Journey of Chow Kit and The Communal Heterotopia

PORTFOLIO JOURNEY OF CHOW KIT AND THE COMMUNAL HETEROTOPIA 3/2018 - 7/2018 RISYAD IQBAL UTAMA 0323296 SEMESTER 6 BACHELOR (HONS) OF INTERIOR ARCHITECTURE MR VICKRAM THEVAR MS SHARMILA SHARER

CONTENT ABOUT AUTHENTIC CUISINE AND ITS COMMUNITIES

1 - 2 SITE CHOW KIT ROAD @ RAJA BOT

3 PROGRAMMING

4 - 11 2D DRAWINGS

12 - 15 3D PERSPECTIVES

19 - 30

1 MPUNG

OAD/ KA

IT R CHOW K

RTION U PROPO

BAR

OF FOOD

CUISINE

UNTRY

CTIVE CO

RESPE ED FROM

BAS

E CITY FLOCK T PARTS OF TH IC STREETS, OM DIFFEREN CT FR HE NG IS LI TH EL DW OP AT AROUND DENTS HAVE MOVED SH TO E AC PL SI TO THE E CHINESE RE NUMBER MOST OF TH

BY A LARGE IS REPLACED MAINLY ON S TI NT LA RA PU IG PO D IMM AND THE D THAI. OF MALAY AN AN AN SI INDONE

TE-BUDS

TAS ISE OUR TANTAL FOOD. ISTRICT IC D T IS N E H T H UT OF ILAND A OSITION IC COMP AND THA NESIAN EX ETHN O L D P M IN , O C N THE AYSIA LLY MAL ESPECIA

RIETY OF

IDE VA ITH A W

W

IES

DELICAC

indonesia

MALAYSIA

MALAYSIA

CHINESE CULTURE

MALAY CULTURE

java culture

indonesia minang culture

THAILAND

siamese traditional clothing

SIAM CULTURE

KERIS

minang culture and elements - minangkabau MOSQUE - ISLAM

CHINESE TRADITIONAL CLOTHING

java traditional clothing

CHINESE CULTURE AND ELEMENTS HIBISCUS - NATIONAL FLOWER

MALAY TRADITIONAL CLOTHING

java culture and elements

TRADITIONAL ATTIRE AND CULTURE

Main characteristic in traditional Malay cuisine is undoubtedly the generous use of spices.

Coconut milk is also important in giving the Malay dishes their rich, creamy character.

KETUPAT

The other foundation is belacan (shrimp paste), which is used as a base for sambal, a rich sauce or condiment made from belacan, chili peppers, onions and garlic. Malay cooking also makes plentiful use of lemongrass and galangal.

traditional attire and culture

traditional attire and culture

TRADITIONAL ATTIRE AND CULTURE

derived from the culinary traditions of Chinese Malaysian immigrants and their descendants, who have adapted or modified their culinary traditions under the influence of Malaysian culture as well as immigration patterns of Chinese to Malaysia. The vast majority of Chinese Malaysians are descendants of immigrants from southern China, Malaysian Chinese cuisine is predominantly based on an eclectic repertoire of dishes with roots from Fujian, Cantonese, Hakka and Teochew cuisines

the cuisine of javanese people is known for its spiciness with notable indian and arabic influences, javanese cuisine is more indigenously developed and noted for its simplicity. some of javanese dishes demonstrate foreign influences, most notably chinese. some Indonesians perceive javanese cuisine as sweeter compared to other Indonesian dishes, because of the liberal use of gula jawa (palm sugar) or kecap manis (sweet soy sauce). javanese food is categorized into central and east javanese food; both simple and non-spicy food, though central javanese food tends to be sweeter.

Nearly every Malay meal is served with rice, which is also the staple food in many other Asian cultures. Although there are various type of dishes in a Malay meal, all are served at once, not in courses. Food is eaten delicately with the fingers of right hand, never with the left which is used for personal ablutions and Malays rarely use utensils.

food and cuisines

soto

DIM SUM

FOOD AND CUISINE

ABOUT AUTHENTIC CUISINE AND ITS COMMUNITIES

bakso bakar

CHICKEN RICE

NASI LEMAK

bakso

pad thai thai fried rice

PAN MEE

FOOD AND CUISINE

food and cuisines

traditional attire and culture

gado - gado

SATAY

NASI DAGANG

siamese culture and elements

minang traditional clothing

padang cuisine is the cuisine of minangkabau culture of west sumatera, indonesia. named after the city of padang the capital city of west sumatra province. it is served in restaurants mostly owned by perantauan (migrating) minangkabau people in indonesian cities. padang food is ubiquitous in Indonesian cities and is popular in neighboring malaysia and singapore. padang food is famous for its rich taste of succulent coconut milk and spicy chili. minang cuisine put much emphasis in three elements; gulai (curry), lado (chili pepper) and bareh (rice). no traditional padang meal is complete without the three — spicy chili sauce; thick curry and perfect steamed rice. among the cooking traditions in Indonesian cuisine, minangkabau cuisine and most of sumatran cuisine, demonstrate Indian and middle eastern influences, with dishes cooked in curry sauce with coconut milk and the heavy use of spices mixture. padang cuisine are usually serves in multiple plates or a high-stacked plates.

