Scandinavian Sky Garden
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
Nurdin Topman, former chef at Michelin stars restaurant Noma and Le Manoir, open up his brand new gastronomic restaurant "NUR". With highly respectable reputation for his insight in nutrition and molecular cooking skill, NUR has become the highly anticipated dining venture in Hong Kong. Unlike most of the restaurant, nutrition value are the core idea behind NUR and Nurdin's culinary art. With an adamant belief that every ingredient's flavour and nutrition should be utilise to maximal, so that customers can distinguish every flavour and texture from different ingredients.
Based on Nurdin's belief, J. Candice Interior Architects create a solution for his restaurant that matches his criteria. A 900 sq ft editable garden with an aim to sufficiently self supplied on self-grown ingredients and herbs,the idea is to create a "sky garden" in the city. While Nurdin collaborates with local farmers and food suppliers to ensure his ingredients are at their freshest condition when arrived to the restaurant. In long terms,both ideas established supplies for fresh ingredients in a cost effective way, at the same time reducing carbon foot print created by long distance transportation for the supplies.
Beside green ideas, the design for NUR is noticeable for its sophisticated contemporary design inspired by laboratory theme. From the jar of fermented ingredient to glass beakers and jars, each elements are custom design to reflect the spirit of gastronomy. The tone inside the restaurant is generally light grey and white with occasion use of steel and iron. Combinations of natural grey wood floor with white wall compliment with the natural greens and herbs , create a truly unique and inspiring venues.
OPERATION / FLOW / INTERACTION:
Back to the basic with local produces freshly grown in the restaurant. Providing customers with the freshest ingredients.
PROJECT DURATION AND LOCATION:
FITS BEST INTO CATEGORY:
Interior Space and Exhibition Design
PRODUCTION / REALIZATION TECHNOLOGY:
wood, veneer, stainless steel
SPECIFICATIONS / TECHNICAL PROPERTIES:
2200 sq ft
sustainable, natural, home grown, fine dining, molecular cuisine, fresh, scandinavian, minimal, Hong Kong, J. Candice Interior Architects
Our research involved in the new take-on of "fine dining". Fine dining no longer is about consuming expensive ingredients that are flown around the world. We investigate the core value of fine dining and how to live a sustainble living.
One of the challenge is sourcing local buildling materials make this project environmentally friendly and sustainable.
TEAM MEMBERS (2) :
Leo Chiu and Stephen Ip