About food
Asians are very particular about eating, how to eat naturally, and how to eat health is the main dietary concept of today. From the selection, cleaning, and production of ingredients to the presence of customers, the two most important values ​​of nature and health are emphasized.
Asians have a natural diet and healthy eating. It is an important dietary concept. The spirit of Hong Kong's Hong Kong New Life Tea Drinking Team to create its own brand is here. Select ingredients carefully, freshly deliver, select, clean and produce directly. In the face of customers, the values ​​of nature and health are conveyed in a ready-to-eat manner.
â–² Entrance entrance area
The main theme of the cage on the entrance theme wall and LOGO, the retro style of the tile has a kind of old-fashioned feeling, which reflects the fashion and modernity of the main image. The straw hanging on the roof is like a tumbleweed.
â–² reception desk
Entering the business district, the roof and the ground are presented in a minimalist way, retreating into the background, the plain cement is smooth and seamless, and the hexagonal bricks are embedded in groups, which are lively and fresh, and all these methods are prepared for setting the space.
In the large open space, enclosure is particularly important. Through the intervention of elements, the public domain for taking meals is separated. After the meal is finished, the customer returns to the seat in the private field, and the separation is reduced. Similar to the concept of ant nest, foraging and homing, there is a sense of stability in the behavior of the "nest".
The spark of inspiration requires precise calculations. The designer puts this space into a space with a special curved wood grid system. Through digital and structural calculations, a natural rhythm and aesthetics are produced.
â–² window dining area
"The Tao Te Ching" said, "There is something that is profitable, and it is not used." It can be understood that there is a technique, no effect. In the restaurant design, if it is the designer's technique, it is interlaced and interpenetrated. It is the effect.
The grid shape creates a staggered gap and interspersed, like a labyrinth, and perhaps inadvertently, you can meet familiar people in the distance. In the space, no single perspective is repeated and fixed. Instead, it is a spatial experience of flow and exploration.
Due to the extreme requirements of sharpness and precision of the taste, the design of the front desk area is like a chemical test, and the glass flasks constitute the assembly art of the installation. Ice cold tea, keep the original taste, drink a bite like a drink, and sigh.
The shape of the service area is limited by the designer, and the shape is simple. The plain finish of the cement is as natural as growing from the ground.
In the Hong Kong restaurant in Hong Kong, the bird's nest, the wheat wave and the fish group are reproduced in the way of point and line elements, reflecting the contemporary designer's re-understanding of the dining space: fun, decentralization, breaking the barrier to intention, and recreating reality. .
Today's dining space is constantly updated, and more focused on the experience. For restaurants, the core competitiveness is necessarily the taste of the dishes. If the business concept can be conveyed in a spatial and visual way, it is easier to highlight the brand effect. The space with individuality attracts the people who know and constantly superimposes the influence. .
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