The National cuisine of Thailand. Balance, detail, and variety are of paramount significance to thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai food characterises as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Unlike many other cuisines, thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".

green curry chicken rice

food and cuisines

AUTHENTIC CUISINES HAS ALWAYS BEEN AROUND FOR GENERATIONS, IT HAS BEEN THE BEST KEPT SECRETS AMONGST COMMUNITIES BUT VERY POPULAR IN THE FOOD WORLD. FOOD LOVER WILL SURELY RECOGNISES ALL THE AUTHENTIC CUISINES OF EACH NATION PARTICULARLY MOST REMARKABLE AUTHENTIC CUISINES ARE THE ONES IN SOUTH EAST ASIA. THIS CUISINES COMES FROM THE KNOWLEDGE OF THE ANCESTOR OF THE TRADITIONS AND COMMUNITIES DOWN THE YEAR, CENTURIES, DECADES. COMMUNITIES ARE REALLY PLAYING APART IN MAKING THE AUTHENTIC CUISINES AUTHENTIC, THEIR CHARACTER AND TRADITION HIGHLIGHTS THE PROCESS OF PRODUCING AN AUTHENTIC CUISINES, WITHOUT THE TRADITION PASSING DOWN GENERATIONS TO GENERATIONS, AUTHENTIC CUISINE WOULD NOT BE AUTHENTIC AS HOW IT CAME FROM

2

HOTSPOT OF AUTHENTIC CUISINE FROM DIFFERENT COUNTRIES

FAR EAST OF CHOW KIT ROAD HAS ALREADY EMERGED INTO A MALAY COMMUNITY WHICH ARE PRACTICALLY THE MAJORITY HERE IN THIS DISTRICT, HOMEGROWN SOCIETY INTRODUCE THEIR VERY BEST ‘NASI CAMPUR’ THAT WILL SATISFY OUR CRAVINGS

ENTERING THE MALAY KAMPUNG AREA WITH THE CONTINUATION FROM CHOW KIT, THERE COMES THE MALAY CUISINE ALONG WITH THE INFLUENCES OF “NORTHERN PEOPLE OF MALAYSIA” IN WHICH THEIR COOKING ARE FULLY RELATED WITH THE THAI COMMUNITY

FROM THE CORNER OF THE STREET TO EACH DISTRICT, SERVES AN AUTHENTIC DELICACIES THAT WOULD EMBARK INTO THE JOURNEY OF ASIAN CUISINE THAT LIES BEHIND THE STREETS OF CHOW KIT AND KAMPUNG BARU

COMBINATION WITH THE FOUNDATION OF THE FOOD WHICH ARE THE SPICES THAT HIGHLIGHTS THE TASTINESS OF THE BAKSO IN CREATING THE AUTHENCITY OF THE FOOD

COCONUT MILK AND PANDAN LEAVES ARE THE MOST IMPORTANT IN REALISING THE AUTHENCITY OF THE ‘NASI LEMAK’

STARTING OFF FROM THE NORTHWEST EMBARKING TO THE EAST SIDE OF CHOW KIT ROAD TOWARDS KAMPUNG BARU, 3 MAIN NATIONALITIES OF COMMUNITY ARE LOCATED ACCORDINGLY BY THE STREETS IN WHICH INDICATING GREEN FOR MALAYSIAN AS FOR MAJORITIES, RED INDICATING INDONESIAN AND BLUE REVEALING THE THAI’S.

THE CREATION OF AUTHENCITY IN BAKSO HAS TO BE SEEN IN THE FORMATION OF THE MEATBALL ITSELF, THE TEXTURE AND THE SOFTNESS SHOWS A TRUE BAKSO

AUTHENCITY OF NASI LEMAK

THE AUTHENCITY OF THE BAKSO IS DEFINED THROUGH THE CREATION OF MANY JAVANESE CULTURE BUT THE THINGS THAT HIGHTLIGHTS THE AUTHENCITY OF THE BAKSO IS ITS TEXTURE IN CREATING THE MEATBALL

MALAY TRADITIONS USES A LOT OF COCNUT MILK IN THEIR TRADITIONS OF CUISINES

COMBINATION WITH THE FOUNDATION OF THE FOOD WHICH ARE THE SPICES THAT HIGHLIGHTS THE TASTINESS WHICH ALSO LEADS TO THE AUTHENCITY OF THE FOOD

THE AUTHENCITY OF THE NASI LEMAK IS DEFINED THROUGH THE UNIQUENESS OF THE COMBINATION IN COCONUT MILK AND PANDAN LEAVES TO PRODUCE THIS SCRUMPTIOUS CUISINE THAT HAS BEING PASS DOWN FROM GENERATIONS

IT DOESNT STOP THERE FOR THE INDONESIAN SOCIETY, AS THEY BRANCHING OUT TO THEIR OTHER AUTHENTIC FOOD ORIGINATED FROM THE ‘MINANG PEOPLE’ PREPARATION AND COOKING BEING MADE IN BRINGING IN THE STRUCTURE OF THE FOOD SUCH AS THE ’WANTON AND TOFU’ WITH THE SUFFICIENT KNOWLEDGE AND TECHNIQUES IN HOW TO CARVE OUT THIS PARTICULAR CUISINE

