Cavernous dim sum houses exists in every corner of the world, but in most cases, it is not the design of the premises that attracts the diners.

洞穴状的点心屋存在于世界的每一个角落，但在大多数情况下，吸引食客的并不是餐厅的设计。

And of course, even in the case of the recently opened John Antony dim sum in Hong Kong, while the décor is interesting, the food is still what will keep the concept going. Or not.

当然，即使是最近在香港开业的约翰·安东尼点心(JohnAntony)也是如此，尽管这款点心很有趣，但食物仍将保持这一理念的延续。或者不是。

Located in the basement level of the massive Lee Garden Three in Causeway Bay, the 700 square-metre (7,535 sq.ft) restaurant is an impressive undertaking by Linehouse Design.

位于铜锣湾大型李园三号的地下室，这间700平方米(7，535平方英尺)的餐厅是莱恩豪斯设计公司的一项令人印象深刻的事业。

Linehouse is an architecture and interior design practice established in 2013 by two young but already experienced women: the Chinese-Swedish Alex Mok and the New Zealand-born Briar Hickling.

Linehouse是由两位年轻但已经有经验的女性在2013年建立的建筑和室内设计实践：中国-瑞典亚历克斯·莫克和新西兰出生的布里尔·希克林。

Their client, Maximal Concepts of Hong Kong, operates more than 10 restaurant brands and is aggressively expanding.

他们的客户，香港最大的概念，经营着10多个餐饮品牌，并正在积极扩张。

The concept of the dim sum restaurant is based on the story of John Anthony, the first Chinese man to be naturalized as a British citizen in 1805,

点心餐厅的概念是基于约翰·安东尼(JohnAnthony)的故事，他是1805年第一位归化为英国公民的中国人，

The concept draws from John Anthony’s story during the time when he was based in London, providing accommodation and food for Chinese sailors.

这个概念借鉴了约翰·安东尼(JohnAnthony)在伦敦的故事，当时他在伦敦为中国水手提供住宿和食物。

Fusing architectural styles of the east with the west, colonial architecture with eastern attention to detail, Linehouse describes the concept as a fusion between a British tea house and a Chinese canteen.

莱因豪斯将东西方建筑风格融为一体，东方注重细节的殖民建筑，将这一概念描述为英国茶馆与中国食堂的融合。

We were drawn to the arches – surprising ourselves that we still are not tired of them – and to the gentle colouring. The texture and disparate details is interesting but not distracting. There’s a surprising elegance, something one would not accept from a restaurant concept channeling sailors and their inn-keepers.

我们被吸引到了拱门----令人惊讶的是，我们仍然不对他们感到厌倦----以及温和的色彩。纹理和不同的细节是有趣的，但不会让人分心。这里有一种令人惊讶的优雅，从餐厅的概念中不能接受的是，水手们和他们的旅店老板。

Mok and Hickling also emphasize the sustainability aspect of the project from upcycling wasted plastic and paper into coasters and menus, and using reclaimed terracotta tiles. The kitchen is also focused on using traceable ingredients from sustainable food suppliers. These types of sustainable initiatives are absolutely essential in all enterprises and draw attention to larger global issues. Tuija Seipell.

Mok和Hickling还强调了该项目的可持续性，从把废弃的塑料和纸张升级到杯垫和菜单，再到使用回收的陶瓷砖。厨房还专注于使用可持续食品供应商提供的可追踪成分。这些类型的可持续倡议对所有企业都是绝对必要的，并提请注意更大的全球问题。托伊亚·塞佩尔。

Photography: Jonathon Leijonhufvud.

摄影：JonathonLeijonhufvud。