1 / 现代菜谱：二陈昌在宝区做虾仁松饭和豆蛋
5年前|TheModernHouse|餐饮|100%...street
food pop-up-turned bao empire that now has a weekend stall at Netil Market and three
crowd-forming restaurants in Soho, Fitzrovia and Borough.
Here, we meet Erchen at BAO’s latest opening in Borough market to talk about the food of her childhood in Taiwan, why it took her six months to ...
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2 / 李益中 惠州·中海阅江府营销中心
6年前|环亚室内|设计情报|100%...“俊逸灵动、润雅圆融”的气质。
In the design process of the marketing center, li yizhong tried to integrate the landscape nature and local culture of huizhou into the modern simplicity and artistic elegance through the translation and expression of design techniques. He tried to make ...
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3 / CHAO | 百年＂黄天源＂
4年前|feier0621|商业|96%...代店铺打造全新空间的体验。 With thecontinuous changes of the market, customers have new requirements for spaceexperience, so it is particularly important for more "time-honored Chinesebrands" to seek survival and transformation in the new market environment.This time, Chao accepted Huan...
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4 / 富国岛丽晶酒店丨永续设计 | 2025 | 越南
3月前|序赞精选|酒店|75%...色的稻浪，含着对这方水土的传达给每一位在米市（Rice Market）对大自然的尊敬与惜福的用餐旅人。
全日餐厅
享誉全球的「越南富国岛黑胡椒」被纳入客房主要艺术创作启发，设计师选取当地的黑胡椒，经风干防腐处...
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5 / 现代菜单：厨师尼古拉斯·巴尔夫在佩克汉姆的莱文用豌豆、辣根和庞祖来制作鳟鱼克鲁多。
5年前|TheModernHouse|餐饮|55%
At Salon, a relaxed eatery occupying a former hair salon in Brixton market, chef Nicholas Balfe has served up crowd-forming brunches, inventive bar snacks and casual evening tasting menus since 2012. A next-door wine shop has sprung up since then and, in 2018, a new venture, Levan in Peckham, open...
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6 / 美国范德比尔特一号楼(2020)(KPF)设计
5年前|archdaily|建筑|50%...ntral district, layering its architectural language and skillfully meeting market demands for cutting-edge, contemporary office space. Expected to achieve LEED and WELL certifications, One Vanderbilt offers 1.7 million square feet of Class-A office space, featuring column-free expanses and stunning...
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7 / 现代菜单：Skye Gyngell在Heckfield Place用覆盆子冰淇淋制作榛子蛋白酥皮。
5年前|TheModernHouse|餐饮|48%...l pleasure.
“Sunday is my day off and that’s when I’ll go to the market and cook something in the afternoon, often a one-pot thing like chicken with pumpkin and sage, and that will sit on the stovetop for a couple of days.
“I like food that tastes good for you, but I’m not into what...
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