Portfolio by Thee Jing Yee

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PORTFOLIO

JING YEE INTERIOR ARCHITECTURE 2023

ABOUT ME

I am a YEAR 2 Interior Design student currently studying at INTI International College, Subang, while collaborating with Sheffeild Hallam University (UK). Throughout my studies, I have gained a strong foundation in design principles, space planning, material selection and project management. I have also gained hands-on experience using industry standard design software such as AutoCAD, SketchUp and Enscape.

I am passionate about keeping up with design trends/styles and constantly learning and absorbing new knowledge, to improve my design.

THEE JING YEE

JIN XUAN DIM SUM RESTAURANT 04 HONEY BEE TRAINING & RESEARCH CENTER H2O CAFE & FARM METROJAYA FUTURE STORE CONTENTS 01 02 03

HONEY BEE TRAINING & RESEARCH CENT

This project proposes to propose a hon bee research and training center unde an institute located in Canada. And presenting a new dimension to the pub through the future trends and developments of the Research and Training Center.

01 01 | HONEY BEE TRAINING & RESEARCH CENTER

This area has an old little bee lab, outdoor beehive, and three greenhouses to the east side. On the south side, there is an old Alcan Aquatic Research Center and a small research building. No Significant building around the site. The university buildings are away on the north of the site (at the back of the site)

RESEARCH (M'SIA)

PROBLEMS & ISSUE

Lack of Honey Production, and Inconsistency in Quality and Price of Honey.

Authenticity Problems and Lack of a Malaysian Honey Standard.

PROJECT OBJECTIVE

Climate Change

To transfer the information about innovative beekeeping to researcher/ end use.

Transparent, Authenticity of honey production.

To protect and increase quality of bee & honey production.

S I T E I N F O R M A T I O N 01 | HONEY BEE TRAINING & RESEARCH CENTER

Site Building Image given by the organizer Building area approx 8800 sqft

DESIGN CONCEPT

IN PURSUIT OF SPRING

Inspired by traditional beekeepers and bees. They follow the flower calendar, driving their trucks with their bees, looking for nectar. This is their life and their job. Speaking of bees, bees can also fly up to 5 kilometers in search of nectar. When their colony is full, they take 2/3 of their family members with them in search of a new place to live, which is also their life and work. Both beekeepers and bees are moving towards the same goal in life, so I let it chase the spring.

RCH CENTER 1 10 10 2 2 3 4 5 5 5 6 7 8 9 11 11 11 12 12 13 13 14 15 1 2 2 3 3 3 5 5 5 4 GROUND FLOOR NTS FIRST FLOOR NTS 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Reception Lobby Open-stack study area Aud torium Beehive Classroom Micro Lab Chem cal Lab Office Seminar Room To let Sarau Store room Loading Bay "Bee's V sion Cafe 1 2 3 4 5 To let Conference Room Skywalk D n ng Area EXPLORE CASCADE BLOOMING

G R O U N D F L O O R 01 | HONEY BEE TRAINING & RESEARCH CENTER

F I R S T F L O O R 01 | HONEY BEE TRAINING & RESEARCH CENTER

H2O CAFE & FARM

In the key project "2030 - Creating your future space", 17 SGDs will serve as a fundamental benchmark for design. A balance between sunlight, greenery and air will be achieved by using 40% of the land as a nature reserve. balance between sunshine, greenery and air. The rest of the land will be used for sustainable, smart and futuristic urban concepts that redefine human life. Redefining human life.

02 02 | H2O CAFE & FARM

02 | H2O CAFE & FARM

RESEARCH PROBLEMS & ISSUE

STRENGTHS

Easy to access

Centralized & strategic location

WEAKNESS

Easy to access

Centralized & strategic location

Drive thru capable

OPPORTUNITIES

Plant more vegetation to muffle sound

Introduce new public transportation in the site area (bike share, electric scooter & etc)

Provide artificial landscape to grab people attention (eco design)

THREATS

Affect the customers shopping experience

(Noise and air pollution)

SENSORY

Loss of customers (Less parking space during peak hours)

PROJECT OBJECTIVE

Poor eating habits

No enough time

EDUCATION EXPERIENCE PRACTICE

P P P

TRANSPORTATION

VEGETATION S I T E I N F O R M A T I O N

DIAGRAM ZONING

Drive thru capable M c D o n a l d ' s S u b a n g J a y a ( D r i v e - T h r u ) S u b a n g J a y a , S e l a n g o r , 4 7 6 1 0 , M a l a y s i a ( 3 . 0 5 6 7 5 1 0 1 . 5 8 5 4 7 )

Facing a double burden of obese and Mainutrition in all age, especially in children

To focus on raising health awareness

DESIGN CONCEPT H2O

To establish improved nutrition and healthy lifestyle.

