Monique Lee of Mas Studio Ltd. 嘅作品 Mou Mou Club 餐廳

由設計師 Monique Lee of Mas Studio Ltd. 創作嘅 Mou Mou Club 餐廳係備受推崇嘅 2017 A' Design Award 銀獎得獎作品，獲獎類別為室內空間及展覽設計。

銀室內· 2017

Mou Mou Club 餐廳

由 Monique Lee of Mas Studio Ltd.

客戶: Mou Mou Club

室內類別嘅 A' Design Award 銀獎得獎者

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經驗證嘅獲獎者

驗證設計 #48915 嘅獲獎狀態

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色彩

設計

關於 Mou Mou Club 餐廳

作為一家bu鍋，餐廳的設計採用了木材，紅色和白色，以展現傳統的感覺。使用簡單的輪廓線可以使客戶在視覺上註意顯示的食物和飲食信息。由於食品質量是首要考慮因素，因此餐廳的佈局應結合新鮮食品市場元素。水泥牆和地板等建築材料被用來建造大型新鮮食品櫃檯的市場背景。此設置模擬了實際的市場購買活動，客戶可以在做出選擇之前先查看食品質量。

榮譽認可

關於A' Design Award 銀獎

Mou Mou Club 餐廳是 A' Design Award 銀獎得主，這是授予頂級、華美而令人印象深刻的設計的極為崇高的認可。銀獎得主是極其卓越、極具創造力的作品，展現出其設計師傑出的專業技能、才華與敏銳。預計Mou Mou Club 餐廳將成為一件出色的典範之作，兼具非凡的專業性與深刻的創新性。這件贏得 A' Design Award 銀獎的設計是一項備受矚目、令人欽佩的發明，造福並拓展藝術、科學、設計和技術的界限。Mou Mou Club 餐廳是一件令人羨慕的創作，它喚起渴望，帶來積極的情感，並激發驚嘆與讚嘆。

設計背後

新聞資料包

由設計師提供嘅製作人員名單、團隊成員同技術詳情。

獨特屬性: 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.
尺寸同包裝: The site area is 241 sq.m where is a corner of Amoy Plaza.
標籤: Shabu Shabu, Wagyu, Japanese cuisine, Casual dining restaurant, A restaurant offering as much as one can eat for a standard charge.
生產技術: 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.
設計挑戰: 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.
研究: 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.
靈感: 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.
項目時長: The project started in May 2014 and finished in December 2014. Grand opening on Jan 2015 in Hong Kong.
操作流程: 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.
專利: Copyrights belong to Mas Studio Ltd.
團隊成員: Design Director: Monique, Sum Wing LEE
Designer: Thomas, Ho Ting CHU
圖片來源: 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.