Department of Architecture Kulliyyah of Architecture and Environmental Design International Islamic University Malaysia
SUSTAINABLE POST-PANDEMIC WARUNG HUB REFLECTION IN THE CITY MAAR 7520 MASTER DESIGN THESIS 2
SEM 2, 2020/2021
SUPERVISORS: DR AIDA KESUMA AZMIN & DR FADZIDAH
Except where otherwise stated, I hereby declare that this thesis is the result of my own research. I also declare that it has not previously or concurrently been submitted in its entirety for any other degrees, IIUM, or other institutions.
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Acknowledgement All glory to Allah, the Almighty, whose Grace and Mercies have been with me throughout my studies. Although it has been a lot of tasks, His Mercies and Blessings on me ease the path in completing the thesis. I am most indebted to my supervisor, Dr Aida Kesuma Azmin, who’s enduring, kindness, passionate have facilitated the successful completion of my work. I appreciate her detailed comments, useful suggestions and inspiring queries which have considerably improved this design thesis. Her brilliant grasp of the aim and content of this work led to her insightful comments, suggestions, and queries which helped me a great deal. Despite her commitments, she took the time to listen and attend to me whenever requested. The moral support she extended to me is in no doubt a boost that helped me in building and writing this design work. Not to forget, Asst. Prof. Dr Zuraini Denan, which with her lovely supervision throughout this course, we managed to submit and finished this project within the time frame. Also thank you to other lecturers and panels who assist me throughout the process My heartfelt thanks go to my beloved parents for their prayers, understanding, and patience while I was away. In addition, my dear friend always encourages me through thick and thin, as do others who have faith in me. I thank Allah once more for His unending mercy on me, which has enabled me to successfully complete the efforts of writing this thesis and magazine.
Table of Content
01
02
INTRODUCTION Introduction Background Study Design Thesis Issues How to View This Project Design Thesis Aim & Objective Design Thesis Statement Scope of Study Significance of Research
LITERATURE REVIEW AND THEORETICAL FRAMEWORK Literature Review
PAGE 1-11
Precedent and Case Studies Warung Studies at Keramat
Typical Warung Warung Sense of Place Sustainable Development Goals
Theoretical Framework
Space and Place in Traditional Architecture Sense of Place Design Guide Food Trend
PAGE 12-31
03 04 05 SITE STUDIES Proposed Site Site Plan Site Section Site Selection Population Hierarchy of Client and End-user View of the Site Climate Shadow Casting Accessibility Surrounding Area Site SWOT Analysis PAGE 31-49
DESIGN BRIEF Development of the Design Brief Proposed Programmes Sustainable Goals Covid-19 Pandemic Post-Pandemic Design Strategies Activity Typology Target User Programmatic Flow and Projected Contribution Schedule of Accommodation Design Philosophies PAGE 50-65
DESIGN DEVELOPMENT Site Synthesis and Planning Strategies Design Concept Conceptual Layout Design Development Preliminary Site Planning Conceptual Section Form Development Integration of Urban Design Strategies PAGE 66-75
06 07 FINAL DESIGN Site Plan Floor Plans Elevations Sections Structure and Construction Material and Finishes Warung Module Building Services Landscape and Edible Garden
SPECIAL STUDY Warung Social Behaviour Warung Social Needs Warung Seating Occupancy Options Warung Visit Intention Case Studies Proposed Warung PAGE 118-121
PAGE 76-117
08 09 10 CONCLUSION REFERENCES Past Warung vs Proposed Warung References PAGE 122-126
PAGE 127-130
APPENDICES Development models from thesis 1-2 Conceptual model Site model PAGE 131-138
01 CHAPTER ONE: INTRODUCTION The thesis is summarised in this chapter. Background information is provided in preliminary studies to help with understanding of issues and problems. This begins with the introduction of Warung, where it leads to the warung issues. All related issues are presented in this chapter to provide an overview of the current situation. All information aids in the formulation of issues, research questions, and study objectives.
A simple and basic food stall family-owned business
eating place Cultural heritage place
However, amidst rapid time and change, warung’s lack of architectural expression in the heart of modernisation is facing a threat to preserving its image as a dominant influence and is striving to reposition itself as a proud cultural heritage. Besides, thorough time the threat increases by the emergence of trending and upcoming new food stalls, mushrooming in many places within the city. Most Malaysians, elderly and young, choose this place to spend time relaxing and hanging out with friends. Warung is typically open and crowded from the nighttime and may even last until early morning. Indeed, warung has become a more publicly recognisable form/structure with a sense of place evolving from rural areas and spreading into urban cities like Kuala Lumpur as Malaysia’s national capital. This small cultural heritage building is not a recent phenomenon limited to only rural locations, but has a huge impact as a tourism destination, as the place offers affordable local cuisine with social gathering activities.
- Main contributor to city survival - People come from various religious, races, social, and cultural backgrounds - A place for relaxing despite amidst the hustle and bustle of the city (unique culture) - A type of place where it does not require high educational background and high skill to access
Hygiene
Cost
- Broader gap between urban and rural areas - Filled with low-income families - No skills but only rely on the workforce - Cities dissastified with more miserable community activities as if the poor were wrong and dirty - Build on illegal land
Halal
Culture
"The truthful, trustworthy merchant is with the Prophets, the truthful, and the martyrs." Sunan al-Tirmizi (1209). According to Imam al-Tirmizi, this is a Hasan (good) hadith.
