A room of distinctive eclecticism. In the centre, a Rococo-style round settee is upholstered in a lush, Art Nouveau-inspired floral fabric. This seating arrangement is flanked by slender marble-topped tables and a backdrop featuring the cobalt-blue wainscoting, painted scallops, and a dramatic central mirror trimmed in blue, capturing the design’s sophisticated, theatrical flair.

Season Patisserie in Taipei by Ecru Studio: A Sensory Theatre of Taste and Design

Words by Yatzer

Taipei, Taiwan

Founded in 2011 by Taiwanese chef-pâtissier Hong Shoucheng, Season Patisserie is a study in how French pastry tradition can be reimagined through local ingredients and inventive flair. His creations are as technically refined as they are visually unexpected, some unfolding through theatrical tableside assembly, others distilling complex ideas into a single, ephemeral bite. When the time came to redesign Season’s Taipei outpost, Hong enlisted local practice Ecru Studio to craft an environment that mirrors this delicate balance of discipline and improvisation, classicism and modernity. Tucked away in Taipei’s Da’an District, a vibrant neighbourhood hosting numerous art galleries, independent bookstores, cafés, and cultural spaces, the result is a richly layered interior that channels the sensory allure of 18th-century Parisian salons while infusing it with the poetic lyricism of East Asian iconography.

A corner vignette showcases the patisserie's eclectic, theatrical design. A vibrant cobalt blue wainscoting with repeating circular motifs contrasts with a pale wall featuring a hand-painted, scalloped frame. A scallop-shell wall sconce is centered within the frame, flanked by rich burnt orange velvet curtains with pearl trim, creating a mood of whimsical elegance. The checkerboard wooden floor and wooden side table add warmth.

Photography by Dean Hearne.

A close-up of the patisserie's exterior reveals its charming, theatrical street presence. Two distinct shopfront sections are framed by cobalt blue window and door frames, one with a wavy, organic edge. Rich burnt orange velvet curtains with gold "SEASON" lettering are visible through the glass, inviting passersby into a world of curated taste, beneath subtle red awnings and decorative cream-colored facade elements.

Photography by Dean Hearne.

The patisserie's exterior, partially framed by green leaves, projects a theatrical, vintage street presence that contrasts with the rough, aging urban building above. Four windows and doors are highlighted by cobalt blue frames and red awnings. The lit interior reveals burnt orange velvet curtains and the distinctive blue counter, creating an alluring, warm glow that emphasizes the design's dramatic and curated appeal.

Photography by Dean Hearne.

"We approached the design as a kind of sensory theatre, not just a place to consume, but to feel."

A full-frontal view of the dramatic service counter defines the room's Maximalist, theatrical style. The counter is painted a brilliant cobalt blue with repeating geometric circular panels, topped by a glass display case. The backdrop features a hand-painted, scalloped frame with the "SEASON" logo, flanked by shell sconces and burnt orange velvet drapes, creating a stage-like sense of rich opulence.

Photography by Dean Hearne.

The design unfolds as a sequence of four interconnected zones—a pastry showcase, a giftable sweets area, a salon-style seating lounge, and a nine-seat dessert bar for plated presentations—each offering a slightly different atmosphere, yet unified in tone. The layout mirrors the progression of a dessert experience: from visual temptation to shared indulgence, through to curiosity, to immersive pleasure. “For Season, we approached the design as a kind of sensory theatre,” say Ecru Studio founders Jin Chen and Randy Tu. “Not just a place to consume, but to feel.”

The colour palette plays a starring role in guiding this sensory arc. The entrance is anchored in calming shades of blue, Chef Hong’s chosen colour for this new chapter, establishing a mood of understated elegance. As guests move further inside, the hues deepen: the salon and plated dessert bar are bathed in ochre, velvet red, and gold, an atmospheric shift that evokes the hushed intimacy of 18th-century Parisian salons. “We wanted the colours to unfold gradually, like a memory or a quiet performance,” Tu explains.

  • A close-up of the counter area highlights the playful Art Deco-meets-vintage-retro style. The bright cobalt blue counter is detailed with repeating circular indentations. Rich, burnt orange velvet drapes with pearl detailing frame an entryway, while a whimsical, white ceramic tulip lamp sits on the counter. The custom design details and warm lighting reflect a highly authentic, Maximalist aesthetic.

    Photography by Dean Hearne.

  • A dramatic, intimate close-up of a seating nook. Two dark, floral tapestry-upholstered bar seats are set against light wood paneling. The area is framed by heavy burnt orange velvet curtains adorned with pearl pom-poms, creating an exclusive, booth-like sense of enclosure. A shell sconce and a vase of flowers add elements of vintage luxury and atmosphere.

    Photography by Dean Hearne.

"We wanted the colours to unfold gradually, like a memory or a quiet performance."

A room of distinctive eclecticism. In the centre, a Rococo-style round settee is upholstered in a lush, Art Nouveau-inspired floral fabric. This seating arrangement is flanked by slender marble-topped tables and a backdrop featuring the cobalt-blue wainscoting, painted scallops, and a dramatic central mirror trimmed in blue, capturing the design’s sophisticated, theatrical flair.

Photography by Dean Hearne.

