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TAN XIN JIE

Fund-Raising Director

CONTACT

STRENGTH

Colour & Material

Space Planning

co-living design

" THE SERENE ROOST "

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Spa Area

CONCEPT STATEMENT

This project is to design a co-living space for travelers, backpackers, solo explorers, digital nomads and groups for Selina to connect each other to share some life experiences through transformative, playful and authentic hospitality experiences.

 

The serene roost concept comes from “ripple”, “boundless” and “barrel”. The “serene” means peaceful and it is a place where people would like to share their experiences and story.

 

Sea waves are a freedom, relaxing, calming foam. Just like how a traveler is seen as a free spirit. The ripple of the sea is a boundless movement, it brings out the free and purity feeling of people. As the wind grows stronger, the sea waves will create the barrel itself. Barrel is the hollow part of a breaking wave where there is a gap between the face of the wave and the lip of the wave as it curls over. 

Concept 2
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Suite 1

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Dining Area

Entrance

Concept Statement

REsTAURANT design

" INTO THE BREEZE "

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Dining Area

CONCEPT STATEMENT

This project is to design a French cuisine restaurant for Alain Ducasse. Based on my case studies, Alain Ducasse’s cuisine and restaurant will involve the culture of each country in it. Malaysia is a multi-cultural country. There are different races, languages and religions in Malaysia. The ratio of the races in Malaysia is different, which consist of Malay, Chinese, Indian and so on. This proves that there are a variety of races in Malaysia. Malaysians are always united, therefore, showing the connection and networking between each race. Polygonal is a strong structure shape and it represents different races facing same problems or sharing happiness together. Next, Malaysia’s climate is always high on temperature and humidity. It’s a tropical country and it brings out the feeling of harmony to people. This shows that it is seamless and connectivity relating back to the concept of “naturalness” on Alain Ducasse’s cuisine.  

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Bar Area

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Dining Area

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Entrance

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Published on 17 April 2021.

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