Due to high competition and consumer demand, understanding consumer behaviour has never been more important in the food and beverage industry. With the recent trend of food deliveries as a result of the Movement Control Order (MCO), restaurants are offering their best promotions to entice these customers. In the face of such fierce competition, how can one warung outperform the other?
A simple and basic food stall
Low standard with environmental concerns ( the stigma)
Architectural/Environmental
Eating place
People prefer a modern and trendiest type of place (Trend)
Social/ Architectural
Family-owned business
No suitable business platform and lack of facilities
Architectural/Facility
Cultural heritage place
Inconsistent and undefined warung architecture
Architectural
Warung recurrent issues Standard & Business Sustainability Environmental Competition Issues Issues Issues
+
Business Platform Issues
Pandemic COVID-19 Health stress
People lose job
=
A speculative design solution Integration of the new functions Create better environment
Using technology as catalyst Sustainability approach
This study aims to propose a sustainable post-pandemic warung hub in order to create a more trusted and respected place which could close the gap with the warung competitors
With the abundance of food premises such as McDonald and KFC, warung seems to left behind in architectural terms instead of the emergence of new technologies throughout the day. In addition, due to the Covid-19 pandemic, people are losing their jobs and need alternatives to support their daily lives. The thesis is to provide an architectural solution and contribution towards providing and developing warung in Malaysia. The project proposed new facilities of sophisticated and futuristic cuisine hub to accommodate sustainable communities while maintaining the warung’s vibe. It is a design thesis that will bring the warung’s culture while raising its reputation so it can compete with the other big names. In relation, this project will concern with the current global issue which is pandemic Covid-19 by proposing a new normal eating style.
The author has chosen Keramat, Selangor, Malaysia as the site of the project. Selangor has a high population in Malaysia and is considered an urban area that can be excellent for the warung hub. The site becomes a point of an intersection between the residential areas, which indirectly becomes a landmark of the Datum Jelatek condominium in the vicinity. The study focuses on the urban community as they have been living there all the time. Thus, in this design scheme, all the cultural and architectural considerations on them have created a focus.
The purpose of this study is to design a post-pandemic sustainable warung hub in Keramat, Selangor, Malaysia. Speculation of this design thesis will be a significant step towards helping warung communities that have been neglected without any advancement. It will therefore be a fresh place for them to wander around after a retiring day. The idea of introducing several concepts into the warung will be a major initiative to be implemented, as it will benefit all types of people in attracting them to stay around. It will create attractions designed to suit Malaysian culture. The implementation of sustainable energy harvesting will promote the objectives of sustainable development as much as possible. The use of the pond and solar power systems is part of the design strategy to promote clean water and energy sources. Sources are abundant and affordable to sustain heavy use in the long term.
02 CHAPTER TWO: LITERATURE REVIEW AND THEORETICAL FRAMEWORK This chapter focuses on a review of the literature and theoretical studies related to the issues. In this chapter, each component is discussed, and the specific elements are compared and analysed. Data is gathered from article literature, newspaper clippings, journals, books, and other published sources. The data collection results in analysis and aids in the creation of a design brief.
Warung is a simple structure build of several columns and a zinc roof. The aim is to provide a shed to protect against the heat of the sun and rain. The shape of the building is the expression of its culture. In terms of its spatial system, the space is commonly rectangular, and straight-forward arrangement. The spatial order of the interior space is based on a combination of grid and linear organisation.
Social
Gathering
Career Prospect
Relaxing
Affordable
Lower Middle Class
The Sustainable Development Goals, also known as the Global Goals, are a set of 17 interconnected goals intended to serve as a "blueprint for achieving a better and more sustainable future for all." The United Nations General Assembly established the SDGs in 2015, with the goal of achieving them by 2030. Few goals can be highlighted and related to the development of the design thesis; Goal 1: No Poverty The warung hub provides job vacancies for many people who lose their jobs and who seek an informal place to work that does not require a high level of knowledge and skill to perform. Goal 3: Good Health and Well-Being The farm-to-table concept, in which people pick and eat food directly from their farm, is part of the design theme. Minimal logistics occur and can prevent the transmission of carbon that can contaminate food. Goal 4: Quality Education The hub has several educational venues, such as a gallery, and a theatre. This is to educate and train people to cope with the recent trend of the consumer and the situation. Goal 5: Gender Equality Space use is appropriate for males and females that avoid any social boundary.
Goal 6: Clean Water and Sanitation Water can be obtained from clean sources such as rain using the design of the water harvesting technique. A water filter will be installed to capture any debris and ensure better cleanliness. Goal 7: Affordable and Clean Energy As a tropical-climate country, it is best to make use of natural resources such as rainwater and sunlight to create renewable energy and to save on the budget. Goal 8: Decent Work and Economic Growth The overall development of this project is to cater to middle-income people to develop their business by providing a better platform for their business. Goal 11: Sustainable Cities and Communities This project is based on sustainable cities and communities. This project's design brief is guided by these manifestations in order to create better and more harmonious communities. Goal 12: Responsible Consumption and Production The application of a circular economy will benefit both producers and consumers, even in a difficult situation.
These concepts are the result of the social-cultural demands that emerged in the architecture. This is the relation between an architectural mechanism, meaning and social-cultural background.