  • An elegant entryway frames a view into the patisserie, characterized by a bold cobalt blue archway with delicate dot patterns. Centered in the foreground is a graceful wooden pedestal table holding a fresh bouquet. Beyond, a feature wall combines blue wainscoting with carved circular motifs and an upper section showcasing the "SEASON" name, flanked by shell sconces and whimsical painted details, defining an authentic Art Deco-inspired space.

    Photography by Dean Hearne.

  • The main seating area showcases the patisserie's distinctive eclectic and playful style. A custom-designed, multi-part curved sofa is upholstered in a rich, nature-inspired tapestry fabric. It is surrounded by small, round pedestal tables. In the background, light wood shelving is contrasted by bold cobalt blue wainscoting and whimsical painted wall details, all beneath an ornate chandelier, creating a curated and unique ambiance.

    Photography by Dean Hearne.

  • A view looking into a darker, intimate lounge area, framed by a theatrical doorway. The entrance is dramatically draped with tied-back burnt orange velvet curtains adorned with pearl trim. Two midcentury-modern armchairs, upholstered in a graphic, patterned fabric, flank the entrance, set against the blue-and-white wainscoting and checkerboard floor, creating a sense of sophisticated revelation.

    Photography by Dean Hearne.

An assembled view of the main seating area featuring a Rococo-style floral-patterned round settee and two graphic-patterned armchairs paired with marble side tables. The space is anchored by a wooden shelving unit and the signature blue-and-white walls, with a theatrical burnt orange curtain framing a doorway, unifying the sophisticated and playful elements.

Photography by Dean Hearne.

This layered, performative quality echoes Chef Hong’s own creative process. Known for his improvisational approach to flavour and form, he brings an element of playful experimentation to his desserts. Ecru Studio translated this ethos into a similarly hybrid material palette that draws from both European design history and East Asian visual culture. Geometric parquet flooring inspired by 1940s Milanese interiors anchors the space; lime wash, lacquer veneer, and lacquer paint imbue a quiet sense of luxury while plush velvet curtains amplify the scheme’s theatrical undertones.

Art Deco and Art Nouveau influences appear in the decorative lighting, Rococo references surface in ornamental trims like fringes and piping, and East Asian symbolic motifs are subtly woven into the patterned textiles. A carefully edited mix of antiques and custom-designed pieces by Ecru Studio, many with Art Deco cues, brings coherence to the eclectic layering, tying the scheme together with thoughtful precision.

A chic and meticulously designed restroom interior features a sink integrated into a counter adorned with a striking black and white checkerboard tile pattern. Light wood cabinetry below contrasts with a delicate scalloped, antiqued mirror above, flanked by shell sconces. A sculptural dark metal bird ornament and a bouquet of fresh flowers add sophisticated, eclectic touches to the warm, inviting space.

Photography by Dean Hearne.

A view inside an intimate, dimly-lit lounge features a banquette upholstered in rich mustard yellow velvet with a shaggy fringe, running along a paneled wooden wall. A striking portrait hangs above. The foreground shows two orange-red, cylinder-shaped stools and the room's deep, warm color palette, reflecting a cozy, vintage-retro atmosphere.

Photography by Dean Hearne.

Despite this richness of textures, references, and stylistic contrasts, the space never feels overloaded or showy. “Chef Hong talked early on about restraint—not over-decorating, but knowing when to stop,” Chen explains. “That line became a quiet mantra for us.” Much like Hong’s plated desserts, Ecru Studio’s design rewards close attention with subtle surprises, celebrating expression, but always leaving room to breathe.

Season Patisserie’s new home doesn’t just complement the chef’s vision, it extends it. Here, spatial experience becomes part of the culinary journey, elevating the art of dessert making into something experiential and emotionally resonant. In the dialogue between pastry and place, Season finds its rhythm: precise yet playful, nostalgic yet unexpected, ephemeral yet enduring.

This view captures a moody, intimate lounge area, defined by a vintage-glamour aesthetic. The walls feature warmly lit, polished wood veneer, contrasting with a mustard yellow velvet banquette fringed at the bottom. Small tables hold classic lamps, flanked by vibrant orange cylindrical stools with patterned upholstery. A shell sconce and a centered painting add to the secluded, highly curated atmosphere.

Photography by Dean Hearne.

A captivating interior view of a bar or counter area exudes vintage-retro glamour. A long, U-shaped marble counter is surrounded by custom bar stools upholstered in a dark, patterned fabric. Overhanging burnt orange velvet drapes with frilled trim create a theatrical canopy, while patterned gold curtains behind the bar, accented by small lamps, evoke an intimate, exclusive atmosphere.

Photography by Dean Hearne.

A warmly lit bar or counter area emphasizes its vintage-inspired luxury. Ornate dark bar stools with patterned upholstery line a light marble counter, which holds two elegant small lamps and a vase of flowers. The ceiling features a subtle coffered pattern. Overhanging burnt orange velvet valances with pearl fringe and floor-to-ceiling matching drapes create an enveloping, intimate, and theatrical atmosphere.

Photography by Dean Hearne.

The patisserie's exterior is framed by a foreground of dark green leaves, presenting a storefront with theatrical, Neo-Baroque charm. Four wide windows and a central double door are trimmed in bright cobalt blue and capped with red awnings. The lit interior reveals a warm, amber glow, highlighting the rich velvet curtains and the distinctive blue counter, creating an alluring contrast with the muted grey urban surroundings.

Photography by Dean Hearne.