OASIS

Raffles College of Higher Education

Project idea

This restaurant should be committed to creating the most satisfying dining experience and focusing on the improvement of the community's lack.

The design must highlight a natural and comfortable dining environment, it is necessary to ensure that customers in different areas have a good experience and a pleasant environment. Also, based on the frequent emergence of various viruses in recent years, the design needs to consider effective ways to ensure the health of customers in the public area. In addition, the client needs an urban farming area for restaurants.

This project needs to focus on an extensive campaign on the establishment of healthy living for the community to help people get a break from a busy life, building a unique social experience, whilst learning to plant vegetables in the limited area and soil. The restaurant wants to have a natural, quiet and comfortable interior space that helps to stimulate the user's thinking and learning about health.

The Client requires the restaurant to preferably be divided into two main sections:

The public area: this area is the space that the clients see. In this area, you should find: Dining area, waiting area, entrance, restrooms, and emergency exits.

The production area: the client never sees this area. In this area, you should find: Kitchen, kitchen elements like large appliances, a staff area, a loading zone, and a storage area.

Project description

The design concept is derived from the desert oasis, where the plants of the oasis remain strong in the harsh environment of nature and still provide a place for people to rest in difficult circumstances. That kind of unyielding spirit is what this design wants to convey.

Therefore, in the overall color and material collocation, the desert oasis elements are considered, including the application of old wood finishes on the roof, the combination of rattan chair and rock board table, and the indoor green plants.

This design project focuses on building multifunctional Spaces. It is divided into four main areas: open kitchen, bar area, dining area on the second floor, and outdoor lounge area. The bar area and outdoor lounge area are key to keeping the restaurant alive. These two areas can be used for social activities outside business hours.

The use and layout of plants in the dining area on the second floor are designed to help the client enhance the natural atmosphere, thus facilitating a relaxed and enjoyable meal.

In addition, incorporating urban farming into the design can not only solve the problem of vegetable supply to a certain extent but also help people learn to plant vegetables in the limited area and soil.

For example, use the farming area outside the restaurant to teach customers about growing vegetables and encourage them to share farming tips with each other. This is not only conducive to social interaction, but also gives people a topic to increase understanding, and can learn new knowledge to use at home.

Technical information

Column-free: Floorplates
Floor to Ceiling Height: 2.94m at 1F and 2,75m at 2F