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

Mou Mou Club Ресторан by Monique Lee of Mas Studio Ltd. is a highly esteemed winner of the very prestigious 2017 A' Design Award Мөнгөн шагнал in Дотоод орон зай ба үзэсгэлэнгийн дизайн Competition Category.

МөнгөнИнтерьер· 2017

Mou Mou Club Ресторан

by Monique Lee of Mas Studio Ltd.

Client: Mou Mou Club

A' Design Award Мөнгөн шагнал Winner in Интерьер Category

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Verified Award Winner

Verify Award Status for #48915

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

Colors

The Design

About Mou Mou Club Ресторан

Шабу Шабу байх тул рестораны загвар нь уламжлалт мэдрэмжийг илэрхийлэхийн тулд мод, улаан, цагаан өнгийг ашигладаг. Энгийн контурын шугамыг ашиглах нь үйлчлүүлэгчдэд харуулсан хоол хүнс, хоолны дэглэмийн талаархи анхаарал хандуулах боломжийг хадгалдаг. Хоолны чанар нь хамгийн чухал асуудал тул хоолны газар зах зээлийн шинэхэн элементүүдтэй. Цементийн хана, шал гэх мэт барилгын материалыг шинэ том хоолны лангууны зах зээлийг бий болгоход ашигладаг. Энэхүү тохиргоо нь үйлчлүүлэгчид сонголт хийхээс өмнө хүнсний чанарыг харах бодит зах зээлийн худалдан авалтын үйл ажиллагааг дуурайдаг.

The Recognition

About the A' Design Award Мөнгөн шагнал

Mou Mou Club Ресторан нь A' Design Award Мөнгөн шагналын ялагч бөгөөд дээд зэргийн, гайхамшигтай, сэтгэл хөдөлгөм загварт олгодог онцгой нэр хүндтэй хүлээн зөвшөөрөлт юм. Мөнгөн ялагчид бол маш гялалзсан, маш бүтээлч ажил бөгөөд зохион бүтээгчдийн гарамгай мэдлэг, авьяас, нарийн мэдрэмжийг харуулдаг. Mou Mou Club Ресторан нь гайхалтай, үлгэр жишээ, маш мэргэжлийн, гүнзгий шинэлэг бүтээл болно гэж хүлээгддэг. Мөнгөн шагнал хүртсэн энэ загвар бол урлаг, шинжлэх ухаан, загвар, технологийн хил хязгаарыг тэлэхэд хувь нэмэр оруулдаг анхаарал татахуйц, биширсэн шинэ бүтээл юм. Mou Mou Club Ресторан бол олон хүний атаархал татдаг бүтээл бөгөөд хүслийг сэргээж, эерэг мэдрэмж авчирч, гайхшрал, биширлийг төрүүлдэг.

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.