Alan Lau Portfolio

Page 1

Alan Lau Design Portfolio Selected Works

AlanLau86@hotmail.com +852 6092 8755


I grew up in Singapore in a dense urban environment, the lack of public spaces led me to spend a lot of time in the in-between spaces across all sorts of environments. These spaces give me a strong sense of community and have developed my interest in tackling issues of density within my designs.

My Childhood ‘Playground’ . Singapore


-Utilise Local Workforce and Skills

-Relocate Locals

-Promote Local Cuisines

-Removing Village

-Provide Accommodation

-Build Fanciful Hotel

-Develop Tea Plantation

-Income

-Promote Tea Culture

$

$

-Payout to Locals

$

H

Tea Village Revival

Profits

+

-Tea Plantation Business -Hotel -Jobs -Heritage -Village Facilities

Shortlisted Finalist China AIM Architecture Award

Nanshan Tea Resort Nanshan Tea Resort Hotel aims to promote a unique tea-themed tourism attraction and rest stop by acknowledging and utilising the existing Nanshan Village’s local specialities, skills and site’s location. Initiating a process of bottom-up growth that will help the village self fund its development and expand over time that will lead the existing tea village into a prosperous super tea resort owned and operated by its own people. Focusing not only on environmental sustainability, but also social sustainability to help preserve and promote the existing local’s heritage, culture and tea business. Instead of proposing a ‘come and go’ tent hotel, the proposal adopts a progressive and flexible architecture approach to adapt and grow to cater for different hotel programs that serves not only tourists, but also shared with the local village over 24 hour, weekday weekend and seasonal shifts. Acknowledging both present and unknown future needs and challenges, flexibility becomes sustainability.

Click for Animation Link


Jan

Hunan Season Climate

Winter

Apr Spring

Tea Harvest Period

Summer

Oct Autumn

Tea Harvesting Season

Tourist Influx

Off-peak

Fully Open

Tea Pavillion

Hotel Villa

Winter

No Crops

Peak- Cooling place to visit during hot summers

Hotel Operation Times Villa Usage

Jul

Close Except Restaurant Tea Pavillion

Close

Annual Hotel Activities + Programs

“Acknowledging both present and unknown future needs and challenges, flexibility becomes sustainability!�

Transforming between Hotel Room and Tea Pavilion


Gentle Slopes for Future Tea Plantation

Steep Slope for Hotel Villas/ Tea Pavillions

Terrain Use Studies -Gentel Slopes Suitable for Future Tea Plantation

-Existing Tea Plantation

-Steep Slope for Hotel Villas/ Tea Pavillions

-Existing Buildings

Valley

Tall Mountains

Tall Mountains

View towards Nanshan City

Unobstructed Views -Valley -Landscape View Obstructions

Ce

nt

ra l

Sp

in

e

Framing Outdoor Courtyards


Hotel Villa (Peak Season)

Tea Pavillion (Off-Peak Season)

Shop-House Conversion (Future)


