May Cuisine Primary Function: Konsepsyon Enteryè Restoran pa Jiannan Zhang

Dizayn May Cuisine Primary Function: Konsepsyon Enteryè Restoran pa Jiannan Zhang se yon gayan ki gen anpil estim nan konpetisyon trè prestijye 2021 A' Design Award Ajan nan Kategori Konpetisyon Enteryè.

AjanEnteryè· 2021

May Cuisine Primary Function: Konsepsyon Enteryè Restoran

pa Jiannan Zhang

Kliyan: Yangzhou YISHU space design studio

Gayan A' Design Award Ajan nan Kategori Enteryè

11,390

Gayan Pri Verifye

Verifye Estati Pri pou #107737

Gade sou A' Design Award Kominike Laprès Badj Prim

Koulè

Konsepsyon an

Konsènan May Cuisine Primary Function: Konsepsyon Enteryè Restoran

Book Text: May Cuisine se yon konsepsyon enteryè restoran ki sitiye nan Yangzhou, Chin. Espas la kouvri 290 mèt kare. Blòk jeometrik, teknik entèkalasyon ak aranjman itilize pou kreye yon atmosfè atistik. Yon volim ki wo nan nannan plan an itilize yon estrikti vètikal pou balanse ritm espasyal la. Volim ba a agrandi, epi metal rafine mete kont siman gwosye pou kreye kontras. Wouj, ki soti nan bayberry ki mi, etabli ton prensipal la. Materyèl yo enkli penti planche, asye inoksidab, vit, twal, plak asye ak terrazzo.

Rekonesans lan

Konsènan A' Design Award Ajan

May Cuisine 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 May Cuisine 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. May Cuisine 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: The program uses geometric block interspersing, array and other construction techniques, also architectural language to create an artistic atmosphere for commercial space.
Creating a high space In the core of the whole space, using the vertical structure to balance the spatial rhythm and increase the interest.
The overall volume of the bar space is specially increased, the exquisite metal material comes from conflicts and contrasts with the coarse cement texure, creating a dramatic sense.
Dimansyon & Anbalaj: Project area: 290 square meters.
Etikèt: Modern, postmodern, retro, artistic atmosphere, colour
Teknoloji Pwodiksyon: Floor Paint, Multifunctional paint, stainless steel, Glass0, fabric art, steel plate, Terrazzo.
Defi Dizayn: 1.Facade transformation is not allowed in shopping malls.
2.Indoor atmosphere needs to integrate Yangzhou City Style.
3.Reduce the commercial attribute of restaurant space.
Rechèch: In the design of commercial space, the coordination and unity of design logic and commercial logic is an eternal topic. The design of commercial space should not only be the balance between aesthetic and function, but also should explore other things besides "design". With the rapid development of society, the upgrading of production capacity and consumption, all things are forced to speed up self iteration. Therefore, the extension of the fresh life of design results has become an important work for designers. Designers are required to focus on the future and the present.
Enspirasyon: The name of the client in this case is Mei, which reminds me of mature bayberry. The color of mature bayberry is very good-looking and it is a kind of classic red. I take this as inspiration to establish the design keynote, hoping to create a commercial space as vivid, sexy and artistic as bayberry.
Dire Pwojè: The project started in June 2019 in Yangzhou and finished in July 2019 in Yangzhou.
Fliks Operasyon: 1.On site data collection, including the original building data and customer demand data.
2.Analysis of moving lines, division of areas, planning layout.
3.Combing the spatial image according to the restaurant consumption positioning and brand positioning.
4.Combining the color, material and structure to do the spatial form deduction, to simulate the space in a three-dimensional model and draw the construction drawing.
5.Project construction.
Kredi Imaj: Main image：ingallery
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