Wyndham Grand Restorani sisekujundus by Bin Luan

Wyndham Grand Restorani sisekujundus by Bin Luan is a highly esteemed winner of the very prestigious 2026 Pronksauhind A' Design Award in Siseruumide ja näitusedisain Competition Category.

PronksInterjöör· 2026

Wyndham Grand Restorani sisekujundus

by Bin Luan

Pronksauhind A' Design Award Winner in Interjöör Category

6,872
Verified Award Winner
Verify Award Status for #175703

View at A' Design Award Press Release Award Badge

Colors

The Design

About Wyndham Grand Restorani sisekujundus

Wyndham Grand on 700-ruutmeetrine restorani interjöör, mis ühendab Wagyu veiseliha söögisaali käsitööõlle baariga. Planeering on poolavatud ning taimed koos läbipaistmatute ja läbipaistvate vaheseintega jagavad ruumi rahulikeks ja elavateks tsoonideks. Eelvalmistatud puitpaneelid on paigaldatud moodulliitmise teel ja kaetud matiga niiskuskindla viimistlusega, mis sobib niisketesse tingimustesse. Roostevabast terasest ääristus peidab puitpaneelide ja kunstklaasi vahelised liitekohad. Baarilett on valmistatud metallist ja vaigupaneelidest ning leti taga asuval vitriinriiulil on väljas käsitööõlled.

The Recognition

About the Pronksauhind A' Design Award

Wyndham Grand Restorani sisekujundus on Pronksauhinna A' Design Award võitja, väga prestiižikas tunnustus, mis antakse silmapaistvatele disainidele, mida iseloomustavad loovus, leidlikkus ja teravmeelsus. Pronksvõitjad on küllaldaselt osavad ja tabavalt loovad teosed, mis kinnitavad oma disainerite laia kogemust, kujutlusvõimet ja leidlikkust. Wyndham Grand Restorani sisekujundus peaks olema kõrgelt hinnatud, imetletud ja armastatud objekt, mis on märkimisväärselt professionaalne ja uuenduslik. See Pronksauhinna A' Design Award võidudisain ühendab parimaid tavasid kunstis, teaduses, disainis ja tehnoloogias ning on suurepärane oma detailidele pööratud tähelepanu poolest. Wyndham Grand Restorani sisekujundus rahuldab suurepäraselt vajadusi, puudutab soove, võlub tundeid ja pakub huvi uudishimule.

Behind the Design

Press Kit

Credits, team members and technical details provided by the designer.

Unique Properties: 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.
Dimensions & Packaging: Project Area: 700 Square Meters
Tags: 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
Production Technology: 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.
Design Challenge: 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.
Research: 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.
Inspiration: 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.
Project Duration: The project is designed to commence in Zaozhuang in July 2024 and complete the design work by September 2024.
Operation Flow: 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.
Image Credits: NA