May Cuisine Notranje oblikovanje restavracije by Jiannan Zhang

May Cuisine Notranje oblikovanje restavracije by Jiannan Zhang is a highly esteemed winner of the very prestigious 2021 Srebrna nagrada A' Design Award in Oblikovanje notranjega prostora in razstav Competition Category.

SrebrnaInterier· 2021

May Cuisine Notranje oblikovanje restavracije

by Jiannan Zhang

Client: Yangzhou YISHU space design studio

Srebrna nagrada A' Design Award Winner in Interier Category

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Verified Award Winner

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View at A' Design Award Press Release Award Badge

Colors

The Design

About May Cuisine Notranje oblikovanje restavracije

May Cuisine je notranje oblikovanje restavracije v mestu Yangzhou na Kitajskem. Prostor obsega 290 kvadratnih metrov. Za ustvarjanje umetniškega vzdušja so uporabljeni geometrijski bloki ter tehnike prepletanja in nizanja. Visok volumen v jedru tlorisa z navpično strukturo uravnoveša prostorski ritem. Volumen bara je povečan, prefinjena kovina pa je postavljena ob grob cement, kar ustvarja kontrast. Rdeča barva, izpeljana iz zrele šmarne hrušice, določa glavni ton. Med materiali so talna barva, nerjaveče jeklo, steklo, tkanina, jeklena pločevina in teraco.

The Recognition

About the Srebrna nagrada A' Design Award

May Cuisine Notranje oblikovanje restavracije je prejemnik Srebrne nagrade A' Design Award, izjemno prestižnega priznanja, ki se podeljuje čudovitim, impresivnim vrhunskim oblikovanjem. Prejemniki Srebrne nagrade so izjemno briljantna in zelo ustvarjalna dela, ki ponazarjajo izjemno strokovnost, talent in bistrost svojih oblikovalcev. Od May Cuisine Notranje oblikovanje restavracije se pričakuje, da bo čudovito, zgledno delo, opazno profesionalno in globoko inovativno. To oblikovanje, nagrajeno s Srebrno nagrado A' Design Award, je zelo opazen, občudovan izum, ki koristi in premika meje umetnosti, znanosti, oblikovanja in tehnologije. May Cuisine Notranje oblikovanje restavracije je stvaritev, ki ji mnogi zavidajo, ki prebuja želje, prinaša pozitivna čustva in vzbuja začudenje in občudovanje.

Behind the Design

Press Kit

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

Unique Properties: The program uses geometric block interspersing, array and other construction techniques, also architectural language to create an artistic atmosphere for commercial space.
Creating a high space In the core of the whole space, using the vertical structure to balance the spatial rhythm and increase the interest.
The overall volume of the bar space is specially increased, the exquisite metal material comes from conflicts and contrasts with the coarse cement texure, creating a dramatic sense.
Dimensions & Packaging: Project area: 290 square meters.
Tags: Modern, postmodern, retro, artistic atmosphere, colour
Production Technology: Floor Paint, Multifunctional paint, stainless steel, Glass0, fabric art, steel plate, Terrazzo.
Design Challenge: 1.Facade transformation is not allowed in shopping malls.
2.Indoor atmosphere needs to integrate Yangzhou City Style.
3.Reduce the commercial attribute of restaurant space.
Research: In the design of commercial space, the coordination and unity of design logic and commercial logic is an eternal topic. The design of commercial space should not only be the balance between aesthetic and function, but also should explore other things besides "design". With the rapid development of society, the upgrading of production capacity and consumption, all things are forced to speed up self iteration. Therefore, the extension of the fresh life of design results has become an important work for designers. Designers are required to focus on the future and the present.
Inspiration: The name of the client in this case is Mei, which reminds me of mature bayberry. The color of mature bayberry is very good-looking and it is a kind of classic red. I take this as inspiration to establish the design keynote, hoping to create a commercial space as vivid, sexy and artistic as bayberry.
Project Duration: The project started in June 2019 in Yangzhou and finished in July 2019 in Yangzhou.
Operation Flow: 1.On site data collection, including the original building data and customer demand data.
2.Analysis of moving lines, division of areas, planning layout.
3.Combing the spatial image according to the restaurant consumption positioning and brand positioning.
4.Combining the color, material and structure to do the spatial form deduction, to simulate the space in a three-dimensional model and draw the construction drawing.
5.Project construction.
Image Credits: Main image：ingallery
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