Restaurant Development & Design

NOV-DEC 2018

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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A WORLD VIEW 9 6 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • N O V E M B E R / D E C E M B E R 2 0 1 8 Chou and Lim took a cue for the interior from Malaysian Batik, a popular textile art with leaves and oral motifs. Customer comfort was also a major consideration in the design process: Diners can utilize USB outlets to charge their electronics when dining, while bags and purses can be hung below the marble tabletops to allow customers to sit comfortably. Hanging cabinets above the bar are fronted with a custom lighting installation with the restaurant's name spelled out in lights. A standing bar across from the dining area allows customers to grab a quick bite or an informal happy hour drink. The choice of marble tabletops and marble mosaic tiles complements the green tile found throughout the space. Green is contrasted with mustard-colored seat fabric.†Mean†Noodles†maintained the space's high ceiling to provide a comfortable and airy atmosphere.† Mean Noodles, Sheung Wan, Hong Kong M ean Noodles — a play on the idea of "a mean bowl of noodles" and on the fact that "mean" sounds like the word for "noodles" in Chinese — is a marriage of food and design from openUU, a Hong Kong-based design •rm. The duo behind the 715-square-foot casual noodle shop, Designer Caroline Chou and Chef Kevin Lim, worked together to create a cohesive experience from the secret alley entrance to the menu, the overall concept, the interior design and even the plating. The two own and operate the restaurant as well. Lim is both a professionally trained architect and chef from Boston's Le Cordon Bleu College of Culinary Arts. Images courtesy of Nirut Benjabanpot For more images of Mean Noodles, see rddmag.com/nov18

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