The Meanings & Images Architectural Mechanism Spatial Organization
Physical Structure
Social - Cultural Background Social Parameter
Cultural Parameter
The word “sense of place” usually serves to define the relationship between activity, space and the perception of space and action, both cognitively and emotionally. A place has the character as its constituent element. Based on Norberg-Schulz thinking, using four aspects can trace genius loci at one place, i.e., image, space, character, and genius loci itself. By outlining these four aspects, the factors that have been acquired can influence the place, namely the meaning, the identity, and the history of the place. Place
Image
Space
Meaning
Character
Identity
Genius Loci
History
The adaptation of the warung communities can be seen emerging from the common facilities, covered dining, and open dining
The diagram below is to explore the connection of Warung Element can be use during the design process. Combination of study from (Parsae, Parva, & Karimi, 2015) on Space and place in Traditional Architecture and Sense of Place by Norberg-Schulz (1980) become a guideline in developing this diagram.
Activity
Throughout the design scheme, the combination of the two previous diagrams serves as a guideline and parameter. As a result, all elements of the design will be culturally sensitive and architecturally feasible.
COST (CONCERN) TASTE & QUALITY OF FOOD (CONCERN)
OPEN KITCHENS CHAMPIONING LOCAL INGREDIENTS INDIVIDUALITY & COLLABORATION PICK-AND-GO OUT OF ORDINARY DINING EXPERIENCE SIGNATURE STYLE SUSTAINABLE SUS PLANT-BASED MEAT CASHLESS CLOUD KITCHEN TECHNOLOGY
DINE-IN TAKEOUT FOOD DELIVERY SERVICE HEALTHY
Subject matter (eating place)
Building (design)
Community (the site)
Warung
Concept/ theme
= Attraction
Modern
Traditional
= Nostalgia
Structure
Unique
= Selling point
1
2
Kitchen
Pantry (Opt)
Pantry (Opt)
Dining
Dining
Road
Road
Pantry
Dining
Entrance
Kitchen Dining
Dining Dining Kitchen (no wall)(700mm wall)(Full wall)
Kitchen
Type of food outlets: 1. Fine Dining 2. Casual Dining 3. Pub & bar 4. Cafe or Bistro 5. Quick Service Restaurant (QSRs) 6. Food Truck or Food Cart 7. Bakery chain 8. Ethnic restaurant
03 CHAPTER THREE: SITE STUDIES First and foremost, this chapter outlines the site selection criteria, which are based on objectives, precedents, and case studies, as well as addresses issues. Following that, the site was analysed both macro and micro to begin the application of on-site design principles while taking contextual and neighbourhood behaviour into account.. Finally, the author will produce site synthesis and SWOT analysis before starting to design based on the correct concept and principles.
The proposed site: World Map
The proposed site: Selangor Map
The proposed site: Peninsular Malaysia Map
The proposed site: Gombak district Map
The proposed site: Location plan
The proposed site: Site plan
East-West cut section
North-West cut section
Aim-oriented
Entrepreneurship
Tourism
Supporting
View of the Site
The location is an abandoned Transnasional bus station, which is currently overgrown with shrubs.
Climate
Shadow Casting Simulation app: sketchup + http://andrewmarsh.com/ Coordinate: 4.2105° N, 101.9758° E During 8:00 am, shadow during this time are the longest. Nonetheless, the site receives no shadow from the surrounding buildings, including Datum Jelatek.
At 10:00 a.m., the site begins to brighten and the shadows lengthen.
The site receives direct sunlight in the morning, and the sun will sit directly on top of the head at 12:00 p.m.
There is little change from the previous two hours at 2:00 p.m.
At 4:00 p.m., the site darkens and the shadow shifts to the west side.
Since Selangor's sunset time is around 7:00 p.m., the shadow is getting longer to the east around 6:00 p.m. Despite this, there is no significant shadow on the site because the majority of the surrounding buildings are low-rise.
Accessibility
Surrounding Area Jelatek Public City Park is within reach to cater for those who seeking for post-exercise leisure place
Few schools and colleagues nearby
Jln Enggang
Pasar Dato Keramat
Datum
UTC AKLEH
Warung, restaurant Dominant place
List of nearby warung: • Soto Berlada keramat • Warong Mak Tim • Farrin Corner • Tam Corner Mee Kari Putih • Meleleh Corner • Nasi Briyani Bawah Pokok • Hainanku Chicken Rice Shop • Wong Tau Foo Sup-WTF • Nasi Lemak Hulk By Legasi Marwan • Nasi Ayam Maharaja Keramat Permai • Lemang Paklong KCSB • Huzai Artis Seafood • Tomyam Daring
• Setia Seafood Ikan Bakar • Ayam Penyet Permai & tomyam • Riyan Sate • Drum Salai • A Green Tomyam • Kedai Ijo • Longkang Cafe Bistro • Warung Chik Jue • Warong Mak Timah • Nasi Kandar Kita • Kedai Abg Mahmud
• Roti Canai Papasab • Ketapang Cafe • Ummie Yong Tau Foo • Kedai Makan Shima • NPG Cafe Keramat Bfast • Warung Mek Senah Au2 • Nasi Lemak Daun Pisang • Arima Classic Western Food • Fatihah Seafood • Faridah Tomyam & Seafood • Chek's Bawal Hangat Keramat • Satay Station AU2 Taman Keramat
- Daily temperature are considerable
- Hot and rainy day
- Sun and water harvesting
- Flood
- Strategic as a focal point
- No proper pedestrian walkway - Lack of parking spaces
- Easy accessibility - Create as an attraction spot with connectivity with surrounding context
- Traffic jam
- Variety in people practices’ - Commercial area
- No distinctive architecture character
- No social boundary (rich and poor)
- Understanding their behaviour especially in warung
- Noticeable
- Blocked by LRT railway - Near main road - Noise from car workshop
- View towards KLCC
- Privacy-wise to consider
-
-
-
- A scarcity of greenery
04 CHAPTER FOUR: DESIGN BRIEF This chapter begins with the development of the design brief and explanation of the design philosophies. The relationship between these concepts creates a brief design formulation into the economy, ecology, and society. Design concepts and design aspirations are also shown in this chapter.
