Using art to create focal points and atmosphere in restaurants is hardly groundbreaking. But some of Hong Kong’s best restaurants go above and beyond when it comes to decorating their walls. Rather than being an afterthought, the works displayed are the result of a cohesive effort from restaurant owners, designers and curators to create a multisensory experience encompassing food, drink and the visual arts. But what does it take to curate these collections?
First: purpose. At Golden Gip – a new restaurant in Central serving up Korean-influenced Asian fare – everything is designed to engage all five senses. “The art serves as a visual feast that complements the culinary offerings,” says chef-founder Shun Sato. As for one-Michelin-star Cantonese stalwart Duddell’s, in the same neighbourhood, co-founder Alan Lo says the vision was “to create a place where people can eat, drink, socialise and learn about art”, adding, “It’s about showcasing the best curator and artistic practices.” Naturally, visual works take centre stage.
Art is so intrinsic to experiencing these restaurants that it’s often discussed early in the design process. “Artwork was a central consideration from the outset,” continues Sato. “It was essential to integrate art and design in a way that reflects our philosophy and enhances the overall atmosphere from the very beginning.”
But what do restaurants look for when choosing works to display? At Golden Gip, art was selected to help create a welcoming, homely environment, with thought given to colour, texture and emotional impact.
At La Petite Maison (LPM) in Central, David d’Almada and Jade Aquilina of London-based interior design firm Sagrada chose pieces to reflect the establishment’s roots in the Cote d’Azur. “[The artworks] evoke the colour and vibrancy of the South of France,” notes Nicolas Budzynski, LPM’s CEO. The restaurant also works with a resident artist to create compositions in line with the designers’ vision, draws on favourite artists from LPM’s global locations, and includes a bronze statuette that can be found at all of the restaurant’s outlets.
Location can also influence a restaurant’s art. “Given [Hue’s] location within the Hong Kong Museum of Art, we knew that art would play a central role in creating the ambience we wanted,” says Bronwyn Cheung, co-founder of Woolly Pig Hong Kong, the restaurant group behind Hue. “Artwork was considered early in our design process – the specific artworks [at the restaurant] were chosen to complement our modern Australian cuisine and our stunning location [on the Tsim Sha Tsui waterfront].”
Many restaurants that take their visual appeal seriously look to experts to find pieces that will create precisely the desired ambience and emotional resonance.
Hue relies on London-based Tanya Baxter Contemporary to source the right works, drawing on the gallery and advisory firm’s over 25 years of experience in the field of postmodern, modern British and contemporary art. “We wanted pieces that would resonate with our international clientele while also reflecting Hong Kong’s unique position,” Cheung explains. Hue’s current displays include works by Pip Todd Warmoth, Damien Hirst and David Hockney.
