There is a barbecue restaurant in Hong Kong called Rhoda. If you have the opportunity to go there, you will find that the interior of the restaurant is filled with a burnt black texture, which makes the positioning of the barbecue restaurant particularly popular. In fact, it was precisely in order to fully demonstrate the characteristics of the barbecue cuisine that chef Nate Green is good at that Green and restaurant owner Tenn Wong hired interior designer Joyce Wang to create a special interior design for the restaurant. Joyce Wang is known for her use of special materials to create refreshing restaurant and store interiors.

This design can be divided into three parts. First of all, the most obvious thing is that "focus" is the biggest feature of the overall interior style of the restaurant. From the interior and exterior facades of the restaurant to the bar, partitions, and dining tables, whether they are made of pine wood or metal materials, they will be smoked by flames and soaked in acetic acid solution to create a mottled industrial style visual. If you look carefully, you will find that the teacups placed on the dining table also have similar smoked patterns.

The designer's grasp of "grounding" is also worth mentioning. The bar wine rack is made of materials similar to the barbecue grid, the lampshade is made of a washing machine drum, the bar is made of gray bricks, and the restaurant door is made of wire sliding doors. Bland local materials are used in unexpected places, which is what makes the whole space eye-catching.

“Rhoda can combine high-end restaurants and street life in an inclusive space. ”Joyce Wang said in an interview with design website Dezeen.

In addition, the restaurant also has a retro barber shop-style box. This is also to reflect the chef's preference. According to the designer, in addition to his hobby of barbecue, the chef also has his own preferences for barber shops.

For many restaurants, Rhoda provides an interesting example in terms of how to reflect the characteristics of the cuisine and the personality of the chef.