tony tan
Asst. Secretary
CONTACT
STRENGTH
Space Planning
Concept Development
co-living space design
" RETROSPECTIVE "
Reception Area
CONCEPT STATEMENT
Retrospective is inspired from Penang’s Peranakan culture, characteristics of the younger generation and the concept of a co-living space itself. In this case, elements from Penang’s Peranakan culture are studied and reimagined with a modern twist. The keywords that have formed this concept are “bold”, “retrace” and “diversity”. The word “bold” comes from the bravery of the younger generation, how they have the courage to venture out and discover new things. This word also comes from the bold colours that are used by the Peranakan culture and the colours that represent the younger generation. Secondly, the word “retrace” comes from the effort of a co-living space to encourage face-to-face interaction instead of using technology to communicate in this modern society. This word is also derived from Huddle’s mission, to bring the old into the new. Lastly, the word “diversity” comes from the diverse society that lives within a co-living space and is also taken inspiration from the diverse culture of Peranakan, the mixture of Chinese and Malay culture.
Common Lounge
Bedroom
Bathroom
REsTAURANT design
" PRECI - NTUITION "
Sushi Bar
CONCEPT STATEMENT
Perci-ntuition, short for precise intuition, this concept is based on a practice in Kampachi Restaurants. The practice is called Omakase. Omakase is a Japanese word that means leaving your dining decisions up to the chef. In English, it is referred to as “I’ll leave it up to you”, “I trust you” or “Entrust”. Trust in other words is having mutual respect towards others. Hence, the keyword “bilateral”. The chefs use their intuition by observing customers’ body language and demeanor to determine what kind of foods and dishes would be best suitable for them. Every Omakase is different for each customer, which makes the each Omakase different. This inspired the keyword, “individualistic” which refers to how each Omakase is special to its customer. Finally, chefs are able to directly pin-point with precision on what dishes would be suitable to each customer, which brings us to my final keyword, “directional”.
Staircase
