Tirpse دننه د رستورانت، دننه د بار by Minus Workshop is a highly esteemed winner of the very prestigious 2020 د سپینو زرو A' Design Award جایزه in د دننۍ فضا او نندارتون ډیزاین Competition Category.
سپین زردننۍ ډیزاین· 2020
Tirpse دننه د رستورانت، دننه د بار
Client: Taste • Gourmet Group Limited
د سپینو زرو A' Design Award جایزه Winner in دننۍ ډیزاین Category
Verified Award Winner
Verify Award Status for #97520The Design
About Tirpse دننه د رستورانت، دننه د بار
ټیرپس د هانګ کانګ په یوه پرچون پراختیايي مرکز کې موقعیت لرونکی د رستورانت او بار داخلي ډیزاین دی. د ۳۲۰۰ مربع فوټو فضا د یو آشپز شخصي ډوډۍ خوړلو کوټې ته د لیدنې کیسې شاوخوا پلان شوې ده. پنځه کلیدي عناصر داخلي فضا جوړوي: یو ځنګل او د هغه شاوخوا چاپیریال، د آشپز لیوه ملګری، شخصي کوټه، د خواړو له لارې ویل شوې کیسه او د خزانې صندوق. د خزانې صندوق یوه څنګ ته کیناستلو ساحه ده چې په یوه ژور کونج کې ایښودل شوې. ساده مواد او جزئیات د درې میاشتنۍ جوړولو دورې او محدود بودجې سره سم غوره شوي دي.
The Recognition
About the د سپینو زرو A' Design Award جایزه
Tirpse دننه د رستورانت، دننه د بار د سپینو زرو A' Design Award جایزې ګټونکی دی، یوه غیرعادي ویاړلې پېژندنه چې لوړې درجې، ښکلو، لوړو او اغېزناکو ډیزاینونو ته ورکول کېږي. د سپینو زرو ګټونکي ډېر ځلانده او خورا خلاقي کارونه دي چې د خپلو ډیزاینرانو غوره مهارت، استعداد او ځیرکتیا ښيي. له Tirpse دننه د رستورانت، دننه د بار څخه تمه کېږي چې یو عالي، نمونه کار وي چې په پام وړ ډول مسلکي او په ژوروالي نوښتګر دی. دا د سپینو زرو A' Design Award جایزې ګټونکی ډیزاین یو ډېر د پام وړ او ستایل شوی اختراع دی چې ګټه رسوي او د هنر، ساینس، ډیزاین او ټیکنالوژۍ حدود مخکې وړي. Tirpse دننه د رستورانت، دننه د بار یو جوړښت دی چې پر هغه ډېر حسد کېږي، هیلې ویښوي، مثبت احساسات راوړي او حیرانتیا او تعجب راپاروي.
Behind the Design
Press Kit
Credits, team members and technical details provided by the designer.
- Unique Properties
- Tirpse is a branded restaurant imported from Tokyo. It was chosen to become the best 50 restaurants from the Diners Club International and achieved Michelin One Star in just two months' time. It became imported to Hong Kong and located at the K11 Musea.
- Dimensions & Packaging
- This 3200 sq.ft. retail space is located at the K11 MUSEA. A mega development that was conceived by more than 100 creative talents from around the world to facilitate interconnection between commerce, creativity, culture and innovation. I’m really happy and honored to have my design built inside this mall.
- Tags
- fine dining, story telling, restaurant, french-japanese cuisine, luxury, michelin-starred restaurant
- Production Technology
- From design to construction, the space need to be renovated within three months of time. Based on the consideration of easier production methods together with budget concerns, we didn't want to use materials that's too costly and details that are hard to construct with. However, needed to be timeless and refined enough where people would not feel bored of.
- Design Challenge
- First to serve, it must be the insufficient time frame of the project. Furthermore, the space has a deep corner that we didn’t think would make a comfortable standard seating area, so we created a secluded cargo space there instead, which we nicknamed the Treasure Chest. While people are sitting there, we wanted to captivate them by the space and forget about the hustle world behind. We also thought about how to make the panoramic sea view to become more valuable. Not yet to mention about the challenge of merging the conceptual imagination into reality.
- Research
- On the basis of the Tirpse in Tokyo, we studied their menu and brand history thoroughly at the early beginning. When the cuisine itself already a superstate. We came up with a mission that just to proffer an enhancement lingo for this brand, like a bedtime story where people wouldn't be bored of. This is the impetus behind our research stage and reason to brought out a story
- Inspiration
- With the anatomical research of the brand history and menu, our studio created a story that would connect guests into the fantasy of the chef’s creation. It was composed in the concept of An exploration visit to the chef’s private dining hut. Therefore five key elements were generated within the space. Forest & surrounding, chef's wolf buddy, chef's private hut, story with foods and treasure chest.
- Project Duration
- The project started in September 2019 in Hong Kong and finished in December 2019
- Team Members
- Minus Workshop team
- Image Credits
- Image #1-5: Photographer Edmon Leong Photography, Variations, 2019
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