CHA CHA LAND | BRIN CHAN (BRIANNA CHAN QIAN LIN)

3D MODELLING PRESENTATION | RKL202IND | CW2: TWISTING THE BRAND

CHACHA KOMBUCHA FINAL PRESENTATION

By Brianna Chan Qian Lin

ChaCha Land – An experiential exhibition that evoke human senses

Slogan – Evoke your inner ChaCha

DESIGN BRIEF

ChaCha Land is developed through the adaptive reuse of APW Bangsar, a well-known site for hosting exhibitions and collaborative workshops. ChaCha Land is designed for ChaCha Kombucha, in which its experiential space consists of programmes such as the DIY kombucha workshop, multi-sensory exhibition, plant hub, and kombucha bar.

Hence, the exhibition is targeted at generation Y and Z audiences.

Moreover, these programmes are curated to raise awareness on obesity and to encourage people to drink kombucha as an alternative for soda drinks.

The scheme’s planning and three-dimensional form are inspired by the conceptual idea related to the brand identity and programme. Wavy and circular elements are implemented into the interior and exterior of ChaCha Land. Moreover, the clustered organization and network circulation are implemented into the interior space, creating space within a space. Furthermore, the entrance of ChaCha Land will be going for a frontal approach, along with a flush entrance to make the building more noticeable to the public. Nevertheless, the experiential space design incorporates eco-friendly and locally sourced materials to go for a more sustainable approach.

Issue According to Malaysia’s health consciousness statics, WHO (World Health Organization) has claimed Malaysia to be Asia’s most obese country, due to the fact that half of Malaysia’s population are not watching what they consume, are not prioritizing buying healthy foods and supplements, or are struggling with depression and overeating as a result (especially during this current pandemic).

Aims

WHO? WHAT? WHERE? WHY? HOW?

To create and design an experiential space which provides the generation Y and Z audiences an indelible multi-sensory experience, to raise awareness on obesity and kombucha.

Objectives •

A modern biophilic designed experiential space to target generation Y (age 25-40) and Z (age 24 and below) audiences, as they can potentially help to increase brand awareness with their extensive knowledge of social media.

•

Adaptive reuse of APW Bangsar site to create an experiential space for visitors to gain an understanding of what ChaCha Kombucha is all about and to raise awareness on obesity.

•

To study the history and health benefits of kombucha, and how kombucha can help us to lose weight.

•

To establish a kombucha exhibition gallery that comes with a multisensory experience which allows visitors to interact with the space.

•

To establish a kombucha workshop for the generation Y and Z audiences to have a hands-on experience of making home-made kombucha.

•

To establish an indoor plant hub with aeroponics farming system, to create a multi-sensory experience which allows visitors to pick and choose vegetables and fruits for their home-made kombucha flavours.

MAJOR ISSUE ISSUE

STRATEGY

SOLUTION

According to Malaysia’s health consciousness statics, the World Health Organization has claimed Malaysia to be Asia’s most obese country, due to the fact that half of Malaysia’s population are not watching what they consume, are not prioritizing buying healthy foods and supplements, or are struggling with depression and overeating as a result (especially during this current pandemic).

The strategies include establishing a kombucha exhibition gallery, a workshop, and an indoor plant hub that comes with a multi-sensory experience which allows people to interact with the space, to gain an understanding of what the brand is all about, and to raise awareness on obesity.

The solution to these ideas would be to create a modern biophilic design experiential space, to evoke human sensory in order to create awareness on obesity and to promote people to eat healthily. In relation to the concept of ‘no artificial ingredients’, the experiential space is to be designed with a modern biophilic approach, for visitors to indulge in an ambient space that is surrounded with aeroponic plants and furnished with eco-friendly and sustainable materials.

SENSORY DIAGRAM = Site

= Sun Path (From East to West)

= Service = Wind Path (From Northeast and Southeast)

= Institutional

= Noise

= Residential

= APW Location

= River/Lake = Park

= Nearest Parking (4 mins walk)

= Road

= Nearest Bus Stop (3 mins walk)

= Nearest Transit (11 mins walk)

= Transit Line

...……..…

= Route

SITE ANALYSIS SWOT ANALYSIS STRENGTHS

WEAKNESSES

OPPORTUNITIES

THREATS

Flexible open spaces for the public to roam around freely

No private parking space

Nearby valet parking

Many nearby competitors (restaurants, cafes, printing shops, teahouses, etc.)

