At Probuild, we’re passionate about creating contemporary spaces for Australian workers. 

It’s why we’ve delivered more than half a million square metres of commercial office space nationwide, and built some of Australia’s best employer’s offices.

We understand that critical to the success of any business is the way an office supports people within that business’ interactions – their wellbeing and ultimately their performance. 

From an asset perspective, a commercial office building also needs to be flexible enough to accommodate tenants large and small, efficient in both moving people around and energy usage, as well as have adaptability to house the latest technology – all at a low operating expenditure.

Since our first commercial office project more than 20 years ago, we have developed management capabilities from pre-construction advisory to practical completion. 

Find out more about how we can help you deliver your next project, by visiting www.probuild.com.au 

Probuild热衷于为澳大利亚职工打造舒适现代兼备的办公空间。

这就是为何我们在全国范围内交付了逾50万平方米的商业办公空间，并缔造了澳大利亚最佳职场办公室范本。

我们深切了解，任何企业成功的关键都聚集在办公室内，即企业内部员工互动的方式—他们的福祉以及最终创造良好绩效。

从资产的角度视察，商业办公楼尚需要足够的灵活性来容纳大大小小的租户，高效处理人员流动和配置能源使用，且具备容纳最新技术的适应性 – 所有这些必须确保低运营成本。

自20多年前我们首个商业办公项目计划启动，随着急速发展，我们不断加强施工前咨询到实际竣工的管理能力。关于我们如何协助您交付新项目的详情，请浏览www.probuild.com.au了解更多。

The Rigg Design Prize is the highest accolade for contemporary design in Australia. Hosted triennially, this prize reflects on the NGV’s dedication to the contemporary design and architectural scene in Australia. In 2018, this prestigious award was awarded to Hecker Guthrie, outstanding Melbourne design practice that has demonstrated excellence in creative achievement.

Ten Australian design studios working in the interior design and decoration field were shortlisted for the Rigg Design Prize 2018 with the exhibition theme as Domestic Living. This required the ten entrants in the Rigg Design Prize 2018 to demonstrate in their interior work how interior design can transcend basic functionality to become a form of communication embedded with values, ideas, attitudes and narrative. 

里格(Rigg)设计大奖是澳大利亚当代设计的最高荣誉。随着每三年举办一次，也反映了维多利亚国家美术馆(NGV)对澳大利亚当代设计和建筑领域的贡献。2018年，设计师Hecker Guthrie获得这一殊荣，作为墨尔本杰出的设计实践者，在创意成就上堪称卓越。而10家从事室内设计和装饰领域的澳大利亚设计工作室入围2018年里格设计奖，展览主题为起居生活，至于设计大奖的参加者在室内设计作品中展现超越基本功能，将室内设计转为一种嵌入价值观、理念、态度和叙事的交流形式。

Bo innovation is one restaurant that is a must try for those who claim to be food connoisseurs when visiting Hong Kong. A Michelin Three Stars for ‘Exceptional cuisine, worth a special journey’ is the brainchild of Alvin Leong who Is also known best for his Demon Chef persona, his out-of-this-world gastronomic creations, and a tendency of speaking the truth while courting some controversy. A self-trained professional chef that started only nine years ago, this celebrity chef who owns a closet full of black clothes prefers to present dishes that do not look like ‘normal food’, but ‘innovative playful food’ that spur memories through creations. 

• 

• 

• 

• 

• 

• 

• 

Time, patience and an open mind are important ingredients customers need to enjoy dining in Bo Innovation. The restaurant is not too big, yet very well decorated and has friendly and professional staff to welcome customers. The only choices available are to only have food or have food with wine pairing. Both requires about 3 to 4 hours to complete the whole course of 15 dishes of exquisite molecular gastronomy Chinese classics. The menu is always fixed.

It is almost impossible to accurately pen down the dishes served by Chef Alvin Leong. One needs to find time to sit and experience this out of the world storytelling session through his food creations. Every dish has a story and the waiter serving it is the storyteller. Bo Innovation has cleverly combined sight, taste, feel and smell. Most importantly, it brings back memories in a very clever concept. Some call Bo Innovation the ‘Demon’s Kitchen’, which is translated from the Chinese word ‘厨魔’, but it can also be translated to ‘Magic Kitchen’, as this restaurant is simply magical in many ways.

香港米其林三星的 «厨魔» 不是一般的餐厅，上桌的每一道分子料理像是陈述魔法故事的道具。菜单是故事的大纲。基本上除了是特殊兼昂贵的舌尖体验，香港故事陈述的，还有创办人兼自称厨魔Alvin Leung 对环绕着社会时事的发声，举例《没有鱼翅》 ‘No Shark Fin’ 用上上等盛放鱼翅的餐具，但盛装着像是鱼翅的食物，根本不是鱼翅。

香港的«厨魔»分子料理所呈现的是关于香港的故事，取材也是香港道地的味道、食材、相关事件和回忆。

要是不计较价钱，只求非一般的体验，那么这一生中也就非得光顾 «厨魔» 那么一回。用餐可以选择wine pairing的分子料理套餐或基本的分子料理套餐。不同的时间光顾《厨魔》，会是不同颜色版本的分子料理菜单。

菜单上有十几道菜，细细品尝要用上3个小时左右。每一道分子料理都有专人服务，细心解说，务求把盘上的故事描述得活龙活现，间中还有菜单外的惊喜小菜。

饭后的感想：好比把一桌的魔术吃入了肚里，真需要用心用时间好好去消化。

English text by CHT, chinese text & photography by Layzhoz Yeap