What is good restaurant design? Experts in Hong Kong reveal how they approach projects and the effect it can have on a venture’s success – or failure
- To be competitive in Hong Kong’s ever-changing culinary arena, designers are innovating with different approaches
- We look at the thinking behind fine-dining restaurants such as Ichu, The Magistracy and Mosu, as well as budget chain Love Rice Noodles and burger joint Honbo
Running a restaurant can be risky business, even in the best of times. And it’s fair to say that recent times have been among the worst.
Even so, with new venues continuing to open regularly in Hong Kong, we wondered: what does design have to do with their success, or failure?
To be competitive in the city’s ever-changing culinary arena, designers are holding up their end of the deal by innovating with different approaches.
According to Joyce Wang, the founder of Hong Kong- and London-based Joyce Wang Studio, design plays an important role in a venue’s success or failure.
“I always say a restaurant can be well designed but if it’s not run and operated correctly, it can be a total failure,” she says.
“But if you don’t account for [design], you might not get repeat customers. If the seats aren’t comfortable for a long stay, or [the space is] so dimly lit guests can’t see their food, or they’re sat very close to the kitchen and the door keeps opening on them, they’re not going to want to come back.”