Wyndham Grand Igishushanyo cy'Imbere mu Resitora by Bin Luan

Wyndham Grand Igishushanyo cy'Imbere mu Resitora by Bin Luan is a highly esteemed winner of the very prestigious 2026 Igihembo cya A' Design Award cya Buronze in Igishushanyo cy'Imbere y'Inyubako Competition Category.

BuronzeImbere y'Inyubako· 2026

Wyndham Grand Igishushanyo cy'Imbere mu Resitora

by Bin Luan

Igihembo cya A' Design Award cya Buronze Winner in Imbere y'Inyubako Category

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View at A' Design Award Press Release Award Badge

Colors

The Design

About Wyndham Grand Igishushanyo cy'Imbere mu Resitora

Wyndham Grand ni imbere mu resitora ifite metero kare 700, ihuza icyumba cyo kuriramo inyama za Wagyu na bari y'inzoga za craft. Imiterere y'ahantu ni ifunguye igice, kandi ibimera hamwe n'inzitiro zikomeye n'izibonerana bigabanya umwanya mu duce dutuje n'uduce twuzuye ubuzima. Impapuro z'ibiti zateguwe mbere zashyizweho hakoreshejwe uburyo bwo guhuza ibice (modular splicing) kandi zifite isura idasakara (matte) irinda ubuhehere, ikwiriye ahantu hari ubuhehere bwinshi. Imipaka y'icyuma kidasakara (stainless steel) ihisha aho impapuro z'ibiti zihurira n'ikirahure cy'ubugeni. Ameza ya bari akozwe mu byuma no mu mpapuro za resine, kandi agati ko kwerekana ibicuruzwa inyuma y'ameza kabitswemo inzoga za craft.

The Recognition

About the Igihembo cya A' Design Award cya Buronze

Wyndham Grand Igishushanyo cy'Imbere mu Resitora ni uwegukanye Igihembo cya A' Design Award cya Buronze, ishimwe ry'agaciro gakomeye ritangwa ku bishushanyo by'indashyikirwa birangwa no guhanga, ubwenge n'ubushishozi. Abegukanye Buronze ni ibihangano bifite ubuhanga bwinshi kandi bihanga cyane, bishimangira uburambe, ubwenge n'ubushobozi bw'ababihanze. Wyndham Grand Igishushanyo cy'Imbere mu Resitora biteganyijwe ko izaba ikintu cyubahwa, gishimwa kandi gikundwa, gifite ubunyamwuga n'udushya. Iki gishushanyo cyegukanye Buronze gikoresha uburyo bwiza mu buhanzi, ubumenyi, ubushushanyo n'ikoranabuhanga kandi kirarenze mu gutaha ku tuntu duto. Wyndham Grand Igishushanyo cy'Imbere mu Resitora ishimisha ibyo dukeneye, ikora ku byifuzo byacu, itwara amarangamutima yacu kandi ikurura amatsiko yacu.

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