Project Name: Aster

Location: Shanghai, China

Design Team: RooMoo Design Studio

Total Floor Area: 309 m²

Completion: 2025

Photography: Wen Studio

Design Features:

Project - Aster restaurant in Shanghai, led by British chef Joshua Paris and designed by RooMoo Design Studio, stands as an innovative expression of translating botanical geometry into immersive spatial experience. This 309-square-meter restaurant draws inspiration from its namesake flower, the aster, which means "star" in Greek. The design transforms the flower's natural structure—a central disc surrounded by radiating petals—into a spatial experience, inviting guests to gather at the heart of the flower and dine beneath a constellation of light.

The project's most compelling design achievement lies in its innovative "crown" installation concept. Overhead, 39 modular frames spiral clockwise in 15-degree increments, each holding a single translucent violet petal crafted from recycled xuan paper. At night, perimeter lighting grazes the petals' edges from outside to inside, transforming the ceiling into a drifting nebula. This three-dimensional relief installation combines with sustainable design principles, featuring petals that can be re-dyed and reusable frames, maintaining ceremonial presence while addressing maintenance and environmental concerns.

The architectural narrative unfolds through sophisticated spatial hierarchy, following the design approach of "center, radiation, and layering." The space centers on a circular bar and wraparound dining counter at the open kitchen, forming the flower's heart and establishing a continuous 360-degree service radius. The bar functions as both social hub and culinary stage, with kitchen-side seating placing guests within arm's reach of the culinary action, enabling direct interaction with chefs. A soft halo of light along the bar's base echoes the overhead installation, creating an immersive glow radiating outward. This vertical composition creates dynamic atmospheric experience while maintaining spatial functionality and intimacy.

Material selection demonstrates contemporary design refinement and craftsmanship commitment. The bar and open kitchen seating area feature hand-modeled clay finishes that are cured to create "rock face" textures, presenting stratified layers and temporal qualities reminiscent of soil cross-sections, anchoring rootedness in tactile surfaces. Herringbone oak flooring radiates outward from the central bar like roots spreading through soil. Rounded stone and timber edges ensure comfort, while exposed concrete structure provides counterpoint to warmer surfaces. The convergence of oak, stone, and concrete resembles petals gently cradled by a calyx.

The facade treatment demonstrates intimate relationship between structure and decoration. Layered pendant lights along the windows continue the floral theme, each aligned with the centerline of the space's concrete beams, translating structural rhythm into visible light sequences. Decorative layers feature subtle height variations, making each light fixture unique, like flower veins gradually extending toward the windows. Each decorative fixture integrates precise downlights coaxially at its base, ensuring ambient and functional light meet gently at the tabletop.

The project's defining feature is its orchestrated spatial layering strategy and social value. The mezzanine area accessed via stairs along the open kitchen corridor creates intimate atmosphere with walnut and velvet finishes. To address height limitations, the ceiling incorporates an antique bronze mirrored canopy divided by abstract floral patterns, simultaneously stretching vertical perception and controlling glare. In the private dining room, a "stardust" installation forms constellations with translucent smoky violet petals, with materials transitioning from hard to soft—stone and wood evolving to upholstery and textiles. The project, commissioned by Shanghai Ruispai Catering Co., Ltd., features overall interior design by RooMoo Design Studio, construction by Shanghai Suji Decoration Engineering Co., Ltd., lighting consultation by Shanghai Baizi Lighting Engineering Design Co., Ltd., and custom furniture and lighting by Shanghai YiZhu Decorating Engineering Co., Ltd., demonstrating how collaboration elevates aesthetic quality and functionality in dining spaces. The building ensures a valued, long-term contribution to Shanghai's dining culture through compelling design, proving that refined craftsmanship and spatial narrative can coexist in high-density urban environments. This is space designed to enhance dining experience while maintaining strong commitment to sustainable design practices. The bond between space and city seamlessly integrates in a refined and balanced dialogue, creating meaningful venues for dining and social interaction.

Chef Joshua Paris - British chef Joshua Paris brings 19 years of global culinary experience to Aster. At age 16, he embarked on his culinary journey in New Zealand, with his career spanning New Zealand, the UK, Australia, and China. He collaborated with renowned chef Richard Ekkebus at 58° Grill in Mandarin Oriental Shanghai and contributed to the opening of Park Hyatt Shenzhen. Subsequently, he joined legendary French chef Paul Pairet's restaurant UV, where training in extreme precision and uncompromising standards completely reshaped his culinary philosophy. His culinary credo is distinctly clear: always ask "why" and refine each dish until it cannot be improved further. This uncompromising spirit embodies the soul of Aster.

Design Team - RooMoo Design Studio, founded in Shanghai in 2017 by Tao Zhang, Ray Zhang, and Marine Bois, has established itself as a benchmark in international interior design. Today, the three founding creative directors lead a dynamic multicultural team, operating from studios in Shanghai and near Montpellier, France.

Under the creative direction of founding partners Tao Zhang, Ray Zhang, and Marine Bois, the Aster project design team included Gino Wang. The firm's highly collaborative, research-based design method integrates client vision, local culture, and material craftsmanship from early in the creative process.

The firm's design philosophy centers on combining industrialization with craftsmanship, transcending conventional dining space limitations to pursue the creation of spaces with emotional resonance and unique experiences. Their design methodology emphasizes treating each project as a fresh exploration, thoughtfully redefining materials, creating custom-designed furniture and lighting for projects, establishing balance between functionality and aesthetics through design ingenuity to achieve sustainability and visual excellence. The studio's commitment to sustainability and environmental stewardship, along with deep respect for local craftsmanship, manifests in every design concept.

Notable achievements include landmark projects such as Lai Zhou Bar in Shanghai, winner of Dezeen Awards Best Restaurant Interior; B3 Bistro in Shenzhen and Halation Bistro in Shanghai, recipients of multiple RBDA Awards; and Som Land Hostel in Shanghai, honored with Dezeen Awards Highly Commended and DFA Awards Bronze. In dining space design, RooMoo is celebrated for projects including Le Coq au Vin in Xi'an, Hangzhou, and Shanghai Xintiandi, demonstrating the studio's ability to create brand coherence while endowing each space with unique identity.

RooMoo Design Studio has established new paradigms in global hospitality design through a diverse portfolio spanning hotels, restaurants, bars, and commercial spaces, demonstrating consistent commitment to innovation, aesthetics, craftsmanship, and sustainability. The studio's experienced design and project management teams dedicate themselves to providing complete and excellent service throughout the entire project process, with each project supervised and managed by creative directors, aiming not only to meet client needs but to exceed expectations.