DA ANTONIO Group Diamond Tony's at Taipei Dome
From the 85th floor of Taipei 101 to Far Eastern Garden City at the Taipei Dome, Diamond Tony's has carried its long-refined Italian dining experience into one of the city's newest landmarks. Applied Kitchens delivered the commercial kitchen design and equipment integration for this 107 ping site. The brief was not to specify a kitchen from scratch, but to relocate a proven working rhythm into a tighter, higher-traffic mall environment without losing a step. Guests see the food, the service and the room. What actually governs service pace and operational stability sits behind the pass.
A Back of House Within One Turn
Diamond Tony's set a clear expectation for the kitchen. A cook should be able to turn around and immediately begin the next step. Within a limited footprint, Applied Kitchens reorganised the relationship between prep counters, refrigeration, ovens and the pass, keeping high-frequency ingredients and tools close to where they are actually used. Drawer-type refrigerated worktops were central to that layout, since drawers suit high-frequency access and never block the aisle when opened. Sliding heat lamps at the pass pull out during heavy service as a staging surface, then retract off-peak.
Equipment Chosen for the Cooking Rhythm
Italian menus depend on heat and temperature control, so equipment cannot be selected on specification alone. It has to keep pace with how the restaurant actually cooks. The site was fitted with an imported Zanolli pizza oven for the consistent heat that pizza and baked dishes require. The unit carries its own large-scale extraction system rather than relying on a conventional hood, so the layout had to account for the oven body, its ventilation requirements and the surrounding space at once. The back of house also runs Rational combi ovens already familiar to the chef team.
The Integration Guests Never See
The Taipei Dome kitchen runs exposed services, which raises the precision demanded of every piece of equipment and every run of pipework. The design also continues the brand's preferred suspended refrigeration, used for ingredients, beverages and wine. Vertical storage of this kind uses space well, but it drives mounting positions, wall load-bearing capacity, pipe routing and drainage. Applied Kitchens resolved clearances, drainage connections and future maintenance access at the design stage, so equipment sits safely and the kitchen stays stable once trading begins.
Daily use: a design that stays workable
A good commercial kitchen needs more than the right equipment list. It has to be easy to work in, shift after shift. The pass uses sliding heat lamps that pull out during heavy service as a holding and staging surface, then retract off-peak to keep the working area flexible. Mature back-of-house planning is not about filling every metre with equipment. It is about aligning equipment, circulation, services and the way people actually work. When the kitchen flows, the chef team can concentrate on the food. When the back of house is stable, the front of house can deliver the experience the brand is known for.
From Taipei 101 to the Taipei Dome, what continues is the dining experience Diamond Tony's has built over many years. What Applied Kitchens delivered is a back-of-house genuinely capable of carrying that brand's rhythm.