Development of the Design Brief The development of the design brief is to equip a design programme that can fit the warung community, which will eventually help them to improve a few aspects of life. It hopes that utilising a closed-loop economy system will benefit their social and economic well-being. A closed-loop circular economy differs significantly from a linear economy. People mine raw materials in a linear economy, which are then processed into a product that is discarded after use. In the circular economy, we complete the cycle of all of these materials. Closing these cycles necessitates more than just recycling; it necessitates a shift in how value is created and maintained. What business models are used and how production is made more sustainable. However, to design a sustainable food hub within this concept, the circular economy's perspective on sustainability differs from that of the linear economy. When working on sustainability in a circular economy, prioritise eco-efficiency. It will reduce the environmental impact of the same output. Within a circular economy, sustainability aims to improve the system's eco-efficiency. This means that not only will the environmental impact be reduced, but the environmental, economic, and social impacts will be positive as well. In the scheme, the entire programme within the hub is well-designed. As a result, these elements can function together as an ecosystem that balances each other.
Proposed Programmes
Price Product Promotion Place
Sustainable Goals
The Sustainable Development Goals (SDGs) are intended to serve as a "blueprint" for achieving a better and more sustainable future for all. This scheme is the focus of all of the programmes in this project. - Sustainable material - Active design - Green building materials and finishes - Edible garden
- Food processing - Promote walking and cycling - Gallery - Theatre - Tutorial from expert
- Circular economy - Vertical garden
- Passive design - Stormwater management (pervious pavement, retention pond)
- Shared spaces
- Fish Pond
- Retention pond - Water treatment
- Vegetation screen - Green areas for social activity
- Rainwater harvesting - Photovoltaic panels
- Market for social products
- Collaboration
COVID-19 Pandemic
1) WHAT IS COVID-19? COVID-19 is a disease caused by the SARS-CoV-2 coronavirus.
2) HOW DOES IT SPREAD? - It spreads in small droplets (generally within a 6-foot radius) that can contaminate surfaces. - The virus spreads when a person coughs or sneezes. - The virus can enter your body through your eyes, nose, and mouth. - The closer and longer people interact, the more likely they are to transmit COVID-19. - Airborne transmission can occur indoors, especially when they are crowded or poorly ventilated. Post-Pandemic Design Strategies
- Flexible - long span, and column-free spaces - sufficient space for 2-meter social distancing - Touchless technology - Self-service kiosk - Cash-free payment system - Breathing buildings - wellness checkpoint - Wayfinding, signage, and graphic - Alley can provide overflow space - Roof can house open or covered dining - Open space - Transparency - Cleanliness theater - Open kitchen - Quick-service - Scan customers’ temperatures before they can enter - Community impact - Air filtration system - UV light source
- Mobile payment - Simplicity in design promotes the perception of cleanliness - Curbside pickup and delivery - ghost kitchen - Color contrast floor - Resilient food system - Microgrid - Modular construction - Open space as the public’s living room - Eliminate curbside parking - Alternative mobility - Biophilic - Door free entrance - Introduce materials such as copper and its alloys, including brass, bronze, and copcop per-nickel, - UVC lamp - Bipolar ionization and photocatalytic oxidation - Increasing air change rate - air damper - Healthy material - Elevated dining experience - Easy to clean and maintain
ACTIVITY TYPOLOGY
Local Dining
Self-activity
Meeting others
Food trail
History of warung
Farming experience
Cycling
Watch sport match
Cultural events
Busking
TARGET USER
WHY DO PEOPLE WANT TO VISIT?
Food Hunting
Leisure
Study trip
Food Event
Live Football match
Working
Programmatic Flow and Projected Contribution
RETAIL/CONSUMER PROGRAM To make a profit, this program sells consumer goods or services to customers through multiple channels of distribution.
Targeted Users: - Family - Students - Tourist - Food hunter - Businessmen
FOOD TRAIL First Impression
Viewing & Understanding
WELCOMING ENTRANCE
STORY TELLING TIMELINE
Lobby Food Plaza
History Walkway
Social Contribution - eliminate bad stigma towards warung - create different experience
Mood Exchange
GREEN SCENERY
Landscape
Enjoy!
DINING
Warung
Architectural Contribution - Improve surrounding context - Circulation - Zoning and privacy
COMMUNITY PROGRAM a social approach to programme design that allows social service providers, organisers, designers, and evaluators to serve specific communities in their environment.
Targeted Users: - Family - Students - Elderly - Businessmen - Trained and professional
COMMUNITY PROGRAM Promotion
Promotion
FAIRS/ FESTIVAL
Plaza
EXHIBITION
Temporary Gallery
Social Contribution - Promote social relationship - Establish community - Expose to farming
Entertainment
LIVE PERFORMANCE
Community Stage
Experience
HARVEST GLEANING
Edible Garden
Architectural Contribution - Exploration of open space - Quality space to conduct informal and formal activities
PRODUCTION PROGRAM a process of combining various material and immaterial (input) to create something consumable (output).
