Cai wu interior design portfolio by Cai Wu_Interior Design Portfolio

CAI WU

COPYRIGHT @ 2017 CAI WU All rights reserved. No part ofthis book may be used or reproduced in any manner without the written permission of Cai Wu. CAI WU PHONE / 1 415 535 7818 EMAIL / interiordesignwu@email.com WEB / http://tracytahawu.wixsite.com/tracytaha ACADEMY OF ART UNIVERSITY 79 New Montgomery Street, San Francisco, CA 94105 DIRECTOR / Archana Myer INSTRUCTOR / Chamindri Wijemanne COURSE / Portfolio TYPEFACE / Candara, Bangla SOFTWARE / Adobe Indesign CC 2015 PHOTOGRAPHY / Cai Wu CAMERA / Canon EOS 5D Mark III PRINTER / Imagink 354 Sansome St San Francisco, CA 94104 BINDERY / Imagink 354 Sansome St San Francisco, CA 94104

ABOUT Cai Wu is an interior designer who got her bachelor degree in 2017 from Academy of Art University, San Francisco. Cai Wu was born in Nanjing, China. Inspired by her father, she liked drawing and creating new things. Her family moved to a new place when she was 14. She designed her own bedroom and drew a floor plan for it. Unfortunately, her father didn't adopt her idea. After graduating from high school, she went to Nanjing Normal University majored in Electronic Engineering. Cai Wu realized that designing is the thing she desired for her career. So she dropped the school and went to United State. Life is all about making decision. Interior Design turned out to be a right decision. Cai has passion and unique taste in designing. She works hard and she is good at time management. She can work individually and she can also work in a team. She is a good listener and she is a better speaker.

CONTENTS

SENIOR LIVING CENTER

TABLE

HAND SKETCHES & RENDERINGS

PLENTEA REMODEL

NEWMENâ&#x20AC;&#x2122;S OWN OFFICE DESIGN

URBAN FOOD MARKET PLACE

02 05

It always starts from

NOTHING

SITE MAP

01 SENIOR LIVING CENTER 829 Juan St, San Diego, CA 92110

Senior Living Center is an existing two-story office building 10

with 10,874 sq. ft. gross area. The center was designed for residents with the average age of 75 years old. The

ABOUT THE PROJECT

center will provide lots of private condominiums, public community and activity spaces, a dining facility, and an onsite nursing care. To be a designer, my goal was to plan a most appropriate interior renovation for the building and, at the same time, meet the clientâ&#x20AC;&#x2122;s requirements.

CONCEPT STATEMENT

PINECONE

In term of senior living center, I would like to design a space which can express the character of seniors and the meaning of life. Seniors are old and slow, but it does not mean that they are walking towards the end of life. Life is a cycle, just like winter is the beginning of spring. Seniors can also be energetic, fortitude, and elegant. I chose pine cone as my concept since it is one of the symbol of winter, which can represent the essence of seniors. Pine cone is the fruitage of pine, which means the beginning of next generation. I also found that the pattern of pine cone itself follows the role of golden ratio, which is the most beautiful and fantastic ratio of life. I would like to take all the elements like texture and shape of pine cone and color of pine needle to design that senior living center. I also like to use the element taken from snow and squirrel to balance and enrich concept.

BUBBLE DIAGRAM & CONCEPT SKETCHES

06 08

02 01

11 12

LEVEL 1 FLOOR PLAN

01. Reception Table 02. Mail Room 03. Cafe Bar 04. Storage 05. Kitchen 14

06. Dining Area 07. Sitting Area 08. Massage Room 09. Gym & Exercise Room 10. Restroom 11. Elevator 12. Swimming Pool 13. Laundry Room 14. Assisted Living Units 15. Trash Room

