5 restaurants of impeccable design

In Phaidon’s new publication By Design, works of over 100 interior designers have been compiled to present some of the world’s best designed spaces. We focus on 5 big names from the F&B industry.

Publishing company Phaidon Press, which publishes books on art, architecture, design, fashion, photography and popular culture, has recently launched a new interior design book called By Design. Works by over 100 interior designers across the world were compiled for the book and nominated by an international jury comprising Wallpaper editor-in-chief Sarah Douglas, artists Nikki Haas and Laila Gohar, Graeme Brooker, head of the interior design programme at London’s Royal College of Art and curator Aric Chen.

While a variety of spaces, including private homes, have been covered in the book, we are focusing on five restaurants with inspiring interiors that have been featured.

Beefbar Paris

Beefbar paris
Photograph by Francis Amiand; courtesy of Humbert & Poyet

Beefbar Paris comes from Monaco-born restaurateur Ricardo Giraudi, and the space has been designed by Emil Humbert and Christophe Poyet, who have also designed the Beefbars in Hong Kong, Mexico and Monaco. Located in the 8th arrondissement of Paris, with views of the Eiffel Tower, the building is registered as a historical monument and features gorgeous Art Nouveau style which has been painstakingly restored. Beefbar has reinvented the concept of a steakhouse and provides a modern, luxurious and glamorous feel to the traditional experience. The menu has three primary sections, featuring street food from around the world, rare and best cuts of meat and iconic dishes.


Dive bar by batiik studio photography giaime meloni courtesy of batiik studio min
Photograph by Giaime Meloni, courtesy of Batiik Studio

This cocktail bar in the 10th arrondissement of Paris by Nicolas Munoz of Bespoke fame has been designed by Batiik Studio, a Paris-based design firm founded by Rebecca Benichou. With mirror balls, textured walls, soft lights and circle benches, the design theme fits perfectly with the bar’s vision of ‘democratising cocktails’. While unique cocktail offerings such as Fleur (mezcal, sake, vermouth rose and rinquinquin) and Ekizochikku (Umeshu, Campari, Fino sherry, coco, verjus, aquafaba) are the biggest attraction, their friendly bartenders and great hospitality are notable too.


Esora by takenouchi webb in singapore photography jovian lim courtesy of take¬nouchi webb
Photograph by Jovian Lim; courtesy of Takenouchi Webb

Esora from The Lo & Behold Group is set in a heritage shophouse in Singapore and has been designed by Takenouchi Webb. Inspired by nature, clouds and sky, the design theme befits the name of the restaurant, which means “painting in the sky” in Japanese, and is reflected in an abundant use of natural materials. The 26-seater restaurant presents authentic Japanese kappo-style cuisine — a multi-course meal which involves a close connection between the diner and the chef, with the chef serving the guests at the counter.

Hotel Rose Bay

Otel rose bay in new south wales australia by richards stanisich photography felix forest courtesy of richards stanisich min
Photograph by Felix Forest; courtesy of Richards Stanisich

The iconic pub of the Hotel Rose Bay in New South Wales, Australia, was first opened in 1929. It was up to Sydney-based Richards Stanisich interior architecture firm to renovate it. The original pub’s rich heritage has been carefully preserved in the use of Deco-era finishes, while seating capacity has been increased along with more natural light accommodated. Along with usual bar food such as fish and chips, cheeseburgers and steaks, there’s also a dimsum menu on offer.

The Ocean

The ocean in hong kong by a work of substance photography dennis lo courtesy of a work of substance
Photography by Dennis Lo; courtesy of A Work of Substance

Located on the Beach Road in Hong Kong’s Repulse Bay, this marine-inspired fine-dining destination has been designed by the agency A Work of Substance. In keeping with the oceanic theme, hues of blue and sand brown have been used extensively, along with panoramic views of the sea itself and aquariums cementing the feeling. The menu is focused on seafood, with Chef Oliver Bellin’s Breton-style cooking making a remarkable impression on diners.

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