 전시 디자인 Competition Category.

철인테리어· 2021

YangYang 레스토랑 인테리어 디자인

by Helen Huang and Fanyu Meng

Client: SIP G-You Interior Design Co., Ltd.

A' Design Award 철상 Winner in 인테리어 Category

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Verified Award Winner

Verify Award Status for #113785

Visit Site View at A' Design Award Press Release Award Badge

Colors

The Design

About YangYang 레스토랑 인테리어 디자인

양양(YangYang)은 쑤저우에 위치한 1,000제곱미터 규모의 중식 레스토랑 인테리어이다. 디자인은 새소리와 꽃향기를 주제로 삼아 쑤저우의 공필 화조화(工筆花鳥畵)에서 영감을 얻었다. 화창(花窓)과 서가가 로비와 룸을 구획하며 걸음마다 변화하는 경관을 만들어낸다. 고급스러운 그레이 톤이 각 공간의 짙은 색조를 부드럽게 완화한다. 대연회장과 소연회장은 서로 다른 패턴을 지니며, 룸 사이의 폴딩 도어는 예약 상황에 맞춰 좌석 구성을 조절할 수 있게 한다. 캐주얼한 좌석 공간에서는 애프터눈 티를 제공한다.

The Recognition

About the A' Design Award 철상

YangYang 레스토랑 인테리어 디자인, 이 작품은 A' Design Award 철상 수상작으로, 잘 디자인된 창작물에 기대되는 전문적·산업적 요건을 충족하는 좋은 디자인에 수여되는 권위 있는 인정입니다. 철상 수상작은 창작자의 뛰어난 기술, 높은 전문성, 전문가다운 이해, 창의적 역량을 보여 줍니다. YangYang 레스토랑 인테리어 디자인, 이 작품은 높이 평가받고 감탄과 사랑을 받는 창작물로서 실용적이고 혁신적일 것으로 기대됩니다. 이 철상 수상 디자인은 업계 모범 사례를 통합하며 노하우와 재능으로 연결된 유능한 기술적 특성을 갖추고 있습니다. YangYang 레스토랑 인테리어 디자인, 이 작품은 철저함으로 존중받으며 삶의 질을 개선하여 세상을 더 나은 곳으로 만들도록 디자인되었습니다.

Behind the Design

Press Kit

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

Unique Properties: Nowadays, there is a convergence in the spatial design recognition of today's Chinese restaurants. In order to deepen the space recognition and maintain the display integration unique to the shopping mall, the design team has introduced the thematic concept of "bird songs and fragrant flowers", which expresses Suzhou's unique fine brush flower-and-bird painting in the spatial decoration, and interprets the traditional Suzhou lifestyle through modern methods.
Dimensions & Packaging: The area is 1000 sqm.
Tags: Chinese, Restaurant, Suzhou-style, Traditional, Garden
Production Technology: The premium shades of gray run throughout the entire space, which tones down the heavy and thick colors in each segment of the space. The divided large and small halls are of their respective distinctive patterns, making the space versatile and adaptive to the diverse needs of customers. While for the casual seating area, business meals, afternoon tea and other services are available. It is also the area where small dine-together events could be hosted.
Design Challenge: Today's Chinese restaurants are becoming less and less recognizable, and the challenge for this project was to design a Chinese restaurant that was recognizable enough. The designer introduced the theme of birds and flowers, as well as the Suzhou style of traditional calligraphy and birds in the decoration of the space, and the layout of the large and small halls are each unique, enriching the versatility of the restaurant.
Inspiration: The nature inspired the designer. The warm sunlight prints the silhouette of the shuttle through the architectural forest, and the light colors and relaxing atmosphere bring a small relaxation of Suzhou-style cuisine to busy people. Strolling through the lobby and private rooms, the flower windows and bookshelves along the way seem to be separated from each other, and the different scenery, flowers and birds and landscape appear vividly and interestingly.
Project Duration: The project started in October 2019 in Suzhou and finished in January 2020 in Suzhou.
Operation Flow: Folding doors are used between the boxes so that the number of people in one box can be flexible according to the changes of the actual reservations, and they are easy to be placed or put away. Different colors are used for different boxes, giving customers a different sense of experience.
Team Members: Helen Huang
Qiwei Liu
Fanyu Meng
Image Credits: Image #1: Photographer ChenSu-Image, YangYang, 2020.
Image #2: Photographer ChenSu-Image, YangYang, 2020.
Image #3: Photographer ChenSu-Image, YangYang, 2020.
Image #4: Photographer ChenSu-Image, YangYang, 2020.
Image #5: Photographer ChenSu-Image, YangYang, 2020.