Designing for Third Culture: Mínima’s Fusion of Food and Identity
When one door closes, another door opens.
Earlier this year, Morks, the award-winning Thai eatery known for its rebellious flair served its final meal, leaving loyal patrons feeling as if they’d lost a beloved family member. But for brothers Mork and Benn Ratanakosol, the decision to close Morks was a chance to bow out on a high note and shift their focus to an exciting new venture: Mínima.
Mínima opened its doors in Yarralumla this July, delighting past patrons and friends alike. This vibrant dining experience not only pays homage to their heritage but also celebrates their rich multicultural backgrounds, seamlessly weaving them into a concept they’ve dubbed “third culture cuisine.”
COX Director, Nugroho Utomo
Mork and Benn described their concept of ‘third culture’ cuisine to us early in the process, and we immediately thought that Mínima could become a ‘third place’ for the neighbourhood and wider community.
COX worked closely with the brothers to craft the interior design and visual identity for the new space where the brothers’ personal experiences and cultural narratives intertwine with food and aesthetics.
“COX’s approach throughout the project has been marked by transparency, professionalism, and a genuine personal touch. Their creative prowess and innovative ideas consistently impressed us. As a result, we now have the keys to a stunning, intimate restaurant with exceptional branding,” says Mínima owners, Mork and Benn Ratanakosol
As Thai Australians, Mork and Benn have navigated the complexities of existing between cultures, a journey that has shaped their culinary approach. Mínima is their way of translating these lived experiences into a dining experience that transcends traditional boundaries, drawing inspiration from a variety of cuisines to create something truly unique.
COX Senior Interior Designer, Alyssa Valenton
We wanted to create an intimate space for Benn and Mork that felt like home for them, their family, and their guests. A warm and friendly space that allows for a good conversation and personal connections.
The design of Mínima is a direct response to the concept of ‘third culture cuisine’, with every element thoughtfully considered to evoke the idea of blending and bridging different cultural influences. The interior features warm wood tones, dark olive greens, and carefully curated lighting to create an atmosphere that is both cozy and sophisticated.
“We drew inspiration from the concept of ‘third culture,’ exploring how it can be visually represented by reflecting the diverse cultural influences that have shaped the brothers’ experiences,” says Daniel Da Cruz, COX Graphic Designer.
“Our primary goal in the design was to create a brand that feels inviting and playful, offering anyone who steps into the space a chance to experience and savour a wide array of cultural influences.”
The design team worked closely with the brothers to ensure that their personal stories were embedded into every aspect of the restaurant’s interior and visual identity. From the Italian marble banquet table that anchors the room to the open kitchen that acts as the heart of the space, every detail was chosen to reflect the brothers’ unique journey.
“We wanted to design something that wasn’t just inspired by the food, but a reflection of the brothers – something that represents their unique character and their story. Dining at Mínima, and being personally hosted by Benn and Mork, is a truly intimate experience, and we looked to embody this in what we created for them,” says Aidan Baron, COX Graphic Designer.
“The radial logomark, for example, brings together the two brothers, representing their partnership and shared vision. We’ve looked to add these little touches throughout; little fingerprints of the brothers’ story across the design.”
One of the most distinctive features of Mínima is the open spaces throughout the restaurant, which act as blank canvases meant to evolve as the brothers’ journeys continue. This approach not only allows the space to grow and change over time but also invites diners to become a part of that ongoing narrative.
