Owner-side advisory for hotels, resorts and restaurants — with the design studio and furniture factories in the same room.
Kuala Lumpur, Bali, Nha Trang, Dubai, Tashkent and London
Hospitality projects are often assembled from fragments: architect, brand agency, feasibility consultant and FF&E specialist. The joins show, and owners pay for them twice — in fees and in the guest experience.
We work differently. Commercial strategy, operating model and design are tested together before anything is drawn. The story at the door is the same one guests read on the menu, feel in the chair and remember on the way home.
Owners come to us with a site, a brand or a hotel that has stopped earning. We advise before the money is committed — and because the design studio sits in the same room, the answer can be drawn as well as argued.
When advice becomes a project, the work moves into our design studio without leaving the room: masterplanning, architecture, interiors, landscape, brand identity, graphics, menus, furniture and lighting. Each discipline can stand alone. Together, they create a project that feels authored rather than assembled.
Most advisors know one side of the border. We have opened a Southeast Asian brand in London, a London brand in Dubai and a South African brand in Kuala Lumpur — and built and run hotels in the markets in between.
You need to know whether it should be built, what it should be and what it can earn — before the architect is appointed. We test feasibility, positioning, key mix, operating model and brand. If the answer is yes, our studio and factories deliver the architecture, interiors and furniture.
Proof: three Dash hotels open and operating in Bali, Cyberjaya and Langkawi. The RIYAZ Lavanya, 189 keys, Langkawi. LV8, Home@36 and Segara on the Bali coast. Eighteen hectares masterplanned in Tashkent. Two restaurants at Souk Al Bahar, Dubai.
We help Asian and Gulf brands enter the UK, UK brands enter Southeast Asia, and investors assess hospitality assets across those markets. We adapt the concept, menu, prototype and operating model to local customers, labour, landlords and licensing.
Proof: ZUS Coffee, a Malaysian brand, first UK store in Whitechapel. Rivington Bar & Grill, London, carried into Downtown Dubai. Galito's, South Africa, localised for Malaysia and open in four outlets. Peria and Dash N Go authored as kits that open a fifth and sixth time without redrawing the first.
We do not open a sketchbook until we understand the culture we are building in, the materials within reach, and what the local trades can genuinely deliver. It is unglamorous. It is also why the work gets built.
Art and cultural influence. Local material and craft. Construction capability, climate, orientation and regulation. What can actually be built here, by whom, and to what standard.
What this place is for, who it is for, and why anyone would choose it over the one next door. Commercial logic, revenue model and brand written at the same time as the plan.
One idea, held with discipline, carried across every scale — from the massing on the site to the weight of a spoon. If an element cannot justify itself against the idea, it goes.
Architecture, interiors, landscape, furniture and graphics drawn together rather than in sequence, so nothing is inherited late and nothing is compromised to fit.
Documentation, tender support, site attendance and completion. Our own factories make what we specify, so the gap between the render and the room closes.
Every project below started as a commercial question. The design is what the answer looked like once it was built.
Can one owner build the same brand on six very different sites?
Dash is a family of six hotel formats — urban, resort, extended-stay, city, social wellness and beach villas — sharing one identity, operating language and design DNA. Three operate in Bali, Cyberjaya and Langkawi; the others are designed and costed for future sites. We authored the name, brand, architecture, interiors, graphics, menus and operating model.
How does a 189-key resort feel like six different places?
Rooms, sea-view apartments, suites, villas, the island's highest rooftop pool and four food and beverage settings were drawn by one hand, so a guest moves between six quite different rooms without leaving the same property. Named Best Luxury Lifestyle Hotel in Malaysia by the Luxury Lifestyle Awards.
Is this land worth building on, and what would make it investable?
Eighteen hectares of raw land on the M34 corridor toward the Charvak Lake resort belt. We took it from market and feasibility research through three masterplan options tested against phasing and capital exposure, to a Phase 1 concept, a zoning submission and the investor documentation used to raise against it — a destination in its own right rather than a service stop.
