H A T C H
HATCH is done as my Final Year Project. My atelier is about spatial experience where each of us chooses a food group to work on.
The atelier reflects and challenges how food is being consumed, prepared or used. As food is so much more than just physical nourishment, we can use food and apply design thinking onto it. The way to discuss the rituals, user experiences, historical and
eating practices is to create an atosphere that help users experience and integrate it into the design.
My chosen food group is Poultry which I further expanded into Eggs during my research for my project.
Ordering area perspective
People consume eggs almost daily in their meals but they are only familiar with chicken eggs. To create the appreciation amongst young adults, diverse eggs that are not found locally are included in a food tasting space in Botanic Garden. The space cultivates interest and encourage an adventurous appetite.
DESIGN CONCEPT:
ANIMATION WALK-THROUGH
TOUCHPOINTS:
1: APPROACH
2: THRESHOLD
3: RETAIL
4: COUNTER
5: INFORMATION GALLERY
6: PICK INGREDIENTS
7: ORDER
8: DINING
DIGITAL MATERIAL BOARD:
RENDERED PLAN:
