Vivian Johnny Architecture Portfolio
PROFILE
VIVIAN JOHNNY Contact : +852 9794 6586 Email : Vivian.Johnny26@gmail.com Date of Birth : 26 th June 1991 Nationality : Malaysia Country of Residence : Hong Kong
ARCHITECTURAL INTEREST I am interested and curious on the rapid urbanization in the context of South East Asia, where I believe that design process has become a recurring exercise to rethink the relationship between high density living, exploration on mixed-use typologies while preserving the local identity & vernacular, urban ecology and the environment.
DESIGN PROFICIENCY •
Adobe Creative Suite
•
Autodesk AutoCAD
•
Sketchup
•
Rhino (Plug-ins : V-ray and Grasshopper)
•
Revit
professional Skills •
Ability to manage project team members and coordinate/ liaise with various consultants and work streams under demanding deadline for a few projects in parallel.
Excellent in variety of languages : English, Mandarin and Malay [written and verbal], including dialects in Cantonese, Hokkien & Hakka.
•
•
High-level of organisational and time-management skills.
•
Ability to work unsupervised and as part of a team.
Referees Professor Anna Johnson Senior Lecturer, School of Architecture & Design, RMIT University Mobile : +61 3 9925 2975 Email : anna.johnson@rmit.edu.au Professor Sand Helsel Deputy Dean International, School of Architecture, RMIT University Mobile : + 61 438 941 590 Email : sand.helsel@rmit.edu.au Professor Martyn Hook Dean, School of Architecture & Design, RMIT University Director of Iredale Pederson Hook Architects Mobile : +61 412 391 925 Email : martyn.hook@rmit.edu.au
Detailed Background
Education 2013-2014, Royal Melbourne Institute of Technology (RMIT) Master of Architecture (Dist)
•
2010-2012, Royal Melbourne Institute of Technology (RMIT) Bachelor of Architecture
•
2009-2010, Royal Melbourne Institute of Technology (RMIT) Foundation in Art, Design & Architecture
Professional Experience 2015, Mar - Present Architectural Designer - Project Architect Ivanho Architect Limited (IAL), Hong Kong • • • • • • • • •
Hotel and Casino Development, Macau (CD,SD,CSD,CA) Ma Tau Kok Comprehensive Residential Development, Hong Kong (CD, SD) Wong Tai Sin Nursing Home Extension for Hong Kong Sheng Kung Hui, Hong Kong (CD, SD) Provision of Boarding School for Hong Chi Association, Hong Kong. (CD, SD) Happy Valley Underground Stormwater Storage Scheme for Hong Kong Jockey Club, Hong Kong (CA) New Changing Room and Toilet Facilities at Happy Valley Recreation Ground, Hong Kong. (CA) Alteration and Addition works for Uniform Group Training Centre, Hong Kong. (CD, SD, CSD, CA, under DLP) Fan Ling Industrial Building Commercial Conversion, Hong Kong (CD, SD) Conversion of Kwun Tong Industrial
•
Building to Office Space, Hong Kong (CD, SD) Sham Shui Po Ying Wa Primary School New Building, Hong Kong (CA, DLP) Expert Report for Architectural Services Department of Hong Kong (CD) Rosamond House, London, UK (CD)
Pro bono •
2014, The Food Store Portable Furniture (CD,SD,DD,CSD)
Academic Involvement 2012, Jan - 2012, Nov Student Mentor RMIT Architecture, Melbourne, Australia 2012, Jan - 2015, Nov Computer Software Tutor RMIT Architecture, Melbourne, Australia
AWARDS and Competitions 2014, AIM International Legend of Tent Competition (Shortlisted Finalist) 2014, AC-CA Paris Champagne Bar Competition (Honourable Mention) 2013, Design Boom Asia Awards (Honourable Mention)
publications 2012 Spatiality in Japanese Contemporary Housing 2013 Asian Architecture & Urbanism - Singapore 2013 The Watermelon City
Language Proficiency English (Proficient) Cantonese (Proficient) Chinese (Proficient) Malay (Proficient)
AWARDS and Competitions 2014, Richard Rogers Blue Award Vienna (2nd Place) 2014, Australia National Colourbond Steel Student Biennale 2014 (Top 10 Finalist)
CD -Concept Design SD -Schematic Design DD -Design Development CSD -Construction Documentation DLP -Defect Liability Period
Experience Overview
2009
2010
2011
2012
2013
2014
2015
2016
2017
