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.