Various spaces for the public to explore (eateries, event spaces, pocket park)

Space is relatively dark, lack of natural lighting

Nearby facilities (hotels, schools, hospitals, residences, public transportations, etc.)

Less human traffic on weekdays

Lots of shelters available to shelter visitors from the rain and the scorching Sun

Lack of ventilation

Medium vehicle traffic in the morning and in the afternoon, no traffic in the evening and at night

Nearby ongoing construction, can be noisy

Lots of vegetation on site (pocket park)

Only one main entrance available

No kombucha exhibition galleries or museums nearby

With less human traffic at night, site surrounding becomes unsafe

SITE ANALYSIS NEARBY FACILITIES

1

2

APW Bangsar

5

Site location

Nearest Bus Stop KL1115 Apartment Putra Ria (Opp) 1 mins (drive) | 3 mins (walk)

6

Nearest Hospital 3

4

Nearest Restaurant

Nearest Hotel St Giles Signature Hotel & Residences 5 mins (drive)

9

Naj & Belle 2 mins (walk)

Nearest Police Station

Nearest Bank Dataran Maybank 4 mins (drive)

10

Nearest Parking Lot 7

Pantai Hospital Kuala Lumpur 5 mins (drive)

Nearest School

Nearest MRT

8

LRT Bangsar 4 min (drive) | 11 mins (walk)

Nearest Shopping Mall 11

Parq Valet 4 mins (walk) Global Indian International School (GIIS) 5 mins (drive)

Pantai Police Station 6 mins (drive)

12

Midvalley Megamall 5 mins (drive)

Nearest Residence Nadi Bangsar Serviced Residence 3 mins (walk)

5

4

12

9

6

3

8 10

1 2

7

11

THE CHACHA STORY “The Story of us is really simple. The future needs to be better than the present. Our idea was born out of the love of giving and providing healthy

alternatives to Malaysians. We want to make healthy simple, and convenient. Founded by Brewmeister Matthieu Morisset who is a plantbased chef, and Ishaq Vadillo a Health and

Fitness Trainer, we both feel that Kombucha is the drink missing from the world.”

CHACHA KOMBUCHA’S VISION & MISSION

Creating Real Authentic Products

Redefining What We Consume

Serving The Community

“We stand by our ethos of no artificial ingredients, no preservatives or unnecessary additives. Our products always contain the highest quality ingredients even if it is more expensive or difficult to find.”

“We want to be the catalyst and driving force towards functional foods.

Kombucha is a drink that is healthy and tastes delicious. This is the drink that was see future generations, and forwardthinking people choosing over processed drinks with no health benefits.”

“We are here to serve. We want to inspire and help others through our products.

Re-learning what we know is the best way to move forwards as a society. We want to make health affordable and convenient for everyone.

TARGET AUDIENCE

GEN Y

AKA: Millennials, Echo Boomers, Boomerang Generation

Birth year: 1981-1996 Age range: 25 to 40 Size: 72.1 million Aspiration: Freedom and flexibility

GEN Z

AKA: iGeneration (iGen), Post-Millennials, Homeland Generation Birth year: 1997 – later Age range: 24 and below Size: 68 million Aspiration: Security and stability

SPACE PLANNING MASS MODEL

SUBTRACTION

SUBTRACTION

SUBTRACTION

SUBTRACTION

ADDITION

ADDITION

SPACE PLANNING CONCEPT DIAGRAM

ENTRANCE & EXIT

PUBLIC & PRIVATE SPACE

BUILDING INSTALLATIONS

There are two main entrances, one exit, and one secondary entrance.

Only working staff are allowed to access the private space, and they would enter through the secondary entrance. On the other hand, the public spaces are accessible to everyone.

The round windows are arranged in a clustered organization to go with the fizzy kombucha concept.

Perforated panels are also cladded onto the building to go with the concept.

The curved roofs with howe trusses are installed to solve the wind ventilation issue, while large glass windowpanes allow natural sunlight to shine into the interior.

SPACE PLANNING CONCEPT DIAGRAM

SUN

WIND

NOISE

The sun path is from East to West. Large glass windowpanes are installed to maximize the amount of sunlight into the interior. 130 Solyndra solar panels are installed to absorb sunlight for energy generation.

The prevailing winds come from Northeast and Southwest. The round shaped perforated panels are adjustable to allow wind to flow into the interior.

There is noise coming from all sides of the building.

