DESIGN CONCEPT
漂浮的气泡，蒸腾的热气，翻滚的汤底，千言万语，尽在锅里。饱享美食之际，放松身心感受一场优雅的欢腾。
火锅作为码头文化的民间食物，它的来源要追溯到码头上拉船的纤夫，这些干粗重体力活的劳动人民，就着最平易近人的食材一锅烩，放上辣椒、花椒，席地而坐，谈天说地，这已经是火锅的真谛。而这时的火锅，似乎与优雅谈不上关系。
As folk food in dock culture, hotpot is with the originality dating back to boat trackers pulling boats on docks; these peopleliving by engaging in heavy manual labor braised the most common food materials in a pot, adding cayenne pepper and Chinese prickly ash to the pot; they sat onthe ground and talked of everything under the sun, and this is the essence of hot pot.
随着社会的变迁和经济发展，越来越多注重装饰和体验的餐饮空间出现。火锅店也一步步升级为能登大雅之堂的场所了，甚至逐渐成为城市里忙碌的人们在食物里寻找归属与温暖的一种消费选择。
With the social changes and economic development, thereare increasingly more dining places that pay attention to decoration and experience. Hotpot stores also gradually become places with elegance, and they even gradually become a consumption choice for busy urban people to find belongingness and warmth from food.
店面装置
向来以服务为突出卖点的连锁火锅品牌海底捞，近年来也开始了品牌升级的节奏，希望能够吸引更多年轻一代食客的青睐，在竞争越发激烈的火锅市场突围而出。而店铺终端升级就是他们革新的一项重要手段，海底捞期望以时尚创新的室内设计，颠覆食客对传统川式火锅店的一贯传统印象，为人们带来全新的消费体验。
Chain hotpot brand Hidilao, which has been service-oriented,has also begun the rhythm of brand upgrading in recent years, wishing toattract more young generations of diners and profiting in the increasingly competitive hotpot market. And store upgrading is an important means of theirinnovation; Hidilao wishes to change diners' traditional impression oftraditional Sichuan style hotpot restaurants with interior design of fashion innovation and bring people brand new consumer experience.
本项目除了是为单家海底捞门店形象进行全面升级外，还会作为设计参考模板，运用到品牌后续扩张的一众分店中。因而如何在模块化设计和标准化经营的条框下，做出创新，是我们最主要的考量因素。
The project will adopt a design template to be applied toa number of branch stores of brand follow-up expansion of apart from comprehensively up grading the exterior of single Haidilao store. Therefore, itis our most important factor of consideration of how to innovate in the framework of replicable design and standardized operation.
最终，我们从「Normcore」一词获得灵感。这词来自服装设计领域，由 Normal 和 Hardcore 组合而成，即极致的简约。我们选择摒弃冗杂的设计元素，适当保留设计的细节，这样既适应后续扩张店铺复制的需求，又给食客营造出一种在过往闹哄哄的火锅店内体验不到的「平静的舒适感」，使其沉浸在享受美食的欢欣中。
Finally, we got inspired by the word"Normcore". This term comes from the field of fashion design, whichis made up of Normal and Hardcore, meaning ultimate simplicity. We chose toabandon the miscellaneous design elements and appropriately retain the detailsof design; in this way, the requirement of follow up store replication was metand a sense of "clam comfort" was created and the diners would never experience in any common noisy hotpot restaurants. They are sure to enjoy delicacy in a good atmosphere.
包房使用大面积的黄铜作为墙体
球体顶灯犹如沸腾的气泡漂浮在空间的顶部
在台面面积和经营面积限定的条件之下，我们延续一贯「公共性 开放性 趣味性」的设计理念，通过处理天花造型的体块关系来重新组织空间，尝试用虚拟的界限进行空间划分。我们设计了多个组接的盒装天花造型，以取代实体的间隔板材。它们就如园林中的凉亭，只有屋顶造型，却又在无形之中构建出围合感。规整又不失变化的体块分布，营造了统一的店铺观感。空间的边界消失了以后，服务员能够自由穿梭在餐厅中服务食客，不受阻隔。
Taking the restrictions of table and operating acreages,we continued the consistent design concept of "open, public andinteresting", attempting to divide space with virtual boundaries via theprocessing of ceiling to reorganize space. We've designed several boxed ceilingstylings to replace solis spacer plates. They are like the pavilions in thegardens, only with the shape of roof, but able to build a sense of enclosureintangibly. Regular and changeable mass distribution creates a unified storeimpression. After the boundaries of space disappear, waiters can freely shuttlein the restaurant to serve customers.
