DESIGN NAME: Eat at Ease
PRIMARY FUNCTION: Restaurant
INSPIRATION: Eat at Ease, an eye-pleasing urban restaurant that has a modern industrial vibe which is located inside Hotel Ease. Adorned by raw and tough materials, the restaurant is highly inspired by warehouses. Since the Hotel is inspired by the 1920's New York City and so we have brought in the warehouse characteristic into the restaurant to help harmonise the interiors together.
UNIQUE PROPERTIES / PROJECT DESCRIPTION: To create our warehouse theme, we have used various methods by using rustic metal and antique steel finishing on the loft area of the bar frame structure. The open kitchen uses cranberry coloured bricks to enhance the industrial-look as well using exposed steel pipes on the ceiling to emphasis height.
OPERATION / FLOW / INTERACTION: The use of materials throughout the restaurant is kept consistent to help emphasis the industrial-look. By using these materials they help frame the interior and create various tilted angles that forms sleek and linear patterns to give off an illusion of depth.
PROJECT DURATION AND LOCATION: 1F, Hotel Ease, 15-19 Chun Pin Street, Hong Kong
FITS BEST INTO CATEGORY: Food, Beverage and Culinary Arts Design
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PRODUCTION / REALIZATION TECHNOLOGY: Cladding, Glass, Cement, Steel, Metal, Bricks
SPECIFICATIONS / TECHNICAL PROPERTIES: 371 SQM
TAGS: Eat @ Ease, Restaurant, Food and Beverage, ARTTA Concept Studio, Industrial, Warehouse
RESEARCH ABSTRACT: We have decided to go with the warehouse concept because we wanted the design to flow throughout the hotel, to make them as one but with a twist. You can see this from the colours we have used, such as the cranberry bricks, walnut brown veneer and navy blue wallpaper.
CHALLENGE: The restaurants ceiling was originally high, therefore to balance the height within this interior we have included a loft which we believe fits perfectly well within the whole restaurant design and concept.
ADDED DATE: 2017-07-03 04:26:01
TEAM MEMBERS (1) : Arthur Tang, Natalie Chan, Daphne Fan
IMAGE CREDITS: Peter Cheung
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