项目名称：荣叔川味小厨
坐落地点：浙江 临海
设计面积：350㎡
开业时间：2017年
荣叔·川味小厨作爲“新荣记”旗下首家川菜品牌
用“川西文化”和“市集感”营造川菜的文化传承
As the first Sichuan cuisine brand of “Xinrongji”, Uncle Rong. SmallKitchen of Sichuan Flavor uses “culture of western Sichuan” and “sense ofmarket” to create the culture heritage of Sichuan cuisine.
承以木、麻、竹、青砖等自然肌理之物
辅以工匠精巧之技法
赋予空间朴拙、大雅之意境
which is followed bythe objects of natural texture such as wood, hemp, bamboo, and blue brick andadded with exquisite skills of craftsman to endow the space with the mood ofsimplicity and elegance.
我们将一个个带有坡顶风格的“摊位”直接放置于空间中
融合当地独有的瓷器茶具
“市集”这一概念跃然纸上
We locate the “stall” oneby one into the space directly, coupled with the distinct porcelain tea set oflocal area, making the concept of “fair” stand out.
它不仅让整个空间産生了较强的立体关系
形成各个独立的功能区间
均衡了平面化的单调性
Not only it gives theentire space relatively strong stereoscopic relations, resulting in theformation of every distinct functional section and neutralizing the monotony ofplainness.
成排的麻质幕帘构成了行列间的分隔线
透过微光，暗影浮动
凸显“市集”特有的热闹氛围
The rows of hemp curtains constitute the dividing lines between rows andranks, giving prominence to the distincthilarity of “market” through glimmer and flowing dark shadow.
食物之美，必然要有相媲美的环境支撑
这里，不仅让食客品尝地道的川菜味道
更能充分感受老四川悠闲的“慢”文化
The beauty of food must bysupported by the comparable environment. Here the customers can not only tastethe genuine Sichuan flavor, they can also sense the leisurely "slow"culture.
“慢”属于过去
属于直抵我们内心的一种触动
“Slow” belongs to the past,and belongs to a kind of touch in our heart.
它不是支持慵懒
不是拖延时间
而是让人们在生活中找到平衡
这才是我们期望传递给客人的
It is not the support oflaziness, not the retarding of time, but to let people find balance in life,which is a kind of state displayed by the entire space we have expected.
平面布置图 Layout Plan
模型图 Model Drawing
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