LEVEL 1 FLOOR FRONT DESK

MATERIAL BOARD

FRONT DESK LEVEL 1

01. Reclaimed Wood 02. Granite 03. Natural Stone 04. Concrete made from Recycled Material

FLOOR PLAN

LEVEL 1 ASSISTED LIVING UNIT

REFLECTED CEILING PLAN

BEDROOM RENDERING

BUBBLE DIAGRAM & CONCEPT SKETCHES

04 02

LEVEL 2 FLOOR PLAN

11 13 12

01. Reception Table 02. Medical Exam Room 03. X-Ray Lab 04. Offices 05. Closet 14

06. Storage 07. Pharmacy 08. Restroom 09. Elevator 10. Library 11. Office 12. Laundry Room & House Keeping 13. Workstation 14. Independent Living Units 15. Trash Room

LEVEL 2 HALLWAY

FLOOR PLAN

LEVEL 2 INDEPENDENT LIVING UNIT

REFLECTED CEILING PLAN

BEDROOM RENDERING

It adds up a little bit

EVERYTIME

SITE MAP

URBAN FOOD MARKET PLACE 185 Channel St, San Francisco, CA 94158

Urban Food is a market located in Mission Bay distract, 36

San Francisco. The market has multiple functions. It contains a restaurant with a bar serving seafood and

ABOUT THE PROJECT

high quality wine. There are also wine taste area and display stations. The concept of the market is providing the community with fresh and organic food everyday. Simple but unique will be the most desired aspect for the interior design.

CONCEPT STATEMENT

POP-UP BOOK Different from the normal flat book we read every day, pop-up book is an unique and interesting design. I chose this as my concept because I believe that by playing with the normal things, we can create something new, which is fun and can bring energy to life. Urban Food is all about creating new things. The market place is located in a new community with new buildings under construction. Pop-up book is going to be a good concept for this project. I can come up with a lot of design ideas from it. There are also a lot of elements I can take for designing like geometric shapes, overlapping elements, and foldable structures. I believe this will bring new ideas to desing.

BUBBLE DIAGRAMS

CONCEPT SKETCHES

RESTAURANT Restaurant Entry Pizza Bar Gelato Bar Oyster Bar

PREPARED FOOD Kitchen Drink Case Cafe & Bakery Sitting Area

WINE 40

Charcuterie Wine Section Meat & Seafood

RENDERED FLOOR PLAN

Stair

MARKET Floral Fruit Vegetable Cashier

PRODUCE MARKET Groceries Restrooms Office Cashiers

1'-0"

ELEVATION 0

8'-2"

11" 15"

ELEVATIONS

RESTAURANT ELEVATION SCALE: 1/4" =

SCALE: 1/4" =

IAD 300 - WEDNESDAY DATE: 5/13/2015 DRAWN BY: CAI WU (TRACY) CHCK BY: ARCHANA MYER

4'-0"

8'-13/64"

3'-7 41/64"

2'-6"

3'-0"

2'-6"

9'-5 33/64"

4" 3'-6"

6'-6"

1'-8" EQ EQ EQ EQ EQ EQ

185 Channel St,

2'-3"

6'-10"

3'-9"

9'-7"

SCALE: 1/4" =

KITCHE

PIZZA KITCHEN ELEVATION

1'-0"

A-6

3'-7 41/64"

PIZZA BAR AND PREPARED FOOD ELEVATION 1'-0"

24"

RESTAUR SCALE: 1/4" =

24"

41 5'-6"

SCALE: 1/4" =

ELEVATIONS

9'-5 33/64"

2'-6"

3'-0"

2'-6"

3'-5" 2'-7"

6"6"6"6"

6"6"6" 6"

GSEducationalVersion GSPublisherEngine 341.83.86.100

Z:\cwu45\Desktop\document\elevation.pln

2'-7"

6'-3"

12" 3'-0"

4" 3'-6"

3'-0"

SHEET 4 OF 7

11'-6"

OPEN TO CAFE

3" 6"6"6" 6"

6'-0"

6" 6"6" 6"

WINE SECTION ELEVATION SCALE: 1/4" =

1'-0"

5'-6"

01. Restaurant

12'-0"