STREETS TO HIDDEN BACK ALLEYS REVEALING A DIVERSE AUTHENTIC CUISINE OF DIFFERENT KINDS LEADING FROM ONE CUISINE TO ANOTHER, INFLUENCED FROM COMMUNITIES AND SOCIETIES AROUND THE AREA. FURTHER INTO THE BACKALLEY AND 5 FOOT WAY, THE ‘NOODLE FAMILY’ MAKES WAY IN WHICH THE CHINESE AND THAI COMMUNITIES ARE SPOTTED ALONG THE WAY REJUVENATE THEIR AUTHENTIC CUISINE AS WELL

MONORAIL STATION DISGUISED AS THE STARTING POINT IN EMBARKING INTO THE JOURNEY OF HIDDEN DELICACIES IN CHOW KIT ROAD TOWARDS KAMPUNG BARU. THE PRESENCE OF INDONESIAN COMMUNITIES INTRODUCING THE LIKES OF INDONESIAN AUTHENTIC DELICACIES TO TANTALISE OUR TASTE BUDS

PREPARATION AND COOKING BEING MADE IN BRINGING IN THE STRUCTURE OF THE FOOD SUCH AS THE 'SAMBAL’ AND ANCHOVIES’ WITH THE SUFFICIENT KNOWLEDGE AND TECHNIQUES IN HOW TO CARVE OUT THIS PARTICULAR CUISINE

AUTHENCITY OF BAKSO

NASI LEMAK HAS ALSO BEING BROUGHT DOWN BY GENERATIONS TO GENERATIONS WITH THE 'SIDES’ SUCH AS BEEF AND CHICKEN AND OTHERS TO COMPLEMENT THE ‘NASI LEMAK’

BAKSO COULD BE SERVE IN ANY FORM BUT THE AUTHENCITY OF BAKSO IS DEFINE THROUGH THE COMBINATION OF THE MEATBALL ITSELF

MAPPING TRAIL OF AUTHENTIC CUISINES

PAD THAI

THE STRUCTURE EGGS

BAKSO

WANTON

THAILAND AUTHENTIC FOOD STIR-FRIED RICE NOODLES COMMONLY SERVED AS A STREET FOOD AND AT CASUAL LOCAL EATERIES IN THAILAND

PREPARATION AND COOKING BEING MADE IN BRINGING IN THE STRUCTURE OF THE FOOD SUCH AS THE ’EGGS AND TOFU’ WITH THE SUFFICIENT KNOWLEDGE AND TECHNIQUES IN HOW TO CARVE OUT THIS PARTICULAR CUISINE

INDONESIAN AUTHENTIC FOOD INDONESIAN MEATBALL OR MEAT PASTE MADE FROM BEEF SURIMI

THE STRUCTURE

TOFU CORIANDER LEAVES

CUCUMBER

PEANUTS

DRIED FISH

PREPARING THE HERBS AND SPICES ARE REALLY IMPORTANT IN THE SIAMESE TRADITION AS THEY PAY ATTENTION TO THE DETAILS THAT HIGHLIGHTSTHE TASTINESS OF THE PAD THAI

TOFU LIME

LEMONGRASS

THE STRUCTURE

SPRING ONION

LIME

THE FOUNDATION

THE FOUNDATION EGGS

‘NASI LEMAK’

THE FOUNDATION

MALAYSIAN AUTHENTIC FOOD

SIAMESE TRADITION CONSIDERS THE TASTE AS THE DETAIL TO BE FOCUS IN HIGHLIGHTING THE AUTHENCITY OF THE FOOD. IN THIS CASE, PAD THAI SHOWN ITS AUTHENCITY BY HAVING MULTIPLE FLAVORS IN A SINGLE DISH

MALAY FRAGRANT RICE DISH COOKED IN COCONUT MILK AND PANDAN LEAF

RICE

GROUND NUTS DRIED CHILLI POWDER

COOKING OIL

GINGER SALT

COOKING OIL

COCONUT MILK

WATER

RICE VERMICELLI

PAD THAI SAUCE, SUGAR & LIGHT SOY SAUCE

RICE VERMICELLI

SALT

GINGER WATER

MEATBALL

AUTHENCITY OF PAD THAI SIAMESE TRADITION OF HAVING MULTIPLE TASTE IN A SINGLE RICE VERMICELLI DISH IN WHICH THE CULTURE BRINGS THE ATTENTION TO THE DETAILS, TASTE AND COLOR

SIAMESE CULTURE OFTEN APPRECIATES LEMONGRASS IN THEIR DISHES AS IT GIVES MULTIPLE TASTE AND AROMA IN THE DISHES, AS FOR PAD THAI, LEMONGRASS ARE ONE OF THE IMPORTANT KEY INGREDIENT IN BRINGING OUT THE AUTHENCITY OF THE CUISINE

LOCATED IN THE MIDDLE OF CHOW KIT, CLOSELY TO THE CHOW KIT MARKET IN BETWEEN THE MALAY COMMUNITY AREA ‘KAMPUNG BAHRU’ LIES A PERFECT EXISTING SITE WITH THE SIZE OF 7900 SQFT WITH 5 STOREY

SITE ANALYSIS

COMMUNITIES AND CUISINES FROM RESPECTIVE COUNTRIES LOCATED IN CHOW KIT

ALONG THE CHOW KIT AREA, NOT FAR FROM THE CHOW KIT WET MARKET, LIES A DIVERSITY OF CULTURES AND NATIONALITIES LIVING THEIR LIFESTYLE TOGETHER; OPENING UP FOOD VENDORS, BUSINESSES AND TRADING. IT IS A COMMON AND HECTIC PLACE FOR FOOD AS WELL, RANGING FROM DIFFERENT TYPES OF CUISINE, FROM SCRUMPTIOUS NASI LEMAK TO THE TENDERNESS OF BAKSO MEAT

