Experience : Restaurant
The restaurant deepens visitor's impression of the site by introducing the concept of direct communication from chef to consumer, through round tables driving social cohesion, promoting participation, inspired by the wangal people's hunting, eating habits and the use of tools and materials. By allowing consumers to interact directly with the chef and freely choose food to experience the food preparation process and the local food culture. Since shellfish is one of the main foods of wangal, the shape of the food bubble and the way to take food out are based on the structure of a shell. When the hand approaches, it opens in a hinged manner.
PROCESS SKETCH
'Analysing the site structure and dividing the long narrow space to reduced the sense of oppression brought by the long and narrow space.'
'Enframed scenery -- Improve the utilisation of the beautiful view outside the window through enhancing perspective relationship.'
'Through the study of Wangal people's hunting culture, incorporate the action of opening shellfish to obtain food into object design.'
Break the long and narrow space through the food bubble wall
Picking food from food bubble wall.
Participating in food making
MATERIALITY