03. Wine Display

OPEN TO CAFE

3'-4" 3'-6"

2'-6"

2'-0"

12'-0" 13"

04. Stairs Over Market

2'-6"

3'-0"

11'-6"

OPEN TO CAFE

3'-0"

6"6"6" 6"

02. Prepared Food Bar

3'-6"

6" 16" 16"

"6" 6"

STAIRS ELEVATION SCALE: 1/4" =

1'-0"

Reclaimed Walnut Brown Wood Manufacturer: Armstrong

800-233-3823 Dimension:

48” L * 5” W * 3/8” T

Spec # :

EWT75LG

Malmo Upholstered Arm Chair Manufacturer: Pedrail Dimension:

580mm W * 780mm H * 500mm D

Spec # :

W580

RESTAURANT DESIGN

AVA Bar Stool Manufacturer: N/A Dimension:

34.8” H * 14” W * 17.9” D

Spec # :

SKU305A

Pipe Pendant Lamp Manufacturer: N/A Dimension:

15cm * 65cm

Spec # :

N/A

GSEducationalVersion GSPublisherEngine 341.82.85.100

Z:\cwu45\Desktop\document\5.1.bpn

21" 4'-10" 21" 2'-6" 21"

21"

4'-3"

21"

6'-10"

STEEL FRAME

RAMP 5'-6 "

EQ EQ

9'-0"

10'-3"

SCALE: 1/8" =

GELAT O CASE 5'-6

7-6"

8'-6"

4'-6"

6'-6"

21"

1'-0"

" 21" 4'-6 21"

5'-1"

4'-8"

3'-0"

FURNITURE PLAN

5'-8 "

4'-6"

OYSTER BAR

PIZZA OVEN 6'-3"

13'-9"

PIZZA BAR 3'-6" 2'-6"

4'-0"

EQ EQ

21" 2'-3"

4'-4"

" 21" 4'-6

5'-6"

SHELF REF

10'-6"

3'-0"

7'-3"

3'-6"

EQ EQ EQ EQ EQ EQ

5'-1"

12"

8'-1"

5'-8"

14'-0"

RAMP

WALK-IN REF

3-2" 3'-0"

SHELF 7'-0"

7'-9"

3'-2"

13'-7"

3-6"

12"

25'-0" 3'-0"

15"

17'-0"

PREPARED FOOD CASE

KITCHEN

2'-9"

6'-0"

3'-0"

3" 2-0"

3'-0"

18"

JUICE BAR 13'-0"

3'-6"

4'-3"

15" 3'-0"

4'-3"

5'-6"

13'-9"

4'-3" 3-9"

4'-0"

CHACUTERRIE CASE

2'-3" 2'-0" 2'-0"

8-6"

2'-0" 4'-0" 2'-3"

BACKERY CASE

8'-0"

12"

TASTE TABLE

3-0"

13'-9"

EQ EQ EQ EQ EQ EQ EQ EQ

6'-3"

MEAT CASE

FLOWER CASE

WINE SHELVES 6'-0"

9'-6"

4'-6"

2'-9"

CASHIER 19'-6"

12'-0"

10'-0"

FRUIT CASE

6'-0"

VEGGIE CASE

14'-6"

4'-6"

2'-9"

1'-9"

7'-3"

6'-0"

3'-9"

6'-0"

ADA BATH

4'-9"

3'-0"

5'-6" 3'-9"

2'-6"

18"

4'-3"

2'-6"

3'-0"

1'-9"

3'-0"

5'-0"

1'-9" 4'-0"

18" 5'-9"

4'-9"

6'-0"

ADA BATH

14'-6"

4'-3"

1'-9"

7'-0"

5'-6"

SHELVS

2'-6"

5'-0"

14'-6"

4'-9"

8'-6"

3'-6"

1'-9"

18"

2'-6" 3'-9"

4'-9"

LOCKER RM 4'-3"

21'-6"

3'-9"

8'-2" 3'-0"

18"

3'-6"

