Kelly Dickinson, owner of The Stripe Collective, believes is that F&B, retail (and even work space) design should be engaging, immersive and holistic – delivering a fully developed brand identity in all its facets. She calls it the anti-fragmentalist approach, because much like humans, a brand is a complex being made up of many parts that form a whole. As such, every detail, every expression must be...
Kelly is a visual communicator at her core. Combine well over a decade in advertising as a commercial designer, creative and strategic director with a depth of training that came from working with some of the worlds largest agencies (and their amazing creative and business leaders) on some of the worlds biggest brands, and you get all the ingredients to branch out on your own. Add...
Building a great brand and/or it’s environment takes knowledge, skill and the right tools. A powerful brand must have ‘attention value’. Kelly believes the story telling of a brand through its design and communications is vital to its success. The Stripe Collective, as a result, takes a holistic approach to creating living, breathing entities for brands of all stripes, using the following: • Research & Discovery...
BRANDS are like humans. They have their own unique DNA and evolve over time as they grow. Each project begins with a name and logo and leads into the branding assets which are used throughout the space to define it, from custom designed wallpaper, tiles, lights to the expected collaterals. Have a look : Ash & Elm InterContinental Singapore Ash & Elm InterContinental Singapore Ash...
The Challenge: The ice cream chef and his cake-baking partner wanted to rebrand their previous 2 separate shops into one offering, so the branding task began. Additionally, their first café unit not only presented us with a small space to work in, requiring enough kitchen space for innovative ice cream creations and baking and decorating cake works of art, but also with a shop...
The Challenge The Client’s food concept had to integrate a night time greasy food and alcohol service, with a day time healthy Poke bowl menu, at the request of the landlord who had invited them into the space. The interior design theme to compliment their resulting branding needed to be semi industrial, minimalist and capable of turning into a different vibe come night fall. The...
The Stripe Collective often gets asked to design offices. Many of them are Shop House spaces, and is something we have become known for. If you are looking for something a little quirky, or creative, or just a bit more interesting than the usual run-of-the-mill design… then give Kelly a call! This can be very cost-effective too. Have a look at some current and past office space projects below,...
The Challenge: To turn a second floor shophouse above a restaurant into a modern, fresh office on a reduced budget. The Solution: Create character to the office space by highlighting the features of the shophouse – louvered windows, air wells, concrete floor, roof terrace and high ceilings all got whitewashed for a modern, open concept. Small cosy corners for the client waiting area, semi-private...
The Challenge: Savills Investment Management needed to move to larger premises to welcome in their new associates. The challenge was that the new associates were used to swanky “intelligent building” purpose-built offices but the new “digs” were repurposed shop house along Amoy Street. Thus the new office design, being a very different environment, needed to immediately impress without feeling like a step into the...
The Challenge: How do you turn the top floor of 3 shop houses into one giant space in Telok Ayer, as a suitable office space for a variety of business from a spirits trader to a tech start up? The Solution: An office design that is open and modern, capable of expanding as the start ups grew, and also offering private rooms and cosy corners...
The Challenge: Working with the owners and Interior Designer, we were tasked to create branding for a vibrant eatery with bar, restaurant, and sports terrace on Turf Club Road. The Solution: We created the name Tin Hill Social from the outlet’s location on Bukit Timah ( tin hill in Malay, as identified on a 1828 map) and the idea of “Social” being a gathering...
The Challenge Jack’s Place is a steak restaurant that has become an institution with a special place in many Singaporean’s hearts. It is the restaurant where most people remember having their first steak and is held with a great deal of affection as it was the place to go for a treat in childhood or meet up socially on special occasions like birthdays and...
The Challenge: To recreate an authentic New York deli in the posh space of Mandarin Gallery. The owners themselves are steeped in the lower eastside New York deli culture and provided insights and guidance into the look and feel. The Solution: To create a space that felt like it was handed down from generation to generation. Re-upholstered chairs and benches. Assorted chairs. Intimate tables...
The Challenge: William Grant & Sons asked The Stripe Collective if there was a way to create a branded environment inside a bar to bring their campaign “Connoisseur of Craft” to life. The Solution: At Halia, Raffles Hotel, our uniquely designed furniture pieces not only reflect the heritage of coopersmiths, distilling, and age-old casks behind the finest Balvenie Single Malt Scotch Whisky, they also...
The Challenge: To develop an F&B space within the newly developed Chijmes, that was dissected down the middle by a walk way. We also needed a concept that would serve both a lunch, dinner and drinks crowd at varying times of the day and week. The Solution: To create a space that had a duality to it that served multiple functions. Here & There...
The Challenge: To develop a “restaurant-meets-lounge” concept, designed to filter into the neighbouring club (by the same owners) at the Pan Pacific Hotel. The core design challenge was to build a space premium enough for dining and yet robust and transformative enough for a more lively “club feeder” crowd and late night bar goers. The Solution: To create a space using such robust materials...