AN OPEN SPACE WHICH HAS A LOT OF ENTRY FOR VISITORS TO COME BY. LOCATED IN THE HEART OF CHOW KIT, CONNECTING WITH THE MALAY COMMUNITY AREA WHICH IS THE ‘KAMPUNG BHARU’. A PERFECT LOCATION TO SEE OFF DIFFERENT TYPES OF CUISINE OF LOCAL AUTHENTIC FOOD

PROPOSED SITE

3

PROGRAM SPACE F

COOKING AND FOOD TASTING BY TOP AUTHENTIC CHEF EXPERT FROM THE FOOD EMBASSY ITSELF A TEST TO CERTIFY THAT THE BUSINESS OWNER HAS WHAT IT TAKES TO MAKE AN AUTHENTIC FOOD, BEFORE GETTING APPROVAL ON THE STATUS OF SUCCEED OR FAIL. PRACTICALLY, TO HAVE A LICENSE OF HOW THE AUTHENTIC IS THEIR CUISINE

RATIVE T S I N I OR ADM S

VISITOR

PREPARATION AND EXAMINATION SESSION FOR THE BUSINESS OWNERS AND BUSINESS VENDORS

FOOD VENDORS/STALLS

MULTIPLE VARIATIONS OF FOOD VENDORS SELLING THE AUTHENTIC FOOD ACROSS SOUTH EAST ASIA

AN EXAMINATION FOR THE BUSINESS OWNERS OF RESTAURANTS/VENDORS ON BASIC AND KNOWLEDGE OF AUTHENTIC FOOD, THEORETICAL APPROACH BEFORE PRACTICAL SESSION

A PASSPORT TO BEGIN WITH, EVERY SESSION AND EVERY DIFFERENT COUNTRIES OF CUISINE WILL GAIN A VISA STAMP

RECEPTION/LOBBY

THE ENTRANCE OF THE FOOD EMBASSY, A PLACE TO REGISTER THE VISITORS TO GAIN FULL ACCESS OF THE AUTHENTIC SPACE

S

FOOD SHOWCASE & DEMONSTRATION

ID RK

A PLACE FOR THE KIDS, AS IN SHOWCASE OF PROCESS IN HOW DOES AN AUTHENTIC FOOD IS MADE. EXAMPLE: IF THE KIDS WERE TO CHOOSE INDONESIAN CUISINE “HOW TO MAKE BAKSO”

FO

FOR

ADU

LTS

‘FOOD SPACE’

FOOD WORKSHOP

A FOOD WORKSHOP FOR THE ADULT VISITORS, IN THE KNOWLEDGE OF MAKING AUTHENTIC FOOD WITH THE TUTOR OF AUTHENTIC CHEF EXPERT

AN OPEN SPACE FOR GATHERING FOR THE VISITORS TO EAT AND RELAX. OPEN TO PUBLIC AS WELL

‘COOKING AUTHENTICITY’ WITH AUTHENTIC CUISINE CHEF

FOOD GOODIES

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A PLACE WHERE VISITORS AND NON VISITORS TO GRAB THEIR SOUVENIRS, OR AN IMPORTED INGREDIENT IN MAKING AUTHENTIC FOOD

LEARNING CURVE ON AUTHENTIC FOOD

A LECTURE AND A KNOWLEDGE STUDY ON AUTHENTIC FOOD, GETTING TO KNOW THE IDEA OF AUTHENTIC FOOD AND ITS ORIGIN

A SESSION WITH TOP AUTHENTIC CHEF FROM RESPECTIVE SOUTH EAST ASIA COUNTRIES ON AUTHENTIC CUISINE

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THE FOOD EMBASSY WILL BE PROVIDING A FOOD VENDORS AND FOOD STALL INSIDE THE ‘FOOD SPACE’ SECTION AS A CHANCE FOR AUTHENTIC CUISINE VENDORS TO INTRODUCE THEIR MAIN CUISINE TO THE WORLD. A HOTSPOT FOR PEOPLE TO ENLIGHTEN THEIR TASTEBUDS WITH THE AUTHENTIC CUISINE OF EACH COUNTRY

SPACE FOOD

FOOD VENDORS/ FOOD STALL

FOOD ‘LOUNGING’ TERRITORY THE FOOD ‘ LOUNGING’ TERRITORY IS A PLACE WHERE USERS COULD ACTUALLY SPEND THEIR TIME WHILE EATING THERE. A PLACE TO LOUNGE THEMSELVES IN A PALACE OF AUTHENTIC CUISINE. AN OPEN SPACE AREA FOR USER TO RELAX AND ENJOY THE AUTHENTIC CUISINE THAT IS BEING SERVE AT THE FOOD SPACE OF THE FOOD EMBASSY. A SPACE THAT IS OPEN FOR PUBLIC

