Mou Mou Club ຮ້ານອາຫານ by Monique Lee of Mas Studio Ltd. is a highly esteemed winner of the very prestigious 2017 A' Design Award ລະດັບເງິນ in ການອອກແບບພື້ນທີ່ພາຍໃນ ແລະ ນິທັດສະການ Competition Category.
ເງິນພາຍໃນ· 2017
Mou Mou Club ຮ້ານອາຫານ
by Monique Lee of Mas Studio Ltd.
Client: Mou Mou Club
A' Design Award ລະດັບເງິນ Winner in ພາຍໃນ Category
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- Verified Award Winner
- Verify Award Status for #48915
The Design
About Mou Mou Club ຮ້ານອາຫານ
ເປັນ Shabu Shabu, ການອອກແບບຮ້ານອາຫານຖືເອົາສີໄມ້, ສີແດງແລະສີຂາວເພື່ອ ນຳ ສະ ເໜີ ຄວາມຮູ້ສຶກແບບດັ້ງເດີມ. ການ ນຳ ໃຊ້ເສັ້ນທາງທີ່ລຽບງ່າຍສະຫງວນຄວາມສົນໃຈຂອງລູກຄ້າຕໍ່ຂໍ້ຄວາມກ່ຽວກັບອາຫານແລະອາຫານ. ເນື່ອງຈາກຄຸນະພາບຂອງອາຫານແມ່ນຄວາມກັງວົນທີ່ ສຳ ຄັນທີ່ສຸດ, ຮ້ານອາຫານມີການຈັດວາງທີ່ມີສ່ວນປະກອບຕະຫຼາດອາຫານສົດ. ວັດສະດຸກໍ່ສ້າງເຊັ່ນຝາຊີມັງແລະຊັ້ນແມ່ນໃຊ້ໃນການກໍ່ສ້າງພື້ນຫລັງຂອງຕະຫລາດຂອງຮ້ານຂາຍອາຫານສົດສົດໃຫຍ່. ການຕິດຕັ້ງແບບນີ້ແມ່ນ ຈຳ ລອງກິດຈະ ກຳ ການຊື້ຂອງຕະຫຼາດທີ່ແທ້ຈິງເຊິ່ງລູກຄ້າສາມາດເຫັນຄຸນນະພາບຂອງອາຫານກ່ອນການເລືອກ.
The Recognition
About the A' Design Award ລະດັບເງິນ
Mou Mou Club ຮ້ານອາຫານ ແມ່ນຜູ້ຊະນະ A' Design Award ລະດັບເງິນ ເຊິ່ງເປັນການຍອມຮັບທີ່ມີກຽດສູງເປັນພິເສດສຳລັບການອອກແບບຊັ້ນສູງ ທີ່ງົດງາມ ແລະ ປະທັບໃຈ. ຜູ້ຊະນະລະດັບເງິນແມ່ນຜົນງານທີ່ເຈີດຈ້າ ແລະ ສ້າງສັນຫຼາຍ ທີ່ສະແດງເຖິງຄວາມຊຳນານ ພອນສະຫວັນ ແລະ ຄວາມຄົມຄາຍຂອງຜູ້ອອກແບບ. Mou Mou Club ຮ້ານອາຫານ ຖືກຄາດວ່າຈະເປັນຜົນງານແບບຢ່າງ ທີ່ເປັນມືອາຊີບຢ່າງຍິ່ງ ແລະ ມີນະວັດຕະກຳທີ່ເລິກເຊິ່ງ. ການອອກແບບທີ່ຊະນະລະດັບເງິນນີ້ແມ່ນການປະດິດທີ່ໂດດເດັ່ນ ແລະ ໄດ້ຮັບການຍົກຍ້ອງ ທີ່ປະກອບສ່ວນຂະຫຍາຍຂອບເຂດຂອງສິລະປະ ວິທະຍາສາດ ການອອກແບບ ແລະ ເຕັກໂນໂລຊີ. Mou Mou Club ຮ້ານອາຫານ ເປັນຜົນງານທີ່ຫຼາຍຄົນອິດສາ ປຸກຄວາມປາດຖະໜາ ນຳຄວາມຮູ້ສຶກທາງບວກ ແລະ ກໍ່ໃຫ້ເກີດຄວາມອັດສະຈັນໃຈ.
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.
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