阳阳包子铺 YangYang BaoZi

 
 

包子是中国随处可见的街头小吃。大部分包子铺都仅在口味上费尽工夫以赢得客户,然而有一些品牌却已将优质的店铺设计视为不可或缺的成功秘方,北京的阳阳包子铺就是其中之一。古鲁奇公司受邀为其打造品牌全新形象店,为了将传统制作包子的状态引入到空间设计中,用解构的方式重新诠释了‘包子蒸笼’这一概念蓝图。拆解的包子蒸笼成为空间的主角,醒目的出现在天花,有些也蒸笼结合了与柱子的关系,伴随着北京最重要的颜色-红,营业时间人声鼎沸如蒸气般与蒸笼之间产生对话。大面积从农村拆下的老砖墙,零星的凳子,水磨石地板,竹藤吊灯,运用竹子屏风切割成为几个热闹的空间角落。就凭着这些,让北京包子从此性感了起来。


A Steamer Structuralism Inspired Baozipu Designed by Golucci International

Baozi (filled, steamed buns) are enjoying something of a newfound popularity on Western shores of the Americas, but in China - its country of origin - this common street food is being elevated to restaurant fare.

The latest opening to epitomise this movement, is Beijing’s Yangyang Baozipu. Here, the capital’s version of the bun is served amongst a theatrical space designed by Lee Hsuheng of international design firm Golucci Interior Architects, who have made bao a literal concept for their blueprint of the restaurant. This is most evident in the rounded layered ceilings, which bear a heavy resemblance to the traditional stacked circular bamboo steamers used to cook bao, and even feature linear slots which imitate the gaps through which steam would escape.

Tall shoots of bamboo act as pillars throughout the room, which is punctuated with China’s favourite hue — red — seen everywhere from the walls to sporadic stools. In a space with the capacity to serve popular cuisine to 120 diners, Yangyang Baozipu could have been easily slipped into themed vulgarity, yet considered touches such as walls lined with grey brick salvaged from an old factory prevent it from doing so. Terrazzo flooring, rattan pendant lighting, and bamboo screens sectioning off intimate nooks each inject the space with a sophisticated ambience. Dumplings have never been so sexy.

CONTACT US: golucci@gmail.com