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Swedish Michelin three-star chef restaurant
Swedish Michelin three-star chef restaurant
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Swedish Michelin three-star chef restaurant
Firm
Type
STATUS
Concept
SIZE
0 sqft - 1000 sqft
BUDGET
Undisclosed
The first principle of restaurant design is of course to continue Swedish restaurant and Swedish genes, which is also the chef's strong request. Although the designs of several existing Swedish restaurant stores (Stockholm, Singapore, London) continue the Nordic characteristics, I personally think they still lack more impressive highlights. The investor's point of view is: In Shanghai, pure Nordic style can hardly support per capita consumption of several thousand, and it needs to look more luxurious on the original basis. Therefore, we thought that maybe we could appropriately incorporate Swedish style into some oriental features, which would not only reflect the regional identity while enhancing the cultural heritage of the space, but also be in line with Swedish restaurant’s culinary philosophy of combining Chinese and Western styles. But will the combination of "East" and "West" be inconsistent? It turns out that the ancients have already given us the answer.
Inspired by: the Chinoiserie style formed by the mixture of Rococo and Chinese style during the Ming Dynasty. In addition, we also hope to superimpose the factor of time, from modern to classical, just like experiencing a melodrama of changing times. This idea originated from the dining process developed by Swedish restaurant: 1. Entrance reception and ingredient display; 2. Front dining area; 3. Main dining area. He hopes that every process can give guests a new experience, so every time he goes to an area, he will use Nordic-style velvet curtains to cover the next area. The entire dining process is mysterious and surprising.
Therefore, we divided the overall space into three stages in time, each stage represents a unique cultural fusion: Sweden meets Shanghai, showing the intersection of the East and Northern Europe, and Northern Europe meets Nanyang, showing the fusion of modern exotic sentiments. , in the end, West meets East, intertwining classical elements with modern style. This temporal separation adds depth and layering to the restaurant, allowing diners to feel the atmosphere of different historical periods. The physical composition is taken from the traditional Nordic style, and different theme colors are used to distinguish different areas.
For soft furnishings, we hope to mix and match styles from different eras and regions to add a casual, homely feel.
Inspired by: the Chinoiserie style formed by the mixture of Rococo and Chinese style during the Ming Dynasty. In addition, we also hope to superimpose the factor of time, from modern to classical, just like experiencing a melodrama of changing times. This idea originated from the dining process developed by Swedish restaurant: 1. Entrance reception and ingredient display; 2. Front dining area; 3. Main dining area. He hopes that every process can give guests a new experience, so every time he goes to an area, he will use Nordic-style velvet curtains to cover the next area. The entire dining process is mysterious and surprising.
Therefore, we divided the overall space into three stages in time, each stage represents a unique cultural fusion: Sweden meets Shanghai, showing the intersection of the East and Northern Europe, and Northern Europe meets Nanyang, showing the fusion of modern exotic sentiments. , in the end, West meets East, intertwining classical elements with modern style. This temporal separation adds depth and layering to the restaurant, allowing diners to feel the atmosphere of different historical periods. The physical composition is taken from the traditional Nordic style, and different theme colors are used to distinguish different areas.
For soft furnishings, we hope to mix and match styles from different eras and regions to add a casual, homely feel.
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