Phase 1- Basic Kitchen + Dining

Future Dining Hall Expansion

Dining Hall

Expandable Ancestral Hall Store Room Event Divider Swing Doors

Phase 2- Dining + Kitchen Expansion

Function Room 1 Inner Courtyard Entrance/ Amphitheatre Function Room 2

Community Kitchen

Phase 3- Function Rooms Expansion

New Hotel + Village Centre Expansion


Village + Hotel Centre as Exhibition Space + Restaurant

Village + Hotel Centre for Local Use at Night

Dining

Chinese New Year Reunion Dinner

Wedding

Ancestral Hall Classroom Amphitheatre Community Gathering

Ancestral Hall for Village Elections, Prayers, Funerals

Village After Hours Use

Dining

Large Scale Festival Events

Private Function + Dining

Diverse use of New Hotel + Village Centre


Permanent Stationary Champagne Bar National Library

HĂ´tel de Ville

Notre Dame

The Louvre

Orsay Museum

Place de la Concorde

French National Assembly

Grand Palais

Eiffel Tower

Pont de Bir-Hakeim

BAR River Seine

Proposed Mobile Champagne Bar

BAR

+

or/+

or/+

or/+

or/+

or/+

Proposed Bar Seating Area

Mobile Champagne Bar

Honourable Mention AC-CA Paris Champagne Bar Competition

Paris Champagne Bar Competition The Floating Champagne Bar is a temporary mobile float-in champagne bar to serve communities along the river Seine. Instead of bringing people to the bar as asked by the competition, why not bring the bar to people? Sustainability is achieved through flexibility where both the mobile bar and permanent seating area transforms spaces to cater for a variety of events. The mobile champagne bar travels along the river and engages with river edges of different heights and conditions with its carnival ride inspired ‘arms’, transforming spaces along river banks it docks. On the site next to Pont des Arts, the permanent seating area is designed as a mixed-use station pier to receive the float-in bar and different boat restaurants along the river, creating opportunities for a variety of cuisines to be enjoyed with the champagne bar. Facing the river, the facade is designed as a series of robust and flexible galvanised steel fixtures that transforms to become boat boarding ramps, dining furniture or pool lounge chairs. When boats are not docked, the pier becomes a space for community and recreational activities.


Construction Sites @Port de Javel Bas

Riverside Seating Areas @Quais de Jussieu

Caravan Parks @Bois de Boulogne Indigo Campsite

Boat Restaurants @Port de Suffren

Tourist Attractions @Pont de Bir-Hakeim

Mobile Bar engages with different river edges and conditions along River Seine


Admin Office

Quai Franรงois Mitterrand (Street Level)

Bus Stop Indoor Seating

Lift

+1.3m

+1.3m

Toilets Roof Terrace

+1.0m

Pier + Bar Seating Area

Quai Franรงois Mitterrand (Street Level)

Outdoor Seating

+0.7m +0.3m +0m

Seine River

+0.3m +0.7m

V.I.P

+0m

Float-In Bar

1- Pier + Bar Seating Area obstructs existing circulation

2- Pier terraced to receive boats of different heights Splitting seating area to maintain circulation

3- Creating vertical connection to street level

Section across Pier


Pier as Gallery + Community Space + River Taxi Stop

Pier accommodating annual Paris Plage event

Pier as Dining Area

Pier adapting to future rising water levels

Multi-use of Pier + Bar Seating Area


Propossed Slaughterhouse Process Temple Grandin ‘s Cattle Corral Design

Gr

Slaughtered In Melbourne

2nd Place Vienna Richard Rogers Blue Award 2014 Top 10 Finalist Australia National Colourbond Steel Award 2014 Honourable Mention DesignBoom Asia Awards 2013

Cattle Hotel + Abattoir Cattle consumption has always been considered unsustainable due to the green house gases they release. But with proper treatment and animal handling, this lifestyle can not only become sustainable, but also benefits our environment. Located within the city of Melbourne, the Wagyu tower challenges social impacts through adopting different strategies, raising awareness of cattle being a part of our community. Combining an abattoir with a cattle hotel consisting of a high-end restaurant where one will be able to bid and invest on their own cattle. The design proposition respects cattle through the architectural notion of nature is cruel but we do not have to be. Focusing on the significant agenda by responding to animals’ behaviour, symbolising their importance and demonstration of proper humane animal handling. For years, ways of rearing cattle has not changed but technology has. The automated conveyor hanger system collects and delivers packed meals in parcels for the cattle throughout the tower. The architectural outcome is a celebration of putting the pieces together and a symbol of importance within the Melbourne CBD in recognition of cattle being a part of our community.

Temple Grandin’s Cattle Corrals Design

Temple Gradin’s Cattle Handling Ramp


PowerPlant

84%

Methane

Cattle Hotel

8%

Restaurant

Slaughterhouse

New Existing

8%

Reuse Carpark Ramp as Slaughterhouse + New Cattle Hotel

CarPark

Existing Multi-Storey Carpark

Cattle as part of our community


“With proper treatment of waste and animal handling, cattle consumption can become sustainable”

Given that: Site Area per floor- 1250m2 1 Cow (700g) require 12.25 12.25m2 Housing Area 102

3750

per floor

37 floors

TOWER ENERGY PRODUCTION Given that

: produces

produces

1

700kg per cattle

100kg

1kg

per year METHANE

METHANE

Therefore

20kwh

:

3750

produces

37500kg

37 floors

METHANE

TOWER ENERGY CONSUMPTION Given that

produces

7,500,000kwh

consume

:

25 1kg

requires 0.2kwh

CARCASS

Therefore

slaughtered per day

:

1,277,500kwh Abbattoir Energy Consumption

produce 6x it consumes

9125

slaughtered per year

Wagyu Tower will consume 1,277,500kwh per year. Wagyu Tower will produce 7,500,000kwh per year.

