Week 6 | Georgetown, Malaysia | Culinary Arts Center

I am designing a suitable furniture layout for each program in the building such that the circulation and movement for each room is optimized.

For this week, the studio presented the design progress of each project, starting from selection of sites to the choice of programs and architectural elements. The floor plans were also further refined to provide a more accurate representation of the details and layouts of each function within the building.

Massing

The ground floor consists of the admin office and restaurant looking out to the ruins of the old shophouse at the back. The second floor holds the workshop kitchens and rest areas, and the culinary school kitchens and demo classrooms are located on the third floor. All the functions aim to create a transparent and visible space to visually engage visitors and participants.

L1 plan
L2 plan
L3 Plan
Restaurant seats

The following describes the experience the spaces aim to create for visitors:

Set in the heart of Georgetown’s local markets and food stalls, the project aims to promote and preserve the food heritage of Penang through a culinary arts center. The culinary arts center consists of:

Culinary workshop for visitors
Culinary school
Restaurant 

Along the monotonous stretch of shophouses along the street, an old but renewed shophouse front signals the injection of a new program in the area very familiar to the locals. Within the building, a wide and open entrance stands out along the five-foot way connecting the entire stretch of infrastructure, and a seating gallery invites visitors into a modern and industrial-styled interior. Not too far at the back, a series of bright open restaurant seating hints at something beyond the glass façade waiting to be discovered. Walking towards the restaurant at the back, a series of outdoor seating is seen located outside next to the preserved ruins of the original shophouse infrastructure. A striking juxtaposition to the renewed infrastructure, the ruins represents the history of the place and welcomes the renewal at the same time.

Going upstairs, a small gallery backed by scenes of culinary sessions in the classrooms greets visitors, and large windows along the rooms provides engagement for both the participants and curious onlookers. In the classrooms, participants cook together using the ingredients sourced from the nearby markets and experience the traditional processes behind Penang cuisine. At the other end, a viewing gallery overlooks a large void with the restaurant seating below and frames the view of the ruins at the back. On the highest floor, large windows along the teaching kitchen and classrooms allows visitors to witness the incubation of the new generation of Penang cuisine chefs learning and working in a professional setup.

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