Located in Tel Aviv, the Taizu-Asia Terranean Kitchen is a restaurant designed by the Tel Aviv practice of Pitsou Kedem in collaboration with Baranowitz-Amit Studio. The design concept is based on the 5 elements of Chinese philosophy, fire, metal, water, wood and earth in combination with a visual interpretation of the colours, textures and tastes of the cuisine served, a fusion of street food from China, India, Thailand, Cambodia and Vietnam, as experienced by the well travelled chef, Yuval Ben Neria.

The common element of fine design aesthetics is seen throughout the five spaces of the establishment, from the bar area with its custom made slate table to the wonderful outdoor terrace defined by the aromatic lemongrass plants which gently sway in the breeze. The chef room is a semi-private space, made more intimate by the two dividing walls of blocked bamboo. The more formal dining area is made less so by its proximity to the glass walled kitchen and the nearby bar area. The pattern seen on a banana leaf is imprinted on the concrete surfaces of the walls and on the dividing partitions.

A dark elegant space, colours are introduced through sections of screens and the stained glass doors of the decorative wine storage refrigerators, which stretch across a whole wall. The design represents a harmonious merging of contemporary classic with strong notes of Eastern philosophy, culture and cuisine, at its best.