Branding and collateral for liquor store Saucy Sam’s by Alex Register.
Vintage, new work from lg2 Boutique.
Vintage is Gregory Charles’ brand new show. The artist will give a musical review of the last century, a testimony to the breadth of his musical talent. The show’s originality lies in its completely interactive format.
Each show will be unique: Before and during a show, the audience will be invited to interact with Gregory Charles via the Vintage website by submitting their song requests and commenting on the periods and contrasting styles showcased.
Visual references from the 20th century served as the inspiration for the platform developed for Vintage. The graphic language created with the different period elements expresses the flexibility and uniqueness of this new international-calibre show.
Super nice work for Mexout by Bravo Company.
Mexout is a fresh-mex eatery in Singapore. We imagine Mexout to be a young eccentric Mexican food expert, or “Mex’pert” as we’ve coined it, who is living in his parents’ basement. The shop’s interior is therefore styled as such. As with most eccentric experts, he keeps a wall-of-clues with a Mexican map and pins of locations to track down the freshest ingredients and their suppliers.
Being anti-establishment, Mexout doesn’t adopt the proper brand logo. Every time you see the name it appears differently. We’ve came up with about 20 hand-drawn logos for them to use in rotation. For the rest of their collaterals, everything is handwritten or hand-drawn. No computer was used for the creation of the graphics.
A clever identity for Doug Liddle a guitar instructor designed by St. Bernadine Mission Communication Inc.
These business cards introduce the fun of learning to play the guitar within moments of holding them. Raised thermographic printing add a nice dimension to the guitar chord diagram and serve as tactile indicators for accurate finger placement.
After the success of Madam Sixty Ate, a European restaurant founded by a whimsical chef of great imagination, we were appointed to brand a second restaurant with Spanish influences in the hub of Hong Kong’s vibrant culinary scene.
Madam’s story centered on her strange journeys and encounters with surreal animals, so it seemed natural to provide her with a quirky companion who could share her discoveries. Sal Curioso is madam’s Spanish ex-lover, eccentric inventor and uncommon genius. He meticulously designs and builds contraptions specifically to best broil, steam or pop the strangely shaped animals from madam’s travels into a delicious dish. His inventions include the duck bobber, caulitail steamer, guacaloco and squid pop, all displayed throughout the 2,000 square foot space. It is madam’s dishes, featuring Joseph the flower-headed duck and Pedro the fish with a cauliflower tail, among others, that inspire each invention.
Each device is accompanied by Sal’s personal annotations of his design, construction process and his creative scrawls of his registered trademarks. The collection of schematic drawings and documents fill the food menus as patents, the interior is his studio occupied with his machines, hung with business card as licensing labels for copyrights. Even the coasters on tables are not immune from Sal’s touch – they are designed to draw water condensation from cocktails, a piping system that transports the liquid when coasters are placed together to connect the pipes.