shai akram and andrew haythornthwaite: the chin chin laboratorists

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.