店面的美甲桌
天花造型重新划分空间
区别于传统的围坐式用餐，门口吧台的设计提供了另一种火锅体验方式，也为空间增加了趣味性，同时还可以吸引更多在店铺外游走的潜在客群。
Different from the traditional sitting-around dining, thedoorway bar design provides another experience of hotpot restaurant, also making the space more interesting; potential customers passing through storescan also be attracted.
吧台的设计为顾客带来新的火锅体验
象征火锅文化的元素也通过巧妙的设计被融入到空间之中。球体顶灯幻化为沸腾的气泡漂浮在空间的顶部；烟雾如蒸腾的热气飘散在铝板上，构成墙体；玻璃上的瀑布流宛如沸腾的汤底，鲜活地涌动。不同的位置，不同的景致，一汪火锅慢慢熬煮，始吃清淡，逐渐浓香。
Elements symbolizing the culture of hotpot are alsointegrated in the space via ingenious design. Spherical ceiling lights turninto boiling bubbles and float at the top of the space; smog floats on thealuminum plate like the heat of transpiration, forming wall patterns; Thewaterfall on glass is like a boiling soup, fresh and alive. Different places,different views, with food slowly braising in hotpot, people will feel the foodturn from lightness into thick aroma.
包房
烟雾如蒸腾的热气飘散在铝板上
洗手台
飞视设计 | 飞视设计之家
▼设计师介绍
关于谢英凯
谢英凯先生于2002年在广州成立汤物臣?肯文设计事务所，并提出“公共性 开放性 趣味性”这一设计理念，强调用设计改善人与人、人与环境、人与社会之间的关系。汤物臣·肯文设计事务所是一间创新的设计企业，用设计解决社会当下存在的问题，从社会学角度出发，找到释放生活善意的设计手法，创建善意空间，致力成为不断改善生活理念的社会型企业。谢英凯先生带领他的团队完成了多个优异且具影响力的项目，并多次荣膺国际奖项，其中包括英国美国Best of Year Award 2015 展览类别冠军、日本 GoodDesign Award 2015、德国 iF Design Award 等。
（可选）除了不断创新设计力量，谢英凯先生还希望通过个人微小的力量为社会增添善举，他带领公司参与公益项目，并携手NGO组织投身新农村经济建设,设计新形态乡村；他还联合创办了“七+5”公益设计组织，策划城市公厕设计展，藉由设计的力量唤醒大众对城市公共环境的关注与思考；他还参与了上海东方卫视大型民生公益改造节目《梦想改造家》，将广州老城区旧宅进行改造，改善民生生活。致力于公益事业的同时，谢英凯先生受任很多社会职务，包括中国建筑学会室内设计分会第九(广州)专委会执行会长、羊城设计联盟副理事长、广州美术学院客座讲师等，将领先的设计思想“取之于民、用之于民”。
项目名称 | 海底捞西安印象城店
项目地址 | 陕西西安
项目类型 | 餐饮空间
项目面积 | 1144 ㎡
设计时间 | 2017
完成时间 | 2017
设计单位 | 汤物臣?肯文创意集团
设计总监 | 謝英凱 / 罗卓毅
参与设计 | 余江垿 / 朱文聪 / 李莉 / 宋玥宸
摄 影 师 | 黄早慧
Project Name | Hidilao Hot PotRestaurant
Location | Xi'an, Shanxi
Project Type | Catering Space
Area | 1144 sqm
Design Date | 2017
Completion Date | 2017
Design Company | Inspiration Group
Design Director | Thomas Tse / RogerLo
Designers | James Yue / Vincent Chu /Lili Lee / Joyce Sung
Photographer| Zaohui Wong
供稿 /汤物臣?肯文创意集团
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