The project is the first complex ice shell which is used to operate in China. The site is located in the southwest corner of the 21stHarbin ICE& SNOW WORLD park, with a total area of 3900m2. The west side of the site is an artificial lake, the south side is a planned road, and there is a steel structure Koi sculpture inside the site.
The Doca Steak Burger project, located in the city of Patos de Minas (MG) aimed to occupy a remnant of 210m² of land in a triangular shape, resulting from the opening of one of the main avenues in the city. With the intervention we seek to demonstrate the possibility of taking advantage of land previously denied by the market through its maximum occupation allowed by local legislation, having as its starting point issues of sustainability, use of an industrialized modular construction and interaction with the surroundings.
Design Brendan Bakker completes the transformation of Italian Fine Dining restaurant “Cantina di David” in the historic heart of Utrecht City. Located in a magical 13th century wharf cellar along the famous Oudegracht Canal. The special character of the cellar made it possible to create a unique design, in which the concept of “Italian fine dining” is expressed in each detail. The experience of the space and the design is a combination of timeless elegance with luxurious and modern materials, warm in color.
Mino Osteria is the younger brother of Max restaurant (another relic of our region). The two together pay homage to Maximino, an essential part of the family of our dear clients. All this baggage gave the freedom for the concept of affective memories in the development of the project.
Nowadays, when we head out for food, we don’t mind whether it is Chinese or Western, whether it is classical or modern, we just enjoy it. And a good designer could combine culinary style and environment firmly. Iris , the host of JE Beijing, hopes to create the restaurant into a designed space that is both artistic and practical. Based on it，our designer played his talent to the full.
La Cucina / Myeongborang is located at the highest point in the Hannam district on the south side of Namsan, commanding a panoramic view of the city, from Han River to the N-Tower. Whereas the previous building on this prominent site, Gallery Bing, dominated its surroundings with its monolithic, crystalline form, the new building seems to disappear into its soft and muted atmosphere, as its veiled and reflective surfaces optically blur and disintegrate the building.
The house in this case is a 40-year-old terrace house with a narrow and long pattern, and the internal is cut into many small pieces of space by many old mezzanines which are all the original structure of this house. Therefore, the whole space was dark and lacking of lighting even in the morning. We hope that the old mezzanines in the building can be preserved, and trying to make the disadvantages of the original space be turned into highlights which are presented in a more interesting way through design. The first step is to import light into the room. We remove the useless stairs and built a patio in the central of the building so that the ample light can spread on each interlaced mezzanine evenly. The angle of sunshine which reflects in different corners at different moment also affects our feeling of the space.
The contemporary need to reconnect to what is essential and to nature was the main guideline of this project, a place where it is possible to slow down the fast pace of city life, even if for a short time, in order to seize the moment, take time for yourself, to enjoy a good gastronomy, enjoy a leisurely meal and thus improve the quality of life of those who enjoy the place.
“A vegan restaurant, that values organic and natural ingredients supplied by small producers from different regions of Brazil, located in a space with plenty of natural lighting, accessible to everyone and pet friendly.” These are the major foundations that motivated the establishment of Cajuí Restaurant, located in São Paulo, Brazil. Along with the initial assessment of the pre-existing construction, the concept idealized by the client was the main basis for the development of the first architectural drafts.
Our goal is always to create unique atmospheres in our projects, capable of transmitting our work style and the way we see the world. In this particular context, more than good food and beautiful space, we wanted the visitors of this restaurant to enjoy the experience in a visual, sensorial, and even provocative way, and get involved with the project.
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