Yaoyao Primary Function: Konsepsyon Enteryè Restoran pa Yan Junjie

Dizayn Yaoyao Primary Function: Konsepsyon Enteryè Restoran pa Yan Junjie se yon gayan ki gen anpil estim nan konpetisyon trè prestijye 2021 A' Design Award Ajan nan Kategori Konpetisyon Ospitalite.

AjanOspitalite· 2021

Yaoyao Primary Function: Konsepsyon Enteryè Restoran

pa Yan Junjie

Kliyan: Yummy Restaurant Ltd.

Gayan A' Design Award Ajan nan Kategori Ospitalite

44,407

Gayan Pri Verifye

Verifye Estati Pri pou #119218

Gade sou A' Design Award Kominike Laprès Badj Prim

Koulè

Konsepsyon an

Konsènan Yaoyao Primary Function: Konsepsyon Enteryè Restoran

Yaoyao se yon enteryè restoran ki sitiye nan Shenzhen. Konsepsyon an kouvri 250 mèt kare sou yon sèl etaj. Yon sifas asye koube desann soti nan plafon an epi separe tab yo ki plase byen pre youn ak lòt, tankou yon senn pwason ki tann atravè sal la. Chak tab konekte ak estrikti koube a, epi longè tab la te ogmante pou sèvis la pa deranje envite yo. Yon plafon ki fèt ak asye enoksidab ki gen fòm dlo ki tòdye ak lanp an vè kreye enpresyon yon anviwònman anba dlo. Aranjman an fòme zòn semi-prive ki mete yon distans konfòtab ant moun k ap manje yo.

Rekonesans lan

Konsènan A' Design Award Ajan

Yaoyao Primary Function: Konsepsyon Enteryè Restoran se yon ganyan A' Design Award Ajan, yon rekonesans ki gen yon prestij enmans yo bay design nivo siperyè, bèl anpil e enpresyonan. Ganyan Ajan yo se travay ki trè briyan e ki trè kreyatif ki montre ekspètiz, talan ak finès designer yo. Yo atann Yaoyao Primary Function: Konsepsyon Enteryè Restoran pou se yon bèl travay modèl, remakab nan pwofesyonalis e ki gen gwo inovasyon. Design sa a ki ganyen A' Design Award Ajan se yon envansyon trè remakab, admire ki pote benefis e ki pouse limit atizay, syans, design ak teknoloji. Yaoyao Primary Function: Konsepsyon Enteryè Restoran se yon kreyasyon anpil moun jalou ki reveye dezi, ki pote santiman pozitif e ki limen sipriz ak mèvèy.

Dèyè Konsepsyon an

Dosye Laprès

Kredi, manm ekip ak detay teknik konseptè a bay.

Pwopriyete Inik: YAO Concept Restaurant challenges the traditional restaurant space of distance between tables, creating a unity space of separation and continuity together. Within the high density of tables in the restaurant, the curve structure which creates the separation between two tables comes down from the ceiling, just like a big fishing net covering the whole space, forming the landscape of people eating, drinking and laughing.
Dimansyon & Anbalaj: 250 square meters, frame structure, one floor interior
Etikèt: parabola, curve, water, fishing net, blue, wave, continuity, glistening
Teknoloji Pwodiksyon: In order to achieve the design better, we used steel to ensure the smooth of the curve surface in the process of construction, and the structure of the curve surface needs to be fixed on the ceiling, so to integrate tables and the curve surface structure and the ceiling is achieved by working with engineers, calculating over and over again to make sure the possibility and safety. In designing of artificial lighting, we hope to create an underwater dining environment for the customers, although we have used water corrugated stainless steel as the ceiling, we still hope to let customers to have an immersive dining experience, so we looked for so many different kinds of glass lamps, tried to shine on various glass lamps, looking for the closest effect of water reflection, and finally achieved the desired effect.
Defi Dizayn: In the era of rapid brand renewal in China, YAO Restaurant need to upgrade its branding and space image in the new generation series stores, strengthen its competitiveness and become a new iconic restaurant in the market. To achieve this, a space image for spreading and a story of the space that connects to the brand are advocated. In recent years, the space character and experience is becoming much more important in the Chinese consumer groups, making selfie in iconic space and uploaded is a popular way of spreading information and becoming a strategy. These new changes gives architects and designers a chance to explore and break the boundaries of disciplines. Thus, in this design, we try to merge branding design, space design, service design into one unity.
Rechèch: In this project, there are many innovative ideas in our minds, due to the impact of the epidemic recently, we began to think about the distance between people in public space. In most dining spaces, they are basically private rooms and halls. We want to form a semi-shaded space between the table and the table this time, to properly distance the dining guests to a semi-private space, in order to enhance the customer's dining experience.
Enspirasyon: The structure of flowing fishing net is deconstructed and reconstructed into the design of creating a life situation of predation and sharing. Bringing the fluidity of curve structure into space can not only make the orderly inherent space lively and interesting, but also bringing strong visual impact to the space. Different spaces are divided by the rhythm of the surface, and more possibilities of the structure in the space are discussed. Internal and external spaces, interaction of open and private spaces, movement and stillness within the space, all those changes of the structural space create a rich impact within the space. It is hoped that it can create a multi-dimensional dining space with the characteristics of "art form" and "spatial function " instead of a conventional space mode of traditional dining space .
Dire Pwojè: The project started design process in September 2009 and finished in December 2019 and was completed in Shenzhen in January 2020.
Fliks Operasyon: In the concept and space design phase, we found that this repetition of parabola curve surface both a strong form and creating spaces for different use. With simple cuttings in surface, the continuous surface creates space of outside and inside, which can make different atmosphere while walking and eating. This curve surface is both the separation of space and the structure for the tables. Since the table is connected with the curved structure, it is necessary to sacrifice the traditional mode of serving dishes by serving dishes in the middle of two customers, after making a 1:1 local models, put ourselves into the environment to experience sitting in the restaurant, then we adjust the size of the table according to the way the customer sits, and finally increase the length of the table to ensure that the serving process does not affect the guests.
Manm Ekip: Junjie Yan,
Yuxing Yi,
Yinghua Wen,
Liting Yang,
Wanhuan Chen,
Yixuan Zhang,
Benkun Pei,
Junwen Lu
Kredi Imaj: Main Image: Photographer Zhe Zeng
Optional Image #1: Photographer Zhe Zeng
Optional Image #2: Photographer Zhe Zeng
Optional Image #3: Photographer Zhe Zeng
Optional Image #4: Photographer Zhe Zeng