Wyndham Grand レストランインテリアデザイン by Bin Luan

Wyndham Grand レストランインテリアデザイン by Bin Luan is a highly esteemed winner of the very prestigious 2026 A' Design Award 銅賞 in インテリア空間・展示デザイン Competition Category.

銅インテリア· 2026

Wyndham Grand レストランインテリアデザイン

by Bin Luan

A' Design Award 銅賞 Winner in インテリア 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 レストランインテリアデザイン

ウィンダムグランドは、和牛ダイニングとクラフトビールバーを融合させた700平方メートルのレストランインテリアです。レイアウトはセミオープン型で、植栽と不透明・透明のスクリーンを組み合わせることで、落ち着いたゾーンと賑わいのあるゾーンへと空間を分節しています。プレファブ木質パネルはモジュール式の接合によって施工され、多湿な環境に適したマットな防湿仕上げが施されています。ステンレススチールの見切り材が、木質パネルとアートガラスの接合部を隠しています。バーカウンターは金属とレジンパネルで構成され、カウンター背面のディスプレイ棚にはクラフトビールが並べられています。

The Recognition

About the A' Design Award 銅賞

Wyndham Grand レストランインテリアデザインは、創造性、独創性、鋭い洞察力で際立つ傑出したデザインに授与される、高い権威をもつ評価である A' Design Award 銅賞の受賞作品です。銅賞の受賞作品は、十分に巧みで印象的なほど創造的な工芸品であり、デザイナーの豊富な経験、想像力、機知を裏づけています。Wyndham Grand レストランインテリアデザインは、高く評価され、称賛され、愛される品であり、顕著にプロフェッショナルで革新的であることが期待されます。この A' Design Award 銅賞を受賞したデザインは、芸術・科学・デザイン・技術のベストプラクティスを取り入れており、細部への配慮に優れています。Wyndham Grand レストランインテリアデザインは、ニーズを見事に満たし、欲求に触れ、感情を魅了し、好奇心を引きつけます。

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