Wyndham Grand Muundo wa Mambo ya Ndani ya Mkahawa na Bin Luan

Muundo Wyndham Grand Muundo wa Mambo ya Ndani ya Mkahawa na Bin Luan ni mshindi mashuhuri wa tuzo ya kifahari ya 2026 Tuzo ya Shaba ya A' Design Award katika Kategoria ya Mashindano ya Usanifu wa Nafasi za Ndani na Maonyesho.

ShabaMambo ya Ndani· 2026

Wyndham Grand Muundo wa Mambo ya Ndani ya Mkahawa

na Bin Luan

Mshindi wa Tuzo ya Shaba ya A' Design Award katika Kategoria ya Mambo ya Ndani

7,651

Mshindi wa Tuzo Aliyethibitishwa

Thibitisha Hali ya Tuzo kwa #175703

Tazama kwenye A' Design Award Taarifa kwa Vyombo vya Habari Beji ya Tuzo

Rangi

Muundo

Kuhusu Wyndham Grand Muundo wa Mambo ya Ndani ya Mkahawa

Wyndham Grand ni mambo ya ndani ya mkahawa yenye ukubwa wa mita za mraba 700 ambayo yanajumuisha chumba cha kulia cha nyama ya Wagyu pamoja na baa ya bia za kienyeji. Mpangilio wake ni wa nusu-wazi, na mimea pamoja na vigawanyo vigumu na vya kuonesha vinagawanya nafasi hiyo katika maeneo ya utulivu na ya uchangamfu. Paneli za mbao zilizotengenezwa awali zimefungwa kwa njia ya kuunganisha kwa moduli na zina umaliziaji usiong'aa unaozuia unyevu, unaofaa kwa mazingira yenye unyevunyevu. Kingo za chuma cha pua zinaficha viungio kati ya paneli za mbao na kioo cha kisanii. Kaunta ya baa imetengenezwa kwa paneli za chuma na resini, na rafu ya maonyesho iliyoko nyuma ya kaunta huhifadhi bia za kienyeji.

Utambuzi

Kuhusu Tuzo ya Shaba ya A' Design Award

Wyndham Grand Muundo wa Mambo ya Ndani ya Mkahawa ni mshindi wa Tuzo ya Shaba ya A' Design Award, utambuzi wenye heshima kubwa unaotolewa kwa miundo bora inayotofautishwa kwa ubunifu, ustadi na busara. Washindi wa Shaba ni kazi za ufundi mwingi na bunifu ya kushangaza zinazothibitisha uzoefu mpana, mawazo na ustadi wa wabunifu wao. Wyndham Grand Muundo wa Mambo ya Ndani ya Mkahawa inatarajiwa kuwa kitu kinachothaminiwa sana, kupendwa na kuenziwa, ambacho ni cha kitaalamu na bunifu kwa kiasi kikubwa. Muundo huu ulioshinda Tuzo ya Shaba ya A' Design Award unajumuisha mbinu bora katika sanaa, sayansi, usanifu na teknolojia, na ni bora kwa umakini wake kwa undani. Wyndham Grand Muundo wa Mambo ya Ndani ya Mkahawa hutosheleza mahitaji kwa uzuri, hugusa hamu, huvutia hisia na kuvutia udadisi.

Nyuma ya Muundo

Vifaa vya Habari

Mikopo, wanachama wa timu na maelezo ya kiufundi yaliyotolewa na mbuni.

Sifa za Kipekee: This plan aims to create a dining space that combines luxury and vitality, perfectly integrating the exquisite craftsmanship of top-notch Wagyu beef cuisine with the casual and free-spirited nature of craft beer, bringing a multi-sensory feast to guests. The design is based on the concept of an "urban oasis", carving out a serene and vibrant space in the bustling city, allowing guests to enjoy a moment of tranquility and relaxation while savoring delicious food and wine.
Vipimo na Ufungashaji: Project Area: 700 Square Meters
Lebo: Urban oasis dining space, semi-open layout design, wagyu beef restaurant, craft beer bar, retro-futuristic material mix, natural landscaping for space division, composite dining experience
Teknolojia ya Uzalishaji: The prefabricated wood paneling uses modular splicing technology to reduce on-site construction waste. Its surface is treated with a matte moisture-proof finish, making it suitable for the humidity conditions of semi-open spaces. The junction between the wood paneling and the art glass is concealed with stainless steel edging strips to achieve a refined transition between materials.
Changamoto ya Ubunifu: Separation of dynamic and quiet atmospheres: The tranquility of the Wagyu restaurant and the liveliness of the beer bar are separated by only a wall. Acoustic design (such as sound-absorbing materials and soundproofing of space partitions) is required to prevent noise interference and maintain the purity of each atmosphere.
Utafiti: Material and Atmosphere Compatibility: Analyzing the combination of metal and resin panels to create a "retro-futuristic" feel, as well as the role of functional devices such as Wagyu beef display cabinets and craft beer racks in enhancing the dining experience. Ultimately, through multi-dimensional design, a composite sensory experience of "food, nature, relaxation" is achieved.
Msukumo: The semi-open layout of the Wagyu restaurant draws inspiration from the traditional garden design principle of "changing views with every step," using the interplay of solid and transparent screens and the natural growth of plants to divide the space. This design preserves the ceremonial feel required for Wagyu cuisine while using the breathing sensation of greenery to alleviate any sense of confinement.
Muda wa Mradi: The project is designed to commence in Zaozhuang in July 2024 and complete the design work by September 2024.
Mtiririko wa Uendeshaji: Beer Bar: It adopts an open layout, connected to the Wagyu beef restaurant yet relatively independent. The bar counter is made of metal and resin boards, creating an atmosphere that blends the retro and the futuristic. Behind the bar counter, there is a display shelf for craft beer, showcasing a wide variety of craft beers.
Haki za Picha: NA