koid pei chin
Graduates
CONTACT
STRENGTH
Space Planning
Lumion, SketchUp
co-living design
" WHIMSICAL FLORIST "
Communal Lounge
CONCEPT STATEMENT
This project is to design a co-living space, Co-coon. The objective of the project is to provide a comfortable, greenery and lively community co-living space. The three keywords for the Co-Coon project are “bloom”, “veins” and “whorl”. The keywords are inspired by the target group of Co-Coon. The target group of the Co-Coon are mobile workers therefore the greenhouse working space will be an ideal choice for them. The first keyword, “bloom” represents the blooming pattern of the flower petals, which symbolizes the nature of the green house working space. The keyword “whorl” symbolizes the crawling stems of the plants. At the same time, whorl also means the ascending attention of the public towards nature. Lastly, the sunlight will hit the leaves, photosynthesis is initiated, bringing energy into ecosystem. Leaf “veins” are like a transportation pipeline to transport energy to residents.
Bathroom
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Communal Lounge
Working Space
Bar Area
REsTAURANT design
" FLUCTUATION OF TASTE "
Bar Area
CONCEPT STATEMENT
To design a restaurant interior space for Ultraviolet, which is owned by Paul Pairet. The objective of the project is to provide an efficient working condition and increase the interaction for activity. The 3 keywords of the Ultraviolet project which were inspired by Ultraviolet’s features ‘psycho taste’ are “neuron”, “pulse” and “wave”. Taste buds contain taste receptor cells. When eating, the taste receptor cells synapse or connect with afferent sensory neurons. Nerve cells will then send information to the brain. This inspired the keyword “neuron”. Next, eating spicy food will stimulate the taste bud and the heartbeat will accelerate, which inspired the keyword “pulse”. Lastly, Ultraviolet enhances food with a controlled and tailored atmosphere using vision, sound and smell. Each course on the menu is dressed-up by sound, music’s acoustic wave and enhanced with its own tailored atmosphere to provide context for the dish’s taste. Therefore, the final keyword for this concept is “wave”.
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Dining Area (2 Seater)
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Dining Area (6 Seater)
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