Foundation Studies of Architecture RMIT University
EDUCATION : Bachelor of Architecture RMIT University
Master of Architecture RMIT University
Critical Design Studio taken with: • CJ Lim and Pascal Bronner (Studio 8 Architects) • Paul Minifie • Melanie Dodd • Anna Johnson
Major Project (Final Year Thesis) taken with : • Professor Martyn Hook Critical Design Studio taken with: • Gretchen Wilkins • ARM Architecture
AWARDS :
Design Boom Asia Awards [Honorable Mention] International Architecture Thesis Award (Re-thinking the future) [Shortlisted] Colourbond Steel Student Biennale, Australia [Top 10 Finalist] AIM Architecture Competition, China [Shortlisted] Blue Award, Vienna [Special Mention] (Chairman of the Jury : Sir Richard Rogers)
EMPLOYMENT HISTORY : RMIT University Student Mentor
• To assist students in first year of Bachelor of Architecture in design studio and software.
RMIT University Computer Software Tutor • To assist students in design software and program.
Architectural Designer Company : Ivanho Architect Limited, Hong Kong. • Hotel + Casino Development, 2015 - Present (Under Construction) Project Architect - CD to CA • Comprehensive Residential Development, 2015 - Present (Planning Submission Approval, under DD) Project Architect - CD to SD • Conversion of Industrial Space to Office Space, 2015 (Planning Submission Approval) Project Architect - CD to SD • Feasibility Study for an Extension of Nursing Home, 2016 - Present (Pending for Government Approval) Project Architect - CD to SD • A&A Works for Conversion of Former Primary School to Army Cadets Training Base, 2016 - 2017 (Under DLP) Project Architect - CD to Completion
I was born and raised in the countryside of East Malaysia and received my Bachelor Degree and Master in Architecture in RMIT University, Melbourne, Australia. The transition from rural suburban to urban environment has developed my interest in the role, social and environmental responsibilities of what architecture holds in achieving the coexistence of urban ecology within the development of future cities. Rethinking the relationship between high density living, exploration on mixed use typologies and preservation of local identity, urban ecology and the environment in the context of South East Asia is what I am really excited about when creating architecture .
Ministry of Food Food Waste Factory + Health-Awareness Programs
Factory as Main Core
Fitness Centre / Running Track
Supermarket, Foodbank, Cafes
Swimming Pool
Bridge, Restaurants, Garden
Culinary Research Lab
24
34
11
6
= Fruits and Vegetables
Delicatessens
Butchers
Given that:
= Food Waste
Poultry
Food Waste 3 189 375 kg / per year
Source : Muir, R, July 2008, “ THe Royal Tour “, Eat Beat Queen Victoria Market.
1 kg
Fishmongers
1.66 kWh
Electricity
Source : “ Composting “, 2014, My Backyard, Canberra Environment and Sustainability Resource Centre. Source : “ Methane Gas “, 2010, Applying Nature to Wastewater System, Biosol.
Food Waste Factory was proposed to collect food waste from Melbourne Queen Victoria Market, generating energy and transforming it into a zero waste market and self-sustaining Market. The extensive food waste figure was projected through volume of the Food waste vessel, allowing the public to visualize and aware of the amount of food waste produced daily.
QVM Traders vs Consumption vs Production
80
Food is the universal language between different societies. The Ministry of Food questions how architecture could raise awareness about food, as well as promoting healthy lifestyle to the urban life.
Supporting programs such as Running Track, Community Garden, Fitness Centre, including a swimming pool, Zero Wastes Restaurants along with Culinary Research Office, a Food Bank and a Supermarket, were injected into the vessels and factory to include public interaction into the system. The project runs a full circle back to the notion of a civic hub, holding the civic responsibility to give out community energy, care and education.