3'-9"

4'-0"

7'-0" 21"

15'-6"

5'-6"

CAHIER

5'-6" 9'-0"

21"

4' 8'

13'-6"

16'

FF PLAN

A-2

SHEET 3 OF

IAD 300 - WEDNESDA DATE: DRAWN BY: CAI WU CHCK BY: ARCH

CITY STOP

185 Channel St, San Francisco, CA 94158

CAI WU (TRACY)

PREPARED FOOD DESIGN

GSEducationalVersion GSPublisherEngine 341.82.85.100

Z:\cwu45\Desktop\document\5.1.bpn

21" 4'-10" 21" 2'-6" 21"

21"

4'-3"

21"

6'-10"

STEEL FRAME

RAMP 5'-6 "

EQ EQ

9'-0"

10'-3"

SCALE: 1/8" =

GELAT O CASE 8'-6"

5'-6 EQ

7-6"

4'-6"

6'-6"

21"

1'-0"

" 21" 4'-6 21"

5'-1"

4'-8"

3'-0"

FURNITURE PLAN

5'-8 "

4'-6"

OYSTER BAR

PIZZA OVEN 6'-3"

13'-9"

PIZZA BAR 3'-6" 2'-6"

4'-0"

EQ EQ

21" 2'-3"

4'-4"

" 21" 4'-6

5'-6"

SHELF REF

10'-6"

3'-0"

7'-3"

3'-6"

EQ EQ EQ EQ EQ EQ

5'-1"

12"

8'-1"

5'-8"

14'-0"

RAMP

WALK-IN REF

3-2" 3'-0"

SHELF 7'-0"

3'-2"

7'-9"

3-6"

13'-7"

12"

25'-0" 3'-0"

15"

17'-0"

PREPARED FOOD CASE

KITCHEN

2'-9"

6'-0"

3'-0"

3" 2-0"

3'-0"

JUICE BAR 13'-0"

3'-6"

4'-3"

15" 3'-0"

4'-3"

5'-6"

13'-9"

4'-3" 3-9"

4'-0"

CHACUTERRIE CASE

2'-3" 2'-0" 2'-0"

18" 8-6"

2'-0" 4'-0" 2'-3"

BACKERY CASE

8'-0"

12"

TASTE TABLE

3-0" 6'-3"

EQ EQ EQ EQ EQ

13'-9"

EQ EQ EQ

MEAT CASE

FLOWER CASE

WINE SHELVES 6'-0"

9'-6"

4'-6"

2'-9"

CASHIER 19'-6"

12'-0"

10'-0"

6'-0"

VEGGIE CASE

14'-6"

4'-6"

FRUIT CASE

2'-9"

1'-9"

7'-3"

6'-0"

3'-9"

6'-0"

ADA BATH

5'-0"

14'-6"

4'-9"

3'-0"

5'-6" 3'-9"

18"

2'-6"

4'-3"

2'-6"

3'-0"

1'-9"

3'-0"

5'-0"

1'-9" 4'-0"

18" 5'-9"

4'-9"

6'-0"

ADA BATH

14'-6"

4'-3"

1'-9"

7'-0"

5'-6"

SHELVS

2'-6"

2'-6" 3'-9"

8'-6"

3'-6"

1'-9"

18"

4'-9"

LOCKER RM 4'-3"

21'-6"

3'-9"

8'-2" 3'-0"

18"

3'-6"

3'-9"

4'-0"

7'-0" 21"

15'-6"

5'-6"

CAHIER

5'-6" 9'-0"

21"

4' 8'

13'-6"

16'

IAD 300 - WEDNESDAY DATE: 5/13 DRAWN BY: CAI WU (T CHCK BY: ARCHANA

A-2

SHEET 3 OF 9

FF PLAN

CITY STOP

185 Channel St, San Francisco, CA 94158

CAI WU (TRACY) 415-535-7818

GSEducationalVersion GSPublisherEngine 341.82.85.100

Z:\cwu45\Desktop\document\5.1.bpn

21" 4'-10" 21" 2'-6" 21"

