Dak-Sik Cantonese Restaurant

Panji cuisine is a unique feature of traditional Cantonese cuisine. It is a daily household item that has been used to this day. It originated from local people going out to work together in the past, and during breaks, they would take out their own food and share it on lotus leaves. Using a panji to serve dishes has the meaning of abundant harvest. The natural and breathable characteristics of the panji have been used to the extreme by Shunde chefs, mainly using the "steaming" cooking method to maximize the preservation of food nutrients and active ingredients, and to maximize the preservation of the true taste and unique taste of the ingredients.
RBD has always adhered to a philosophy of artistic practice that combines aesthetics, psychology, ergonomics, and culture. Based on a deep analysis of brand connotation, regional culture, and consumer characteristics, it keenly grasps people's deep needs and desires, adheres to a meticulous creative attitude to integrate commercial, practical, and spiritual spatial aesthetics, and designs an emotional space that everyone can use, touch, and participate in. It should be closely related to the city and life, and naturally become a symbol of regional culture and a carrier of human emotions.
Whether it is the inertia practice of RBD creators to deeply explore regional classic architectural culture, or the inherent characteristics of traditional culture inherited by "dak-sik", the shape of the wok ear house with strong cultural symbol characteristics should become a gathering point of spatial environment. The orderly dark wood colored wok ear ceiling decoration is complemented by modern line lights, which are simple and unique, fully enhancing the creative effect. The semi transparent high partition wooden frame, white bright colored wok ear shaped mesh, and the Chinese red brand logo blend together, like a subtle and elegant artwork, presenting a beautiful scenery of the space.