Our Service
Commercial
A commercial space is a working tool. It shapes how your team performs, how clients perceive your brand, and how your business operates day to day. We design commercial interiors that serve all three with the same discipline and craft we bring to every residential project.
Office
The way a workspace is designed is a statement of intent — about the organisation, its people, and the kind of work it believes in.
An office is not simply a place where employees spend their hours. It is the physical expression of a company’s culture, a tool for attracting and retaining talent, and the first impression your brand makes on every client who walks through the door. Design it well, and it works on all three levels simultaneously.
InteriorDesigner.sg designs offices with this breadth of purpose in mind. We begin with the organisation — its values, its working patterns, its ambitions — before we consider a single surface or fitting. The design follows from that understanding. It never leads it.
Office
Sectors We Have Worked In
- Corporate headquarters and regional offices
- Co-working and flexible workspace operators
- Creative studios, agencies, and design practices
- Professional services — legal, financial, advisory
- Technology and start-up environments
An Honest Assessment
Where office design creates measurable value:
- Research consistently links thoughtful workplace design to improvements in employee focus, well-being, and retention
- Commercial projects face fewer regulatory restrictions than residential, allowing greater design latitude
- A well-resolved office communicates competence and values to clients and candidates alike
Where you should plan carefully:
- Business continuity during renovation requires careful phasing, with plans for operational disruption
- IT infrastructure requirements must be fully documented before spatial design is finalised
- Lease terms and landlord approvals can introduce timeline variables in commercial projects
Frequently Asked Questions
We begin with what we call a discovery and programming phase, which precedes any design work.
We meet with your leadership team and, where appropriate, with the people who use the space daily. We ask about how work actually happens: how teams collaborate, where friction occurs in the current layout, how the office supports client-facing activity, and where the organisation expects to be in 3 to 5 years in terms of headcount and ways of working.
The design follows from that understanding. We do not present spatial concepts until we are satisfied that we understand the operational brief.
A full redesign is warranted when the existing layout is fundamentally incompatible with how the organisation works, when a significant headcount change requires a different spatial logic, or when the aesthetic condition of the space has deteriorated to the point where it actively undermines the brand.
A targeted refresh, e.g. new finishes, a reconfigured reception, improved lighting, updated furniture, can be sufficient when the underlying layout is sound, but the space needs reinvestment.
The key decisions are structural: a modular furniture strategy that can be reconfigured without reconstruction; power and data infrastructure that is over-specified relative to current needs; meeting rooms designed to be repurposed as focus pods or small team areas as the organisation changes; and storage solutions that scale with the team.
We also advise on lease terms and the relationship between fit-out investment and expected tenure — there is limited value in a high-specification fit-out in a space you are likely to outgrow in 2 years.
Brand integration in office design is not about applying a logo to a reception wall or painting a feature in your corporate colour. It is about translating the values and character of the organisation into spatial decisions: the materials selected, the proportion and scale of the space, the way different zones communicate hierarchy or informality, the quality of light, the textures that greet a visitor at the threshold.
We begin every commercial project by understanding the brand from the inside — how the organisation describes its own culture and what it wants clients, candidates, and employees to feel when they enter the space. The design that results should feel like a physical expression of the organisation, not a decorated box.
Timeline varies considerably with the size of the space, the complexity of the brief, and whether the office is occupied or vacant during works.
As a working guide, a 1,000 to 2,000 sq ft partial office refresh typically runs 6 to 10 weeks from commencement. A full fit-out of a 3,000 to 6,000 sq ft floor plate typically runs 12 to 18 weeks. Larger or more complex projects scale from there.
Tenant coordination, landlord approvals, and building management requirements can add lead time before works commence.
Restaurant & F&B
Atmosphere is as much a part of the dining experience as the menu. We design spaces that deliver both.
A restaurant speaks before anyone is seated. The approach, the threshold, and the first view of the room all set the emotional tone for what follows. A well-designed space does not compete with the food; it elevates it.
