special summer issue 2015
NOT ANY PLACE From a street party with edible stationery to collaboration with the likes of famed photographer Marcel Christ, Taikoo Place is chock-a-block with surprises
It was standing room only at the Taikoo Place brand launch street party
Taikoo Place Launch Party at Tong Chong Street
in April. More than 500
“People loved it,” exclaimed Lau. “It’s a new way to see
celebrities, socialites and
rather mundane daily objects. It fits with Taikoo Place’s
creative types jostled for
non-traditional approach to offices.”
attention at the bustling Tong Chong Street. Lined up before them were office workstations filled with rows of clipboards,
The launch party was just one example of Taikoo Place’s Vicky Lau, Chef & Owner of Tate Dining Room
out-of-the box thinking. Swire Properties has constantly been experimenting with new ideas and collaborating with visionaries and creative talents. People and the
laptops and stationery—
“software” always come first and this philosophy is an
not exactly anyone’s idea of a party. To their delight,
integral part of Taikoo Place transformation. Like many
guests soon discovered it was an “edible office” with
others, Lau believes feeling at ease is essential to a
scotch tape made of raspberry roll-up candy, crayons
successful workspace. “I think the most important part
made from chocolate and clipboards carrying choux with
is a comfortable environment. We all spend a lot of hours
foie gras terrine and Comte cheese. Perhaps the water
in the office so it should really incorporate facilities that
coolers brimful of tasty cocktails were the biggest hit.
fit various needs and moods throughout the day.” The
The culinary installation was the brainchild of Chef Vicky
“Not Any Place, Taikoo Place” brand campaign rightly
Lau of Michelin-starred restaurant Tate Dining Room.
communicates this key message.
Edible stationery by Butler, Tate Dining Room’s luxury catering arm
Popcorn station by Sote