Interiors

tennis en appartement

Benedetto Bufalino

21 Oct 2014

For French artist Benedetto Bufalino, art is a playground for creative exchange. His latest participatory piece rethinks indoor tennis by placing it within the context of a habitable apartment, fitting a faux-grass expanse from floor board to fireplace. From now until October 31st 2014, Bufalino transforms the Interface Gallery in Dijon, France into a functioning and fun sports court, where

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Embroidered Flower Lobby

Tripasai Architect

21 Oct 2014

Tripasai Architect have designed the entrance lobby of a private residence in Bangkok, Thailand, the main feature of which is a brightly coloured, embroidered flower petal backdrop wall. Playful yet sophisticated, the entrance lobby of the building is enriched by contemporary craftsmanship. The space is defined by a combination of Thai style wooden furniture, so-called ‘Kha Singh', and the

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Lotus & Bamboo Tea Room

MINAX

20 Oct 2014

Shanghai-based design studio MINAX has just completed its latest project, the Lotus & Bamboo Tea Room. The tea room was created specially for the 2014 China International Aquilaria Culture Exposition & Living Space Exhibition. The Lotus & Bamboo Tea Room is composed of 500 bamboo pieces with a diameter of 6cm, each piece varying in height. The order of height follows the shape of an

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bills Bondi

Meacham Nockles McQualter

20 Oct 2014

The latest addition to Bill Granger's iconic eateries opened last month in Bondi. Coinciding with Granger celebrating over twenty years of success since the opening of his first restaurant in Darlinghurst in 1993, and over ten years since opening a restaurant in Sydney, bills in Bondi is a long held dream of Granger's. The restaurant displays all of the charming characteristics of Granger's

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Beast

designLSM

17 Oct 2014

Beast is an exciting new venture from designLSM's long standing client, the Goodman Restaurant Group. Hidden away on Chapel Place in London, this unique fine dining concept offers diners shared dishes of the finest Norwegian king crab and two kilo cuts of steak. Their client was originally inspired by the communal meals served in rustic huts to the Norwegian fishermen who catch the king

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