Located in Shanghai’s historic Zhangyuan district, Ortensia is a stunning French-Japanese restaurant designed by Chris Shao Studio.
Capturing the finished project through the lens and the expert eye of the photographer is integral to architecture and design. So, how does Louise Roche go about her business?
Public art in hospitality design goes beyond decoration, shaping guest experiences by fostering a sense of place – exemplified by the Nepean Looking Glass at Pullman Sydney Penrith.
In Singapore, old meets new and does it with style and grace in FARM’s culturally appropriate, site-specific design. It’s a place that provides connection for everyone who visits.
Conceived around a menu where fire dominates, Spacemen’s design for Bar Kar sets the stage for an immersive experience that isn’t afraid to have fun.
The art of baking is the star of the show at Baker D. Chirico, Brisbane, and it’s not the first time March Studio has partnered with the renowned bakery.
The delectable bakehouse franchise has expanded its oeuvre with the addition and arrival of dual Sydney locations; here, we take a look at the flagship in Rosebery.
With Woods Bagot as Lead Design & Delivery Architect for Western Sydney International Airport (WSI), Ian Lomas comments on the debate between speed and leisure in airports.
Kokaistudios’ first Singapore project is an 846-square-metre hospitality interior celebrating cultural synergy through its dynamic and vibrant aesthetics.
Bradhly Le and his team talk us through the foundations of the newly launched practice, RIZEN Atelier.