Wyndham Grand ການອອກແບບພາຍໃນຮ້ານອາຫານ by Bin Luan is a highly esteemed winner of the very prestigious 2026 A' Design Award ລະດັບທອງສຳລິດ in ການອອກແບບພື້ນທີ່ພາຍໃນ ແລະ ນິທັດສະການ Competition Category.
ທອງສຳລິດພາຍໃນ· 2026
Wyndham Grand ການອອກແບບພາຍໃນຮ້ານອາຫານ
by Bin Luan
A' Design Award ລະດັບທອງສຳລິດ Winner in ພາຍໃນ Category
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- Verified Award Winner
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The Design
About Wyndham Grand ການອອກແບບພາຍໃນຮ້ານອາຫານ
Wyndham Grand ແມ່ນການອອກແບບພາຍໃນຮ້ານອາຫານຂະໜາດ 700 ຕາແມັດ ທີ່ລວມເອົາຫ້ອງອາຫານຊີ້ນງົວວາກິວ ເຂົ້າກັບບາເບຍຄຣາຟ. ຮູບແບບການຈັດວາງເປັນແບບເປີດເຄິ່ງໜຶ່ງ, ໂດຍພືດພັນຮ່ວມກັບແຜ່ນກັ້ນແບບທຶບ ແລະ ໂປ່ງໃສ ແບ່ງພື້ນທີ່ອອກເປັນເຂດງຽບສະຫງົບ ແລະ ເຂດຄຶກຄື້ນ. ແຜ່ນໄມ້ສຳເລັດຮູບຖືກຕິດຕັ້ງດ້ວຍວິທີການຕໍ່ແບບໂມດູລາ ແລະ ເຄືອບຜິວດ້ານກັນຄວາມຊຸ່ມ ທີ່ເໝາະສົມກັບສະພາບອາກາດຊຸ່ມຊື່ນ. ຂອບສະແຕນເລດປົກປິດຮອຍຕໍ່ລະຫວ່າງແຜ່ນໄມ້ ແລະ ແກ້ວສິລະປະ. ເຄົາເຕີບາເຮັດຈາກໂລຫະ ແລະ ແຜ່ນເຣຊິນ, ແລະ ຊັ້ນວາງສະແດງສິນຄ້າຢູ່ຫລັງເຄົາເຕີ ໃຊ້ວາງເບຍຄຣາຟ.
The Recognition
About the A' Design Award ລະດັບທອງສຳລິດ
Wyndham Grand ການອອກແບບພາຍໃນຮ້ານອາຫານ ແມ່ນຜູ້ຊະນະ A' Design Award ລະດັບທອງສຳລິດ ເຊິ່ງເປັນການຍອມຮັບທີ່ມີກຽດສູງສຳລັບການອອກແບບທີ່ໂດດເດັ່ນ ເຊິ່ງມີລັກສະນະເດັ່ນດ້ວຍຄວາມຄິດສ້າງສັນ ຄວາມຫຼັກແຫຼມ ແລະ ຄວາມຄົມຄາຍ. ຜູ້ຊະນະລະດັບທອງສຳລິດແມ່ນຜົນງານທີ່ມີທັກສະພຽງພໍ ແລະ ສ້າງສັນຢ່າງໂດດເດັ່ນ ທີ່ຢືນຢັນປະສົບການອັນກວ້າງຂວາງ ຈິນຕະນາການ ແລະ ຄວາມສາມາດຂອງຜູ້ອອກແບບ. Wyndham Grand ການອອກແບບພາຍໃນຮ້ານອາຫານ ຖືກຄາດວ່າຈະເປັນສິ່ງຂອງທີ່ໄດ້ຮັບການຍົກຍ້ອງສູງ ໜ້າຊົມເຊີຍ ແລະ ເປັນທີ່ຮັກແພງ ທີ່ເປັນມືອາຊີບ ແລະ ມີນະວັດຕະກຳຢ່າງໂດດເດັ່ນ. ການອອກແບບທີ່ຊະນະລະດັບທອງສຳລິດນີ້ນຳໃຊ້ວິທີປະຕິບັດທີ່ດີທີ່ສຸດໃນດ້ານສິລະປະ ວິທະຍາສາດ ການອອກແບບ ແລະ ເຕັກໂນໂລຊີ ແລະ ດີເລີດໃນການເອົາໃຈໃສ່ລາຍລະອຽດ. Wyndham Grand ການອອກແບບພາຍໃນຮ້ານອາຫານ ຕອບສະໜອງຄວາມຕ້ອງການຢ່າງດີເລີດ ສຳຜັດຄວາມປາດຖະໜາ ດຶງດູດຄວາມຮູ້ສຶກ ແລະ ກະຕຸ້ນຄວາມຢາກຮູ້ຢາກເຫັນ.
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
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