FOOD GOODIES THE FOOD EMBASSY DOES ALSO PROVIDES AN INGREDIENT AND SPICES LOOTS AS A GIFT OR A SOUVENIR TO BRING HOME. PRACTICALLY THE IMPORT GOODIES WHICH ARE AUTHENTIC AND DIFFERS FROM EACH PARTICULAR COUNTRY THAT IMPORTED FROM. OTHER THAN THAT, IT DOES ALSO PROVIDE SELLING OF IMPORTED POULTRY BY GRADING FROM THE ORIGIN COUNTRY THAT WAS IMPORTED

THE FOOD SPACE IS A PLACE PROVIDED BY THE FOOD EMBASSY IN GIVING THE CHANCE TO THE VENDORS THAT HAS THE KNOWLEDGE OF HAVING THE AUTHENTICITY CUISINE SHOWN TO THE WORLD. TO INTRODUCE THE WORLD THAT THE AUTHENTIC CUISINE IS MORE THAN A SECRET THAT MOST DOES NOT KNOW OF. THE FOOD SPACE IS OPEN FOR PUBLIC FOR VISITORS TO INDULGE TO THE VARIOUS CHOICE OF AUTHENTIC CUISINE

ALL TYPES OF SOUVENIR, FOOD PRODUCTS COULD BE FOUND SUCH AS AN ‘INSTANT BAKSO’ FOR THE HECTIC BAKSO LOVER, PREMIUM ORGANIC PRODUCTS AND MUCH MORE

WITH THAT, THE USERS COULD GAIN ON WHAT THEY EXPECT ON THEIR MEAL, ESPECIALLY THE FOOD LOVERS. THEY COULD ACHIEVE THE EXPERIENCE OF PREPARING THEIR OWN MEAL WITH THE EXPECTATION THAT THEY WANT TO ACHIEVE THE AUTHENTICITY OF THE FOOD

SOME PARTS OF THE STORE HAS A PREMIUM TYPES OF HERBS AND SPICES THAT ARE REALLY HARD TO FIND. THAT PART OF THE STORE IS ACCOMPANIED

BY A WORKER WHO WILL ASSIST THE CUSTOMER IN THEIR DESIRED NEEDS

UPON ORDERING, THERE IS A CHOICE OF THE USER TO CREATE THEIR CONDIMENTS TO FINALISE THEIR MEAL OR JUST LET THE STALL TO PREPARE IT FOR THEM. THIS IS TO LET THE USER IN FEELING HOW THEY WANT THEIR PORTION AND NUTRITION TO BE IN THEIR MEAL

ACTIVITIES FOOD GOODIES

THE ORDERING OF THE FOOD TAKES PLACE, IN DIRECTING THE WORKER ON WHAT FOOD DO THE USER WANT TO SELECT THEIR PACKAGE

HERBS, SPICES AND INGREDIENT FROM ALL OVER THE REGION OF SOUTH EAST ASIA. THE SPICES THAT MAKES THE AUTHENTICITY OF A CUISINE COULD BE FOUND HERE AT THE FOOD GOODIES

THE FOOD ‘LOUNGING’ TERRITORY, THERE ARE A LOT OF VARIOUS FOOD VENDORS/STALL IN BUSINESS PROVIDED BY THE FOOD EMBASSY. CHOICES OF FOOD VARIETY OF AUTHENTIC CUISINES FROM DIFFERENT SOUTH EAST ASIA COUNTRY ARE TO CHOOSE FROM

FOOD VENDORS/STALL

ACTIVITIES

THE FOOD MART ACTS AS A PLACE OF SOUVENIRS AT THE FOOD EMBASSY. THIS PARTICULAR AREA SELLS IMPORTED AND LOCAL GOODS ON FOOD MERCHANDISE, IMPORTED INGREDIENTS AND SPICES. A PLACE WHERE IT IS ALSO OPEN FOR PUBLIC AND ALSO TO THE VISITOR OF FOOD EMBASSY

7

AUTHENTIC COOKING BY CHEF EXPERT REPRESENTING FROM EACH COUNTRY IN PASSING ON VALUABLE KNOWLEDGE OF AUTHENTIC CUISINE. A SESSION OF LEARNING AND SHARING IDEAS THAT WOULD EMBARK ON THE NOTION OF AUTHENTICITY IN A CUISINE. A SESSION IN SHOWING WHY FOOD CREATOR EXPERT UNDERSTANDS THE LANGUAGE OF FOOD TO REACH UP THE EXPECTATION TO A CERTAIN EXTENT

SPACE AUTHENTIC

‘COOKING AUTHENTICITY’ WITH AUTHENTIC CHEF EXPERT

LEARNING CURVE ON FOOD AUTHENTICITY OF A COUNTRY THE FOOD EMBASSY PROVIDES A LEARNING CURVE ONTO THE DETAILS AND ORIGINS OF THE FOOD AUTHENTICITY IN A CERTAIN CUISINES OF A COUNTRY. INTRODUCING THE WAY OF HOW THE CUISINE WAS INTRODUCED, BROUGHT DOWN BY GENERATIONS TO GENERATIONS. SHOWING HOW AND WHAT MAKES A CUISINE AUTHENTIC

FOOD WORKSHOP THE AUTHENTIC SPACE IS A PLACE FOR THE VISITORS OF FOOD EMBASSY TO GAIN KNOWLEDGE AND GET TO KNOW THE DETAIL OF HOW THE AUTHENTICITY OF A CUISINE DERIVED. THE SPACE THAT PROVIDES EXPERIENCE AND KNOWLEDGE ON HOW A FOOD BECOMES SO MUCH MORE THAN JUST A FOOD. MASTERING THE LANGUAGE OF CULINARY WILL CERTAINLY MASTER THE AUTHENCITY OF THE FOOD

