Oriental Restaurant Design Creates a Cosy and Seductive Atmosphere

This week's instalment of Project of the Week interior design series features an arty biophilic Oriental restaurant design by 2021 SBID Awards Finalist, Deckora Design.

Yakuza is the most buzzed-about Asian restaurant of Lisbon set at the ground floor of Hotel AVANI AVENIDA and offering the best selection of creative sushi in town. Deckora Design assisted the wider Minor hotel group in shaping a refined yet eccentric environment featuring fine walnut details, polished stone superficies
and hand-painted art murals.

The original commercial space, situated amid a dense urban context in the back yard of a busy high street, represented a challenge of great complexity for the designers due to the lack of natural light. The tailored made labour of Deckora Design’s team transformed a difficult space into the trendy Oriental restaurant of the Portuguese capital where art and biophilic design play a crucial role.

What was the client's brief? 

The brief is the creation of a cosy yet seductive interior where dark fittings, comfortable furniture and warm lighting contribute to a truly unique experience for the guest.

What inspired the design of the project?

The project's holistic approach, rooted in systematic design research, is considering all aspects of the environment: from architecture and lighting, to furniture and art. The concept was a modern and irreverent reinterpretation of the Japanese restaurant. The overall emblematic proposal shows how good quality design, and the successful transformation of a space, can have a successful impact and provide an authentic experience that goes beyond dining.

What was the toughest hurdle your team overcame during the project?

Yakuza Restaurant represented a great challenge, starting from the location situated amid a dense urban context with lack of natural lighting. Deckora Design delivered a flawless design enhancing the intrinsic characteristics of the property. The design team managed to exceed the expectations of the different stakeholders by respecting budget constraints and demanding deadlines during a world pandemic. The final outcome satisfied the client's complex brief and requirements, integrating motifs and key elements of the pre-existing Yakuza brand into a new, unique and innovative concept.

What was your team’s highlight of the project?

Art played an important role in the project; we commissioned hand-painted murals from the local artists. Art is also present in the main highlight of the project and the main attraction of the commercial space - the sushi counter, a 5x10 meters rectangular central artefact representing the beating heart. The austerity of the walnut louvers and the rigorous central slate are juxtaposed to the playfulness of the backlit ceiling canvas. This distinctive piece of art, hand painted by the urban artist Smile, is characterised by vibrant tones and portrays a huge Japanese koi, providing indirect lighting to the entire room.

Why did you enter this project into the SBID Awards?

The SBID Awards is one of the most influential and well organised awards in the Architecture and Interior Design industries. Being part of this programme is definitely something to be proud of, and being a finalist is already a great reward for us after the great amount of care and time our project required. I also believe that getting personally involved, contributing to the community and being exposed to the work of other colleagues is an important part of our professional development.

Questions answered by Camilla Degli Esposti, Director, Deckora Design.

The second bar comprises a series of elongated sinuous arches, creating a sense of dramatic verticality within the space. The bar sits as a focal point stretching between the last two arches and its design was inspired by the complex arrangements of vaults and arches frequently seen in railway station architecture. Custom made chrome hemispheres set within the hand painted, illuminated arches are suggestive of over-sized rivets and the industrial-inspired ribbed timber and metal strapping details pay homage to the railway inspired aesthetic.

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This week's instalment of Project of the Week interior design series features a hotel design by 2021 SBID Awards Finalist, PLD Paul Liu Design Consultants.

Located in Shanghai’s seaside district Fengxian, this new urban oasis hotel offers warm and welcoming luxury experiences for the body and mind in Hangzhou Bay. The sense of design creativity is carried throughout the experiences one has at the hotel, unveiling layer after layer.

Dining options at JW Marriott Hotel Shanghai Fengxian include three distinctive restaurants and a bar. The overall design of all-day dining outlet JW Kitchen is modern and clean-lined where show kitchens are distributed around the restaurant, strongly expressing the hotel's unique identity. Fine dining restaurant Yan Xuan, with 15 luxurious dining rooms for private events, has an elegant design with upscale detailing, while each private room has its own unique design elements. Signature restaurant Shanghai Crab & Co. offers a casual and maritime overall feel. Earth tones indicate the down-to-earth nature of a Mediterranean meal, while pastels and cool colours create a more upscale seaside atmosphere.

What was the client's brief? 