The ground floor would be noisier than the upper floor, due to higher human traffic. However, the east side of the building will be the noisiest, due to the ongoing building construction nearby.

SPACE PLANNING

3300mm

3300mm

CONCEPT DIAGRAM

VOLUME (FRONT VIEW)

3300mm

3300mm

The building consists of two voids – 1 small void in the private space, and 1 large void in the public space. The large void is centered in the middle of the building, and it also serves a purpose of allowing the aeroponic plants to obtain more sunlight and space to grow.

VOLUME (SIDE VIEW)

SPACE PLANNING PROGRAMMES EXHIBITION GALLERY

PUBLIC

Reception

Brochure stand

ChaCha Kombucha display

Video installation room

Lockers

Male and female washroom

Smell the aroma of kombucha

Obesity scale interactive display

Lounge

Baby care room

Hear the kombucha fizz

Souvenir shop

Kombucha bar

Accessible toilet

Touch the jars of SCOBY

Available for 3 months from July to September, rotate every year

SPACE PLANNING PROGRAMMES WORKSHOP

INDOOR PLANT HUB

Making kombucha together – The more the merrier

Pick your fruit or vegetable to give your kombucha a flavour

Management office

Electrical room

Stimulating the five senses through hands-on experience

Plant your own seedling

Workshop storage room

Water pump room

Bring home a DIY kombucha brewing kit

Bring home an aeroponic kit

Indoor plant hub storage room

Staff restroom

Plastic bottle recycling programme

Coconut husk recycling programme

Discussion room

Pantry

PRIVATE

SPACE PLANNING HOURS OF OPERATION GROUND FLOOR RECEPTION

6AM

3PM

12AM

6AM

3PM

12AM

PLANT HUB INSTALLATION KOMBUCHA BAR SOCIAL ZONE EVENT TALK AEROPONIC PLANT HUB WORKSHOP

BREWERY PANTRY

FIRST FLOOR MULTI-SENSORY EXHIBITION MANAGEMENT OFFICE DISCUSSION ROOM

SPACE PLANNING PROGRAMMES

GROUND FLOOR PUBLIC SPACE FIRST FLOOR EXHIBITION

MULTI-SENSORY EXHIBITION

AEROPONICS PLANT HUB

PRIVATE SPACE

SPACE PLANNING SPATIAL RELATIONSHIP BUBBLE DIAGRAM STAFF RESTROOMS

WASHROOMS

CHILLER ROOM

ELECTRICAL ROOM

= PUBLIC

= IMMEDIATELY ADJACENT

= SEMI-PRIVATE

= CLOSE + CONVENIENT

= PRIVATE

= CONVENIENT

WATER PUMP ROOM

BREWERY

WORKSHOP 1

CHACHA KOMBUCHA DISPLAY

EVENT TALK + SOCIAL ZONE

SEATING

PANTRY

WORKSHOP 2 RECEPTION

SERVICE LIFT

TOUCH ZONE

EXHIBITION GALLERY

OBESITY SCALE INTERACTIVE DISPLAY

SOUVENIR SHOP

SMELL ZONE

WORKSHOP 3

HEAR ZONE

PLANT HUB STAFF RESTROOMS

DISCUSSION ROOM

KOMBUCHA BAR

• • •

Clustered organization Network circulation Spaces linked by a common space

MANAGEMENT OFFICE PANTRY

VIDEO ROOM

SPACE PLANNING SPACE LISTING • • •

Clustered organization Network circulation Spaces linked by a common space

= PUBLIC = SEMI-PRIVATE = PRIVATE

GROUND FLOOR

SPACE PLANNING SPACE LISTING • • •

Clustered organization Network circulation Spaces linked by a common space

= PUBLIC = SEMI-PRIVATE = PRIVATE

FIRST FLOOR

SPACE PLANNING CIRCULATION

GROUND FLOOR

= PUBLIC

= STAFF CIRCULATION

= SEMI-PRIVATE

= VISITOR CIRCULATION

= PRIVATE

SPACE PLANNING CIRCULATION

FIRST FLOOR

= PUBLIC

= VISITOR CIRCULATION

= SEMI-PRIVATE

= STAFF CIRCULATION

= PRIVATE

FURNITURE LAYOUT PLAN GROUND FLOOR

FURNITURE LAYOUT PLAN FIRST FLOOR

SECTION SECTION A-A

SECTION B-B

SPACE PLANNING MOOD BOARD

Industrial Bar Stool

Mustard Yellow Bar Stool

Sphere Pendant Light 25W 4000K

Mustard Yellow Stucco Paint Yellow Mesh Panel

Yellow Epoxy Paint

Down Light 25W 4000K

LED Strip Light 10W 3500K

Reclaimed Wood White Chair Brushed Aluminium

Black Laminate

Mustard Yellow Powder Coated Steel

25mm THK Tempered Glass

RENDERED PERSPECTIVE VIEW

RECEPTION | 8am – 9pm If visitors have any enquiries, there is a reception on the right, right by the entrance. If visitors would like to head straight to the exhibition or plant hub installation, the ramp is on the left, right by the entrance as well.

