Suparat Chinathaworn and Kijtanes Kajornrattanadech, who met at Bangkok exhibition firm designLAB in 2007, decided to start restaurant design consultancy Party Space Design in 2012. Five years later, the design firm includes 17 people—who specialize in interiors, exhibition and product design, and branding—and has found a specialty in dessert and coffee bars, among other F&B outlets. Their mantra: “good design is a design that not only achieves a desired effect but also shapes the expectation of what the experience can be,” says Chinathaworn.
Crack, Bangkok
The design (and name) stems from the sound made when they cut through the restaurant’s signature waffle: crack. Expanding on that idea, the designers envisioned a chicken trying to “break an eggshell to see the world.” With that in mind, the white façade is as smooth as an eggshell and features a crack line offering passersby a glimpse into the interiors, which are meant to be warm like a “friend’s home,” filled with wood and white surfaces, glowing pendant egg-shaped lights, and more cracks—on tables, walls, and even integrating the exterior one into shelving.
Crack’s eggshell-esque exterior
Impressions of chicken feet walk up a wall at Crack
Shugaa, Bangkok
For the French-style dessert bar, sugar—both its molecules and crystals—became the main inspiration. Take the polygon wood installation covering the glass façade, or the spiral staircase wrapped with stacked acrylic boxes. Even ceiling lights have a crystal-informed shape. Elsewhere, pops of mint green, rose gold, pink, and blue, as well as light wood and marble, complete the modern, luxe look.
Sweet pastels and a spiral staircase in Shugaa
