Project Description

  • Eco Culinary Centre Site Study
  • Eco Culinary Centre Concept

Eco Culinary Centre

Johor international culinary training center proposed at Kota Iskandar, Johor Malaysia. The project aims to explore the environmental study that respond in the design of Culinary Center. Culinary Center is a place for education and commercial. The activities carry out in the center mostly related to food and teaching. Thus, the center has to provide a clean and low noise environment.

Below is the summary of the design process.

Phase 1

A linear form is proposed with dimension 80m x 10m. Assuming building is two stories height while long façade facing east and west. Shadow of building can shade the open space. Open space potential to be parking area or outdoor recreation area.

Phase 2

Due to the wind blow from North or North-northeast, orientation building shifted 30 degree anticlockwise towards North-northwest to capture the wind. For better ventilation, continuous linear form changed to staggered.

Phase 3

Block C twisted clockwise 30 Degree; increase height of block B to maximum view for every space while ground floor open space remains shade by block C.

Phase 4

Ground floor plan has sharp angle between block b and c, so removing the sharp angle to create a semi-open space. Outlet wind bigger than inlet wind able to create different pressure on the wind makes the space windy and comfort.

Long façade of building facing east and west will receive more sunlight shine into the space. Horizontal louvers, vertical louvers and foldable panel as the façade finishing to diffuse the sunlight. As conclude, twisted building design end up a bigger roof surface give a potential to collect more rainwater and install more solar panel. The combination of active and passive environmental approach design able to reduce the usage of energy.