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The Green Isle
The Green Isle
Taiwan
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Other Projects by Chain10 Architecture & Interior Design Institute
The Green Isle
Taiwan
Type
STATUS
Built
YEAR
2019
The design of the restaurant business space no longer needs to be just a comfortable dining environment for consumers. Beyond the environment, we look forward to adding a new look to the city's urban landscape. The project is located in the south of Kaohsiung and the land is about 1800 ping which allowed us to create a relatively complete living environment encompassing both a rest and dining space. We considered the function of the commercial space, but also ensured the building be as green as possible.
At the main entrance of the restaurant, we deliberately created a bridge through the pool to accentuate the mood of guests as they enter. The nearly 120-meter landscape pool creates an experience for guests but also helps reduce the ambient temperature. The expected reduction is roughly 1 to 2°C which can make a world of difference when cooling a building. The pool also helps to reduce the pollutants and dust in the air. In order to respect the relationship between the building and the green environment, the decoration of the indoor dining area was simplified. The use of materials inside and outside the building takes into account recycling and sustainability, and the use of materials such as metal is modularized. This gives the consumers more opportunities to fully enjoy the beauty of the natural environment and the aesthetics of indoor artificial lighting.
The architectural design considers the suitability of the indoor space scale, and hopes to change the impression of traditional Asian interior design. The space ratio is based mainly on the service function line, and the natural light that enters the indoor space. There is always the possibility that a large-sized dining space is prone to a lack of light and that indirectly causes indoor air convection problems. Therefore, placing the glass frame in the appropriate space along with some greenery, and making the space floor a permeable layer of the soil, increases the possibility of natural light entering the indoor space. Contrasting the artificial light source with the natural light source helps to blur the boundary between the interior and exterior space. The mechanical equipment required for energy generation has been placed in the mezzanine space of the building. This means fewer pipes were used to cool the building because all essential locations are relatively close. The efficient flow of air manages to save energy and has created an environmentally sustainable operation.
In addition to factoring in the service modality and finding the best economic model, we also spent significant time on environmental sustainability. A large number of concrete exterior walls are barely painted, decreasing the need for elaborate environmentally detrimental materials. The use of secondary materials also directly reduced the thermal effects and energy consumption of the building. Even traditionally imported materials like marble were locally sourced to reduce the emissions during transport. One of the biggest considerations was locating the restaurant close to a subway line eliminating the need for employees and customers to ride/drive their own vehicles. Surrounding the property are over 250 large trees further reducing the carbon emissions from the project.
At the main entrance of the restaurant, we deliberately created a bridge through the pool to accentuate the mood of guests as they enter. The nearly 120-meter landscape pool creates an experience for guests but also helps reduce the ambient temperature. The expected reduction is roughly 1 to 2°C which can make a world of difference when cooling a building. The pool also helps to reduce the pollutants and dust in the air. In order to respect the relationship between the building and the green environment, the decoration of the indoor dining area was simplified. The use of materials inside and outside the building takes into account recycling and sustainability, and the use of materials such as metal is modularized. This gives the consumers more opportunities to fully enjoy the beauty of the natural environment and the aesthetics of indoor artificial lighting.
The architectural design considers the suitability of the indoor space scale, and hopes to change the impression of traditional Asian interior design. The space ratio is based mainly on the service function line, and the natural light that enters the indoor space. There is always the possibility that a large-sized dining space is prone to a lack of light and that indirectly causes indoor air convection problems. Therefore, placing the glass frame in the appropriate space along with some greenery, and making the space floor a permeable layer of the soil, increases the possibility of natural light entering the indoor space. Contrasting the artificial light source with the natural light source helps to blur the boundary between the interior and exterior space. The mechanical equipment required for energy generation has been placed in the mezzanine space of the building. This means fewer pipes were used to cool the building because all essential locations are relatively close. The efficient flow of air manages to save energy and has created an environmentally sustainable operation.
In addition to factoring in the service modality and finding the best economic model, we also spent significant time on environmental sustainability. A large number of concrete exterior walls are barely painted, decreasing the need for elaborate environmentally detrimental materials. The use of secondary materials also directly reduced the thermal effects and energy consumption of the building. Even traditionally imported materials like marble were locally sourced to reduce the emissions during transport. One of the biggest considerations was locating the restaurant close to a subway line eliminating the need for employees and customers to ride/drive their own vehicles. Surrounding the property are over 250 large trees further reducing the carbon emissions from the project.
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