在位于繁华都市商业体内的拾捌道餐厅，设计师以四季变化的新鲜食材元素为背景，完美呈现了潮汕食材四季轮回的独特美食时空之旅。

拾捌道砂锅金勾翅，顾名思义就是这道招牌菜的制作工序非常的繁琐复杂，从食材的采购、发制、熬汤、配料、到呈现在餐桌上，一系列经过 18 道完美工序完成的，“拾捌道”的名字就是由其 18 道制作工序而来。

In the Eighteen Restaurant located in the bustling city’s commercial district, the designer uses the theme of seasonal ingredients to present a unique food experience that showcases the cuisine of Chaoshan, with its rotating cycle of four seasons. The signature dish, Eighteen Dish Casserole with Golden Hook Fish, is aptly named due to its intricate and complex preparation process. From the procurement of ingredients, hair-raising, making the broth, seasoning, to its presentation on the dining table, it undergoes a perfect 18-step process. The name "18 Courses Restaurant" comes from this 18-step cooking process.

Four Waters Returning to the Hall- Siege

The design concept of "Four Waters Returning to the Hall" is implemented throughout the lobby design elements. The four columns surround the water feature in the center, which sinks in the middle. The designer deliberately portrays the water converging in the hall, which is the ultimate harmony and tranquility. The enclosing square columns use two kinds of wood textures to create a deep and shallow outline, making the design more tensioned. Visually, it conveys the concept of "Four Waters Returning to the Hall", which symbolizes the cycle of the four seasons and all things returning to tranquility.