ʻO Takeen Ka Pā Omakase na Ode Sdn Bhd he mea lanakila hanohano loa o ka 2023 A' Design Award Kala ma ka Māhele Hoʻokūkū Hoʻolālā Loko Hale a me Hōʻike.

KalaLoko Hale· 2023

Takeen Ka Pā Omakase

na Ode Sdn Bhd

Mea Kūʻai: Ode

Mea Lanakila A' Design Award Kala ma ka Māhele Loko Hale

15,991

Mea Lanakila i Hōʻoia ʻIa

Hōʻoia i ke Kūlana Makana no #148820

Nānā ma A' Design Award Hoʻolaha Nūhou Hōʻailona Makana

Nā Waihoʻoluʻu

Ka Hoʻolālā

E Pili Ana iā Takeen Ka Pā Omakase

Hoʻoulu ʻia ka hoʻolālā ʻana o Takeen e kona mau ʻohe kūlohelohe. Hoʻohui kēia hoʻolālā i ka morphology o nā mea kanu, ʻo ia hoʻi ka ʻohe, me kāna mau pono hana e hana ai i kahi enclave kūlohelohe no ka hoʻomaha ʻana mai ke kūlanakauhale nui o Kuala Lumpur. Ua puka mai ka hoʻolālā biomimetic mai ka wehewehe makemakika o nā lau a me nā lālā lālā i loaʻa i nā mea kanu. Ke hoʻokaʻawale mālie a hui ʻia ka puka komo, ka pā, a me nā paia kīhini, hoʻoheheʻe ʻia ka māmā i lalo i kona ʻano sinuous, e hana ana i kahi ʻike o ke ʻano maoli o ka ʻohe i kū hoʻokahi iā Takeen.

Ka Hoʻomaikai

E Pili Ana i ka A' Design Award Kala

Ua lanakila ka hoʻolālā Takeen Ka Pā Omakase i ka A' Design Award Kala, he ʻike hoʻohanohano nui loa i hāʻawi ʻia i nā hoʻolālā kiʻekiʻe loa, nani a kupaianaha. He mau hana ʻālohilohi loa a hana noʻeau nui nā lanakila Kala e hōʻike ana i ka loea, ka makakoho a me ka ʻoi aku o ka noʻonoʻo o kā lākou poʻe hoʻolālā. Manaʻo ʻia ʻo ka hoʻolālā Takeen Ka Pā Omakase he hana kupaianaha, kūlana ʻoi aku, ʻoihana kiʻekiʻe a hou loa. ʻO kēia hoʻolālā i lanakila i ka A' Design Award Kala he mea hoʻokumu kūpono loa, mahalo ʻia e hāʻawi i ka pōmaikaʻi a hoʻoneʻe i nā palena o ka hana noʻeau, ka ʻepekema, ka hoʻolālā a me ka ʻenehana. He mea i ʻeleu ʻia e nā mea he nui ka hoʻolālā Takeen Ka Pā Omakase e hoʻāla i ka makemake, lawe mai i nā manaʻo maikaʻi a hoʻāla i ka kamahaʻo a me ka mahalo.

Ma Hope o ka Hoʻolālā

ʻEke Nūhou

Nā hōʻoia, nā lālā hui a me nā kikoʻī ʻenehana i hāʻawi ʻia e ka mea hoʻolālā.

Nā ʻAno Kūʻokoʻa: This design integrates plant morphology, particularly bamboo, with the functional requirements of the brief, creating a dichotomy between the bar and its neighbors. Diverging from the existing array of rectangular concrete forms, the fluid, biomimetic design of Takeen emerged from the mathematical interpretation of leaf and branching patterns found in plants. As the entrance, bar, and kitchen walls slowly bifurcate and converge, it creates an organic continuation of space that is in harmony with nature.
Nā Ana a me ka Hoʻopili: Takeen offsets the total carbon emitted from the use of lightweight concrete blocks and tiles through bamboo materials. The total amount of carbon stored by using 25mm wide x 15mm thick and 5mm wide x 25mm thick strips of bamboo and timber is 20.31 tons. In comparison, the total amount of carbon emitted from the use of lightweight concrete blocks and tiles is 1.538 tons. By using bamboo and a timber structure, our project stores 18.77 tons more carbon than it emits.
Nā Lepili: Interior, Sustainability, Bamboo, Biomimicry, Bar, Organic, Nature, Restaurant
ʻEnehana Hana: The organic design began with organizing the programmatic requirements of the omakase bar and kitchen in relation to site constraints. Limitations in the depth of the existing space generated a residual area that became the starting point of the plant based growth patterns throughout the design. The result provides 37 percent more storage space than what was originally required, eliminating the sight of glassware, servingware, containers, etc. to maximize the experience of bamboo.
Pilikia Hoʻolālā: One of the main challenges was to create an omakase bar that appears minimalist and natural, expressing the beauty of bamboo. To seamlessly construct the curved bamboo walls with the shelves, countertops, and cabinets, each having different radii, the entire space had to be customized. The omakase bar counter tops were prefabricated into various sized panels using 5mm wide strips of bamboo and installed on site first. Then, thin strips of bamboo were installed individually to create continuity between the different curved surfaces.
Noiʻi: The arrangement of leaves on a stem, also known as phyllotaxis, have a common divergence angle that is related to the Fibonacci sequence, which is 0, 1, 1, 2, 3, 5, 8, 13, etc., where the division of two successive numbers approximates the golden ratio: 1.618, or its inverse 0.618. The golden ratio has also been found in the bifurcation angles of bamboo, 34.4 degrees, the inverse of the golden ratio of 90 degrees or 0.618. These growth patterns and ratios were used as design parameters of Takeen.
Hoʻoulu Manaʻo: The design of Takeen is inspired by its natural surroundings. Existing bamboo trees nearby led to the vision of a sustainable, organic enclave that forms a connection between the interior space and the flora around it. Bamboo, or take in Japanese, transforms the bar into a tranquil space for eating, drinking, and resting, freeing patrons from the congestion of the bustling city.
Ka Lōʻihi o ka Papahana: The project started in March 2022 and finished in Jan 2023
Kaʻina Hana: Bamboo is experienced as a material, system, and immaterial space. The natural smell and touch of bamboo combined with the geometrical translation of its growth patterns into space and form, enlightens the senses. As light cascades down its undulating forms, an amalgamation of shadow, material, and organic space is experienced. From the existing corridor, the entrance branches off into the space, creating a natural flow between inside and outside. Internally, the walls, cabinets, counter tops, and shelves seamlessly flow into one another through a discrete set of curved geometry, creating a working area that is easy to operate and an experience of bamboos intrinsic nature that is unique to Takeen.
Nā Lālā Hui: Dr. Kody Kato
Jean Kian Soon
Nā Kuleana Kiʻi: Main image by Lin Ho
Optional Image 01 by Lin Ho
Optional Image 02 by Lin Ho
Optional Image 03 by David Yeow
Optional Image 04 by David Yeow