0

Wu Wei: Discover the modern vitality of the traditional brand

[ad_1]

Project: Da Ya Li roast duck restaurant
Architects: I-X
Place: Vanke Tianhui, Chengdu, China
Areas: 15,930 sf
Photos: Shi Yunfeng

Da Ya Li Roast Duck Restaurant IN-X

Food is a good arrangement for the past and present of a city as well as for a civilization.

Chinese people have been good at trying food since ancient times. Sichuan is a region in China that focuses on the taste and aesthetics of food. It has developed taste buds from generations with its superior food expertise.

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Da Ya Li Roast Duck Restaurant combines Chinese royal imperial dishes with Beijing market dishes and has deeply absorbed the essence of Chinese food culture. With more than twenty years of experience in the catering market, a modern restaurant was opened in Chengdu to promote Beijing's food culture and develop the brand image. The restaurant was designed by Wu Wei, who summarizes the design of the dining area.

It is a large challenge to preserve the infinite vitality of an ancient brand. In this project, however, the designer faces the challenge of promoting the brand image as well as integrating it into the local culture.

The red color is a symbol of serious Chinese royal architecture and a sign of the typical pepper taste in Sichuan cuisine. This color is presented in this project with a visually striking picture that evokes taste memories and also reminds of national culture.

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

The ceiling area is woven from red rattan, which creates a fabulous environment. Metal grids separate the commercial area in order to meet the commercial requirements. The dimensions of the room are connected horizontally and vertically in series, which enriches the layers and integrates the entire area.

Cool, smoke-black ancient brick walls and floor tiles reduce the unrest and fear that the hot red brings with it and ensure a fine balance between color and material temperature.

The most highlighted part of the large red areas is the rattan tree house. As with other raw materials such as brick and wood, the solid weave pattern rises slowly from the stairway entrance and finally extends to the seats.

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

The tree house is like a childhood dream that represents people who follow the child's heart. Rat tans that weave a lovely vision with infinite precision, and guests built wavy shapes that evoke the most rustic and authentic moment.

Shelfs made from tree trunks can store tea products and tea sets together, forming a corner for meditation and tolerance in the dazzling red room. In addition to the taste and smell of roasted ducks, guests can drink tea and commence a different dining experience here.

The inside of the compartment is still on the red palette. In contrast to the up-and-coming public dining area, there is a special and serious atmosphere. The sliding door made of bamboo fabric divides the room in the form of a central axial symmetry and bears a royal, noble temperament with the openings of the door.

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Just as there are no two leaves in the world, there will never be two identical stores on the market. If brand and value can only be clearly recognized on the brand, the brand can maintain its vitality regardless of time and region.

Wu Wei, the founder and creative director of IN • X in Beijing, is a master of Chinese food design. It is the appointed designer for some popular restaurants such as Siji Minfu Roast Duck Restaurant, Hu Da Restaurant, etc. in China. It has entered into close strategic partnerships with the "Strategy First, Design Follow-up" design philosophy with many leading Chinese catering companies. Brands. It creates sustainable vitality for brand development by providing the right business and design strategy for the brand with deep success in aesthetics and a global perspective in the business world. Wu Wei was a witness and promoted the development of the modern generation of Chinese catering brands.

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Wu Wei: exploring the new viability of the traditional Da Ya Li roast duck restaurant Chengdu Vanke Tianhui Branch

Keywords: . . . . . . .

[ad_2]

admin

Leave a Reply

Your email address will not be published.