Wyndham Grand Interiørdesign for restaurant by Bin Luan

Wyndham Grand Interiørdesign for restaurant by Bin Luan is a highly esteemed winner of the very prestigious 2026 A' Design Award i Bronse in Interiør- og utstillingsdesign Competition Category.

BronseInteriør· 2026

Wyndham Grand Interiørdesign for restaurant

by Bin Luan

A' Design Award i Bronse Winner in Interiør Category

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

View at A' Design Award Press Release Award Badge

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The Design

About Wyndham Grand Interiørdesign for restaurant

Wyndham Grand er et 700 kvadratmeter stort restaurantinteriør som forener en spisesal for Wagyu-biff med en håndverksølbar. Planløsningen er halvåpen, og planter sammen med solide og transparente skjermvegger deler rommet inn i rolige og livlige soner. Prefabrikkerte trepaneler er montert med modulær sammenføyning og har en matt, fuktbestandig overflatebehandling tilpasset fuktige forhold. Kantlister i rustfritt stål skjuler skjøtene mellom trepanelene og kunstglasset. Bardisken er laget av metall- og harpikspaneler, og en utstillingshylle bak disken rommer håndverksøl.

The Recognition

About the A' Design Award i Bronse

Wyndham Grand Interiørdesign for restaurant er vinner av A' Design Award i Bronse, en høyt prestisjefylt anerkjennelse som tildeles enestående design som utmerker seg ved kreativitet, oppfinnsomhet og skarpsindighet. Bronsevinnere er rikt dyktige og påfallende kreative gjenstander som bekrefter designernes store erfaring, fantasi og ressurssterkhet. Wyndham Grand Interiørdesign for restaurant forventes å være en høyt ansett, beundret og verdsatt gjenstand som er bemerkelsesverdig profesjonell og nyskapende. Dette designet, som har vunnet A' Design Award i Bronse, rommer beste praksis innen kunst, vitenskap, design og teknologi og utmerker seg ved sin omtanke for detaljer. Wyndham Grand Interiørdesign for restaurant tilfredsstiller behov på en strålende måte, berører ønsker, sjarmerer følelser og vekker nysgjerrighet.

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