The Challenge: WOLF is a Nose to Tail restaurant located within the business district on Gemmill Lane offering whole-beast dining experience that respects the entire animal by using cuts from the nose all the way to the tail. It’s the first time in Singapore that we are doing this kind of cuisine, so it’s been an education for us on how to brand the...
The Challenge: The Green Door is a bar inspired by the idea of a secret, magical garden. Not shying away from what makes Dempsey itself such a gem in the heart of a downtown Singapore, we wanted to create a place that both respected the surroundings and the architecture (colonial) while enhancing this true asset. Nowhere else in Singapore can you feel so “away...
The Challenge: The existing Sauce Bar at The Esplanade was tired, run down, and blended into the surrounding F&B offerings. The Butter Factory Group wanted to liven the place up and create a marvelous vintage bar that celebrated eating & drinking as a grand social affair to be enjoyed heartily. The Solution: We wanted to create something a little bit unusual for both the...
The Challenge: The first glimpse of the salon had to be distinctive, because of its position just off the busy Orchard Road. The Stripe Collective decided to keep the facade simple allowing the reception area inside do the talking. Through the floor to ceiling glazed shopfront the distinctive pattern of the Italian textured tiles covers the floor and walls, creating a dramatic and eye catching effect. The Solution: The solid timber reception desk, hand carved in Indonesia, compliments this dramatic pattern with its...
The Challenge: Operation Dagger was conceived to be a speak-easy meets snug bar with no name. But it had to have a name! Hence the choice of an underground police network that operated in Singapore over 100 years ago trying to break up the opium rings. Luke, the head barman, bought many years of experience in the art of underground cocktails… and so we began...
The Challenge: No. 5 Ann Siang Road in Chinatown has a rich and diverse history, but the impressive old shop house needed much attention to bring it back to its former glory. TSC were appointed to transform this building into an all-day establishment and create the branding. The Solution: The name we gave it, Oxwell & Co, stems from the building’s location on the...
The Challenge: A Market Research company was moving into a traditional shop house space and felt that they needed some snazzy interior decoration to liven it up and put a contemporary spin on it. The Solution: The Stripe Collective designed funky spaces within the office to liven up the office and make it a cool place for visitors to enter and for staff to...
The Challenge: To warm up and transform the already established edgy music focused FASH CLUB into the new ART BAR, a gallery-meets-bar-meets-nightclub, located within the business district at One Fullerton. We wanted to convey two main principals that are important to the identity of the space. Random & Irreverence. We want the customer to essentially get lost in an audio and visual blend of...
The Challenge: To create Christmas décor within the two restaurants that appears homemade and unique to match the home-room themed vibe and décor enveloping diners. The Solution: The Stripe Collective’s 2D design studio created Christmas trees and festive scenes out of everyday household objects. Christmas presents climbed around the columns to form little Christmas trees and a display of beloved books were arranged to...
The Challenge: Sabio by the Sea is a restaurant inspired by the original Sabio Tapas Bar on Duxton Hill. The design brief was to maintain the essence from its more urban predecessor while adding a more laid-back charm justified by its location juxtaposed to a marina on Sentosa Island. It is the first example of a roll out variant planned for the Sabio brand....
The Challenge: To create a stand-out restaurant that would become a talking-piece along a road full of unique restaurants. The Solution: We decided to add to Singapore’s cultural landscape with an ostentatious Ocean Platter & Grill Restaurant, named in honour of Cancale, the oyster capital of Brittany. Our integrated design concept for ‘Le Petit Cancale’ took inspiration from the fluid lines and organic forms...
The Challenge: La Cantine By Bruno Menard is the latest venture with the acclaimed 3 Star Michelin Chef, a French brasserie refreshed. It’s classic French comfort food, playfully re-invented by a culinary maestro who’s mastered the rules and isn’t afraid to break them! Brand Bruno alive and well. The Solution: Our challenge was to create a space that exuded the warmth of a classic...
The Challenge: Although rooted in the classic, 3 Star Michelin Chef Bruno Menard has spent a lifetime traversing the globe and absorbing popular culture. Our challenge was to marry the adventurous spirit of Bruno and his classic food creations, into a casual eatery that takes burgers beyond anywhere they’d been before. The Solution: ‘&MADE By Bruno Menard’ – a space that merges French Classic with Steam Punk,...
The Challenge: To invade Singapore’s urban art, music and dining scene with a space that gives free reign to all 3 creative styles. The Solution: Located at 83 Club Street, we paved the way for a creative revolution in Singapore with an innovative concept that combines urban art, fresh sounds and progressive dining. Part bar, part lounge and part paste-up art space, all of 83...