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ChaiMenHui Restaurant

Hummingbird Design Consultant

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Restaurant
6.50
7.00
6.75
6.00
6.56
William Barrington-Binns
William Barrington-Binns Director of Photography at WBB & Co.
7
7
8
7
7.25
Corien Pompe
Corien Pompe Chairman and Founder at Donna e Mobile
nice and cosy - tastefull...
6
6
7
6
6.25
Anastasia Karandinou
Anastasia Karandinou Architect, Senior Lecturer at University of East London
I love the lighting; it creates a w...
6
9
7
6
7
Jasper Blüm
Jasper Blüm Senior Designer at Colliers
7
7
7
7
7
Bret Recor
Bret Recor Founder & Creative Director at Box Clever
7
6
7
7
6.75
Chen Xiaohu
Chen Xiaohu Cofounder and Brand Director at BloomDesign
7
7
8
8
7.5
Li Baolong
Li Baolong Cofounder and Creative Director at BloomDesign
7
6
7
7
6.75
Jason Traves
Jason Traves Chief Creative Officer at Lucky Fox
6
7
6
5
6
Joanna van der Linden
Joanna van der Linden Global Retail Identity & Design Manager at Nestlé Nespresso
6
7
7
5
6.25
Richard Parr
Richard Parr Founder at Richard Parr Associates
6
8
4
2
5
Stefano Giussani
Stefano Giussani CEO at Lissoni New York
6
7
7
6
6.5
Johnny Chiu
Johnny Chiu Founder at J.C. Architecture
7
7
6
6
6.5
Designer
Hummingbird Design Consultant
Client
ChaiMenHui Restaurant
Floor area
1500 ㎡
Completion
2020
Chief Designer
Jiajun Tang
Chief Designer
Rene

Gardens are a top form of oriental aesthetics, and the aesthetic philosophy contained within is the quintessence of the majority of Chinese people. To represent the top-tier delicacies of Chengdu in Sichuan Province, Chaimenhui naturally needs to be more open and encompassing to welcome diners from all corners of the country. We have introduced a considerable amount of garden landscape and philosophy during our extensive design planning, and recreated the alignment, fluidity and elevation in the space to achieve an open yet introspective space that displays, conceals, covers, reveals and uncovers. The Sichuanese courtyard-style architectural structure is seen throughout the hall, where only four tables are found. The combination of wood and stone is a hint at the restaurant’s focus on ingredients and delicacies. The open cooking space is a refinement of the Sichuanese lifestyle. The 12 booths are the core design of the restaurant. The independent spatial design based on different themes and the names of plants and colours forms the overall atmosphere, such as Plum Knot, Bamboo Ink, Pine Black, which are refined and elegant. To allow diners to appreciate the exquisite cooking on site is the focus of the owner. For the two largest booths, we placed greater emphasis on hidden features that are manifested through the functional aesthetics, which sees the illumination changing with the sunlight and seasons and furniture offering comfort that transcends the spatial boundary.