Dhizaini Hik 9 Restaruendi naJeffrey Zee ndiye mukundi anokudzwa zvikuru wemubairo unoremekedza we2021 Mubairo weGoridhe we A' Design Award muChikwata cheKukwikwidza cheNzvimbo yeMukati neMusangano.

GoridheMukati· 2021

Hik 9 Restaruendi

na Jeffrey Zee

Mutengi: Jeffrey Zee

Mukundi weMubairo weGoridhe we A' Design Award muChikwata cheMukati

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Dhizaini

Nezvekwa Hik 9 Restaruendi

Purojekiti iyi iri muShanghai. Restaruendi ine kamuri yekuomesa nyama yakagadzirwa nemunyu wedombo reHimalaya, nzvimbo yakavhurika yekuchengeta chikafu, uye imba yewaini yehunyanzvi kuti vanhu vaone uye vasarudze zvinhu zvekubikisa zvakanaka. Zvakare, kitchen yakavhurika inobvumira vashanyi kuona nzira dzakasiyana dzekubikisa, zvichisika mamiriro ekuvimbana akanaka, uye kugadzira nzvimbo yekudyira ine mabasa akawanda apo manzwiro evanhu nemaitiro enzvimbo zvinoratidzwa zvizere.

Kuzivikanwa

Nezve Mubairo weGoridhe we A' Design Award

Mubairo weGoridhe we A' Design Award wakahwinwa ne Hik 9 Restaruendi, rukudzo rwakakwirira kwazvo runopiwa kumadhizaini ekutanga, anoshamisa uye akanakisa. Vakunda veGoridhe mabasa ane zvitsva zvakawanda, ane chiratidzo uye anopenya, anoratidza njere, uchenjeri nehunyanzvi hwevagadziri vawo. Hik 9 Restaruendi inotarisirwa kuva chigadzirwa chinorumbidzwa kwazvo, chinoita mafambiro matsva uye chakakura, chinopa kukosha kusati kwamboonekwa. Dhizaini iyi yakahwina Mubairo weGoridhe we A' Design Award basa rinoshamisa, rinoremekedzwa, rinobatsira zvikuru uye rinosundira mberi miganhu yehunyanzvi, sayenzi, dhizaini netekinoroji. Hik 9 Restaruendi inomutsa manzwiro akasimba ekuda, inomutsa mwoyo, inokurudzira kugadzira uye inotikwezva.

Shure kweDhizaini

Bepa Renhau

Zvikwereti, nhengo dzetiimu nezvimwe zvakadzama zvakapihwa nemudhizaina.

Hunhu Hwakasiyana: The project is a private kitchen of a Black Pearl restaurant on the list. It is designed to customize private banquet for important guests of the restaurant, creating a private place for them to enjoy food and communicate with family and friends.
Kukura & Kupakiwa: The project covers a total of 160 square meters.
Matagi: Interior, Restaurant, Fashion, Modern, Classic
Tekinoroji Yekugadzira: For the materials, we chose bronze and black walnut to match the floodlit lighting to give people a warm and natural feeling.The fair-faced concrete wall highlights the architectural essence, while the white oak is used in the wine cellar to create a professional wine cabinet for storing high-end wine.
Changamire yeDhizaini: In addition to using bicycles from the original building to transform the ramps into wine cellars, the designer also layered the sloping upper part of the terrace space, using the second floor as another storage and display space for food and wine.
So that the original small area, low utilization of space limitations have become HIK9 can be displayed in all aspects of the advantage.
Tsvakurudzo: The owners of the restaurant and designers at JFR Studio have agreed to provide friends and regulars with an intimate and comfortable place to enjoy food in this rapid iteration of the stresses of urban life.
Chikurudziro: The original building was a bicycle parking garage for the building, which was cleverly divided into two parts: a parking deck that now serves as a dining area and starting kitchen;The ramps are designed as wine cellars.
Nguva yePurojekiti: The project began in Shanghai in October 2020 and be completed in Shanghai in December 2020.
Mafambiro eBasa: Compared to a normal restaurant, Hik9's dry-aged room, open storage area and professional wine cellar allow you to visually appreciate and select ingredients.The open kitchen allows guests to enjoy the display of different cooking techniques and creates an atmosphere of health and trust.
Mapetenzi: Copyrights belong to Jeffrey Zee, 2020.
Nhengo dzeTimu: Jeffrey Zee
Zvikwereti zveMifananidzo: Image #1: Photographer Zhuhai, HIK 9, 2020.
Image #2: Photographer Zhuhai, HIK 9, 2020.
Image #3: Photographer Zhuhai, HIK 9, 2020.
Image #4: Photographer Zhuhai, HIK 9, 2020.
Image #5: Photographer Zhuhai, HIK 9, 2020.