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

Mou Mou Club 레스토랑 by Monique Lee of Mas Studio Ltd. is a highly esteemed winner of the very prestigious 2017 A' Design Award 은상 in 인테리어 공간 및 전시 디자인 Competition Category.

은인테리어· 2017

Mou Mou Club 레스토랑

by Monique Lee of Mas Studio Ltd.

Client: Mou Mou Club

A' Design Award 은상 Winner in 인테리어 Category

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Verified Award Winner
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지금 발견 Visit Site View at A' Design Award Press Release Award Badge

Colors

The Design

About Mou Mou Club 레스토랑

샤브샤브이기 때문에 레스토랑 디자인은 나무, 빨간색 및 흰색 색상을 사용하여 전통적인 느낌을 제공합니다. 단순한 등고선을 사용하면 표시되는 음식 및 다이어트 메시지에 대한 고객의 시각적 관심을 확보 할 수 있습니다. 음식의 품질이 주요 관심사이기 때문에 레스토랑은 신선한 음식 시장 요소를 갖춘 레이아웃입니다. 시멘트 벽과 바닥과 같은 건축 자재는 큰 신선한 식품 카운터의 시장 배경을 구축하는 데 사용됩니다. 이 설정은 고객이 선택하기 전에 식품 품질을 볼 수있는 실제 시장 구매 활동을 시뮬레이션합니다.

The Recognition

About the A' Design Award 은상

Mou Mou Club 레스토랑, 이 작품은 A' Design Award 은상 수상작으로, 최상급이며 아름답고 인상적인 디자인에 수여되는 비범하게 권위 있는 인정입니다. 은상 수상작은 대단히 뛰어나고 매우 창의적인 작품으로, 디자이너의 탁월한 전문 지식, 재능, 통찰력을 보여 줍니다. Mou Mou Club 레스토랑, 이 작품은 훌륭한 대표작으로서 매우 전문적이고 깊이 있게 혁신적일 것으로 기대됩니다. 이 은상 수상 디자인은 예술, 과학, 디자인, 기술의 경계를 넓히는 데 이바지하는 주목할 만하고 찬사를 받는 발명품입니다. Mou Mou Club 레스토랑, 이 작품은 모두가 부러워하는 창작물로서 욕망을 일깨우고 긍정적인 감정을 불러오며 경탄과 경이로움을 불러일으킵니다.

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.