VEGTALKS’ new “one-pot-per-person” concept is built around a clean, modular architecture that blurs retail and dining. A bold lime-green fascia wraps the façade, its back-lit logo announcing freshness while full-height glazing reveals the activity inside. The floor plate is kept open: a central aisle guides guests past refrigerated butchery and beverage walls finished in ribbed, anodised panels that echo produce crates. Dining islands are purpose-built blocks of light oak plywood topped with seamless quartz; induction hubs are factory-cut into the slabs, minimising on-site alteration and guaranteeing food-safe joints. Above each table, lightweight timber trusses evoke market stalls, carrying digital menu boards and concealing sprinkler heads and data cables. Services are left exposed in a charcoal ceiling void, but washed with energy-saving LED tracks and festoon strings that soften the industrial grid. Durable terrazzo-look tiles, clip-in steel skirtings and plug-and-play refrigeration racks speed up future layout changes—an interior engineered as carefully as it is styled.