WagyuLab

I am not sure when ‘normcore’ came into fashion, but as it gets more and more popular via internet, the interpretation of it is gradually distorted.

Several friends who have been to ‘Dong Xi’ have sensed the relationship between the design of it and of Wagyu Lab. But in fact, they don’t look alike. Except for the fact that these two restaurants share the same construction team and a sculptor for customized sculptures, from color tone to light, from furniture to layout, there is no repetitive method is used in all the rest of the projects due to different positioning and thinking process. Probably it is the moss hiding in dark places that reveals the details.

Protein, fat, carbohydrates, cellulose... what and how one eats determine the material core of a person and affects his way of thinking. When it comes to food, source and quality are important, and when it comes to dining, the sense of ritual is vital. Therefore, in the expensive CBD area, we leave a large open space for water scape and a seemingly useless ‘tea room’at hack and manger, which is a contradiction with the economic effects, but becomes the true heart and soul of Wagyu Lab.

In this space occupying 1,000 m2, large area of translucent glass is built, allowing the seats to connect with the rhythm of the light, and blend into the earthy color of the rustic country atmosphere. Contemporary art appears in different themes in different spaces. Contradictions and diversification coexist and point to the unique core of the space. I have always advocated a relatively pure space: quiet, introverted, and has an extraordinary temperament. In a space that exists for dining, food becomes an event to experience.

A plain background that is great for photos is necessary in the porch; the black stone table at the front desk allows one to lean on; before or after meal, the tea room offers the guests a place to stay comfortably: admire paintings, read books, or listen to music. The behavioral pattern and the cognitive model are mutually causal. ‘Delicious’ is not just about the taste bud. In Wagyu Lab, it is a subjective and all-encompassing emotional experience, reminding and reflecting all the past happy memories related.

Light and shadow, chef's cooking, fresh seasonal ingredients, the scent of meat, sparks splashed by large drops of fat, sound of the grill, candles, and utensils… all the elements are intertwined with the faint background music, becoming a collective sense of joy. Diners smile or laugh, forming a beautiful scene.

The transparent kitchen satisfies my constant curiosity. This also demands higher level of the neatness and rigor. Not like the Chinese-style bustle hustle in the kitchen, there is an orderly, scientific, laboratory-like modernization, a rare beauty that lures people to take pictures.

The large waterscape in the atrium is not only my consideration of leaving a white space in the restaurant, but also an attempt to leave a strong impression on the guests. It draws people’s attention while keep them separated to protect privacy. Exquisite makeup, food, and wine are reflected on the water. Cheers and Laughter are kept underneath the water. What a beautiful experience!

This is the third individual dining space that I have ever designed. I really like this kind of pure project that allows people to feel it. The food itself is wonderful, and the design satisfies the guest both on spiritual and practical level. In the Wagyu Lab, I invited a friend, Mr. Yiyang Hei, to lead the graphic design. Enjoying delicious meals in a place you like with some you love, life is supposed to be like this.