The brief was to design a new contemporary JW Marriott-branded hotel, inspired by the principles of mindfulness to allow guests to focus on feeling whole - present in mind, nourished in body and revitalized in spirit. To enable the hotel design to articulate Marriott’s international luxury portfolio brand strategy, philosophy and globally consistent image.

What inspired the design of the project?

JW Marriott Hotel Shanghai Fengxian was designed with an architectural point of view and a focus on authentic materials and space shaping. Millwork, tactile materials, thoughtful details, lighting, and furnishings all contribute to the design concept in a holistic way, reflective of the property's unique sense of place.

The hotel's style narrative was inspired by its natural surroundings and Jinhai Lake, with its exterior resembling the legendary bird Roc, from the fable of “Roc hopping into the sea”. The design elements incorporate natural materials such as wood and marble in undulating, curvilinear forms that reflect the waves of the nearby East Sea. The hotel’s 265 guestrooms and suites offer luxurious comfort in restful shades of sable and blue, echoing the beaches and sea with clean modern lines and every thoughtful amenity for guests' comfort and convenience. Inspiration stems from the simple beauty of the natural world. In addition to visual design elements, guests experience nature in a tactile way through carefully-curated sensory experiences.

What was the toughest hurdle your team overcame during the project?

With nearly 45000 sqm design area, the hotel design process was very sophisticated and functional, involving planning, schematic design, developed design and construction documentations stages. Due to the diversity of functions within a hotel building, a large number of specialists like architects, structural engineers, lighting, signage, AV consultants, contractors, suppliers were involved and required to coordinate with during each critical design stage. The design had to meet the requirement of Marriott’s international brand strategy while take the owner’s operational, budget, timely and aesthetic requirements into consideration.

What was your team’s highlight of the project?

The project was highly recognized by the hotel management groups and the owner. Special attention was paid to hotel’s spatial relationships to ensure that spaces were used efficiently. The most efficient space planning solutions were given by the designer to make use of each corner to create more interesting spatial sequence, to keep a minimum amount of circulation and service space and also to give the guest a greater connection to the site and enhance the sense of privacy.

It became a sophisticated and luxurious sanctuary designed to let guests relax and rediscover a sense of balance in mind and body, as well as a convenient gateway to Shanghai and nearby cities.

Why did you enter this project into the SBID Awards?

The SBID International Design Awards are recognized as the most prestigious interior design awards in the world. Winning the SBID International Design Award would be a high achievement.

Questions answered by Bo Liu, Founder & Chairman, PLD.

This week’s instalment of Project of the Week series features a renovation project of a Victorian Eatery by 2021 SBID Awards Finalist, Blue Sky Hospitality.

MAGENTA restaurant, bar, and private dining, have been created from the conversion of a 19^th century bank building, located on the corner of Euston and Belgrove road, just across St Pancras and Kings Cross train stations.

What if… in 1880, British engineers and scientists from the St Pancras Coal, Steel and Gas industries had decided to create their own eatery? Enlisting help from the large community of Italian immigrants based around Kings Cross, they would have built a venue celebrating ‘La Dolce Vita’ with an authentic, local British identity. A place for libations and celebrations of everyday life, until it closed, swept away by the turmoil of time.

What if… 141 years later, the premises were renovated and updated with a modernist sensibility and reopened… transformed into a giant art installation? A bar and restaurant within an indoor pergola of Victorian industrial architecture, dressed in a palette of coal, steel and oak, upholstered with magenta wool and anthracite leather. An evocative space where thousands of butterflies, flutter overhead, in shimmering hues of pink and silver, to a cinematic soundtrack punctuated by atmospheric bird songs. The result might look, taste, and feel like what “MAGENTA” is today.

What was the client's brief? 

The brief was to convert an existing bank within a 19^th century building into a restaurant and bar with a design that will optimise the internal volume and reduce impact of constraints, draw inspiration from its location, provide a joyful environment for staff and customers, offer a unique, memorable social space and enhances the neighbourhood of Kings Cross- St Pancras.

What inspired the design of the project?

The main inspiration for the design was a story about Kings Cross in 1880 - blending facts and fiction.

What was the toughest hurdle your team overcame during the project?

The most challenging part of the brief was optimising the internal layouts to make it efficient to operate and provide a pleasant customer experience…while respecting the period architecture of the façade.

What was your team’s highlight of the project?

The most exciting part of the project was the creation of a ceiling art installation using 5,000 metal butterflies.

Why did you enter this project into the SBID Awards?

It is always an exciting experience to enter awards, however given the calibre of work and entries into these global awards, it makes it even more special.

