In a city where change is commonplace, building a strong reputation and a clientele is an achievement. The owners of Singapore institution, Luke’s Oyster Bar and Chophouse, took the brave step of moving from its existing restaurant to new premises within the city’s frenetic dining scene. A considered, high quality experience is delivered to guests on many levels. The brief for Distillery, the Singapore design studio that’s now part of HASSELL, was for the relocated restaurant to feel established and run smoothly from day one. Our designers studied what was most effective at the much-loved original location and refined it, enlarging the kitchen and making back of-house areas seamless while adding greater sophistication to the dining room.
The new dining room had to look good and it had to inspire the same service and buzz of the previous location. The relationship between diners at tables and those at the bar was a key consideration, as was manipulating the space to seat the maximum number of diners. From the size and solidity of tables, comfort of chairs to the smart looking waiter’s stations, every component was designed to assure patrons of high levels of service. Texture and finesse, and authenticity and integrity of materials are as important to food as they are to design. Leather, timber, marble and terrazzo imbue the restaurant with a tangible sense of quality and sophistication. The signature oyster bar and illuminated menu board nod to its previous incarnation, while the restaurant’s new look abounds in quality finishes to complement the quality of the cuisine.