How does a foreign brand enter a market with an entrenched incumbent?
Not by copying the incumbent. We rebuilt the menu architecture around Malaysian appetite — an Ayam Bakar flame route, a Malaysian Favourites tier, and a portion ladder engineered for quick-service throughput — then designed the room to match. Food and beverage is where design meets arithmetic: a beautiful restaurant that cannot hit its margin is a failed design.
How does a Malaysian coffee brand open in London as the first of fifty, not a one-off?
A Southeast Asian coffee brand's first United Kingdom store, designed as prototype one of a rollout: a repeatable kit of parts that belongs on a London high street. In Dubai, the same market-entry thinking carried Rivington Bar & Grill from London and placed Urbano beneath the arcades of Souk Al Bahar.
At the scale of a city, is dining infrastructure or a tenant list?
Infrastructure. For Tatweer, Dubai Holding's development arm, we planned the food and beverage across three of the emirate's largest projects: the hotel and entertainment components of the ten-kilometre Bawadi strip, anchored by Asia-Asia at 6,500 rooms; the golf club and hotel interiors at Tiger Woods Dubai; and the whole-site F&B masterplan for Global Village — over 250 dining options programmed as one offer.
Advice is easy to give and hard to stand behind. These are the hotels and resorts where the argument was carried through to a building with guests in it. Status as at September 2026.
The advice is only as good as what arrives on site.
Bespoke furniture, lighting and joinery are not sourced from a catalogue and hoped for. They are drawn in the studio, prototyped in our own workshops in Bali, Jepara and Semarang, and made under our own supervision.
It means a chair can be redrawn on Tuesday and sat in on Friday. It means the budget holds, because we are quoting our own labour and timber rather than a third party's margin. And it means what we specify is what arrives — the single most common point of failure in a hospitality fit-out, removed.
An international practice at home in six regions. The research-first method travels well: the questions are the same everywhere, only the answers change.
Head office in Petaling Jaya. Hotels, restaurants, beach clubs and workplace across the peninsula, Johor and Langkawi.
Studio and factories in Bali. Built and operating resorts, beach clubs and food and beverage in Seminyak, Canggu and Kuta.
Hotel and food and beverage concepts in Nha Trang and Ha Long Bay.
Two built restaurants at Souk Al Bahar, Downtown Dubai. Masterplanning for Tatweer and Dubai Holding.
The Gateway — eighteen hectares on the M34 corridor, Tashkent Region.
ZUS Coffee prototype store, Whitechapel, London.
Atelier Healey is founder-led. Kieran Healey directs every engagement from the first commercial question to the last detail on site. Architecture, interiors, brand and operating logic are tested together against investment, operation, guest behaviour and repeatability.
The people in the first meeting remain involved through delivery. Behind each engagement is the wider Lemon Pickle studio — architecture, interiors, 3D, graphics, brand and production — brought in when it adds value.
Elias KathreptisCreative director
GedeSenior architect
DiyahSenior architect
BudiSenior architect
PavitaSenior architect
AbuSenior graphic designer
Rodchana HealeyDesignerClients Emaar, Dubai Holding, Tatweer, RIYAZ, KOBAY, Bali Unicorn, PT Golden Dewata, Team Keris Berhad, Galito's, Peria, ZUS Coffee, Kuala Lumpur Convention Centre
A first conversation costs nothing. Tell us the site, the brand or the border you want to cross, and we will tell you plainly whether it is worth pursuing and what we would do first. We answer from Kuala Lumpur and Bali, and we are in London and Dubai regularly.
Unit 501B, Level 5, Tower B, Uptown5
No. 5, Jalan SS21/39, Damansara Uptown
47400 Petaling Jaya, Selangor, Malaysia
Jl. Petitenget No. 462X, Kerobokan Kelod
Kuta Utara, Badung, Bali 80361, Indonesia