A Chinese entrepreneur who grew up in London, the owner imagined a restaurant serving fusion Sichuan cuisine late into the night. The design concept is to blend Chinese elements with 50’s American Diner. Ming chairs, vibrant colors, and sliding screen doors are set against a checkerboard floor. The site is within a shopping mall on the third ring road in Beijing.

Curvilinear walls in the restaurant plan avoid interior corners and satisfy Chinese superstition. Diner style 4-top booths line the walls of the restaurant while a ‘Chinese’ polychrome graphic floats above. The centerpiece of the restaurant is a large and highly polished Golden Egg. The Egg functions as a full bar and service counter. The seating side of the bar at the entry of the restaurant is full barstool height, with a raised floor at the back of the egg allowing for a more casual chair height dining at the bar. A stylized fin drawn in the spirit of the 50’s automobile and diner culture adorns the back of the egg. The fin also acts as a luminous wine display shelf set against the backdrop of zooming dimmable LED battens. This anachronistic pairing of contemporary Sichuan food and 50’s Diner culture creates a vibrant and convivial atmosphere. As with the fusion of cuisine, the design of the space works to surprise your visual senses with provocative recombination.