From the Market Deli Hall Meat Hall Food Court and Organic Shed
Food Court Exit Fruits and Vegetables Shed
Total Food Waste
Mixing tank Anearobic Digestion System Shredded Food Waste
Slurry Food Waste Water Tank
Digestate Storage
Methane Gas Holder Electricity Power Generator
Back to the Market
Bio Fertiliser
Food Waste Cycle Diagram
Food Waste vs Methane CH4 vs Electricity vs Carbon Dioxide CO2 Given that : Given that: According to Australia ‘s climate, during the process of Anaerobic Digestion,
CLIMATE releases [1]
1 kg
=
generates 0.083 kg
Food Waste
[2]
1 kg
=
emits
20 kWh
[3]
Methane CH4
1 kWh
=
0.847kg
Electricity
Carbon Dioxide CO2
[1] Source : “ Composting “, 2014, My Backyard, Canberra Environment and Sustainability Resource Centre. [2] Source : “ Methane Gas “, 2010, Applying Nature to Wastewater System, Biosol. [3] Source : “ CO2 emissions per kWh from electricity generation “, March 2013, Internationa Energy Agency.
QVM Traders vs Consumption vs Production
80
24
34
11
releases 2014 :
Fruits and Vegetables Food Waste
generates
=
3 189 375 kg
6
264 718 kg
Delicatessens Methane CH4 Butchers
=
Fishmongers Electricity
emits
= =
5 294 362.5 kWh
Poultry
4 484 325 kg
Food Waste Carbon Dioxide CO2 3 189 375 kg / per year
Source : Muir, R, July 2008, “ THe Royal Tour “, Eat Beat Queen Victoria Market.
Given that:
=
1 kg 2030 :
releases
=
3 500 000 kg
Food Waste
generates 1.66 kWh
290 500 kg
=
emits
=
5 810 000 kWh
4 921 070 kg
Electricity
Source : “ Commercial Waste “, May 1997, Collection and Reprocessing of Organic Food Waste: A feasability study. Source : “ Composting “, 2014, My Backyard, Canberra Environment and Sustainability Resource Centre. Source : “ Methane Gas “, 2010, Applying Nature to Wastewater System, Biosol.
Given that:
QVM Energy Consumption
=
900 000 kWh / per year
QVM Energy Production
=
5 294 362.5 kWh / per year Comparison between Energy Consumption and Production :
Source : Kemp, D, April 2003, “ Queen Victoria Market and Solar Energy - Our Past Meets Our Future “, Media Release Archive, Australian Government.
5 294 362.5 kWh / 900 000 kWh =
5.88
≈
6
Hence, QVM produces 6 times the energy it consumes.
Queen Victoria Market Sheds
Food Waste Vessel
Community Garden
Running Track
Queen Street
Peel Street
Escalators into building
Campus Garden
Cafe and Restaurant
Shared Loading Bay
Supermarket
Food Bank
Flagstaff Garden Organic Produce Sheds
Mixing Tank
Digestate Storage Tank Bio-Fertiliser Tank
Lift and Stairs
Lift and Stairs
Gas Furnace Tank Food Waste Collection Station
Franklin Street
The architecture was structured by the operational system of the Food Waste Factory and complimentary programs were injected into the in-between space to glue and completing the system.
Ground Floor Plan 1:500
Ground Level
Fitness Centre
Market
Zero Waste Restaurant
Running Track
Swimming Pool
Community Garden
Food Waste Factory Tour
Food Waste Collection System
Running Track Existing Market
Pedestrian Bridge Community Garden
Food Waste Factory
Market Sheds
Contextual Relationship
Proposed Slaughterhouse Process
Slaughtered In Melbourne Cattle Hotel + Slaughterhouse Cattle consumption has always been considered unsustainable due to the emission of green house gases by cattle. This project seized the opportunity to make cattle consumption not only a sustainable one by also benefits our environment through architectural notion of nature is cruel but we do not have to be. Located within the city of Melbourne, the Wagyu tower composed of an abattoir and a cattle hotel, challenges the social and environmental impacts through different strategies and to raise awareness of cattle being a part of our community.
