Candice Chan grew up in Hong Kong before leaving for college in the United States. Graduating summa cum laude with a B.F.A in Interior Design from Syracuse University, she spent her post-college years in New York, revitalizing a Broadway theatre, designing studios and offices for multi-national corporations and developing interiors for New York’s famed 92Y.

After retuning to Hong Kong in 2009, Candice headed her own professional firm, J. Candice Interior Architects, designing commercial interiors for notable brands like Oliver’s Super Sandwiches, Cafe de Coral, Bread and Butter, the Grand Cinema and private clubs around town.

In the short history of her professional career, Candice was recognized by the business community at home and abroad. In 2009, she received the Most Promising Female Award from Hong Kong Tatler Magazine, the Creative Entrepreneur Award in 2010 and subsequently, the Canadian Maple Leaf Silver Award in recognition of her works in North America’s shopping malls. More recently, she was again bestowed with the Hong Kong City Lady Award by Hong Kong City Lady Junior Chamber in recognition of her personal attributes and professional contribution to the community.

Liberty Exchange Bar and Restaurant by J. Candice Interior Architects The two stories gastropub are divided into two area: open bar on ground floor are informal space for quick bites and drinks, at top floor, the area are design for fine dinning in a casual way. The vintage travel theme on top floor is the highlight in Liberty Exchange with single pedestal table match with leather chairs or leather trunks as decoration to create a sense of turn-of-the-century experience. The backdrop inspired by old clock at New York grand train station is mounted to juxtaposed with the floor tiles.

Common Room Gastropub by J. Candice Interior Architects Common room, as its name implies. A common area for people to mingle and relax. Everything is thought out and designed to bring warmth and casualness to the interior. To emphasis the concept of the common room, a large communal table is set in the middle of the space for people to discussed ideas and making casual conversation. All booth seating are designed with extra two seats to encourage larger group of conversation. Around the booth area, cabinets and shelves are decorated with vintage objects like copper globe, rustic wood wheel and black steel lantern.

Kishoku Japanese Restaurant by J. Candice Interior Architects Connecting traditional and contemporary, Kishoku is a modern interpretation of Japanese cuisine. The main inspiration comes from japanese festival with elements such as festival drum and lanterns that are altered into modern design. The colours inside the restaurant are generally light natural tone to compliment with the vivid colour and natural freshness in their sushi and sashimi. The restaurant is divided into three area, booth area, sushi bar and vip room.

Three Monkeys Bar and Restaurant by J. Candice Interior Architects Much like the brand name "Three Monkeys" , the interior-design draw reference from the japanese vintage comic and the quirkiness of the story. Industrial element such as cast iron and round steel stud are frequently used in most of the furniture, figuratively suggest the element in a spacecraft. Pendant light with wire-framed light-shade hug individually above each table adding a modern touch to the space. Concrete flooring, raw table top and cast iron structure are other major elements to craft the rustic industrial vibe from the comic.

Super Congee Fast Food Restaurant by J. Candice Interior Architects The core idea is to breakaway from the conventional business idea and interior design of Chinese congee restaurant. Clean lines and modern form shape up the brand identity to create a casual and comfortable dining experience. Their primary colour tone is black and white combine with light tone, while copper and wood made up most of the design. All furniture design are kept to minimalistic or in abstract form to highlight the texture of the material. The black and white graphic made up by Chinese cooking supplies silhouette adapt with modern interior design, giving a sense of modern chinoiserie

Cafe de Coral Fast Food Restaurant by J. Candice Interior Architects The design of the 5th Generation Cafe De Coral is to create a luxurious yet comfortable environment with the use of soothing color scheme, sophisticated furniture and modern use of sustainable-green materials. Unlike other quick-server restaurants in the markets, the new design aims to create a New York bistro-like dining experience for all customers. The shop is designed in a way to satisfy different demands from different customers. The advantage of the layout of creates pockets of interesting zones, each inheriting their own characteristics.

Spaghetti House Restaurant by J. Candice Interior Architects Spaghetti House's cooking style is more so identified as casual and with a sense of wit and fun. The overall design concept is to create a casual yet modern Italian trattoria with the use of rusted iron window, white brick walls, walnut veneer wall panelling, classic wood ceiling beam and some fun and vibrant floor tiles. Tall cabinetries displaying ingredients which are evident in each and every corner of the space. Graphics on the wall reveals some of the most interesting Italian idioms which are based on daily italian diet. “ Conosco i miei polli - the spirit behind Italian cuisine.

Masu Japanese Restaurant by J. Candice Interior Architects Since feudal times in Japan, Masu was a wooden box used to measure rice, enough to find one person for the day. The owner of the restaurant wish to evolve this concept to provide their customer with true taste of Japan for one meal. Shedding all unnecessary flourished, Masu's chef Kazuya Nemoto emphasised on using only the freshest local and regional ingredients, with traditional japanese cooking techniques including Kobatayaki, sushi and other specialities.

T cafe 1954 Cafe by J. Candice Interior Architects T Cafe 1954 is a new cafe, created by Tai Cheong Bakery which was found in 1954. Our goal is to capture and modernize these traditional elements in our own unique way. Carefully looking into the furniture and details, a number of western cabinetries with a touch of Chinese elements occupies the area near the entrance where the famous signature 'cookie crust egg tarts' are sold under a vibrant neon-light signage. The space enables customers to take a trip into a 'modernised nostalgia' and emphasize on the uniqueness of an exciting interlace between the old and the new.

Nur Gastronomic Restaurant by J. Candice Interior Architects Nurdin Topman, former chef at Michelin stars restaurant Noma and Le Manoir, open up his brand new gastronomic restaurant "NUR". With highly respectable reputation for his insight in nutrition and molecular cooking skill, NUR has become the highly anticipated dining venture in Hong Kong. Nutrition value are the core idea behind NUR and Nurdin's culinary art. With an adamant belief that every ingredient's flavour and nutrition should be utilise to maximal, so that customers can distinguish every flavour and texture from different ingredients.

J. Candice Interior Architects

10/F, Daily House, 35-37 Haiphong Road, Tsimshatsui,

P: 852-37591520

F: 852 37591525

J. Candice Interior Architects is AIBA member since 2014, with 20217 AIBA rating.