“Welcome ladies and gentlemen to International Design Awards 2018 sponsored by SBID! This could be the opening speech for what will happen on Friday 26th October when the time comes for this award ceremony at The Dorchester hotel in London. Club & Bar Design is one of the categories for this design award, and J’s Bar Bistro Hong Kong is one of the shortlisted. What better than steal a few bar decor ideas from it, when you know this is a result of a successful collaboration between HBA Hong Kong F&B director Junya Fujii and former director of Michelin Star restaurant Four Seasons Hong Kong Caprice by Jeremy Evrard?
Occupying a large space on the second floor of The Royal Garden in Tsim Sha With, J’s Bar Bistro combines a retro look with an eclectic and authentic 70’s luxury vintage visual identity, giving and combining a speak-easy bar inspiration for several F&B features. These include a cheese counter, wine cellar and lounge dining area and separated ‘ladies and gentleman’s’ corners, across from the venue’s imposing focus point – the bar area. An attached outdoor terrace allows guests to overview Hong Kong street life from the elevated bar located on the second floor.
The concept is based on a compilation of memories from a man who travelled around the world, this bar is a collection of all things that moved him, that impressed him and that touched his soul. The inspiration of the details from all over the world, starting in an old pub in London, a bistro in Paris, a streetscape in Hong Kong and a dance floor in Bali…J’s Bar Bistro offers an extensive selection of wines and artisanal French cheeses.
Signature cocktails are going to be mixed by awarded mixologists behind the bar, along with jazzy sounds back from the 70’s-80’s. And for cigar lovers there will be a highly curated collection of best tobacco waiting for them to be enjoyed outdoors on the terrace.
As there were several consultants working on the project the challenge was to consolidate all these experts and their ideas. It was essential for the design and atmosphere to appear to the guest as one entity and for there be a homogenous approach to all elements of the design from the artwork and graphics, to the interiors and the drinks.
These challenges were overcome through constant communication between all parties ensuring the design process reflected consistently and clearly both the concept of each of the disciplines involved.