Cover The interiors of The Wholesome Table by Polygon
The interiors of The Wholesome Table by Polygon
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Polygon co-founder Tim Wong likes to tell clients: “Making the space look nice is the easy part”
To the untrained eye, design is often perceived as a superficial endeavour. However, designing a space that not only satisfies the demands of a client but also creates an enduring and impactful legacy is far more complex. At Polygon: Human-Centered Space Design, co-founder Tim Wong aims to take it a step further, guided by the belief that “everyone deserves a little better.” Taking cues from their design heroes, including American couple Charles and Ray Eames and German mid-century minimalist Dieter Rams, their democratic perspective is rooted in the belief that good design is not exclusive to premium budgets.
Wong explains: “As our name suggests, polygons are formed by connecting different points. Similarly, our spaces are shaped by synthesising the people, the brand and the purpose behind each project into something coherent. Our approach isn’t defined by luxury or flamboyance. It’s defined by understanding how people use a space. Good design need not announce its arrival. It just needs to serve.”
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Above The interiors of 50/50 by Polygon
Above The interiors of 50/50 by Polygon
The interiors of 50/50 by Polygon
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This systematic approach proved naturally appealing to clients in hospitality, who are often seeking design elements that satisfy both personal requirements and public functions. “Specialising in restaurants and commercial spaces was seizing the opportunities. It took a while for us to recognise it, but when we saw that our structured approach brought value to clients, we leaned in,” Wong confesses. “Hospitality spaces are both personal and public in nature. It’s a reflection of each owner’s unique definition of customer experience. I find the exploration of nuances and personalities very fascinating. We find fulfilment in seeing how these spaces impact the public realm. It’s our little contribution to making our immediate environment a little better than before.”
Polygon was founded in 2014 by Wong and his wife, Marianne, whom he met in architecture school. They work in tandem during the design process and divide the different business functions. “We balance each other well. She tends to be on the more pragmatic side, while I tend to explore the limits. And depending on who leads the project, when one of us needs to be focused on the details, the other looks at the bigger picture,” Wong explains. As an extension of this dynamic, they employ a collegial approach with the team, gathering different perspectives to test their assumptions. That practice has helped refine their designs, remove biases and push their work forward.
See also: Award-winning chef Lee Man Sing returns to Mott 32 Cebu with a highly anticipated culinary showcase
Above Tokyo Milk Cheese Factory by Polygon
Above The interiors of Butter Butler by Polygon
Tokyo Milk Cheese Factory by Polygon
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How do you collaborate with chefs, restaurateurs and branding teams during the project?
We typically meet with the whole team—owners, chefs, operations and marketing. It’s like developing the right ingredient proportions and cooking process needed to extract a distinct flavour; by getting everyone on board from the start, we can calibrate what makes this brand unique and how the space conforms to its standards. In doing so, we create a coherent expression, from how guests read the menu to how they experience the space.
What are the most common challenges you face when designing restaurant spaces?
We always tell our clients, “Making the space look nice is the easy part.” One challenge we always face is whether the location’s infrastructure can accommodate the high demands of commercial requirements, which include both people and equipment. In mall locations, it can be challenging when retail space is converted to F&B. It tends to be more problematic at sites not meant to handle the load. For example, converting an old house meant for a family of four into a dining space for 40 is easily a tenfold increase in demand. While not impossible, retrofitting a space can be very costly.
In special cases, our clients include us before signing off on a location. We advise restaurateurs to get a design team involved in site selection to add a technical perspective.
See also: Where to celebrate Mooncake Festival 2026: the 20 best Chinese restaurants in the Philippines
Above The interiors of Taquería Franco by Polygon
The interiors of Taquería Franco by Polygon
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Above The interiors of Taquería Franco by Polygon
The interiors of Taquería Franco by Polygon
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How do you balance aesthetics with functionality, especially in high-traffic spaces?
Restaurant and commercial projects are high-performance spaces; they must work and look good doing it. Ensuring the space functions well is always our foundation. Aesthetics play a role in making sure guest comfort and service elements are neatly integrated, creating a cohesive experience. When working with smaller spaces, for example, there isn’t much room to hide service elements, such as the cashier or wait station. So, instead of pretending they aren’t there, we make sure they are intentionally placed and designed to match the theme. Elements contributing to the aesthetics can enhance the function, and functional elements need not be crude.
How do acoustics, lighting and layout influence the dining experience? Why is this important for the F&B space specifically?
Acoustics, lighting, layout and materials are essential components in defining ambience, and they all have to work together. Dim lighting will suggest intimacy and enhance a sophisticated setting, but poor acoustics will ruin it. The clang of pans echoing from an open kitchen, paired with lively music when the food calls for focus, pulls you right out of the experience. The same dim lighting applied to a lively family restaurant will dampen the energy. These details are to a space what spices are to food: invisible when they work as intended, but noticeable when they are not.
See also: Tatler’s Ultimate Guide: the 16 best brunch spots in Metro Manila
Above Tokyo Milk Cheese Factory by Polygon
Tokyo Milk Cheese Factory by Polygon
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How do you incorporate a restaurant’s concept, cuisine, or cultural background into the design?
Every brand comes with a vision of how they want to serve their guests. Our job is to tease out those motivations and translate them into the space, sometimes literally through materials and patterns, sometimes through subtler cues. When designing for a chef-led restaurant like Taquería Franco, the space needs room for their personality to shine. We resist over-coordinating so their identity can lead. At a place like The Wholesome Table, where freshness of ingredients is central, the space takes a more deliberate approach, making you feel close to its source. For an established brand like Tokyo Milk Cheese Factory, we’re particular about material terminations, carefully aligning parts to reflect the precision and intent of its Japanese origins. It’s those details that show a deeper level of understanding, and we believe guests feel it without necessarily knowing what makes it work.
Are there any common misconceptions clients have about the role of design in a restaurant’s success?
One we observe often is confusing design with decoration. Design is the thinking and problem-solving that ensures spaces perform. Decoration and accessories can play a part in elevating the experience; they are there to support, not to take the stage. If the space photographs well but doesn’t deliver, it will still get attention, just not the right kind. Another misconception is that good design will carry everything else. Running a restaurant isn’t just about space. It’s about delivering quality products; it’s cultivating relationships with guests above all, as well as with staff, consultants and even the landlord. What design does is amplify what’s already there.
Above The interiors of Kaya by Polygon
The interiors of Kaya by Polygon
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What’s one thing you wish more people understood about designing hospitality spaces?
That architecture is more than drawings. Drawings are the product of a solution. What people don’t see is the strategy, logic and coordination that ensures every element has its place. That’s where the real design happens. It takes time, and our clients who understand this engage us early, before a location is even locked in. That way, when the space becomes available, the thinking is already done. We’re just adjusting it to fit.
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