FOOD WORKSHOP OF THE FOOD EMBASSY ARE REACHING OUT TO THE USERS TO COMMUNICATE THE SHOWCASING KNOWLEDGE OF FOOD INTO A HANDS-ON ACTIVITY THAT WOULD MAKE IT MORE FASCINATING AND ENTERTAINING. IT MAKES THE USERS UNDERSTAND TOWARDSTHE AGENDA OF THE PROGRAM, AS WELL AS THE NARRATIVE SHOWCASING OF A AUTHENTIC FOOD PROCESS ON HOW IT IS MADE FROM SCRATCH

LASTLY, VISITORS WOULD HAVE A CHANCE TO SHARE AND EXCHANGING IDEAS AND KNOWLEDGE WITH THE CHEF EXPERT. EXPANDING THEIR KNOWLEDGE IN THE ART OF CULINARY AND LEARNING HOW THE AUTHENTICITY REMAINS IN THE CUISINE

TO CONCLUDE FROM THIS ACTIVITY, VISITORS WOULD HAVE A GRASP OF THE IDEA ON HOW AND WHAT MAKES THE AUTHENTICITY OF THE CUISINE ACROSS SOUTH EAST ASIA, HOW IT DIFFERS TO ONE ANOTHER AND MAINLY HOW TO KEEP THE FULL AUTHENTICITY OF A CUISINE

CES DIFFEREN OF E THE CUISIN

CHARA CTERIS TICS OF THE CU ISINE

THE CHEF WILL SHOWCASE THEIR SKILLS IN MASTERING THE ART OF CULINARY AND THE MEANING OF KEEPING THE AUTHENTICITY OF THE CUISINE. THE TYPES OF MEAL THAT ARE BEING ABLE TO COOK HERE ARE DEPENDING WITH THE KNOWLEDGE OF THE CHEF ITSELF

‘COOKING AUTHENTICITY’ WITH TOP AUTHENTIC CHEF

ACTIVITIES

INS ORIG OF E UISIN THE C

HOW SPICE ENLIGHTENS AUTHENCITY OF THE FOOD

IN CHOOSING THE ‘LEARNING THE ORIGIN OF AUTHENTIC CUISINE’, THE SHOWCASING OF NARRATIVE VIDEOS AND MODELS OF FOOD BEING DEMONSTRATE BASED ON THE CHARACTERISTICS, ORIGINS AND DIFFERENCES OF CUISINES ACROSS SOUTH EAST ASIA AND OF COURSE ITS UNIQUENESS

INDONESIAN AUTHENTIC CUISINE

MALAYSIAN AUTHENTIC CUISINE

EY FAZL SIA CHEF MALAY FROM

CHEF ARIZWONO FROM INDONESIA

CHEF SUKH O FROM TH AILAND

VISITORS ARE GIVEN A CHOICE OF THE CHEF THAT THEY ARE EAGER TO LEARN FROM. UPON THE REGISTRTION THERE IS A CHOICE OF HOW MANY SESSION A USER COULD JOIN DEPENDS ON THE REGISTRATION EARLIER AND THE AVAILBILITY OF THE CHEF

THAILAND AUTHENTIC CUISINE

FROM THERE, VISITORS GET THE CHANCE TO GO THROUGH TWO PROGRAMS OR ONLY ONE THAT IS LEARNING THE ORIGIN ON HOW & WHAT MAKES A CUISINE AUTHENTIC AND A FORUM AND TALK DISCUSSION WITH ‘FOOD EXPERT’ FROM SOUTH EAST ASI REGION REGARDING THE INGREDIENTS AND SPICES ON HOW TO UTILISE IT

IN THIS ACTIVITY, THE VISITORS GET THE CHANCE TO GO INTO DETAIL OF THE AUTHENTICITY OF A CUISINE. VISITORS ARE BEING ASK TO CHOOSE FROM A DEVICE THAT PROVIDES MULTIPLE CHOICE OF CUISINE FROM COUNTRIES ALL ACROSS SOUTH EAST ASIA. EACH COUNTRY HAS THEIR OWN AUTHENTIC CUISINES LISTED DOWN.

LEARNING CURVE ON FOOD AUTHENTICITY OF A COUNTRY

ACTIVITIES

PREPARATION AND EXAMINATION SESSION FOR INCOMING STALL/VENDORS A SESSION FOR THE POTENTIAL INCOMING STALL/FOOD VENDORS, WHO ARE DESIRE TO OPEN UP THEIR BUSINESS AT THE SPACE GIVEN IN THE FOOD EMBASSY, ‘THE FOOD SPACE’ WITH AN APPROVAL FROM THE FOOD EMBASSY WITH A CERTIFICATE TO CERTIFIED THE AUTHENTICITY OF THE CUISINE, A SESSION OF GOING THROUGH A FEW TEST AND EXAMINATION CONDUCT BY THE ‘FOOD EMBASSY’ EXPERT TO CERTIFY THE BUSINESS AS FOR APPROVAL OR NON APPROVAL

