view through the kitchen


designers, shai akram and andrew haythornthwaite of london-based OKAY studio,  
were commissioned by the chin chin club (founders: ahrash akbari-kalhur and nyisha weber)
to define a design direction for the interior of their nitrogen ice cream parlour in camden.



view across the mixing station


the duo came up with the concept to build a theatrical laboratory, where the performance
of making the frozen treat is a key focus of the space. molecular structures and diagrams
have formed the foundation of the shop's identity and interior.



view across task-lighting configuration


each stage of the ice cream making process (decanting, mixing, freezing, topping etc.)
has been separated and translated into its own workstation, taking its visual character
from the particular tasks performed at that point in the process. the individual stations
connect together across the space, forming a self-contained, three dimensional schematic
diagram of a nitrogen ice cream making machine.



pay and display station



pay and display cabinet with hatch door detail


the stations are built using a framework of scaffolding, supporting colour-coded boxes.
these boxes house the equipment and ingredients needed for each stage, floating at
optimal heights throughout the space. electrical wiring runs internally through the
structural pipe work, taking power sockets directly to the locations where they are needed.
lighting is an extension of the scaffolding framework, terminating in directional task lights
for illuminating work areas.



flasks and ingredients in suspended boxes with tall locker cabinet in the background



internal fixing detail of boxes to scaffolding



carrying electricity from circuit box to each station through scaffolding structures



light construction detail



sketch of work station



sketch of the pay and display station



height variations of station components



sketch of the drink station




concept drawing of a work station


finally assembly of the space



ahrash akbari-kahlur pouring liquid nitrogen


customers who visit the shop can order and experience the making of bespoke ice creams
frozen onsite with liquid nitrogen, while the rest of the space is an experimental kitchen
dedicated to the development of modern confections.



decanting ice cream base



bench seats and swings outside the shop


there are bench seats and swings made with the same construction methods as the interior
on the outside of the shop at the entrance.