Targeted Users:
- Family - Students - Tourist - Farmers - Technician
PRODUCTION Culture based
LOCAL FARM
Edible Garden
Social Contribution - Healthy food - Low cost (No logistic) - Job opportunities
Advanced technology
ZERO WASTE
Recycling facility
Architectural Contribution - Interesting attraction - Technology features - Energy-saving
BUSINESS DEVELOPMENT PROGRAM long-term value creation for an organisation through customers, markets, and relationships
Targeted Users: - Businessmen - Work force
BUSINESS DEVELOPMENT Goods arriving
SUPPLY
Loading bay Deliveries
Cleaning, Packaging
PROCESSING
Additional Processing Packaging
Social Contribution - provide more job opportunities - create conducive space to work - better facility
Storage
STORAGE
Cold storage Dry storage
Distributing
DISTRIBUTING
Collecting point
Architectural Contribution - Loading & services circulation - zoning
Schedule of Accommodation
Customer input
Design principles
Space
deep red
Different approach toward the space
browns
Visual outcome of Concept Design
05 CHAPTER FIVE: DESIGN DEVELOPMENT This chapter provides an overview of the design's early development. Design development is a step in the process that leads to all decisions being evaluated for their feasibility and execution. Following that is design development, which is the stage at which decisions are made and concepts are solidified into actions. Schematic design is all about putting ideas on paper that represent the goals outlined during programming while remaining within the constraints defined during site planning. While schematic design focuses on broad objectives and larger concepts, design development refines these concepts into realistic and tangible options.
INGRESS & ENGRESS
Out In Out
In
Public vehicular ingress to the site will be designed at the south side as it is connected with the main road and directly accessible. Services ingress will be at the east side as it must be private as possible. The exit is located at the same location to ease their movement.
PEDESTRIAN LINK
In
From home
Meeting point
From GIATMARA, etc
The pedestrian can access the site through the south and east side as the surrounding context are considered like LRT Jelatek, Taman Jelatek, Datum Jelatek and MARA.
From Park From Datum
ZONING
From LRT
Back
Public
Main
The building is divide into the zone which intended to segregate between public, semi-public, and private activities
ORIENTATION
Frontage Passive ventilation EW opening
Frontage
The orientation of the buildings responded to the good view outwards that rely on the macro and micro context. Thus, this strategy will create the ideal frontage to the design itself. Also, the building will stretch to north-south direction to maximize natural wind ventilation.
GREEN CONTINUITY
BUFFERING
Frontage
A buffer zone protects the building by adding another layer of defence. It aids in the reduction of pollution, beautification of the environment, visual effect, improvement of people's living environment, enrichment of humanistic landscape, and enhancement of aesthetic value.
As far as the surrounding area is concerned, Keramat has a minimal number of trees, Due to that, the greeneries area the surrounding will continue at the site to bring life and a sustainable city.
food meaning sense of places
dialogue man
SENSE OF PLACE
Places
physical environment
activity
Activity
building HUMAN VISUAL
SMELL
NATURE BUILDING
MICRO
DIALOGUE TOUCH MACRO HEARING
Images
Form
THE CONCEPT “DIALOGUE” craft an engagement
SOLID AND VOID The needs to fill in the urban void for future dialogue between buildings
REPETITION
RATIO AND FORM BALANCE
The consistent dialogue ratio of houses and hilly side
DATUM
HARMONY
CLUSTER OF MODULES Extend the dialogue into a smaller group
warung soto berlada
to main road to lrt lane
core
to Al amin to GIATMARA
to klcc welcoming entrance
to Jelatek park
to garage
The layout depicts how an axis serves as a central spine that eventually holds the components in the hub together. The dialogue is used to connect the building to its surrounding. The massing can be expanded in both horizontal and vertical directions.
to Datum
to LRT
something to end up the axis warung stand-alone layout
core
prevailing wind rearrange the path
eye catching entrance
out in
to parking to drop off in
in
one-way to avoid congestion production
processing staff parking
warungs
pond
warungs (cluster)
ventilation
services
floating warungs
warungs (cluster)
lift
drive-thru musolla/ office
automated parking
plaza
Basement
Ground Floor Plan
1st Floor Plan
Preliminary planning shows how every space is arranged to maximize the buildable site area. The repetition of warung clusters was done into four clusters, parking is laid, and wrap up with the circulation path as a linkage.
warung under trees
variety of heights
retention pond
drop-off
office
warung
plaza gallery
musolla delivery
warung warung production warung
warung warung production
processing
The conceptual section illustrated the location of each space vertically and horizontally. Private space specifically are put in a designated place to give their privacy and hide it from public view and access.
The forms of development were being explored from many points of view.
A rectangular form to maximize efficiency of land and building area
West part are raised to have a same level with LRT and provide a good view
Building is divided into two considering site context
Sub-basement and basement are established to control the building services
Building is orientated accordingly to reflect the surrounding context and wind flow based on site analysis
Blocks are divided into clusters to provide a variety of spaces
An axis is form to connect two sides and act as nodes and transition zone
Plays with levels to create harmony in design
06 CHAPTER SIX: FINAL DESIGN This chapter presents the final design of this project that explained the zoning of the spaces, the flow of the function in the warung hub, and necessary drawings as a medium to explain scale, space usage, connection to the surrounding context, etc. The project's understanding project through diagrams and perspectives that provide a more visual representation of the warung hub.
B’
B
B’
In the basement, supplies receive and the cleaning process was done first at their respective room. This process is to ensure the cleanliness of the food and the whole place.
Dedicated paths are designed to allow trolley movement from storage to lift or otherwise.
A’
A
By having a basement, services can be easily done through the provided path that connected to the above warung through lifts and staircases.
