디자이너 Shelley Mock의 작품 Supa Fama 레스토랑 및 바 인테리어은(는) 매우 권위 있는 2024 A' Design Award 금상의 인테리어 공간 및 전시 디자인 부문에서 탁월한 수상작입니다.

금인테리어· 2024

Supa Fama 레스토랑 및 바 인테리어

디자이너: Shelley Mock

클라이언트: Supa Fama

인테리어 부문 A' Design Award 금상 수상작

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디자인

Supa Fama 레스토랑 및 바 인테리어 소개

수파 파마(Supa Fama)는 쇼핑몰 내 2개 층에 걸쳐 조성된 레스토랑 겸 바입니다. 인테리어 면적은 총 950제곱미터로, 1층 650제곱미터와 메자닌 300제곱미터로 구성됩니다. L자형 평면은 말굽 형태의 바와, 녹지가 식재된 중앙 중정을 둘러싸고 배치된 다이닝 홀로 나뉩니다. 가공되지 않은 철재와 재활용 목재를 살아 있는 식물과 결합해 인공적 요소와 자연적 요소의 대비를 드러냅니다. 이 디자인은 농부의 온실 이미지에서 착안했으며, 지역에서 조달한 식재료의 사용을 반영합니다.

수상 인정

A' Design Award 금상 소개

Supa Fama 레스토랑 및 바 인테리어, 이 작품은 A' Design Award 금상 수상작으로, 일류의 경이롭고 뛰어난 디자인에 수여되는 극히 권위 있는 인정입니다. 금상 수상작은 대단히 혁신적이고 선견지명이 있으며 눈부시게 빛나는 작품으로, 디자이너의 천재성, 지혜, 기량을 반영합니다. Supa Fama 레스토랑 및 바 인테리어, 이 작품은 가장 높이 평가받는 트렌드 선도적이고 기념비적인 발명품으로서 전례 없는 가치를 제공할 것으로 기대됩니다. 이 금상 수상 디자인은 예술, 과학, 디자인, 기술의 경계를 넓히는 장관을 이루는 존경받는 프로젝트입니다. Supa Fama 레스토랑 및 바 인테리어, 이 작품은 강렬한 욕망을 불러일으키고 열정을 자아내며 창의성을 북돋우고 매료합니다.

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디자이너가 제공한 크레딧, 팀원 및 기술 세부 사항.

고유 특성: 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.
치수 및 패키징: 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.
태그: Restaurant design, biophillic design, interior design, immersive design, garden restaurant, steampunk, vintage, industrial, narrative
생산 기술: 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.
디자인 과제: 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.
연구: 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.
영감: 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.
프로젝트 기간: 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
운영 흐름: 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.
이미지 출처: All images: Photographer Brian Chua, 2023