SPACE ADMINISTRATIVE

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PREPARATION AND EXAMINATION SESSION FOR OUTGOING RESTAURANT BUSINESSES A SESSION OF PREPARATION AND EXAMINATION OF THEIR COOKING AND FOOD AUTHENTICITY/ TASTE THAT WILL BE JUDGE BY THE FOOD EXPERT OF THE FOOD EMBASSY, AS WELL AS LOCAL CHEF EXPERT FROM A FEW SELECTED COUNTRIES IN RELATION TO THE CUISINE COOK

BY THE RESTAURANT CHEF. IT IS CATER FOR THOSE OUTGOING RESTAURANT OWNER THAT HAS THEIR OWN RESTAURANT THAT SEEKING FOR AUTHENTICITY APPROVAL BY THE FOOD EMBASSY

THE ADMINISTRATIVE SPACE CATERS FOR THE BUSINESSES VENDORS TO APPLY FOR THE AUTHENTICITY OF FOOD THAT THEY ARE SELLING IN THEIR RESTAURANT/STALL FROM THE FOOD EMBASSY, A CERTIFICATE THAT PROVES THEIR AUTHENTICITY OF THE CUISINE THAT THEY ARE SELLING, REGARDLESS FOR THE INCOMING VENDORS (THE ONES ARE OPENING UP THEIR BUSINESS AT THE FOOD SPACE OF THE EMBASSY OR THE OUTGOING RESTAURANT BUSINESSES

R E S U T E G R A T

AS FOR THE OUTGOING BUSINESS VENDOR, THEY WOULD RECEIVE A CERTIFICATE BY THE FOOD EMBASSY TO SHOWCASE THAT THEIR BUSINESS HAS THE APPROVAL OF FOOD EMBASSY ON THE CERTIFIED AUTHENTIC FOOD THAT ARE SELLING

FOREIGNERS

LOCALS

CHILDREN (3-12 YEARS)

OUTGOING BUSINESS VENDOR

TEEN (13 - 17 YOUNG ADULT

THEN, THEY WOULD HAVE TO DO A PREPARATION OF FOOD FOLLOWING THE REQUIREMENTS GIVEN BASED ON THEIR CREATIVITY AND UNDERSTANDING ON AUTHENTIC CUISINE. IT WILL BE JUDGE

BY TOP AUTHENTIC CHEF

INCOMING FOOD VENDOR AFTER THE RESULTS ARE OUT, GIVING IT A SUCCESSFUL RESULT, THE ‘INCOMING FOOD VENDOR’ WOULD HAVE THE CHANCE TO OPEN UP THEIR BUSINESS IN THE FOOD SPACE GIVEN UNDER THE FOOD EMBASSY. FAILURE WILL RESULT IN REPEATING THE SESSION OR BARRED

YEARS)

(18 - 30 YEAR

S)

T ADUL 5 YEARS) 5 (31 N CITIZE R O I SEN RS) 0 YEA 7 6 (5

start

FOOD EMBASSY THE FOOD EMBASSY WELCOMES THE FOREIGNERS AND THE LOCALS IN EMBARKING THE AUTHENTIC CUISINE BEST KEPT SECRET, SOMETHING THAT THE TOURIST WOULD INDULGE IN, AS FOR THE LOCALS, EMBARKING THE KNOWLEDGE OF AUTHENTICITY OF A CUISINE SHOULD NOT BE A PROBLEM

EVERY VISITOR WILL HAVE A PASSPORT TO BEGIN WITH WHEN THEY STEP FOOT IN THE AUTHENTIC SPACE, EACH INDIVIDUAL HAS DIFFERENT STORIES OF THEIR PASSPORT, THE STAMP IN THE PASSPORT ARE DEPENDING ON THE SESSION THAT ARE ATTENDING. FOR EXAMPLE, AN INDONESIAN CUISINE FOOD WORKSHOP GAIN AN INDONESIAN VISA STAMP FOR THE FIRST SESSION, THE BUSINESS OWNERS SHOULD BE GIVEN AN EXAMINATION AND TEST IN A THEORETICAL APPROACH IN THE KNOWLEDGE OF AUTHENTIC CUISINE. TO SEE THE BASIC AND UNDERSTANDING OF THEIR KNOWLEDGE IN AUTHENTIC CUISINE

IN THIS ACTIVITY, IT IS MAINLY CATERED FOR THE BUSINESS OWNER AND VENDORS IN APPLYING FOR CERTIFICATE OF AUTHENTICITY IN THEIR RESTAURANT OUTSIDE OF THE FOOD EMBASSY, AS WELL AS FOR THE INCOMING VENDORS THAT PLANNING TO OPEN UP THEIR BUSINESS VENDOR/STALL INSIDE THE FOOD SPACE PROVIDED

BY THE FOOD EMBASSY. ‘OUTGOING BUSINESS VENDOR’ & ‘INCOMING FOOD VENDOR’

ACTIVITIES

FOOD EMBASSY DEMARCATE INTO THREE SECTIONS; FOOD SPACE, AUTHENTIC SPACE AND ADMINISTRATIVE SPACE. FOOD SPACE ARE FREE FOR ALL WHEREAS THE AUTHENTIC SPACE REQUIRES AN ADMISSION FEE TO EMBARK INTO THE KNOWLEDGE IN AUTHENTICITY OF MULTIPLE CUISINES. LASTLY, ADMINISTRATIVE SPACE ARE FOR THE VENDORS/RESTAURANTS TO OPEN UP AND GET THEIR APPROVAL OF AUTHENTICITY OF THE FOOD FROM THE FOOD EMBASSY REGARDLESS INCOMING OR OUTGOING