This hub employs Automatic Waste Collection Systems, which function similarly to large vacuum cleaners. The pneumatic vacuum conveying system collects waste from waste Inlets and transports it to a waste collection room via a pipe network.
B
The supply chain for the warung hub is complex. It will undergo processing and storage before it will be distributed to respective warungs. Supply chain management improves the visibility of shipment tracking, improves communication between businesses, and allows for the prediction of supply chain fluctuations. Consumers' top priority in the food and beverage supply chain is ensuring food quality and security. It takes much more than simply loading goods into a refrigerated container, adjusting the temperature settings, and distributing them to ensure quality. Also track and trace become an important part of food safety compliance methodology because it allows for food tracking throughout the entire food supply chain, from supplier to table.
Storage Farms Kitchen
PRODUCING
Composting & Anerobic Digester
Plaza Dining
CONSUMING
DECOMPOSING
The programme made up of three major components: producing, consuming, and decomposing, which together form a food chain within this scheme. First, food produce by the farms, then The plaza, kitchen, and dining consume the food. The anaerobic digester recycles organic waste and generates bio fertiliser and biogas, which are then use in the growing space and the dining area.
ORGANIC WASTE
BIO-WASTE SYSTEM
BIO FERTILIZER
Composting will be used to produce compost from organic waste, which will treat or "recycled." Composting is the simplest and least expensive method. Organic waste treatment can lower waste disposal costs, produce cleaner (and more profitable) recyclables, and reduce greenhouse gas emissions. Composting generates compost for local farms, thereby increasing the quality and quantity of output.
BASEMENT PARKING
RACK & RAIL SYSTEM
An automated (car) parking system (APS) is a mechanical system designed to reduce the amount of space and volume required for car parking. An APS provides car parking on multiple levels that are stack vertically to maximise the number of parking spaces while minimising land use. The APS uses a mechanical system to transport cars to and from parking spaces rather than the driver to save space in a multi-story parking garage.
The hub is designed in such a way that it communicates with the other buildings through orientation and building height.
B’
The veranda use to replicate the Malay traditional house, where it is used as a resting place.
A’
A
The warung is oriented toward KLCC to provide a nice urban view.
B
SOUTH ELEVATION SCALE 1:250
WARUNG LRT MONSOON DRAIN
PERGOLA
WARUNG
CAR PARK BASEMENT
SECTION A-A’ SCALE 1:250
To maintain the Dialogue concept with the immediate surrounding context, such as the LRT station and other neighbouring buildings, the west side of the warung hub eating area is raised by 5metre. This idea is depicted symbolically as a dialogue between two opposing worlds: A complementary connection is created for the warung hub between the robust contemporary urban fabric and the serene natural village setting. Computer-controlled screens and special translucent insulating material embedded in glass used at the warung's roof. The glowing glass creates an inviting lighting play at night, attracting visitors to events and activities. Trees plant to ensure the continuity of greenery and to create a lively environment.
GIATMARA
EAST ELEVATION SCALE 1:250
ELEVATED DINING PLAZA
ELEVATED DINING WARUNG MINI
GALLERY BASEMENT
AUTOMATED PARKING GARAGE
SECTION B-B’ SCALE 1:250
Warung is specially designed to provide the splendour of a “kampung”/village eating environment in a natural setting and ambience. This speculative approach aims to make the warung hub a major tourist attraction, both domestic and international, while preserving tradition in a modern contemporary way of life.
NORTH ELEVATION SCALE 1:250
WEST ELEVATION SCALE 1:250
The building structure mainly made of concrete, with such a series of columns and beams having formed the structural “skeleton” of the building. This grid of beams and columns is built on a concrete foundation and reinforces the building’s floors, roof, walls, and other structural features. Regarding sustainability, the designer has used permeable pavers to allow water to permeate the pavement and drain into the ground. These paving systems are as durable and long-lasting as traditional paving materials such as concrete, compacted gravel, or asphalt.
The timber facade is installed within the concrete frame to provide both shading and a dynamic pattern of light. Wood was chosen alongside concrete that merged building form with the surrounding landscape.
DETAIL 1
The pergola made up of vertical pillars that support cross-beams on top. The number of columns required determined by the structure's size and the amount of support required. The beams run along the length of the pergola, which supported by columns. Rafters are installed perpendicular to and across the beams. Stringers are installed above the rafters and run parallel to and perpendicular to the beams. The pergola is made of timber, giving the warung hub a natural appearance. Also, it provides enough light shade to make even a hot afternoon bearable and offers additional protection if people require it. However, it does require maintenance to restain or repaint as needed over the life of the pergola.
Nowadays, construction activity pollutes the environment, and the manufacture of all these building materials consumes a lot of energy, both of which harm the environment in many ways and are not sustainable. As a result, it is critical to minimise the damage by utilising sustainable materials such as timber. In terms of functionality and aesthetics, timber products have a wide range of applications and coverage.
This warung is the adaptation from small warung rokok.
This warung is the adaptation from small warung rokok.