InteriorDesigner.sg has worked on restaurants, cafes, cocktail bars, and private dining spaces across Singapore. Each project is more than an aesthetic exercise. Service flow, kitchen proximity, acoustics, and material durability must all work together with the brand’s identity. Our design approach addresses the whole environment.
Restaurant and F&B
What We Design For
- Guest flow and seating density
Maximising covers without diminishing comfort or occasion
- Brand expression
Every surface, fixture, and material in service of a coherent narrative
- Lighting
The single most powerful variable in how a dining room feels, and the most commonly underdesigned
- Material durability
Finishes selected to withstand years of daily service without losing their character
- Back-of-house intelligence
Layouts that support kitchen efficiency and service rhythm
- Acoustics
The overlooked dimension of dining experience that determines whether guests linger or leave
Restaurant and F&B
F&B Typologies We Have Designed
- Casual dining and all-day cafes
- Fine dining and chef’s table formats
- Cocktail bars and lounge concepts
- Quick-service and counter formats
- Private dining rooms and members’ spaces
- Food hall kiosks and pop-up installations
An Honest Assessment
Where F&B design creates commercial advantage:
- A distinctive interior is, in Singapore’s social media-conscious dining culture, a significant marketing asset
- Considered acoustic and lighting design measurably increases average spend and dwell time
- Compliance with SFA requirements is integrated from the design stage to avoid costly retrofits.
Where you should plan carefully:
- F&B regulations, including SFA and URA, are layered and require experienced navigation from the outset
- Kitchen extract and ventilation systems constrain ceiling and wall design and must be resolved early
- F&B fit-outs are particularly susceptible to budget drift
Frequently Asked Questions
We welcome projects where the F&B concept is still forming. Some of our strongest work began with operators who had a clear sense of direction but had not yet fully articulated the concept.
Design itself often clarifies the idea. Exploring spatial options, material directions, and guest experience forces precise thinking about brand and positioning.
We ask about the target guest, price point, service style, kitchen proposition, and the role of the space in the dining experience. From those answers, we shape a design response and, as the concept evolves, we share how design choices reinforce or help create the identity.
Brand expression in an F&B space should feel inevitable, not imposed. Every material, light source, and piece of furniture responds to the same underlying character.
We begin with the emotional register of the concept — what a guest should feel at the threshold, mid‑meal, and on departure — and work backwards to the spatial and material choices that create it. The result is coherent rather than branded, a distinction that matters.
Restaurant fit‑outs in Singapore fall under several regulatory bodies:
Singapore Food Agency (SFA): Food hygiene standards, kitchen ventilation, exhaust, floor finishes, and food prep surfaces.
Singapore Civil Defence Force (SCDF): Fire safety, suppression systems, fire‑rated materials, emergency egress, and signage.
Urban Redevelopment Authority (URA): Change-of-use approvals and external signage.
Building and Construction Authority (BCA): Structural works compliance.
Building Management: Tenancy fit‑out guidelines specific to the property.
We identify all applicable requirements at the briefing stage, coordinate submissions, and design for compliance upfront to avoid costly retrofits.
Yes, it can streamline certain aspects. Existing exhaust penetrations, gas lines, and electrical infrastructure may be reused, saving cost and time.
However, prior work may not meet compliance requirements, ventilation might be undersized for your cooking style, and the finishes could require extensive stripping. A thorough site assessment is essential to determine what can be reused, modified, or replaced, forming the basis of an accurate quotation.
Fit‑out costs in Singapore depend on space size, kitchen scope, finish level, and compliance complexity. As a guide:
Cafe or casual dining (1,000–1,500 sq ft): typically $150,000–$300,000.
Full‑service dining (2,000–3,500 sq ft, with bar and premium finishes): typically $350,000–$650,000.
Fine dining or concept‑led spaces: often higher, due to bespoke millwork, high‑spec materials, and complex lighting/AV.
Kitchen works are the largest variable — the difference between a light café kitchen and a fully specified commercial kitchen can exceed $100,000. We provide itemised quotations that separate kitchen, front‑of‑house, compliance, and FF&E costs for clarity.
Whether we are designing a boardroom or a bistro, the question is the same: what does this space need to do, and how can the design make it do that better?