Temple Grandin’s Cattle Handling Ramp
The design proposition focused on the significant agenda by responding to animals’ behaviour, acknowledging their importance and demonstration of humane animal handling, where one will be able to bid and invest on their own cattle prior to consumption. For years, ways of rearing cattle has not changed but technology has. Automated conveyor hanger system was designed to collect and deliver meals packed in parcels for all the cattle throughout the tower. The architecture is a celebration of putting the pieces together and a symbol of recognition for cattle being a part of our community.
Sustainable Cattle Consumption Calculation Diagram
Methane Methane
PowerPlant PowerPlant
84% 84%
Cattle Hotel Cattle Hotel
8% 8%
Restaurant Restaurant
Slaughterhouse Slaughterhouse
New New Existing Existing
8% 8%
Reuse Carpark Ramp Slaughterhouse New Cattle Hotel Reuse Carpark Ramp as as Slaughterhouse ++ New Cattle Hotel
CarPark CarPark
Existing Multi-Storey Carpark transformed into Abattoir + Cattle Hotel Existing Multi-Storey Carpark Existing Multi-Storey Carpark
Cattle as part of our community Cattle as part of our community
Cattle Hotel
Dining Hall/ Bull Ring Slaughterhouse Cattle Handling Public Mark et S
tree
t
ers Flind
et
Stre
Proposed SitePrograms Program
Exhibiting Animal Handling Process
Typical Horizontal Barn Typical Elongated Farm
Stacking Vertical Farm
Exhibition of Animal Handling Process
Stacking Vertical Farm
Brutalist Slaughterhouse claded with Mesh to prevent Brutalist Slaughterhouse clad Steel with steel mesh to preventoverlooking overlooking
Continuous ContinuousVertical Vertical Farm Farm
Contextual Response
Vertical Farm
Cattle Unloading
Site Approach
Creating a Vertical Farm
Summer Sun 75° Precast Thermomass Wall
Winter Sun 29°
Exhaust chute Feedlot
Underfloor manure drainage system Manure floor cleaning system
Curtain wall system
Grain Slios
Structural cross- bracing
Cattle cubicles Feedlot
Typical First Class Cattle Housing
Typical Economy Cattle Housing
Elevated service walkway
Wine Slios Food Production Hall
Manure chute Feedlot conveyor system
Facade and Building Systems Studies
The Urban Context of Slaughterhouse Long Section across Abattoir
Temple Grandin Temple‘s Grandin Cattle Corral ‘s Cattle Design Corral Design
Grooved Flooring Grooved Flooring
Temple Grandin’s Temple Cattle Grandin’s Corrals Cattle Design Corrals Design
Temple Temple Gradin’s Gradin’s Cattle Cattle Handling Handling Ramp Ramp
Animal Handling Process Slaughterhouse Slaughterhouse FirstFirst Floor Floor PlanPlan
Corral Corral ramp ramp to promote to promote proper proper animal animal handling handling process process
Cattle Clinic
Business Class Pen
Slaughterhouse
Wagyu Tower
Daytime Market
Tea Village Revival NanShan Tea Resort A new development often suggests the introduction of commercialization and the diminish of local culture and tradition. NanShan Tea Resort promotes a unique teathemed tourism and rest stop by cultivating and utilising the NanShan Village’s local specialities, skills and its geographic location. The process of bottom-up growth was initiated to help the village self-fund its development and to expand over time which promised the existing tea village a prosperous super tea resort owned and operated by the locals. The proposition focused on environmental sustainability, social sustainability and responsibility to help preserve the metabolism of the locals’ heritage, culture and tea business. Comprehending the seasonal change, the proposal adopted a progressive and flexible architecture approach to adapt and grow to cater for different hotel programs that serves not only tourists, but also shared with the local village over 24 hour, weekday weekend and seasonal shifts. By acknowledging both present and unknown future needs and challenges, flexibility becomes sustainability.
