LINDA HALIM ARCHITECTURE PORTFOLIO
Selected Architectural Works | UC Berkeley | 2015-2016 True Food True Art Prototype I: True Kitchen Prototype II: True Cantilevered
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Urban Beach Trail
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Good Food
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Gallery
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TRUE FOOD TRUE ART Fast Food Restaurant 9437 International Blvd, Oakland, CA, 94603 | 28,802 sq. ft. Competition entry for TRUE Fast Food | Third Place
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TRUE FOOD is a new approach toward healthy living and innovative architecture to eliminate food desert. With this is mind, I employ the idea of open kitchen to promote clean kitchen environment and increase customers’ experience. Most of the time, designers only focus on dine -in customers’ experience and neglect drive-through customers; speed is the only priority of the drive-through. TRUE is not only about eating, but also learning. Therefore, drive-through customers and teaching kitchen’s students will be able to experience the process of food making, from growing, preparation to serving, as much as the dinein customers. The kitchen is divided into three programs: preparation, cook, and convection.
Conceptual Diagram: Fold and Intersect
The ground is folded to create a slope for the drive through inside the restaurant, allowing customers to see the kitchen freely. The wall opening for the drive through entrance then folds and creates another level that becomes the teaching kitchen where customers are able to see the kitchen and dining area.
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1. Drive Through Order | Kitchen Preparation
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2. Drive Through Pay | Kitchen Cook
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3. Drive Through Pick-Up | Kitchen Convection
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Brise soleil replaces some part of the opaque roof and back wall to allow light to come through and create a fascinating shadow pattern.
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INTERNATIONAL BOULEVARD
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Dining Area Drive Through Pay Drive Through Pick-Up Employee Break Area Grow Tower
6 Kitchen 7 Playground 8 Recycling Area 9 Storage 10 Teaching Kitchen
Fenestration and additional folds are created to eliminate the distinction between the two boxes and allow visual connection between teaching kitchen, drive through, kitchen, and dining area.
Sectional Diagram (C-C): Visual Connection
10’x10’ Grid
Dine-In Ordering Line
Spatial Organization and Structures
TRUE KITCHEN Fast Food Restaurant | 6,400 sq. ft. Prototype I of TRUE Fast Food
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A study of restaurant design by using modified shipping containers. The containers are joined together to create occupiable space. Four joined containers are then placed perpendicular to each other forming a box in the middle where the kitchen is located. The structure has difference in height to create distinction between glass and shipping containers. This design puts an emphasis on open kitchen where dine-in/drive-through customers and workers can look at it wherever they are. Open kitchen promotes cleaner working environment, which leads to healthier food and new experience for the customers.
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Dining Area Drive Through Kitchen Ordering Line Playground 1
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1st Floor
WEST ELEVATION West Elevation
2nd Floor
South ElevationSOUTH ELEVATION 6
TRUE CANTILEVERED Fast Food Restaurant | 11,600 sq. ft. Prototype II of TRUE Fast Food
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A study of restaurant design that becomes the basis of TRUE Fast Food. The geometry is derived from the superimposition of two folded boxes, one open and the other closed. The open box creates cantilevered space where customers dine-in on first-level outdoor area and second-level indoor area. The closed box provides private space for the kitchen area and folds into the entrance of drive-through. The two boxes intersect to create interaction between dining and kitchen area: ordering line. The outdoor dining space flooring is then folded to create stairs to the second level with restrooms underneath it. The roof of the second level is raised and folded to create skylight.
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Dining Area Drive Through Grow Bed Grow Tower Kitchen Ordering Line Playground
1st Floor
2nd Floor
West Elevation
South Elevation 8
URBAN BEACH TRAIL Urban Beach and Sport Facilities Hunter’s Bay Point, San Francisco, CA | 286,500 sq. ft.
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The San Francisco Bay Trail is an ongoing project with the objective of encircling the San Francisco Bay’s shoreline. This 500-miles trail forms a loop that will eventually pass through forty-seven cities and cross seven toll bridges. My project is an extension to the Bay Trail that also allows a continuous travel around the site for pedestrians and cyclists, forming a loop within a bigger loop. My intention is to create an area where the activities and experiences of the trail become heightened and intensified. People will be able to walk, run, or bike around the site and in and over the building, while enjoying the provided sport facilities, ranging from a half Olympic-sized pool to tennis court.
Sequence: Continuity of Sport Acitivities
San Francisco Bay Trail Map
Topography
Sea Level Rise
Since Hunter’s Bay Point is flat, my project offers the experience opportunity to see San Francisco from a new angle as it has different levels throughout the site.
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Site Plan
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Roof Plan
Plan 2
The one-story building that houses a swimming pool, gym, and dressing rooms is located at the intersection of the path, accessible from the existing bay trail and the pier.
The idea of continuity is derived from systematic, folding study model.
The slight change in topography allows the building to be accessible for cyclist and people with disabilities. The floor dip to create half levels that offer views from one space and sport activity to another.
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Sectional Diagram
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Fitness Center
Exterior Perspective Table Tennis Half-sized Olympic Swimming Pool Boxing Kids and Adult Swimming Pool Badminton, Basketball, Dodgeball, Tennis, and Volleyball Courts
This experience also includes seeing the urban beach project from a trail that like a pier extends onto the sea. The raised topography, on the other hand, helps reduce the chance of flooding due to sea level rise. The highest point would be the “building head” that allow people to lounge and look at our city, San Francisco. “Building Head” 13
Axonometric Diagram | Programmatic
Sequence Perspective
GOOD FOOD Food Hall, Production, Research, and Auditorium 1339 Mission St, San Francisco, CA, 94103 | 32,200 sq. ft.
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Located in a growing neighborhood in San Francisco, SOMA, GOOD FOOD is a conjunction of multiple and varied programs centered around a common set of interest, which could generally be described as food awareness and education, challenging the norms of mass food production, advancing food research, slow food, promoting and supporting urban farming and food production, and the celebration of good, healthy, local food. A spiraling void is designed to draw people in and up to the highest level, while enjoying the educational programs offered inside.
Spiraling Void | Main Circulation
The spiraling void is set against perpendicular walls in response to two different grids of San Francisco. While the spiraling void becomes the main circulation, the perpendicular walls set the main program area.
Exterior Rendering 16
Spiral | Circulation
Wall | Program
Support
Lobby Void
Terrace Void
Fire Stairs Void
Interior Void
To reveal the interior language to the outside, three voids cut through the operable facade. One acts as a terrace, one as a lobby space, and the last is for the switch back fire stairs. To add more transparency vertically, three openings on the interior are created where people would be able to look down one-to-two story below.
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3rd Floor
4th Floor
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1st Floor
Open floor plan with funiture set off emphasizes the wall that can be seen from all direction.
2nd Floor
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Auditorium Classroom Gallery Greenhouse Research Institute Research Garden Service/Storage Workspace
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The walls are made of steel I-beams and perforated metal that allow transparency between these walls.
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Section B-B
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Gallery
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