21"

4'-3"

21"

6'-10"

STEEL FRAME

RAMP 5'-6 "

EQ EQ

9'-0"

10'-3"

SCALE: 1/8" =

GELAT O CASE 8'-6"

5'-6 EQ

7-6"

4'-6"

6'-6"

21"

1'-0"

" 21" 4'-6 21"

5'-1"

4'-8"

3'-0"

FURNITURE PLAN

5'-8 "

4'-6"

OYSTER BAR

PIZZA OVEN 6'-3"

13'-9"

PIZZA BAR 3'-6" 2'-6"

4'-0"

EQ EQ

21" 2'-3"

4'-4"

" 21" 4'-6

5'-6"

SHELF REF

10'-6"

3'-0"

7'-3"

3'-6"

EQ EQ EQ EQ EQ EQ

5'-1"

12"

8'-1"

5'-8"

14'-0"

RAMP

WALK-IN REF

3-2" 3'-0"

SHELF 7'-0"

3'-2"

7'-9"

3-6"

13'-7"

12"

25'-0" 3'-0"

15"

17'-0"

PREPARED FOOD CASE

KITCHEN

2'-9"

6'-0"

3'-0"

3" 2-0"

18"

JUICE BAR 13'-0"

4'-3"

15" 3'-0"

4'-3"

5'-6"

13'-9"

4'-3" 3-9"

4'-0"

3'-0"

3'-6"

CHACUTERRIE CASE

2'-3" 2'-0" 2'-0"

8-6"

2'-0" 4'-0" 2'-3"

BACKERY CASE

8'-0"

12"

TASTE TABLE

3-0" 6'-3"

EQ EQ EQ EQ EQ

13'-9"

EQ EQ EQ

MEAT CASE

FLOWER CASE

WINE SHELVES 6'-0"

9'-6"

4'-6"

2'-9"

CASHIER FRUIT CASE

6'-0" 14'-6"

VEGGIE CASE

2'-9"

1'-9"

7'-3"

6'-0"

3'-9"

6'-0"

ADA BATH

4'-9"

3'-0"

5'-6" 3'-9"

18"

2'-6"

4'-3"

2'-6"

5'-9"

1'-9"

3'-0"

5'-0"

1'-9" 4'-0"

18"

3'-0"

4'-9"

6'-0"

ADA BATH

14'-6"

4'-3"

1'-9"

7'-0"

5'-6"

SHELVS

2'-6"

5'-0"

14'-6"

4'-9"

8'-6"

3'-6"

1'-9"

18"

2'-6" 3'-9"

4'-9"

LOCKER RM 4'-3"

21'-6"

3'-9"

8'-2" 3'-0"

18"

3'-6"

3'-9"

4'-0"

7'-0" 21"

15'-6"

5'-6"

CAHIER

5'-6" 9'-0"

21"

4' 8'

13'-6"

16'

IAD 300 - WEDNESDAY DATE: 5/13/2015 DRAWN BY: CAI WU (TRACY) CHCK BY: ARCHANA MYER

FF PLAN

A-2

SHEET 3 OF 9

CAFE & WINE SECTION DESIGN

19'-6"

12'-0"

10'-0" 4'-6"

CITY STOP

185 Channel St, San Francisco, CA 94158 CAFFE PRIMO TONY RIVIERA

CAI WU (TRACY) 415-535-7818 TRACYTAHAWU@GMAILCOM

And then there is something

DIFFERENT

SITE MAP

NEWMENâ&#x20AC;&#x2122;S OWN OFFICE DESIGN 1 Lombard St, San Francisco, CA 94111

Founded by Paul L. Newman, who used to be a celebrity 52

Academy-Award actor from Cleveland Ohio, in 1982. Started the first step of his successful food business,

ABOUT THE PROJECT

although he resisted to use his fame, he did make it a multi-dollar business. It was his dedication to make the world a better place as he donated all of his financial resources to social causes, commitment and a leader for philanthrophy, through Newmansâ&#x20AC;&#x2122;s Own Foundation. Newmansâ&#x20AC;&#x2122;s Own Inc. was the first food companies to use all natural organic products. It has produced more than 100 individual products in top quality and great tasting. This project is about designing a office space for the business in a three-story building.

