Champs Elysees 餐厅室内设计 by Chiu Hung Cheung

Champs Elysees 餐厅室内设计 by Chiu Hung Cheung is a highly esteemed winner of the very prestigious 2021 A' Design Award 铜奖 in 室内空间与展览设计 Competition Category.

铜室内· 2021

Champs Elysees 餐厅室内设计

by Chiu Hung Cheung

Client: OD Studio

A' Design Award 铜奖 Winner in 室内 Category

8,355

Verified Award Winner

Verify Award Status for #110229

View at A' Design Award Press Release Award Badge

Colors

The Design

About Champs Elysees 餐厅室内设计

香榭丽舍是位于高雄一家五星级酒店内的自助餐厅室内空间。设计以巴黎街景为灵感,营造出优雅而富有质感的氛围。用餐区上方悬挂着以竹材与旧纸打造的悬吊装置,通过传统糯米胶层层染制与裱贴而成,成为空间的视觉地标。整体空间运用石材、金属、木纹砖与薄片木皮等materials。取餐区设置于中央位置,使各座位区的步行距离均等;座位配置涵盖双人座至可容纳六人的包厢。

The Recognition

About the A' Design Award 铜奖

Champs Elysees 餐厅室内设计是 A' Design Award 铜奖得主，这是授予以创造力、独创性和敏锐见长的杰出设计的极具声望的认可。铜奖得主是技艺娴熟、创意惊人的作品，印证了其设计师丰富的经验、想象力与机智。预计Champs Elysees 餐厅室内设计将成为一件备受推崇、令人钦佩且被珍爱的物品，兼具显著的专业性与创新性。这件赢得 A' Design Award 铜奖的设计融入艺术、科学、设计和技术领域的最佳实践，并因注重细节而出类拔萃。Champs Elysees 餐厅室内设计出色地满足需求，触动渴望，迷住情感，并吸引好奇心。

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: The designers cooperate with the artist, Yuquan, and they use bamboo and old paper as the materials. Through dyeing and soaking in traditional glutinous rice glue and pasting layer by layer, it becomes a unique installation art in this project. Moreover, it is suspended above the restaurant, becoming a new logo of the restaurant. This creative thinking is derived from local cultural characteristics. The designers use this art installation to pay tribute to the name of the road, the seven sages of the bamboo forest. The designers create the spiritual value of commercial space with the artwork.
Dimensions & Packaging: The floor area is about 1057.856 square meters. There is a long table for six people, a stylish deck, a square table area, a sofa area, a private room, a four-seat area, a cashiers counter, an unloading area, a preparation area for hot and cold food, and the bar area.
Tags: Five-star hotel buffet, restaurant , French modern style, open space, interior art soft furnishings
Production Technology: Stone, metal, and iron furnishings, wood grain brick, stone brick floor, expanded net, veneer board, LED light.
Design Challenge: Because of the large height difference between the floor and the ceiling, the scaffolding boom is used and strict safety measures are required when erecting the hanging art installation, being a major challenge in foundation engineering. In addition, the planning of indoor seating has undergone discussions to build the largest number of seats while retaining the most comfortable and gorgeous dining space.
Research: The team creates an elegant and textured space atmosphere in this project, and space echoes the homophonic name of Li Xiang Yuan from the Champs Elysees. Adopt the champagne gold color scheme, expansion net, and curved LED light bar to create a visual jump off the seating area. The surrounding sculptures resemble the sense of streets and lanes and the elegant floral installations not only add a romantic atmosphere. Many different lamps and lighting methods are adopted in the space. In addition to independent lamps, the designers also use wood materials to make a streamlined groove shape above the dining area and the bar.
Inspiration: In this project, its a design for the Li Xiang Yuan buffet in a five-star hotel in Kaohsiung. In order to break the outdated impression of the Li Xiang Yuan, the designers take the streetscape of Paris, France as the design inspiration, hoping to create new catering indicators including style, texture, and topicality. The team adjusts the original standard dining space to create a younger, trendy, and durable classic commercial space.
Project Duration: It is completed in Kaohsiung in May 2020.
Operation Flow: Faced with a variety of dining types and different guests, the team has planned different seating categories ranging from double seats to private rooms that can contain six people, so people can be assigned to the most appropriate locations according to different space requirements. Moreover, the food area is in the center, so the distances for taking meals in various locations are equal, and the self-service dining environment is transformed into a more friendly traffic flow.
Team Members: Chiu-Hung Cheung, Chun-Jen Huang, Liang-Ting Lin, Chun-Yu Wang
Image Credits: Blue