JOHN AN­THONY

T.Dining by Hong Kong Tatler - - Best Interior Design -

In terms of de­sign­ing a restau­rant, be­ing tasked with trans­form­ing a base­ment space is as chal­leng­ing as it comes. For its un­der­ground Chi­nese restau­rant in Cause­way Bay’s new­est com­mer­cial build­ing, Max­i­mal Con­cepts tapped Line­house De­sign’s Alex Mok and Briar Hick­ling to help them trans­late the vi­sion of a con­tem­po­rary din­ing space util­is­ing sus­tain­able ma­te­ri­als. The re­sult is a faded palette of rusty rose, jade and vi­brant turquoise, brought to life via non-toxic, plant-based paints, while de­tails such as the in­digo fab­ric drap­ery were sourced from an in­de­pen­dent maker based in Lan­tau, and the ter­ra­cotta floor­ing was re­claimed from old vil­lage houses in China. The cen­tral bar is a main fea­ture with its tall, arched shelves hold­ing an im­pres­sive col­lec­tion of spir­its. De­scend­ing the stair­case to­wards the main din­ing room is rem­i­nis­cent of the ex­pe­ri­ence at John An­thony’s sis­ter restau­rant, Mott 32—a

pre­vi­ous win­ner of the Best In­te­rior De­sign award. John An­thony, Base­ment Level, Lee Gar­den Three, 1 Sun­ning Road,

Cause­way Bay, Hong Kong

RUN­NER-UP Joyce Wang helped bringIchu Peru, Vir­gilio Martinez’s first Hong Kong restau­rant, to life. A reimagining of the An­des and its bio­di­ver­sity, the space is wild with earthy, tac­tile sur­faces, sus­pended trees and vi­brant, juicy colours.

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