CONCEPT STATEMENT

ILLUSION Illusion means confusing people at their first glance. The thing you see may not be the thing how it really is. Once you move around, you will find it looks differenly, and you will find it interesting. Animals change color, meet the background color, to hide themselves. So I want to design a office with lots of things hidden skillfuly. And I want to make things creative and changing at diferent angles. Newmanâ&#x20AC;&#x2122;s Own is the frist food companies to use all natural organic products. The products look the same like the others, But they contain more nutrations and more healthy. I would like to let their customers to know that the first glance of a product is not always true. Turn around and there will be more surprise.

History of Building Lombard warehouse built in 1895 formerly the Merchantsâ&#x20AC;&#x2122; Ice and Cold Storage Company after a box and carton factory in the 1900. It was the Italian Swiss Colony during the period when it was built, the colonial-style red brick building. Its 5,850 sqft.

Transportation

SITE ANALYSIS

Shuttle service teneants could use to San Franciscoâ&#x20AC;&#x2122;s BART and Muni services. Walking distance to public transport within a couple minutes. Short drive to the Golden Gate Bridge and the Bay Bridge. Cable-car for tourist along North Waterfront. Bike share is located just round the corner one block on Embarcadero.

Population North Waterfront Total Population : 31,257 50.2% - Female 49.8% - Male Total Household : 16,955 Median Household Income : $75,896 Average visitors daily in San Francisco : 12,499

Office Manager

Manufacturing

Marketing

Lounge

Storage

Restroom

Conference Room(4)

STAIRS Pantry

Media R+D

Conference Room(10) EXIT

IT Reception Table Waiting Area

Classroom

Janitor Serve Room

BUBBLE DIAGRAM &

CONCEPT SKETCH

11 08

17 16

LEVEL 2 FLOOR PLAN

01. Reception Table 02. Waiting Area 03. HR 04. PR 05. IT 06. Office Manager

10. Accounting

07. R+D

11. Media

08. Lounge

12. CEO

09. Pantry

13. Conference Room 14. Manufacturing 15. Marketing 16. Storage 17. Restroom 18. Janitorâ&#x20AC;&#x2122;s Room

FRONT TABLE

A 16' - 7 15/16"

3' - 0 1/4"

11' - 10 5/16"

2' - 11 3/4"

OFFICE MANAGER

R+D

ACCOUNING

CEO

3' - 2 1/2"

INDOOR GARDEN

MEDIA

20 2

LOUNGE

CONFERENCE RM

2' - 6 1/2"

30 17

MANUFACTURING 7' - 6 3/32"

1' - 6 17/32"

FEMALE BATH

2' - 0"

4' - 0"

2' - 0"

MALE BATH

9' - 3"

2' - 0"

JANITOR RM

22 3' - 0"

4' - 0"

9' - 5"

1' - 3 3/4"

5' - 0"

RECEPTION 4' - 0"

@3'-0" HIGH

2' - 0"

STORAGE 19

14' - 0 1/4"

TABLE @4'-0" HIGH TABLE

5' - 6"

10 2

8' - 6"

PANTRY

WAITING AREA

MARKETING 14' - 6 1/4"

3' - 0"

OPENING Conference Room(4)

Fellow

OPENING

CEO

Accounting

CEO Lounge

STAIRS

Restroom

OPENING Media

Pantry

Conference Room(10) Janitor RM

EXIT

Media

Storage

Waiting Area

Reception Table

Conference Room(4)

Adminstration Communications Finance and Operation

Program Manager

Storage

Managing Director Grants Special Initiatives

15 16

17 01 21

LEVEL 3 FLOOR PLAN

01. Reception Table 02. Waiting Area 03. Storage

10. Finance

04. Media

11.