Questions answered by Henry Chebaane, Creative Director, Blue Sky Hospitality.

When the owners of Thimbleby Shooting Ground turned to Rachel McLane Ltd for the interior of their new clubhouse they were looking for a longlasting and empathic design that reflected the Thimbleby Estate's rural traditions in a homely, memorable and practical fashion.

"The clubhouse is the heart and soul of any sporting club and Thimbleby Shooting Ground is no exception," said Rachel McLane, whose team have turned Thimbleby's new architect-designed timber frame shell from one big open space into a multi-purpose facility where unique spaces are clearly defined by function.

Thimbleby is one of the country’s premier shooting grounds, open six days a week and with a committed and passionate customer base who use the clubhouse as a place to relax, eat, drink and socialise after a round of shooting.

Layers of cladding, panels, timber, tiles, polished plaster and paint added new texture and colours to break up the uniformity of single-space walls, and removable bespoke banquet seating allows Thimbleby's clubhouse to be used by members as a function suite. A cafe-style display cabinet and proper serving counter took the place of a single food servery hatch which was removed.

"There were a few quite big changes to accommodate from the original specification," added Rachel, "including the reception, retail area, WCs and gun room which all sat rather uncomfortably together in the entrance."

This layout obstacle was solved by installing a new internal wall in the reception area separating it from the WC doorways while also clearly delineating the new retail space and enabling better display of goods and where people can walk. It was also agreed to bring inside the new building an originally proposed external terrace to create an indoor snug area with a new fireplace.

"Although a combination of the pandemic and Brexit made sourcing some of the building materials tricky we have been able to keep the project pretty much on time with the only delays from the design changes necessary to suit the building," said Rachel.

"With a job like this, one of the most pleasing aspects is being able to work with an original building vision by a great architect, expert craftsmen, construction professionals and owners to come up with a design vision that can be successfully realised together."

Thimbleby's director Andrew Shelley says that right from the first project discussions Rachel and her team clearly understood their vision for the clubhouse. "Now the building is complete and being used on a daily basis, not only are we delighted with the finished result, but more importantly, our customers are enjoying the space," said Mr Shelley.

"Rachel delivered an attractive, functional, flexible and comfortable clubhouse. Starting from an empty shell, her design made a huge difference.  Importantly, this was not an open cheque book vanity project, this was a commercial venture and needed to be delivered on budget and in good time which she achieved.

"The team was outstanding and it was a real pleasure to see their skills employed. Throughout the final fit out Rachel and her team worked together creatively and cost effectively to solve problems - I am pretty sure none of them had ever designed or manufactured a gun showroom before, but the end result was outstanding."

Mr Shelley continues: "I am starting to understand the difference design can make and pleased to report that Rachel and her team delivered a clubhouse and retail space that our customers will enjoy for many years - I suspect most of them will not be aware, but much of this was achieved through Rachel's great design."

Michael Caines’ much-anticipated new casual hospitality concept – Mickeys Beach Bar and Restaurant – has officially opened on Exmouth beach. With stunning panoramic views across the Devon coastline and up through the Exe Estuary, the venue sits in harmony with its surroundings, having been brought to life by interior designers, Design Command.

A landmark opening for Michael – Chef Owner of Michelin starred Lympstone Manor - this casual bar and restaurant offers a relaxed space for drinking and dining and is a welcome addition to the Michael Caines Collection. Across the backdrop of the Exmouth shoreline, Mickeys boasts spacious seating outdoors and a retractable glass terrace, as well as a bright indoor restaurant and bar with booths and cosy corners for cocktails and casual fare.

Inspired by the lively beach bars in Ibiza and Greece, Design Command have designed the interiors of both Mickeys Beach Bar and Restaurant as places to relax and unwind by the coast, evoking an overall sense of escapism.

The restaurant chooses local and sustainable

Open air dining experience indoors

Design enhances connection to the beach

Upper floor takes the appearance of beach views

Together, Design Command and Michael Caines hope that guests are truly delighted by the design of Mickeys Beach Bar and Restaurant, whether they are visiting for the first time, tenth time or simply passing by.

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In the leafy Berkshire village of Bray-on-Thames, you’ll find one of the UK’s outstanding fine dining experiences, The Waterside Inn. Renowned for its classic French cuisine, The Waterside Inn has retained its three Michelin stars since 1984, the longest of any restaurant outside France. Now under the leadership of Chef Patron, Alain Roux, The Waterside Inn is as famous for its hospitality as for its food.

