Manila-born, Texas-raised interior designer James JJ Acuna, came to Hong Kong in 2015 to start his own business, JJ Acuna / Bespoke Studio. The multidisciplinary interiors and concept architecture practice is based in Hong Kong and Manila, and creates high-quality bespoke interiors for hospitality, restaurants, retail spaces, workspaces and homes.

Unlike residential projects, how do you approach a restaurant project? What informs the design language?

I began my career designing commercial hospitality spaces - bars, cafes, and restaurants - before transitioning to residential projects. Many diners who enjoyed our hospitality designs approached Il Acuna / Bespoke Studio to bring a touch of that same ethos into their private residences. As a result, we approach residential projects much like we do restaurants, with a focus on lifestyle, concept narrative, fantasy, and functional flow for both entertaining and daily living. For instance, we imagine a home as if it were a favourite resort, blending comfort with a sense of escapism.

In terms of aesthetics and layout planning, what are your strategies to help the restaurateur encourage customers to stay longer and return?

We pay close attention to seating proportions, ensuring they strike the perfect balance between comfort and efficiency. Seating should neither feel overly generous nor too tight or rigid. Backrests are angled for optimal comfort, and we prioritise lighting with nearly 100% CRI (colour rendering index) to ensure that both food and interiors look their best and most authentic. We also avoid overly gimmicky décor. The goal is to design spaces that remain inviting and familiar beyond the first Instagram-worthy visit. While many of our projects stand out visually, we aim for the interiors to subtly "disappear" once the food arrives, creating a seamless experience where lighting, acoustics, and design support - but never overshadow - the dining experience. Great interior design, whether for homes or restaurants, should fade into the background, allowing guests to feel at ease and return time and time again.

What was your proudest project of the year? Would that be Coffeelin?

Yes, Coffeelin has been a highlight this year. We opened two new locations: one in Fortress Hill, catering to families, and another in Central, designed with the business crowd in mind. These projects allowed us to elevate our client's love for the Milanese lifestyle to new heights. He's an independent business owner who launched his first Happy Valley location during COVID, and we're thrilled to see his success continue to grow. Supporting businesses that invest in Hong Kong is a privilege for us, and we're proud to play a significant role in helping our clients realise their hospitality aspirations in Hong Kong.

What has 2024 meant to you? 

2024 has been a year of transformation and bold energy, in line with the Year of the Dragon. In February, we opened our first studio in Manila, and we're set to move into a larger, brand-new space in Wan Chai, Hong Kong, in January 2025. One of our main designers is also welcoming a Dragon Baby this year, which feels symbolic of growth and renewal. Between Hong Kong and Manila, we've completed and opened five iconic restaurant projects alongside several residences. This year has been about evolution - innovating and levelling up our business to ensure 2025 is even more remarkable.

Photo: Steven Ko