05. HR

12. Conference Room

06. Manager Offices

13. Grants

07. Adminstration

14. Special Initivities

08. CEO

15. Lounge

09. Fellow

16. Pantry

Communication

17. Restroom 18. Janitorâ&#x20AC;&#x2122;s Room 19. Conference Room 20. Classroom 21. Storage

2 A5.01

Roof 48' - 0"

Level 3 32' - 0"

Level 2 16' - 0"

Level 1 0' - 0"

Section 1 1/8" = 1'-0" 1 A5.01

Level 1 0' - 0"

Section 1 1/8" = 1'-0" 1 A5.01

Roof 48' - 0"

Level 3 32' - 0"

Level 2 16' - 0"

Level 1 0' - 0"

Section 2 1/8" = 1'-0"

Something

INTERESTING

SITE MAP

PLENTEA REMODEL 341 Kearny St, San Francisco, CA 94108

Henry Tang, the owner of Pleantea, always wanted to 70

share his love of handcrafted things with the world. Growing up in China, he witnessed how people making

ABOUT THE PROJECT

everyday items with loving care. Henery believes that high quality ingredients were also cherished, especially when it came to tea. Plentea serves over 20 types of Bubble tea. Each one was handcrafted to order and made from ingredients that are uniquely sourced from the San Francisco Bay Area and around the world. Henry is ecofriendly, so Plentea serves its milk tea in glass bottles in order to reduce waste. It is Plenteaâ&#x20AC;&#x2122;s small and sincere way of helping to preserve the Earth for the generations to come.

CONCEPT STATEMENT

TEAGARDEN The owner of Plentea worked really hard to make fresh and organic milk tea. He dedicated himself into creating a new taste of milk tea and providing the neighbor with a new lifestyle. He wanted to add homemade soymilk into tea to give it a creamy texture that milk doesnâ&#x20AC;&#x2122;t have. I chose teagarden as the design concept because I wanted to express the fresh and organic of the tealeaf and the mission of Plentea that providing customers with the feeling of originality and circumspection. Client didnâ&#x20AC;&#x2122;t want to change a lot of the original material in the interior, which is the yellow bamboo. So I decided to use Japanese style and keep all the yellow bamboo wall. But I added some green plants and transparent curtains to extend the freshness of his milk tea.

added two round mirrors on the wall. It can extend the interior space and also create a oriental garden feeling.

LEFT HAND WALL DESIGN

I kept the original yellow bamboo wall and

RIGHT HAND WALL DESIGN

can't just decide myself what's being built. Someone decides what they want, then I work for them.” “I

Frank Gehry

People don’t talk to you properly. It’s

“

the way they talk to you; they dismiss you. I think it’s a combination of me being a a

woman and

foreigner.” Zaha Hadid

Finally it ends up with

SOMETHING

HAND SKETCHES & RENDERINGS

PEN SKETCHES

PENCIL DRAWINGS

MARKER RENDERING

MARKER RENDERING 88

COLORPENCIL RENDERINGS

Thank you!

FAMILY My dearest parents /My sister, Fan Wu /My brother, Kunhao Wu /

INSTRUCTOR Chamindri Wijemanne

CLASSMATES Chia-Chi Chang/ Yuanyuan Chuang/ Wenting He/ Jordan Hsu/ Yuxin Hu/ Sophia Jung-Youn Kim/ Qian Li/ Yufei Liu/ Nadia Evania Loveta/ Panchaya Siengsakul/ Emma Standing/ Shan Sun/ Ezgi Zeynep Tataroglu/ Fan Xia/ Kiki Elysia Yang/ Riko Yoshida/ Jessica Yunnaraga/ Kuan Zhai/

SERVICE Imagink/ Paper Source/ ABC Imaging - San Francisco/

I would like to give all my thanks to your guidance, assistance, and warm support over these years.