Translating mid-century modernism to a taqueria that doesn’t scream Mexico is no mean feat but that's exactly what Imogen Reed of IJR Studio has achieved with Taqiza.
The tapas-style menu of Bar Lucia is short, while the wine list is long. Moreover, the wine list is predominantly of female wine makers at the forefront of the wine industry.
This restaurant in Chengdu, China is a patchwork of its previous lives, reimagined as a rich material backdrop for its latest chapter.
Design and food coalesce in perfect harmony in downtown Singapore at Burnt Ends. The interior design is a visual design feast with its own singular style that provides a counterpoint to excellent Michelin-star cuisine.
Industrial aesthetics coalesce with the stunning view at The Imperial Hotel on the NSW South Coast, rejuvenated by Welsh + Major.
Fitzroy’s latest establishment proves that its bark is every bit as good as its bite.
A contemporary Chinese restaurant, Blossom, by Brewin Design Office blooms in the void that is the lobby of Marina Bay Sands hotel, Singapore.
Conscious living, plant-based nutrition, and visually uplifting interior design collide at Eden, Bondi, the beach-side suburb’s newest offering.
Yuloo Studio combines colour, texture, lighting, and scale to create a cosy evening environment for lovers of wine and fresh produce in Moscow.
Bistecca by Tom Mark Henry layers on history and rusticity to create a fully immersive diner experience in Sydney.
Settled within the booming precinct of South Melbourne, Half Acre is an all-day eatery and event space that wears an industrial uniform.
Wilson & Market is the new flagship restaurant located at the Prahran Market. The eatery includes a ‘hole-in-the wall’ take-away window, a café that extends into the market square and a brasserie and bar with an entrance off Commercial Road – a reimagined model of a highly traditional format.