PREPARATION/EXAMINATION SESSION FOR INCOMING/OUTGOING BUSINESS VENDORS

$ FEES

ADMISSION

CHILDREN : RM 10 TEEN : RM 13 YOUNG ADULT : RM 15 ADULT & SENIOR : RM 20

WITH AUTHENTIC CHEF LESSON SESSION + RM 150 + RM 150

PRECEDENT STUDY

CASE STUDY MUSEUM MARKET, MUSEUMPLEIN, AMSTERDAM THE RAMEN MUSUEM, YOKOHOMA, JAPAN KUNSTGEWERBEMUSEUM, BERLIN, GERMANY

SECRET GARDEN VILLAGE, BALI, INDONESIA THE COMPLEX OF TOURISM DESTINATION IN BRINGING THE NEW 'EDUVACATION' CONEPT THAT COMBINES EDUCATION AND VACATION BASED ON THE IDEA FOR SHARING KNOWLEDGE AND EXPERIENCE IN THE FRAME OF HISTORICAL LINE. UNVEILING THE SECRET THAT NEVER BEEN TOLD BEFORE.

11

PLAN

LEGENDS

GROUND FLOOR PLAN SCALE 1 : 150

1 RECEPTION

6 FOOD MARKET

2 WAITING AREA

a MALAYSIAN MARKET b INDONESIAN/ THAI MARKET c SPICE MARKET

3 LOBBY 4 TOILET

N

5 OPEN GALLERY a FOOD HISTORY b JOURNEY OF TRADITIONAL FOOD c SOUTH EAST ASIA FOOD FACTS d AUTHENTICITY OF SOUTH EAST ASIA CUISINE

18a

5e

5c

4

6c

5d

C

6b

5b

3

5

5a

1

2

B

6 6a

ENTRANCE

A

FOOD MARKET, OPEN GALLERY ACTIVITIES SUCH AS HISTORY AND FACTS OF AUTHENTIC FOOD, SELLING OF IMPORTED GOODS

12

MEZZANINE FLOOR PLAN SCALE 1 : 150

LEGENDS

N

6 FOOD MARKET

7 FOOD GALLERY (PRIVATE)

d HERB MARKET

a INTRODUCTION OF AUTHENTIC CUISINE b ORIGINS OF AUTHENTIC CUISINE c TYPES OF AUTHENTIC SPICES d SCREENING ROOM e SENSORY OF AUTHENTIC SPICES (SMELL)

18b

7e

C

7c 6d

B

7d

7a

7

7b

A

FOOD GALLERY (PRIVATE) , FOOD MARKET ACTIVITIES SUCH AS DETAILED HISTORY AND FACTS OF AUTHENTIC FOOD, SELLING OF IMPORTED GOODS

13

FIRST FLOOR PLAN SCALE 1 : 150

LEGENDS

N

7 FOOD GALLERY (PRIVATE)

8 COOKING ROOM

f TASTE OF SPICY SPICE g SHOWCASE OF TRADITIONAL UTENSILS h CERTIFIED FACTS OF AUTHENTIC CUISINE

a COOKING ROOM 1 b COOKING ROOM 2 c COOKING ROOM 3 d PANTRY

9 FOOD SPACE

18c

7g

8b

C

8d

B

8a

8d

7f

8c

7h

9

A

COOKING ROOM, FOOD GALLERY, FOOD SPACE ACTIVITIES SUCH AS LEARNING COOKING WITH AUTHENTIC CHEFS, GET TO DINE IN WITH AUTHENTIC CUISINES, EXHIBITS OF FOOD FACTS AND SPICES

14

LEGENDS

SECOND FLOOR PLAN SCALE 1 : 150

10 EATING SPACE

14 STORAGE ROOM

11 ADMINISTRATION SPACE

15 TOILET

a COOKING HALL b EXAMINATION ROOM

N

12 MANAGEMENT OFFICE 13 MAINTAINENCE ROOM

18d

11a

11 C

11b

B

13

10

16 12 14

15

A

OFFICES INCLUDES ADMINISTRATIVE SPACES, EATING SPACES ACTIVITIES SUCH AS ADMINISTRATION AREA FOR FOOD BUSINESSES OWNER TO SEEK APPROVAL OF THEIR LEGITIMATE AUTHENTIC CUISINE, EATING AREA

15

SECTION A-A SCALE 1 : 75

SECTION B-B SCALE 1 : 75

SECTION

SECTION C-C SCALE 1 : 75

LOBBY/ WAITING AREA

OPEN GALLERY 1

OPEN GALLERY 2

FOOD MARKET (SPICE AREA)

FOOD MARKET (MALAYSIAN-THAI MARKET)

FOOD MARKET (HERB MARKET)

FOOD GALLERY (FOOD FACTS AREA)

FOOD GALLERY (SPICYNESS EXHIBITS)

FOOD GALLERY (SPICE AREA)

COOKING ROOM

FOOD SPACE ENTRANCE

FOOD SPACE

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SPECIAL THANKS TO MR VICKRAM THEVAR MS SHARMILA SHARER BACHELOR (HONS) OF INTERIOR ARCHITECTURE SEMESTER 6 (2018)