Hugh Dessert Dining

Branding   |   Packaging Design

Client/ Hugh Dessert Dining
Location/ Taipei, Taiwan
Interior Design/ Hii Architects
Photographer/  Tzuyin Chiu, Yuchen Chao Photography

Hugh Dessert Dining locates in Taipei, Taiwan. The restaurant presents a groundbreaking concept to the city, serving the dessert as a fine-dining restaurant. The dessert à l’assiette presents the dessert on a plate as an art, and gives sets of four/five-course meals per person with drinks in the dining journey. The co-founder and chef Victor Chan previously worked as a pastry chef in RAW, a Michelin-starred fine-dining restaurant founded by chef Andre Chiang. He wants to bring the idea that desserts can be served before savories as the main course. The menu includes starters, appetizers, entrees, and beverages with small bite-sized desserts and changes with four seasons for seasonal ingredients. They also provide takeout orders for boxes of the petit four, small bite-sized french desserts, and whole cakes.

I designed the logo inspired by a marble pattern often seen on a french dessert. The pattern is also used as a graphic element and applied on the reeded glass for the facade of the restaurant.
品牌設計   |   包裝設計

Hugh Dessert Dining 餐廳位於台北市大同區的平凡巷弄,前身為公寓內的甜點私廚 Hugh Lab。以偏重工作室性質與私廚型態的實驗性甜點空間開始,走過四季時序後, Hugh Lab 正式告一段落,更名為Hugh Dessert Dining

起源自古老的德國,有著靈魂、精神、智力的含義,同時也取名自主廚中文名字裡的最後一字 - 修。圖騰中理性與感性的線條,象徵舌尖上柔和的甜感及層層堆疊的解構主義。

Hugh Dessert Dining將一整套甜點設計為下午茶套餐,內容包含了開胃小點、前菜、主菜與伴茶小點,搭配擺盤的美感擇取器皿,踏入空間後的服務,從聲音、光線、氣味到溫度,都是細膩思量後的設定,「希望客人體驗整套的享受跟服務,從進門開始,吃完一套甜點到離場就是一個循環,我們要在循環中調整到與客人雙方都最舒適的方式,每個細節都是用餐體驗,不會去定位希望客人感受到什麼,而是讓客人自己產生感受,我們則在更多地方放入想要給客人感受的元素。」

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