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| DESIGN DETAILS |
DESIGN NAME:
Tirpse
PRIMARY FUNCTION:
Bar and Restaurant
INSPIRATION:
With the anatomical research of the brand history and menu, our studio created a story that would connect guests into the fantasy of the chef’s creation. It was composed in the concept of An exploration visit to the chef’s private dining hut. Therefore five key elements were generated within the space. Forest & surrounding, chef's wolf buddy, chef's private hut, story with foods and treasure chest.
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
Tirpse is a branded restaurant imported from Tokyo. It was chosen to become the best 50 restaurants from the Diners Club International and achieved Michelin One Star in just two months' time. It became imported to Hong Kong and located at the K11 Musea.
OPERATION / FLOW / INTERACTION:
-
PROJECT DURATION AND LOCATION:
The project started in September 2019 in Hong Kong and finished in December 2019
FITS BEST INTO CATEGORY:
Interior Space and Exhibition Design
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PRODUCTION / REALIZATION TECHNOLOGY:
From design to construction, the space need to be renovated within three months of time. Based on the consideration of easier production methods together with budget concerns, we didn't want to use materials that's too costly and details that are hard to construct with. However, needed to be timeless and refined enough where people would not feel bored of.
SPECIFICATIONS / TECHNICAL PROPERTIES:
This 3200 sq.ft. retail space is located at the K11 MUSEA. A mega development that was conceived by more than 100 creative talents from around the world to facilitate interconnection between commerce, creativity, culture and innovation. I’m really happy and honored to have my design built inside this mall.
TAGS:
fine dining, story telling, restaurant, french-japanese cuisine, luxury, michelin-starred restaurant
RESEARCH ABSTRACT:
On the basis of the Tirpse in Tokyo, we studied their menu and brand history thoroughly at the early beginning. When the cuisine itself already a superstate. We came up with a mission that just to proffer an enhancement lingo for this brand, like a bedtime story where people wouldn't be bored of. This is the impetus behind our research stage and reason to brought out a story
CHALLENGE:
First to serve, it must be the insufficient time frame of the project. Furthermore, the space has a deep corner that we didn’t think would make a comfortable standard seating area, so we created a secluded cargo space there instead, which we nicknamed the Treasure Chest. While people are sitting there, we wanted to captivate them by the space and forget about the hustle world behind. We also thought about how to make the panoramic sea view to become more valuable. Not yet to mention about the challenge of merging the conceptual imagination into reality.
ADDED DATE:
2020-01-29 08:32:41
TEAM MEMBERS (1) :
Minus Workshop team
IMAGE CREDITS:
Image #1-5: Photographer Edmon Leong Photography, Variations, 2019
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| CLIENT/STUDIO/BRAND DETAILS |
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NAME:
Taste • Gourmet Group Limited
PROFILE:
Taste • Gourmet Group Limited is a Hong Kong based restaurant group operating restaurants offering a variety of cuisines under a portfolio of brands to a diversified customer base. Since the opening of the first restaurant in 2007, we have expanded into a multi-brand business. Till now, we owned and operated a total of 26 restaurants offering Vietnamese, Japanese, Chinese, Western, Dessert and Drink under 13 brands, comprising 9 self-owned brands such as La’taste Vietnamese Cuisine, Dab-Pa Peking & Szechuan Cuisine, Dab-Pa Peking & Szechuan Bistro, Dab-pa Modern Chinese Cuisine, Urawa Japanese Restaurant, Nabe Urawa, Say Cheese, Sweet-o-logy and Rakuraku Ramen, 2 licensed brand known as Parkview and Takano Ramen and 2 joint venture brands known as Madam Saigon and Xianghui. A majority of these restaurants are strategically located in first tier and/or premium shopping malls or on street levels in prime areas and CBD, covering Hong Kong Island, Kowloon and New Territories.
We have implemented standardized restaurant operations and management procedures, which make us able to enjoy advantages brought by economies of scale, provided us with a platform to maximise our profitability and to control our operation costs. We believe that is one of the keys of our success.
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