As a restaurant with rooms, The Waterside Inn offers 11 luxuriously appointed guestrooms, a private dining room and has its very own boat, The Waterside Inn II, that seats eight and is the perfect vessel for a jaunt upstream. The establishment has come a long way since its humble beginnings as a ramshackle riverside pub bought and transformed by Michel and Albert Roux in 1972!

When planning Phase One of a two-phase refurbishment of its guestrooms, in-house designer, Laura Roux, wished that each of the four rooms and en-suite bathrooms should retain their own unique character and charm. As with all aspects of The Waterside Inn, attention to detail is everything, and the fittings and fixtures were quickly identified as important finishing touches to greatly enhance the completed look and feel of each room. Far from objects of mere utility, Laura was keen that the radiators should be a focal point in her designs. Laura sought inspiration at the Bisque Customer Experience Centre (CEC) in Camberley to view the radiator designs, styles and colours featured within the collections. Having had sight of Laura’s architect plans, the Bisque team were also able to help calculate the outputs required within Laura’s design brief.

‘We wanted a mix of traditional and modern radiators and found that Bisque, which is part of the Zehnder group, offered a broad range of products designed to enhance the atmosphere and style of any room,’ says Laura. ‘Bisque was the natural choice because it’s a brand that shares our passion for excellence, and its outstanding reputation for quality and fantastic customer service lived up to our expectations. Our challenge was to ensure the refurbished rooms felt fresh and inviting while remaining faithful to the overall look and feel of the restaurant and hotel. We appreciated the professional guidance and support we received throughout.’

Phase One focused on four guestrooms, namely La Tamise, Le Nid Jaune, Le Jardinet and La Terrasse. Each redesign is defined and inspired by its name (see captions).

The guestrooms

Bisque central heating radiators from the Classic range lend subtle sophistication to each of the guestrooms. With 71 sizes in stock, and bespoke sizes also available, there are options to suit even the trickiest of spaces. The radiators can also be colour-matched to popular paint ranges such as Farrow & Ball and Little Greene. Wall-mounted models have underside connections; floor-mounted models have side connections. Bisque Classics are manufactured using new laser welding technology, which provides a superior finish and quality, with electric versions are also available.

The bathrooms

Bisque towel rail radiators from the Buckingham range are fitted in three of the bathrooms (La Tamise, Le Jardinet and Le Nid Jaune). These follow a traditional, wall-mounted design and are available in 10 colours and three deluxe finishes, including bright nickel, brass and antique bronze. Finally, a Bisque towel radiator from the Osbourne range was used in one bathroom (La Terrasse). This floor-mounted model is perfect for industrial-style designs or antique finishes, and comes in a number of deluxe finishes, from bright nickel to polished brass. Bisque also supplied radiators for the reception and foyer areas of the Waterside Inn, as well as the downstairs guest cloakrooms.

‘Bisque doesn’t just make amazing products, the team there builds strong relationships too,’ says Laura Roux. ‘It speaks volumes that the late Michel Roux originally approached Bisque himself, as he was aware of the brand and its excellent reputation. We are delighted with the superb durability and quality of the products and they look fantastic in our rooms. We would not hesitate to recommend Bisque and its products.’

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SBID Accredited practice, Tarh Va Afarinesh Architectural & Engineering Consultants provided their commercial design services to execute the development of a new dining destination for the Opal Trade Center's latest food court. With a total area of 2,300 m2, the Opal Food Hall is located on the highest floor of an upscale trade centre in Northern Tehran, Iran.

The mall consists of spacious retail areas allocated to high-end apparel, cosmetics, and home appliance brands, with the design concept of the food hall based on the designer's concern about missing human relationships and connections in the modern urban life.

Shiva Aghababaei, Co-founder of Tarh Va Afarinesh said: "Our design is driven by the belief that the quality of our surroundings has a direct effect on the quality of our lives. We believe that design shall embrace all aspects, ranging from the functional performance of a building to a concern for its physical and cultural context, as well as its aesthetics properties."

The concern for human connection is manifested in this project through the human figures and quotes about social life appearing around the space. Cosy corners are designed in the eating area, which shelter the occupants from stress of urban life whilst making no solid barriers between them.

Plants and other green elements bring in the concepts of biophillia to establish nature connections, and make an implication to the need for modern urban societies to get back in touch with the natural environment.