Annual Hotel Activities + Programs
Gentle Slopes Gentle for Future SlopesTea for Future Plantation Tea Plantation
Steep SlopeSteep for Hotel Slope Villas/ for Hotel Tea Pavillions Villas/ Tea Pavillions
Terrain Use Terrain Studies Use Studies Site Terrain Studies -Gentel Slopes -Gentel Suitable Slopes forSuitable Future Tea for Future Plantation Tea Plantation-Existing Tea -Existing Plantation Tea Plantation -Steep Slope -Steep for Hotel Slope Villas/ for Hotel Tea Pavillions Villas/ Tea Pavillions
Valley
Valley
-Existing Buildings -Existing Buildings
Tall Mountains Tall Mountains
Tall Tall Mountains Mountains
View towards View towards Nanshan City Nanshan City
Unobstructed Unobstructed Views Views -Valley
-Valley
-Landscape-Landscape View Obstructions View Obstructions
Unobstructed Views
Ce
nt
ra l
Ce Sp
nt
in
e
ra l
Sp
in
e
Framing Outdoor Courtyards Framing Outdoor Framing Courtyards Outdoor Courtyards
Hotel Villa (Peak Season)
Tea Pavilion (Off-Peak Season)
Shop-House Conversion (Future)
Phase 1 : Basic Kitchen + Dining
Phase 2 : Expansion of Dining + Kitchen
Phase 3 : Expansion for Function Rooms
New Hotel + Village Centre Expansion
Hotel + Village Centre as Exhibition Space + Restaurant
Hotel + Village Centre accommodates Local Use at Night
Ancestral Hall for Village Elections, Prayers, Funerals
Village After Hours Use
Large Scale Festive Events
Private Function + Dining
Diverse use of New Hotel + Village Centre
Permanent Stationary Champagne Bar
National Library
Hôtel de Ville
Notre Dame
The Louvre
Orsay Museum
Place de la Concorde
French National Assembly
Grand Palais
Eiffel Tower
Pont de Bir-Hakeim
BAR
BAR
National Library
Hôtel de Ville
Notre Dame
The Louvre
Orsay Museum
Place de la Concorde
French National Assembly
Grand Palais
Eiffel Tower
Pont de Bir-Hakeim
BAR River Seine
Permanent Stationary Champagne Bar
Proposed Mobile Champagne Bar
River Seine
Proposed Mobile Champagne Bar
BAR
Mobile Champagne Bar Paris Champagne Bar Competition
+
+
or/+
or/+
or/+
or/+
or/+or/+
or/+
or/+
Proposed Bar Seating Area
Mobile Champagne Bar
Mobile Champagne Bar Paris Champagne Bar Competition
The Floating Champagne Bar is a temporary mobile float-in champagne bar to serve communities along the river Seine. Instead of bringing people to the bar as asked by the competition, why not bring the bar to people? Sustainability is achieved through flexibility where both the mobile bar and permanent seating area transforms spaces to cater for a variety of events. The mobile champagne bar travels along the river and engages with river edges of different heights and conditions
with its carnival ride inspired ‘arms’, transforming along river banks it docks. Paris Champagne Barspaces Competition
On the site next to Pont des Arts, the permanent seating area is designed as a mixed-use station pier to receive the
Instead of bringing people to the bar as required by the competition, why not bring the bar to the people? Sustainability is achieved through flexibility where both or/+ or/+ area transforms the mobile bar and permanent seating spaces to cater for a variety of events. A temporary mobile float-in champagne bar was proposed to serve communitiesProposed along the Bar SeineSeating river. Area The champagne bar travels along the river and designed to respond to different heights and conditions of river edges with its carnival ride inspired ‘arms’, transforming spaces along river banks as it docks. On the site next to Pont des Arts, the permanent seating area was designated as a mixed-use station pier to receive the float-in bar and different boat restaurants along the river, creating opportunities for a variety of cuisines to be enjoyed with the champagne bar.
