Wyndham Grand Desain Interior Réstoran by Bin Luan

Wyndham Grand Desain Interior Réstoran by Bin Luan is a highly esteemed winner of the very prestigious 2026 A' Design Award Perunggu in Interior Competition Category.

PerungguInterior· 2026

Wyndham Grand Desain Interior Réstoran

by Bin Luan

A' Design Award Perunggu Winner in Interior 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 Desain Interior Réstoran

Wyndham Grand mangrupa interior réstoran anu legana 700 méter pasagi anu ngahijikeun rohangan dahar daging sapi Wagyu jeung bar bir karajinan (craft beer). Tata létakna semi-terbuka, sarta tutuwuhan babarengan jeung sékat padet tur transparan ngabagi rohangan jadi zona anu tenang jeung zona anu rame. Panél kai prefabrikasi dipasang ku cara sambungan modular sarta dilapis finishing matte tahan lembab anu cocog pikeun kaayaan beueus. Pinggiran baja tahan karat (stainless steel) nyumputkeun sambungan antara panél kai jeung kaca seni. Méja bar dijieun tina panél logam jeung résin, sarta rak paméran di tukangeun méja éta mintonkeun rupa-rupa bir karajinan.

The Recognition

About the A' Design Award Perunggu

Wyndham Grand Desain Interior Réstoran mangrupa juara A' Design Award Perunggu, pangakuan anu pohara bergengsi anu dipasihkeun ka desain unggul anu dicirikeun ku kréativitas, kacerdikan jeung kawaspadaan. Para juara Perunggu téh artéfak anu lobaan kaahlian jeung kréatif pisan anu ngabuktikeun pangalaman anu lega, imajinasi jeung kacerdasan para désainerna. Wyndham Grand Desain Interior Réstoran diharepkeun jadi objék anu dihargaan, dikagumi jeung dipikanyaah anu profésional jeung inovatif. Desain juara A' Design Award Perunggu ieu ngalebetkeun prakték pangalusna dina seni, élmu, desain jeung téknologi, sarta unggul dina perhatian kana détail. Wyndham Grand Desain Interior Réstoran minuhan kabutuhan kalayan éndah, nyentuh kahayang, nyenangkeun rasa, jeung narik rasa panasaran.

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