This warung is an adaptation of warung kopi. The small size is intended to accommodate a client on a tight budget.
light play at night for attraction
GROUND FLOOR PLAN
Durable canvas cloth with embedded solar cells generates 120 watts per square meter
SCALE : NTS
live performance from chefs, cleanliness transparency
Long traditional bench is replace with individual stool to give flexibity in social distancing
helps to cool the warung and remove stale air
low thermal capacity material keeps warung cool
open interior spaces with minimal partitions allow good ventilation in the warung
EXPLODED AXONOMETRIC SCALE: NTS
This warung is an adaptation of warung kopi. The small size is intended to accommodate a client with a medium budget.
light play at night for attraction
helps to cool the warung and remove stale air
GROUND FLOOR PLAN SCALE : NTS
is introduced to reduce movement and create attraction
low thermal capacity material keeps warung cool
open interior spaces with minimal partitions allow good ventilation in the warung
EXPLODED AXONOMETRIC SCALE: NTS
This warung is an adaptation of warung kopi. The small size is intended to accommodate a client with a medium budget.
1-2 SEAT 2-4 SEAT
light play at night for attraction
helps to cool the warung and remove stale air
GROUND FLOOR PLAN SCALE : NTS
greeneries, self-pick ingredients
live performance from chefs
low thermal capacity material keeps warung cool
give privacy
open interior spaces with minimal partitions allow good ventilation in the warung
EXPLODED AXONOMETRIC SCALE: NTS
DETAIL 2
This warung is an adaptation of warung nasi. The big size is intended to accommodate a client with a big budget.
live performance from chefs greeneries, self-pick ingredients
greeneries, self-pick ingredients known as a place to relax
A’ GROUND FLOOR PLAN SCALE : NTS
A
A
A’
open-plan concept
FIRST FLOOR PLAN SCALE : NTS
light play at night for attraction
helps to cool the warung and remove stale air
for effective sunshading
low thermal capacity material keeps warung cool
open interior spaces with minimal partitions allow good ventilation in the warung
EXPLODED AXONOMETRIC SCALE: NTS
FRONT ELEVATION
4000
4000
SCALE: NTS
SECTION A-A’ SCALE: NTS
DETAIL 2 (LIGHT BOX ROOF) SCALE 1:10
This warung is an adaptation of warung nasi. The big size is intended to accommodate a client with a big budget.
DETAIL 3
live performance from chefs
movie night
greeneries, self-pick ingredients
social event area eg. birthday party
A’ GROUND FLOOR PLAN SCALE 1:100
A
A
A’
open-plan concept
FIRST FLOOR PLAN SCALE 1:100
light play at night for attraction
helps to cool the warung and remove stale air
for effective sunshading
low thermal capacity material keeps warung cool
open interior spaces with minimal partitions allow good ventilation in the warung
FRONT ELEVATION
EXPLODED AXONOMETRIC for sunshade while allow for ventilation
SCALE: NTS
4000
4000
SCALE: NTS
SECTION A-A’ SCALE: NTS
DETAIL 3 (COLUMN TO FOUNDATION) SCALE: NTS
SETB
600
0mm
Building Setback 12000 mm at front entrance which facing the main road and Setback 6000 mm at the other sides.
SETBACK 6000mm
SETBACK 6000mm
SETBACK 6000m
m
SETBACK 6000mm
ACK
SETBACK 12000mm
Provision in accordance with the 10th schedule
Determining the number of hose reel required per floor.
Manual Electrical Fire Alarm System: Manual Electric Fire Alarm Systems must be operated from break-glass points and installed along exit routes. No one on the premises should have to travel more than 30 metres.
Hose Reel Calculation Area of coverage: 30 m radius ( 1 hose reel/ 800sqm of usable area). No of hose reel per floor = GFA / 800sqm
Provision in accordance with 10th Schedule. An automatic sprinkler system is designed to detect, control, and extinguish a fire, as well as to warn occupants of a fire. The system runs on its own, with no human intervention.
Vertical transportation is needed because this hub is transporting a high occupancy load of humans and goods. Vertical transportation is also proposed for improved operational efficiency, work efficiency, and public convenience.
A dumbwaiter (a small freight elevator or lift designed to transport food) is used to connect multiple floors.
A small lorry will deliver the goods to the loading bay at the basement, while the goods will deliver by large lorry to the loading bay on the ground floor. The goods will then transfer to the warungs or the basement for further processing.
Main Line
TNB Substation
Transformer
Main Switchboard
Sub Switchboard
Distribution board
Points
The primary electrical supply for this master plan is obtained from the primary electrical supply entering the site TNB substation, which consists of the TNB switch and transformer.
Waste can also be stored in intermediate storage bins and emptied at the most convenient time Waste can fall freely down the waste chutes Waste is conveyed pneumatically via vacuum pipes Waste can fall freely into a food waste decomposer container
The food waste is moved through a chute located near the warung. Then it will transfer to a food waste decomposer to process into fertilizer. The remaining balance will then send to the refuse chamber
Clean water is pumped to the water tank from the nearest main water pipe. The water is then pumped to the domestic water tanks on each level, where it is distributed to the sanitary fittings. A standard module 1.2x1.2x1.2 meter water tank is used as the domestic tanks for each level. DOMESTIC WATER CAPACITY CALCULATION
Based on the rule of thumb of 1 tank module, 1. Total Domestic Capacity 2. No. of tanks 3. No. of tank required 4. No. of tank provided
= 5080 gallon = 5080 gallon/ 400 gallon = 13 tank = 16 Domestic tank
Wastewater from toilets flows to the site's nearest Inspection Chambers or Manholes. Inspection chambers or manholes are linked and discharged to the main drainage system.
