6 into the design of the hotel's public areas, guestrooms, and suites. New York- and San Francisco-based AvroKO worked on four of the property's F&B outlets-Italian restaurant Boccalino, speakeasy Charles H, all-day dining the Market Kitchen, and takeout joint the Market Larder; while Hong Kong's AFSO designed Japanese restaurant Kioku and Chinese offering Yu Yuan. Early excavations for the hotel unearthed remains of a large number of neatly organized 16th-century ondols-ancient underfloor heating systems. "Having the brand new Four Seasons literally built on centuries of Korean architectural tradition enthralled us," Su Seam says. The team also reinterpreted Korean elements from traditional houses called hanok, combining time-honored building features with inspiration drawn from nature. In the spacious guestrooms that all translates to gemstone color palettes, carpet patterns that nod to the traditional bamboo blind and the 7 hospitalitydesign.com March/April 2016 139