Sustainable cattle consumption calculations diagram


Cattle Hotel

Dining Hall/ Bull Ring Slaughterhouse Cattle Handling Public Mark et S

tree

t

t

tree

rs S

e Flind

Site Program

Typical Elongated Farm

Exhibiting Animal Handling Process

Stacking Vertical Farm

Brutalist Slaughterhouse clad with steel mesh to prevent overlooking

Continuous Vertical Farm

Site Approach

Creating a Vertical Farm

Cattle Unloading


Summer Sun 75째 Precast Thermomass Wall

Winter Sun 29째

Exhaust chute Feedlot

Underfloor manure drainage system Manure floor cleaning system

Curtain wall system

Grain Slios

Structural cross- bracing

Cattle cubicles Feedlot

Typical First Class Cattle Housing

Typical Economy Cattle Housing

Elevated service walkway

Wine Slios Food Production Hall

Manure chute Feedlot conveyor system

Facade and Building Systems Studies

Long Section across Abattoir


Temple Grandin ‘s Cattle Corral Design

Grooved Flooring

Temple Grandin’s Cattle Corrals Design

Temple Gradin’s Cattle Handling Ramp

Slaughterhouse First Floor Plan

Corral ramp to promote proper animal handling process


Cattle Clinic

Business Class Pen

Slaughterhouse

Wagyu Tower

Daytime Market


Grevillea

Eremorphila

Goodenia Banksia

Billardiera

Kangaroo Paw

Acacia

Calytrix

Scaevola

Orchid

Alyogyne Port Phillip Bay

Melaleuca

Hibiscus

Urban Built-Up Areas

Green Wedges

Invisible City

Top 10 Finalist Australia National Colourbond Steel Award 2014 Honourable Mention International Architecture Thesis Award 2013

Defining Growth Territories with Smell The invisible city investigates the idea of creating territories without the reliance on physical visible elements. Alternatively, smell becomes the primary sense used to give identity and shape this new territory. Essential oils are extracted from the proposed native flower belt and released into the air via backyard sprinklers in an annual celebration for 30 glorious minutes. Using Melbourne as a test area, the flower belt runs along the periphery of urban built up areas, protecting the green wedges from future urban sprawl. It promotes environmental and social sustainability by becoming an infrastructure that helps connect rural suburbs and various attractions currently divided by highways and rivers, encouraging walking and cycling as an alternative form of transport. Embracing the landscape and weaving between the green wedges and built-up areas, this new infrastructure also works as a firebreak during a bush fire attack.

Invisible City Masterplan


“The belt never ends as the cycle repeats itself forever like a wheel” Flower Belt Embraces Victoria’s Green Wedges The continuous flower belt connects the disjointed rural suburbs cut off by highways and rivers.It weaves through all sorts of terrains and brings people across the beautiful landscapes and attractions across Victoria. Its width expands and contract depending on the size of the suburb it passes by. Upon reaching the tip of the Mornington Peninsular, near the gateway of Port Phillip Bay, an ark would ferry people across the waters to Greater Geelong. Flowers bloom at different months and it would take a year for the farmers to complete the harvesting cycle along the entire belt.

Flower Belt Cycle


Flower Belt Gateway and Distillation Factory

Smell distillation factories and stables are located on gateways next to ovals and parks also provides a place for the farmers and their horses to rest. People get to rent horses to travel and visit other attractions and suburbs connected by the flower belt. The extensive yellow Hibiscus belt stretches across the Mornington Peninsular and snakes between the residents and forested areas.

Stables

Turf

Distillation factory

Spectators stand

Oval


January

February

March

April

May

June

July

August

September

October

November

December

Flower Bloom Cycle

= 10 Hectares Flower Belt Plantation

= 70 Kg Flowers

= 1kg Essential Oil

= 1.1L Essential Oil

= 11000L Floral Water

458.3 Household Backyards

Amount of Flowers Required

Invisible City Emerges . Sowing . Pruning . Irrigation . Weeding . Harvesting


Flower Belt as Firebreak

The Melaleuca belt starts to contract as it comes to meet the Hibiscus belt at the exchange point. The flower belt is being sacrificed as a firebreak during a bushfire attack. People and wildlife rush to safety across the belt as firemen armed with flamethrowers prepare to light up the plants.