Consumers may take freshly grown crops from the garden farm into the kitchen for immediate consumption.

H2O = Starting their new healthy lif t

ABSORPTION

MERCHANDISE RACK

02 | H2O CAFE & FARM

RECEPTION FOOD WORKSHOP INDOOR DINING AREA INDOOR FARM NG AREA BAR KITCHEN TOILET

SEMI OUTDOOR DINING

AREA

CONNECTION

02 | H2O CAFE & FARM VIEW SECTION YY | NTS

02 | H2O CAFE & FARM VIEW

METROJAYA FUTURE STORE

Design a retail store that redefines the traditional market prototype in today’s changing times.

03 03 | METROJAYA FUTURE STORE

RESEARCH (METROJAYA)

PROBLEMS & ISSUE

Improper store layout

Uncomfortable in store experience (inexplicable doors/Outdated)

Long queue at the cashier

No provide delivery service

Poor customer service

Quality (Fake goods)

PROJECT OBJECTIVE

Utilize space effectively

Make it easier for customers to find products

Improve the customer experience

Enhance the organization system

DESIGN CONCEPT

50 : 50

This concept is inspired by "Listening to their wants and needs, each item in the store has been carefully curated to fit perfectly into their lifestyle", customers are willing to come and spend money.

Gives both sides the benefit of the doubt, it's called " Mutual benefit."

03 | METROJAYA FUTURE STORE

03 | METROJAYA FUTURE STORE

SECTION XX NTS

V I E W

E W 03 | METROJAYA FUTURE STORE SECTION YY | NTS

JIN XUAN DIM SUM RESTAURANT

This project is to design a new dining experience that challenges traditional dining settings and embraces the future trends in the industry. The focus should be on creating a unique and innovative dining experience that sets itself apart from existing establishments.

04 04 | JIN XUAN DIM SUM RESTAURANT

SITE INFORMATION

Powerplant @ 3 Damansara

G S 1 2 , N o . 3 , D a m a n s a r a I n t a n , 4 0 1 5 0 P e t a l i n g J a y a , S e l a n g o r

Strategic area -SPRINT and Lebuhraya

Damansara Puchong Highways

Accessed by public transport and Grab

Car park available

Within 500m from 3 Damansara have another 2 malls.

Limited space

Noise pollution & air pollution

Possible source of customers

Get the attention from the public

Plant more tree help to improve the air quality

Disturbances to ambiance of site (Traffic Jam)

Lack of direct access from public transport could effect business

04 | JIN XUAN DIM SUM RESTAURANT

S T R E N G T H S W E A K N E S S O P P O R T U N I T I E S T H R E A T S

RESEARCH (JIN XUAN)

Continuous reform and innovation

High-quality ingredients

Prepared by the chef with great care and attention to detail

PROBLEMS & ISSUE

(Waiting too long (Delivery & Take away service

DESIGN CONCEPT

To bring warmth to the area / Going back home a way of greetings

Walkway narrow, sometimes need to give way to robot

Poor service

PROJECT OBJECTIVE

Utilize space effectively

Improve the customer experience

Enhance the organization system

TAN (叹)

“HOME”

PROTECTING

04 | JIN XUAN DIM SUM RESTAURANT

VIGOROUS GATHERING

H I J K L A B C D E F G 04 | JIN XUAN DIM SUM RESTAURANT A B C D E G F I J L K H RECEPTION DINING AREA TOILET MERCHANDISE AREA KITCHEN RETAIL AREA TEA CEREMONY AREA DELIVERY & PICK UP DIY DIMSUM WORKSHOP AREA STORE ROOM STAFF ROOM LEGEND ENJOY ROOM GROUND FLOOR NTS MEZZANINE FLOOR NTS V I E W SECTION XX NTS SECTION YY NTS