RENDERED PERSPECTIVE VIEW

PLANT INSTALLATION HUB| 9am – 8pm The plant installation hub is an Instagrammable area, as mesh panels are filled with aeroponic plants and ChaCha Kombucha bottle installations. All ChaCha Kombucha bottles from the bottle recycling programme will be added to the installations.

RENDERED PERSPECTIVE VIEW

SOCIAL ZONE | 9am – 8pm The white circular graphic on the floor indicates the event talk area. Even though the even talk is from 2pm to 4pm everyday, visitors can still rest at the social zone when there is no ongoing event talk.

RENDERED PERSPECTIVE VIEW

KOMBUCHA BAR| 9am – 8pm The kombucha bar is split into two parts – dine-in and to-go. There is also an open-kombucha bar (open from 9am to 8pm as well) which allows visitors to see and learn how to make kombucha.

RENDERED PERSPECTIVE VIEW

WORKSHOPS|

9am – 8pm

The workshops are paid programmes for students to learn how to make homemade kombucha.

Students also have the opportunity to learn more about the origins and benefits of kombucha.

RENDERED PERSPECTIVE VIEW

WORKSHOP|

9am – 8pm

Each 3 hours long workshop can have 8-10 students.

RENDERED PERSPECTIVE VIEW

AEROPONIC PLANT HUB| 9am – 8pm The aeroponic plant hub is where the workshop students get to pick their own fruit or vegetable for their kombucha flavour.

They can plant their own seedlings as well, and even bring home an aeroponic kit.

RENDERED PERSPECTIVE VIEW

Featuring mesh panel staircase

PANTRY| 8am – 9pm

During staff break / resting period, workers can take a rest at the ground floor or first floor pantry.

RENDERED PERSPECTIVE VIEW

BREWERY| 8am – 9pm In preparation for the workshop classes, kombuchas are brewed here.

Workshop students are also allowed to get a glimpse of the kombuchas being brewed.

RENDERED PERSPECTIVE VIEW

SOUVENIR SHOP| 9am – 8pm ChaCha Kombucha products (bottle of kombucha) are up for sale. If visitors wish to participate in the ChaCha Kombucha bottle recycling programme, visitors can pass their empty ChaCha Kombucha bottles to the cashier.

RENDERED PERSPECTIVE VIEW

OBESITY INFOGRAPHIC DISPLAY| 9am – 8pm Visitors get to learn more about the obesity issue in Malaysia, through infographics.

RENDERED PERSPECTIVE VIEW

OBESITY SCALE INTERACTIVE DISPLAY| 9am – 8pm There is a touch-screen machine for visitors to pick which food or drinks the large figures shall consume. Unhealthy foods would cause the figure to bloat up, while healthy foods would make the figures skinnier, hence encouraging people to eat healthily.

RENDERED PERSPECTIVE VIEW

VIDEO INSTALLATION ROOM| 9am – 8pm A large LED screen which plays an educational video about obesity and kombucha.

RENDERED PERSPECTIVE VIEW

MULTI-SENSORY ZONE| 9am – 8pm At the hear zone, touch zone, and smell zone, visitors get to have a multi-sensory experience of knowing what kombucha fizz sounds like, what the scoby texture feels like, and what kombucha smells like.

AXONOMETRIC VIEW

PRESENTATION BOARD

FRONT VIEW (TOP)

BACK VIEW (TOP)

LEFT AXONOMETRIC VIEW

RIGHT AXONOMETRIC VIEW

MASS MODEL

FRONT VIEW (TOP)

BACK VIEW (TOP)

LEFT AXONOMETRIC VIEW

RIGHT AXONOMETRIC VIEW

CONCEPT MODEL

FINAL FINISH MODEL

GROUND FLOOR

FIRST FLOOR

MODEL SCALE 1 : 200

THANK YOU