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DI: What is the main principle, idea and inspiration behind your design?

: The design is inspired by bird nest, which is related to the purpose of the dessert house. The collection of seating pods is conceptualized by the virtual bird nest which give the visitors a sense of comfort and privacy while having their treats. The structure and material selection ties together the ground floor and mezzanine floor, which make separated space looks uniform.

DI: What has been your main focus in designing this work? Especially what did you want to achieve?

: The main focus will be the feasible of realization the whole project from the Client design brief and our design proposal.

DI: What are your future plans for this award winning design?

: It has been an honor for the recognition from the awards. We hope that it’s being a boost for our team and studio to improve further towards our upcoming clients.

DI: How long did it take you to design this particular concept?

: It took us about one to two months time from initial concept, design development and few rounds of design revision with client.

DI: What made you design this particular type of work?

: We always seek it as an opportunity to involve in commercial or F&B project.

DI: Where there any other designs and/or designers that helped the influence the design of your work?

: Yes, we work as a team and design brainstorming as part of our progress.

DI: Who is the target customer for his design?

: The targeted customer for the restaurant mainly for customer to enjoy local bird nest desserts after main meal.

DI: What sets this design apart from other similar or resembling concepts?

: I would say the Client emphasize on the interior space ambiance more than others.

DI: How did you come up with the name for this design? What does it mean?

: The name was created by the Client itself, perhaps it link to their recipe of the bird nest dessert.

DI: Which design tools did you use when you were working on this project?

: Manual hand sketch, AutoCAD and 3Ds Max is the main tool for it.

DI: What is the most unique aspect of your design?

: I think it will the various forms of the pot and element that formed it.

DI: Who did you collaborate with for this design? Did you work with people with technical / specialized skills?

: Nope, the construction didn’t really involve in any specialized skill people. Mainly the detail discussion among our own build team.

DI: Is your design influenced by data or analytical research in any way? What kind of research did you conduct for making this design?

: Part of the seating allocation was base on public seating privateness study. Thus few kind of form or seating design has been incorporate in to the space.

DI: What are some of the challenges you faced during the design/realization of your concept?

: The main challenge that we faced were brain storming a concept that match to the purpose of the dessert house itself and yet visualize the concept that provide privacy, show nature, comfortable and also functional in a space.

DI: How did you decide to submit your design to an international design competition?

: We would like to being assess or judge by international juries apart from Asian region. A Design Award appear to be one of the most recognized awards around the world.

DI: What did you learn or how did you improve yourself during the designing of this work?

: We study and learn mostly in material used to it extend for certain formation in this project.