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OCT Group Restaurant “Spring Feast” Chaohu
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Restaurant “Spring Feast” ChaohuHefei, 2022

Immerse Yourself in Moments of Pleasure

Exper­tises
Food & Beverage

Restaurant “Spring Feast” Chaohu

The Bantang hot springs in Chaohu are a popular destination for tourists and wellness holidaymakers. Embedded in breath-taking surroundings, we designed a restaurant that translates the natural waterscape into a dynamic experiential space. The restaurant’s unique selling point is the water of these famous springs, which is used in the preparation of dishes and served as drinking water. Fluid forms derived from the flow of water characterise this spacious, light-filled space, creating the ideal setting for an unforgettable culinary experience.

OCT Group Restaurant “Spring Feast” Chaohu A source of inspiration2

A source of inspiration

Slipping your body into warm water, savouring a first bite: Some moments are well worth celebrating. Conscious enjoyment, being present in the here and now – these are things we increasingly long to experience, as they constitute important counterpoints to the fleeting digital interactions that otherwise shape our daily existence. Spring Feast serves western-inspired cuisine with a particular focus on regional spring water. The restaurant’s signature dish, for example, is spring water eggs served with truffles and porcini mushrooms.

 

OCT Group Restaurant “Spring Feast” Chaohu A source of inspiration1
OCT Group Restaurant “Spring Feast” Chaohu l1

Our interior design ensures that diners can immerse themselves in this special experience, and revel in their own personal moments of indulgence here. Our starting point was to tap into the cultural context and translate it into a spatial experience. Our research unveiled a piece of imperial writing from the Ming period in which the Bantang hot springs are already mentioned:

“The mountain has two springs, one cold and one hot. At the start of their descent, hot and cold are still separate. As they mix, the fish, sensing the rise in temperature, leave the hot stream.”
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OCT Group Restaurant “Spring Feast” Chaohu l3 2
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The entrance to the restaurant is on the upper level. Mirroring the historical record, two paths lead down from here to converge again in the restaurant: The direct path takes diners down a wide staircase, while the gallery passage leads past a lounge that offers a magnificent view over the landscape.

An organic experiential space

We transport the organically curved form of the architecture, which from the outside makes the building look like a natural continuation of the landscape, into the interior. Here and there we create cavernous niches that are reminiscent of the inside of a mountain and the source of the spring water.

 

OCT Group Restaurant “Spring Feast” Chaohu An organic experiential space1
OCT Group Restaurant “Spring Feast” Chaohu An organic experiential space2
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OCT Group Restaurant “Spring Feast” Chaohu l5 2
OCT Group Restaurant “Spring Feast” Chaohu l5 3

As in the historical record, the particular dynamics of our space arise from the interplay of two elements: nature and culture. Through the generous window front, food and culinary encounters as cultural experiences enter into dialogue with the natural environment of hills and water.

OCT Group Restaurant “Spring Feast” Chaohu l6 1
OCT Group Restaurant “Spring Feast” Chaohu l6 2

Of earth and water

This essential duality is also reflected in the floor design: A bi-colour texture of earth tones meanders through the space, zoning it elegantly and dynamically into walkways and seating areas. The restaurant is dominated by a vibrant, verdant green that stretches across the restaurant landscape like a lush jungle canopy.

OCT Group Restaurant “Spring Feast” Chaohu Of earth and water
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Those who only have time for a brief sojourn can grab a coffee at the bar – prepared with skill by a small robot.
554618-Spring Feast Restaurant Chaohu

This ever-calm employee operates in the same way as water itself, at its own, never-changing speed. In this way, the restaurant becomes an organic experiential space in which the slowed-down wellness concept of hot spring bathing flows into the enjoyment of food.

 

Plans

OCT Group Restaurant “Spring Feast” Chaohu Plans

Facts & Figures

Client
OCT Group
Status
Completed (2022)
Photo­graphy
一千度视觉One Thousand Degrees IMAGE
Exper­tises
Food & Beverage
Copy­right
Ippolito Fleitz Group
Team
  • Ruth Calimlim
  • Kenny Chou
  • Halil Dogan
  • Peter Ippolito
  • Dora Latkoczy
  • Frank Wang
  • Yan Yu
  • Dirk Zschunke
Partner
  • 上海前及建筑设计事务所 (Change Architects) – Architecture
  • 上海柯翊建筑设计有限公司 (KOYI Design) – FF&E Design

Awards & Publications

Awards
  • IFI GAP2024IFI GAPDesign Distinction Awards – Gold Winner “Play”
  • Design for Asia Awards2023Design for Asia AwardsBronze Award
  • Red Dot Award: Brands & Communication Design2023Red Dot Award: Brands & Communication DesignAward: Spatial Communication – Interior Design
  • iF DESIGN AWARD2023iF DESIGN AWARDWinner – Interior Architecture/Hospitality Interiors
  • Deutscher Innenarchitektur Preis2023Deutscher Innenarchitektur PreisNominee
  • LIV Hospitality Design Awards2022LIV Hospitality Design AwardsWinner: Restaurant – Theme
  • Best of Year Awards – Interior Design Magazine2022Best of Year Awards – Interior Design MagazineWinner: Casual Dining
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