Concept
Reduction of Waste Emissions
The concept is based on the need for fresh ingredients and the reduction of waste emissions from transportation of food and the traditional agricultural methods. The concept will be divided into two parts.
Incorporating Nature Indoor
Aesthetically, the restaurant will blend the exterior and the interior to create a harmonious space between the nature and the restaurant itself. This will be achieved by incorporating plants and trees into the design of the interior of the restaurant and by brining parts of the restaurant outdoor.
Hydroponic Farming
Functionally, the restaurant will strive for the reduction of emissions anyway possible. Some examples of this would be the reduction of artificial light during the day; Reduction of water usage by collecting rain water to be reused in plant watering system; Growing a sufficient amount of vegetable for the restaurant on-site, using hydroponic technique.
Perspectives
Hydroponic Dining
By placing the hydroponic farm around the guests, it makes the space much more fresh. It is also a food source for the restaurant. Which shows the source of their food.
The restaurant’s windows are opened to let sunlight in, which not only brighten up the space, but also reduces the artificial light usage, thus reducing the energy consumption.
The restaurant’s windows are opened to let sunlight in, which not only brighten up the space, but also reduces the artificial light usage, thus reducing the energy consumption.
Wall Seats
Nature being brought indoor to create a fresh atmosphere and to bring visual interest to guests. This particular pocket of greenery extends upwards and up to the second floor of the restaurant thus brings with it air circulation.
The choice of using cement brick tiles comes from the root of the project, being a Vietnamese restaurant, it brings heritage and a antique feeling to the place.
Floor Plan
