The restaurant consists of a few important primary areas and programs namely, the Main Dinning Hall (with light stage), the Side Dinning Hall (with main stage), VIP Room 1, VIP Rom 2, VIP Room 3, Buffet Counters, Serving Counters, Seafood Counter, Entrance Hall (with waterscape features), Service Storage Zone and Kitchen Zone.
The Main focus of the interior architecture would have to be the Front of the Restaurant, frosted by a huge glass curtain wall. The triple volume space and the full height glass curtain wall allow the architects to use interior design to contribute to the total architecture of the building. Recessed alcoves with red light shades are placed in a random yet orderly formation with black granite strips of different thickness as the main cladding materials.
The floor is divided into separate programs, where dinning hall is decentralised. Natural scapes are introduced to help demarcate the zones without visual blockades. More importantly, every public zone has their own special focal points and conversational pieces to ensure not only a gastronomic feast, but a visual feast for the dinners!
The architects wanted to draw the design back to its Chinese roots and at the same time, not to look too “ethnic”. A Contemporary Chinese design, that is. The architects utilised prominent “Chinese” colours like auspicious red and imperial yellow. Black and dark grey are utilised quite freely to contrast the pastel colors as well as to give the space an “up-market” feel. Wood elements are used to neutralise the contrast. For example, the ball light shades, the rattan furniture, the timber flooring to name but a few.