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Andō

An eclectic fusion of styles, cuisines, cultural influences, traditions and urban settings was the inspiration and starting point for the dark and masculine design for Ando restaurant in Hong Kong.

The concept referenced the area in which the 30-seat Ando is located – the famous, often crowded restaurant and bar district Lan Kwai Fong in Central, Hong Kong. Much construction and development has taken place in this dense urban environment in the past decade, and the scheme cuts an imaginary slice of this area’s character by using raw concrete, hammered stone and patina-finished metal as the core materials for the 140 Sqm space.  Thick-walled arches and a bulky “chimney” feature that descends from the ceiling to spotlight a sculpture add to the feeling of weight and structural solidity. Subtle surface textures further enhance the dark-hued, industrial feel.

Starting with his Italian and Spanish family background, Ando’s Argentinian chef Agustin Ferrando Balbi furthered his international experience by working in famous restaurants in New Orleans and Buenos Aires. He then honed his craft in several of Tokyo’s Michelin starred restaurants, including Nihonryori Ryugin and Zurriola.  Moving to Hong Kong in 2016, he became the head chef at the Japanese restaurant Haku. Balbi brings all of these influences into his variety of fusion cuisine for Ando, his first solo restaurant in which he is also co-owner with the Hong Kong-based global hospitality group JIA Group.

Blossom Restaurant

Blossom Restaurant is an International Asian cuisine restaurant located in the lobby of the Marina Bay Sands Hotel in Singapore. The restaurant is designed to have subtle oriental characteristics infused with a contemporary language. A line of seven large timber pods, 3 measuring up to a height of 6 meters, form a strong barrier to the hotel’s main circulatory artery. The pods are designed as a permanent installation and respond to the masculine interior architecture of the hotel atrium.

 

 

Plum & Toro

The Plum & Toro Restaurant is a modern Japanese brasserie located in the verdant district of the Robertson Quay.

Faced with the challenge of designing a space where two large areas are connected by a narrow passage, a dining area and drinking area is placed as programmatic anchors at different ends of the restaurant. A long teak counter was inserted to connect the two ends and emphasize the length of the passage, while beveled mirrors and timber screens further elongates the space visually. Green marble, white washed oak and a backdrop of solid teak tubes forms a palette that references the natural hues of the riverfront landscape.