From The Designers – Stage 1
Renowned restaurateur Simon Goh had a ‘vision; to create an intimate street eatery experience; akin to those one encounters in old Malaysia, in the heart of Sydney’s Double Bay. In collaboration with a team of talented builders, designers and artisans we delivered just that.
Our brief was a quick hand sketch of a shopfront, with two words; raw and authentic. We created a genuine old-world, bustling street eatery akin to those one encounters in Old Malaysia.
Significant site challenges included trying to squeeze a commercial size kitchen into 44m2 with dining opportunities as well. 30m2 was dedicated to the kitchen as it had to serve two additional restaurants.
To create a transition between the existing streetscape and restaurant, we set back the shopfront from the street, providing patrons with an engaging view into the open kitchen. Inspired by flying wish lanterns, the designers hand dyed and sewed thirty lanterns which adorn the exposed timber joist ceiling upon entry. Reclaimed sinks, salvaged floorboards [from an old French train station], preloved floor tiles and vintage French marble cafe tables were just some of the features which enhanced the authenticity of the palette.
Contractors were coerced to think outside the box. The hand charring of the timber panelling that clads the interior walls was just one example of doing it differently. We also hand selected a team of very talented collaborators including graphic designers, sign writers, illustrators and seamstresses. Our hands on approach introduced the human touch.
Drawn in like moths to the warm glow that the shopfront emanates, diners are greeted by the eatery’s delicious and forever expanding range of dishes, portrayed in photos and hung from hooks. One could never try all dishes in one sitting, and the restaurant’s size and design, as a fast ‘street eatery’ or take away experience, encourages repeat patronage. The limited yet highly sought after 19 seats encourage a quick yet genuine dining experience. Unavoidably efficient and intimate, staff and customers are forced to mingle; and in doing so, create the theatre and infectious bustle that is the Chinta Kechil.
From The Designers – Stage 2
Based on the success of Chinta Kechil, which opened earlier the same year and the closure of his flagship Chinta Ria restaurant in Darling Harbour, Simon Goh engaged us to create a new Chinta Ria dining room where both his loyal patrons and his stoic and gigantic (approx. 2 x 2m in size) Buddah could find a new home.
Formerly a dentist’s premises with an adjunct, disused service alleyway, our immediate response was to demolish all internal walls and a hefty portion of an external wall which led to the alleyway to create a generous open room with direct visual and physical connections to the external alleyway.
This fitout sought to integrate with its predecessor, Chinta Kechil but also sought its very own identity. This identity we established via 3 key design elements: printed linen panels, timber louvers and our treatment of the alleyway.
The reclaimed floor boards from a French railway station which featured in Chinta Kechil, extend into the dining room and create an instant sense of charm and warmth.
Upon arrival, one is immersed in a dreamlike, ‘green’ landscape; an image which was printed onto linen panels and backlit. It is within this landscape that we artfully chose to nestle Simon’s Buddha. This composition was shot by Cole Bennetts; who trekked through Wollongong swamps to capture the landscape. The Buddah was then superimposed into the landscape as if it had always been there.
To really transport a patron to Asia, we had Dave Kaziro from Decreate, age the alley walls. With limited space for plants, coconut shells that Katy saved over several months became the perfect vessels with which to create a hanging garden.
Combined with the meticulously detailed and proportioned timber louvers, the project demonstrates a masterful play of inside and out.
