A contemporary Chinese restaurant, Blossom, by Brewin Design Office blooms in the void that is the lobby of Marina Bay Sands hotel, Singapore.
Conscious living, plant-based nutrition, and visually uplifting interior design collide at Eden, Bondi, the beach-side suburb’s newest offering.
Yuloo Studio combines colour, texture, lighting, and scale to create a cosy evening environment for lovers of wine and fresh produce in Moscow.
Wilson & Market is the new flagship restaurant located at the Prahran Market. The eatery includes a ‘hole-in-the wall’ take-away window, a café that extends into the market square and a brasserie and bar with an entrance off Commercial Road – a reimagined model of a highly traditional format.
The Kittyhawk is a Sydney bar and restaurant designed by AZBcreative, and carrying a powerful personality through its vintage style and electric atmosphere.
Japanese restaurant Kiyomi injects a sense of warmth into the Jupiters Casino complex, courtesy of a richly detailed fit-out by Luchetti Krelle, as Leanne Amodeo discovers.
Drawing inspiration from early modernist and mid-century modern architecture, Humphrey & Edwards Architects’ design for Gerrale St Kitchen is well-fitted to the beachside suburban context it resides in.
Following the successes of the 2014-opened Chinta Kechil Malaysian restaurant, and the closure of owner Simon Goh’s flagship Chinta Ria restaurant, a new site was needed to fill this void.
Pok Pok Juniour – Pok Pok’s new sister cafe in Melbourne – is an authentic taste of Thailand. As well as the food, the design by G.A.B.B.E is inspired by local markets and the essence of what makes Thai street eating so appealing. Alice Blackwood speaks to Georgia Ezra, director and interior architect at G.A.B.B.E about the process, why there’s a generous fruit display and how clusters of stools for seating helps to create a genuine experience.