Edible gardens enable sellers to grow edibles for use in culinary creations. It means that the food on the table was sourced directly from fresh, sustainable produce. This is known as the farm-to-table concept, and the process occurs without the use of a store, market, or distributor along the way. The farm-to-table concept has gained quite popularity in the cookery industry by directly sourcing fresh and high-quality ingredients grown sustainably on a backyard farm and transformed into beautiful dishes by a chef's talents is gaining popularity among the media and the general public these days. Chef Darren Teoh of Dewakan (the first Malaysian restaurant to have won a coveted spot on Asia 50 Best Restaurants) once stated, how else would it be if it’s not from the farm-to-table? For example, depending on the type of environment, the warung hub may plant the following varieties:
Mint
Garlic
Lettuce
Lemon Grass
Kangkung
Thyme
Bird’s eye chilli
Basil
Ginger
Eggplant
Onion & scallions
Celery
Brambles
Tomatoes
Banana
Bean sprouts
Potatoes
Peas
The project's total cost is RM18,038,164.00. The cost estimation calculation is still in its early stages. When detailed cost estimation is performed, the cost will usually be slightly different.
Sustainable Development
Sustainable Society
Economic Justice
Conservation of the Environment
Human Life
07 CHAPTER SEVEN: SPECIAL STUDY This chapter provides the special study that is relevant for this project. The analysis and synthesis have been done to achieve the objective and understand the warung architecture.
1-2 people
Dine with family (with or without kids) Football fans gathering to watch a live match Teenagers to watch a live performance Surprise event ( eg. engagement proposal/birthday etc.) Students’ group discussion
Small group
Company dining Political meeting Business conversation Couple dating Self hang out
Medium group
Big group
Table square gives flexibily to adjust the number of seating occupancy based on the customers’ number U-shape table at warung kopi is made because Malaysia people like to chit-chat among them
2-seat
4-seat
2+2
4+4
Seating place preference: Center/At the Edge/Outside
4-seat
8-seat
4+4+4
12-seat
Local Dining
Meeting others
Self-activity
Cultural events
Food trail
Farming experience
Warung history learning
Cycling
Watch sport match
Busking
08 CHAPTER EIGHT: CONCLUSION
The project of Sustainable Post-Pandemic Warung Hub has sufficiently answered the objectives which are, architectural, environmental, social, and facility. Many aspects had been improvised to make SANTAI the ultimate warung experience.
LAYOUT
COMBINATION OF WARUNGS SCHEME
COLUMN FREE SPACES
STRAIGHTFORWARD
OPEN KITCHEN (PP)
1M - SOCIAL DISTANCING (PP)
PRIVACY(POD)
SCATTERED - CLUSTER ALONG THE PATH(PP)
BESIDE ROAD
SURROUNDING CONTEXT
LONG-BENCH SEATING
IN-GARDEN (S,PP)
UNDER THE TREE
OVERFLOW SPACE (PP)
WIDER & BRIGHTER WALKWAY (S,PP)
WATER ELEMENT
BUFFER ZONE (PP)
UNDER THE TREE
EXTERIOR & INTERIOR DESIGN
OLD & TRADITIONAL
CEMENT FLOOR, PLASTIC CHAIRS
BREATHING BUILDING (S,PP)
SIMPLICITY IN DESIGN(PP)
DOOR FREE ENTRANCE (PP)
STAINLESS STEEL EQUIPMENT (PP)
DINING CONCEPT
N/A
CLASSIC VINTAGE THEME
FARM-TO-TABLE CONCEPT
ENTERTAINMENT
ELEVATED DINING EXPERIENCE(PP)
CEMENT FLOOR, PLASTIC CHAIRS
TOUCHLESS FAUCET(PP)
SEASONAL EVENTS
LIVE STAGE PERFORMANCE
GAMES
VARIETY OF CUISINE
WARUNG GALLERY
LIVE FOOTBALL MATCH
COOKING
MOBILE ORDER & PAYMENT(PP)
FACILITIES
PROCESSING, CLEANING
DRONE DECKING STATION
PARKINGS
DELIVERY (PP)
STORAGE (S)
DRIVE THRU (PP)
TOILETS
The ideology that will make SANTAI’s name stays true: a testament to the innovation and improvement at this ever-changing creative hub. The chefs here are inspired by the seemingly opposing forces of nature and technology. The indigenous ingredients are examined through the lens of a variety of cooking techniques that combine to create far more than the sum of their constituent parts. What distinguishes SANTAI from many other warungs is it’s simple, unpretentious blend into a garden. The service is effortless and relaxed, but flawlessly charming, and is a perfect fit for the setting. The warung is on the first and second floors, and its dining area provides panoramic views of the Kuala Lumpur City Center (KLCC). Request that people take a tour of the entire area to see the most epic of sports outdoor cinema. What is the vibe like? Juxtaposing. After a 20-minute drive from the city centre to SANTAI, enjoy your first snacks in the garden before entering this classic vintage warung hub, complete with wooden beams and walls, to sample a mind-boggling array of aromas, flavours, textures, temperatures, and even sounds. Designer likes to say that his goal is for customers to leave with a smile on their faces. Welcome and service provided by SANTAI's front-of-house team is a critical component in accomplishing this.
09 CHAPTER NINE: REFERENCES
Citation of sources of information
10 CHAPTER TEN: APPENDICES
This chapter shows production models along with the duration of Master Design Thesis 1 & 2 from the conceptual model, site massing, development models, and final design model.
SITE MODEL
CONCEPTUAL MODEL
DEVELOPMENT MODELS FROM THESIS 1
DEVELOPMENT MODELS FROM THESIS 2
FINAL MODEL
Mohammad Syakir bin Hamizi G1910815 Department of Architecture, KAED, IIUM Master Design Thesis 2020-2021