d61 TCS / C’S TCS FRANK YEUNG


DESIGNER: What is your ideal kitchen layout and appliance nurtin r the he YEUNG: Our kitchen is built around the Tea Triangle’  ettle, fridge for mil, and tap. Cups are right above the kettle, which is next to the tap, and behind you the fridge. It's kind of like we design kitchens for the restaurants where we try to minimise unnecessary movement when maing dishes, only it’s all aot tea. Oh, and biscuits of course.


DESIGNER: What kitchen appliance(s) could you never be without in your own home? YEUNG: I have a beautiful knife that was handmade locally and gifted to me y a lose friend. hen  have that to hand I feel I can cook up most things. ’d also say the trillet for a quick juice, or a bulletproof coffee!


understand this technique, I think it will really take off.


DESIGNER: Gas or induction hob (and why)? BAINES: In their own right, both are still really important in the current domestic kitchen environment. Induction is certainly a practical option for the modern home. However, for experienced cooks who are able to control and understand how the ame wors against the pan, gas is definitely the preferred choice.


DESIGNER: Which professional appliances and techniques do you feel should (or will!) make the transition to the home? YEUNG: If money was no object, I'd love a small version of the Rational professional ovens we use. They're so well made and so versatile.


DESIGNER: Gas or induction hob (and why)? YEUNG: e have gas at home and  like it. For home I prefer gas because it's very adjustable and reacts quickly. Having said that, the induction hobs you can get commercially are just as good, if not better nowadays.


DESIGNER: What are your preferred materials in the kitchen at home (including for worktops, rin nd esehere YEUNG:  lie ontry ithens  ig spaces with islands for people to sit and and hat whilst m ooing. ld agstone ooring, wood and marle wortops, and large bristol sinks. Note, this is not what our current kitchen is like!


DESIGNER: What are your preferred materials in the kitchen at home (including r rts rin and elsewhere)? BAINES: or me, it’s got to e wooden ooring. hen it comes to work surfaces, I love the look, feel and durability of quartz. For everything else, my first choice is always glass.


DESIGNER: What would you most like to change about your current home kitchen? BAINES: The dimensions


Owner of two Taiwanese restaurants, Mr Bao in Peckham, and Daddy Bao in Tooting, South London


DESIGNER: What would you most like to change about your current home kitchen? YEUNG: I'd love to get the side retrn done, so that we an fit the dining table in the kitchen, rather than eating in the next room. The kitchen is my favourite room in the house; it’s so ommnal and relaed.


DESIGNER: What advice would you give kitchen designers looking to create residential spaces that work as effectively as a professional kitchen? YEUNG: Think about what the kitchen will be used for and try to minimise the number of steps people have to take to get equipment or make a dish. If you can stand still and reach everything you need, that's ideal in my book. Then there’s storage. e lever with storage.  lie the good looing things  sh as cast iron casserole dishes, brass base saepans, or handmade nives  visible and the less pretty things hidden.


Frank Yeung / daddybao.com / mrbao.co.uk


of the kitchen and how we make use of the space is definitely something ’d lie to rework in our kitchen at home. ’d love to add width to the space and create a more open plan layout whilst including an island for entertaining.


DESIGNER: What advice would you give kitchen designers looking to create residential spaces that work as effectively as a professional kitchen? BAINES: My advice would be not to overlook


the importance of work surfaces. A professional kitchen requires space, and plenty of it. From a visual perspective, I prefer them to be minimalist with as little clutter as possible. It gives you more room to work in and for me, just feels like a better environment to work in. A drain in the middle of the ithen oor wold e a dream. As well a bin in the middle of the island.


GROHE / grohe.co.uk Randall and Aubin / randallandaubin.com


designer kitchen & bathroom designerkbmag.co.uk


SEP 2018


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100