黑墻穹頂，靜謐織就序曲；紅色水磨石地，如晨曦初燃，點燃視界。

接待前廳有機玻璃燈光體塊以光爲筆，潤色空間，化解黑紅交織之沉鬱，添一抹通透溫潤。用餐區采用半圍合方式，屏風銀裝素裹輕繞，壁燈柔光灑下，銀輝映亮黑紅秘境，通透與私密幷存。包厢內深邃黑色洞石肌理墻面鑲嵌暖色燈光體塊，美食名稱書寫其間，增添雅韵。

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位于深圳光明區潤耀府街角的BOFF Coffee融合售樓展示與社區咖啡廳功能，由四個原有商鋪改造而成。設計通過鋁板檐口立面、大面積可開啓玻璃窗及景觀式內裝，實現內外空間融合與社區互動。項目在工期緊、預算嚴、定制化高的挑戰下，通過高效管理、成本優化及精細化深化設計，成功按期交付，打造出一個兼具城市溫度與商業活力的複合型社區地標。

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Located on the edge of the city, this all-black restaurant is conceived as a sanctuary of silence and light. Crafted from volcanic stone and oak, the space explores the dialogue between mass and nature. Staggered square windows invite light to dance across walls and tables. A sculptural black wooden staircase connects the three floors, while private dining rooms open to quiet courtyards. Custom-designed black chairs blend modern Western spirit with Eastern gravity—capturing emotions, memories, and solitude in time.

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金箔的靈感來自于終南山下古觀音禪寺的銀杏樹，千年光陰成就的金色光芒，通過空間中六萬片金箔所轉譯，當陽光劃過，金箔投射出流動、變化的光影，我們以自己的方式隱喻了千年銀杏古樹的生命力，與窗外的“生命之樹”産生對話。

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Roganic’s philosophy pushes the boundaries of farm-to-table dining and sustainable gastronomy. The client wished to extend Chef Simon Rogan’s zero waste dining ethos from the menu to its new interiors in Lee Garden. An immersive dining experience for its premium diners with sustainable local materials. The material deployed in the interiors should be the manifesto of its own sustainable story, like each of the dining menu the Chef has created from the locally sourced farm. Locally felled tree timber from typhoon and development was salvaged and processed in Timberbank—a Hong Kong local eco-preneur. The team creates the forest dining room which covers the ceiling, columns, walls and tables. Each dining table characterizes with its own species and carried its story of the original tree happened to be felled. The floor was made from reclaimed marble. And the bar was coated in a paint made from oyster shells and stone minerals.

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項目坐于瀋陽，華燈初上的“一燒一烤”如同一塊發光的琥珀。這裏孕育了人們對溫暖與烟火的極致渴望，把對生活的熱愛藏進每一串炙烤的肉香裏。設計師深諳這座城市的性格，深入挖掘東北的自然肌理與人文情懷，以“山野風”爲骨，以東北地域精神爲魂，用炭火的熱度爲“東北”二字注入可咀嚼的文化重量。“地道，從來不是精緻的表演，而是帶著泥土味的真實。”

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宋・川餐廳，是內地首家米其林星級川菜品牌。延續廣州首店底蘊，成都太古裏新店以 “柴米油鹽皆詩意” 爲設計內核，融合老物件與現代空間，主打 “鬆弛感”。一至三層布局各有特色，呼應歷史與烟火氣。米其林主厨團隊推出創新川菜，定制器皿與空間老物件呼應，讓食客感受川味與城市溫度。

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This restaurant is a collaboration between three-Michelin-star chef Kei Kobayashi and historic Japanese confectioner Toraya. Located on the 11th floor of a building in Tokyo’s Ginza district, it features an open charcoal kitchen, a main dining area, and a private room. The concept is “tradition and innovation.” A distinctive ceiling design transitions from a traditional flat ichimatsu pattern at the entrance to a dynamic three-dimensional structure. An installation of wooden rods and glowing acrylic bars forms a cave-like shape, symbolizing the fusion of tradition and innovation. The ceiling uses hinoki wood in varied lengths to enhance efficiency and minimize waste. In the private room, architectural ductwork is exposed and enclosed in glass to maximize ceiling height within a limited space. This thoughtful integration of materials and design reflects a balance between Japanese craftsmanship and modern creativity, offering a unique dining experience that celebrates both heritage and modern aesthetics.

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本項目結合城市公園與廢弃水泥廠，保留歷史感幷創造陌生化體驗。室內采用開放布局，利用大面積玻璃和自然光與外部景觀互動，滿足商務、聚會、閱讀等需求。材料結合現代簡約與自然元素，營造舒緩氛圍。戶外設計爲歐式花園，模糊與公園的界限，爲訪客提供放鬆空間。整體設計爲消費者提供從日常生活中抽離的獨特體驗。

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