Green Wedges

Rest area

Loading bay

Main Road


Swimmers swim offshore to experience the Underwater Aquariums

Flower Festival suddenly makes the Industrial Area smell so good

Float-in ‘4D’ Theatre

Shopping fight to dock first on Boxing Day

Floating Chinatown Restaurants along Brighton Beach

Casinos, Hotels, Carnival Rides and Sand Pits form a resort in the middle of the sea

Imagining the Temporary Floating Cities

Floating Cities

4th Place IS Arch Peter Cook Award 2014 RMIT Nomination Australia Institute of Architects Graduate Prize

Port Phillip Mobile Float-in Communal Facility The floating city is a temporary mobile float-in communal facility to help facilitate suburbs along the Port Phillip Bay. Buildings on barges can come and go whenever required. The project focuses on designing the local stations to build and receive the barge facilities, proposing different strategies which can be replicated for different sites. The master port in Melbourne docklands is where barges are stored, built, repaired and maintained. It aims to promote a mix of industrial areas within the CBD to achieve a working city, by creating an environment where industrial docks share its flexible spaces with the public. Barges are stored alongside the newly designed waterfront, and may float in the sea when they are not on a mission, like an archipelago of floating cities. Hence, the juxtaposition of different programs creates new experiences and exuberance as the new CBD extension. In conclusion, the project explores the possibilities and advantages of flexibility and temporariness to help accommodate Melbourne’s future growth, questioning whether we are building too much, as in the case of the current docklands.

Melbourne CBD (Main Pier)

Port Phillip Bay


Archipelago of Floating Cities


Storage for boats and also cars on floating carparks

Boarding platform floats away to form islands for private events

New building typologies with float-in facilities

Steps on water edges transforms into spectator stand for float-in concert

Sports facilities pier pile up to form temporary sporting events

Large open spaces for float-in seasonal big events


Public Industrial Mixed-Use

Existing Conditions

Existing Industrial Area

7.

14.

13.

1. Cargo unloading +Fishing Pier 2. Lighthouse 3. Public Steps 4. Toilets 5. Boarding Area + Additional Workshop Space 6. Admin Building + Library 7. Vertical Boat Stroage 8. School Carpark + Basketball Court 9. Boat Building Trade School 10. Boat Release Ramp 11. Docks + Boat Testing Area 12. Cargo Storage Area 13. Cargo Pick-Up 14. Existing Factory

6.

5.

8.

11.

9.

Proposed

4.

3.

2. 1.

12.

10.

Existing Residential Community

North Geelong Pleasure Pier Plan


Typical Dangerous Dry Docks

Long Section Circulation

Elevated Services

The storage tower adopts a central suspended superstructure to accommodate the central sorting area and pallet storage system along the facade to maximise efficiency.

Creating public accessible Dry Dock The proposed Dry Docks references Louis Kahn’s idea of Served and Servant spaces and applies it in section of the front docks by raising an exoskeleton superstructure to support dangerous moving services on the exterior so to free up the ground for public access.

The Mothership


9. Public Industrial Mixed-Use

8.

CBD 1. 6.

7. 5.

4.

3.

Victoria Harbour

2.

Long Section Circulation 1. Workshops 2. Public Pier + Additional Workshop Space 3. Dry Docks + Canoe Polo Pool 4. Assembly Area 5. Loading bay 6. Lift Core 7. Public Thoroughfare 8. Storage Tower 9. Headquaters

Port as New City Extension


Studio Hong Kong

with

Double Densities, RMIT Architecture Design Studio 2014 Hong Kong is the second densest city in the world (6500/km2). Strategies and tactics are developed to understand this phenomenon and further densify / intensify it. Contemporary urbanists are now looking to Asian cities for models that can be applied to the west: how to deal with growing populations, rapid change, urban sprawl, congestion, the public and private realms – and as models of social and environmental sustainability. The site in the Chai Wan district in northeast Hong Kong Island radiates from a cargo handling basin ringed by light industrial buildings and social housing. We attempt to avoid the clichés about the Asian city – ad hoc, chaotic, unplanned – by close observation of the site to discover the multiple systems and networks that exist and by representing

them critically so we can respond with appropriate design tactics and strategies. This urbanism is generated from thet bottom-up and challenges the notion of the tabula rasa. Density in spatial studies is usually defined as ratio of occupation of a given area, a quantitative approach. In this studio, doubling the density is not a mathematical exercise; we posit that density can be understood from a qualitative approach with a more serious consideration of the human dimension. Here, the idea of INTENSITY as a measure could allow a more sensitive approach to the definition of DENSITY in urban design. 6-day

Studio Hong Kong centred around a collaborative workshop between (16)

RMIT University students and (22) Masters of Urban Environments from Hong Kong Polytechnic University.


All other works + research, please visit www.issuu.com/alanlau

AlanLau86@hotmail.com +852 6092 8755


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