Thefloat-in Floating Bar is a temporary float-in champagne to serve communities along the river Seine. bar andChampagne different boat restaurants along the river, creatingmobile opportunities for a variety of cuisines to be bar enjoyed with the champagne bar. Instead of bringing people to the bar as asked by the competition, why not bring the bar to people? SustainabilityEmbraced is by the picturesque scenery, the façade was Facing thethrough river, the facade is designedwhere as a seriesboth of robust and mobile flexible galvanised steel fixtures that transforms to achieved flexibility the bar and permanent seating area transforms spaces to cater fordesigned a as a series of robust and flexible galvanised become boat boarding ramps, dining furniture or pool lounge chairs. When boats are not docked, the pier becomes variety offorevents. steel fixtures that transforms to become the boarding a space community and recreational activities. ramps, dining furniture or pool lounge chairs. When
boats were not docked, the pier becomes a space for The mobile champagne bar travels along the river and engages with river edges of different heights and conditions community and recreational activities. with its carnival ride inspired ‘arms’, transforming spaces along river banks it docks.
On the site next to Pont des Arts, the permanent seating area is designed as a mixed-use station pier to receive the float-in bar and different boat restaurants along the river, creating opportunities for a variety of cuisines to be enjoyed with the champagne bar.
Construction Sites @Port de Javel Bas
Construction Sites @ Port de Javel Bas
Riverside Seating Areas @Quais de Jussieu
Riverside Seating Areas @ Quais de Jussieu
Caravan Parks
Caravan Parks Bois de Boulogne Indigo Campsite @Bois de Boulogne Indigo@Campsite
Boat Restaurants @ Port de Suffren Boat Restaurants @Port de Suffren
Tourist Attractions @ Pont de Bir-Hakeim Mobile bar engages with different edges and conditions along River Seine Tourist Attractions @Pont de Bir-Hakeim
Mobile Bar engages with different river edges and conditions along River Seine
Admin Office Admin
Office
Bus Stop
Quai Franรงois Mitterrand
Quai Franรงois (Street Level) Mitterrand (Street Level) Indoor Seating
Indoor Seating
Pier + Bar Seating Area
+1.3m
Mitterrand (Street Level)
Toilets +1.0m
+1.0m
Toilets
Roof Terrace
Outdoor Seating
Roof Terrace
Outdoor Seating
+0.7m +0.3m
Pier + Bar Seating Area
Mitterrand Quai Franรงois (Street Level)
Lift
+1.3m +1.3m
Bus QuaiStop Franรงois
Lift
+1.3m
+0.7m +0.3m
Seine River
+0m +0.3m
+0m
Seine River
+0.7m
+0.3m
V.I.P +0.7m
V.I.P
+0m
+0m
Float-In Bar
1- Pier + Bar Seating Area obstructs existing circulation Float-In Bar
1.
1- Pier + Bar Seating Area obstructs existing circulation
Pier + Bar Seating Area obstructs existing circulation.
3- Creating vertical connection to street level
2- Pier terraced to receive boats of different heights Splitting seating area to maintain circulation
2.
2- Pier terraced to receive boats of different heights
Terraced pier to receive boats of different Splitting seating area to maintain circulation heights, splitting seating area to maintain circulation.
3.
3- Creating vertical connection to street level
Elevate the connection to street level.
Section across Pier
Section across Pier
Pier as Gallery + Community Space + River Taxi Pier as Gallery + Community Space + River TaxiStop Stop
Pier accommodating annual Paris Plage Pier accommodating annual Paris PlageEvent event
PierPier as as Dining DiningArea Area
Pier adapting to future rising water Pier adapting to future rising waterlevels levels
Multi - Function of Pier + Bar Seating Area Multi-use of Pier + Bar Seating Area
Residential Tower
Wind Corridor
Building Core & Vertical Services
Commercial Car Park
Housing Typology in Hong Kong
Given Brief to maximize GFA
Proposed Housing Disposition �Building Disposition to maximize GFA & eliminate wind tunnel effect
Comprehensive Residential Development When asked by the proponent to revisit a MLP scheme previously approved by the authority as well as to incorporate the newly granted additional GFA, the design proposition was to redefine and recompose the housing typology through comprehensive considerations on the environmental and social impacts whilst increasing the building mass. Located in an industrial / shop-houses neighbourhood, the site was the first to be permitted with 28 storey high building. Subtle strategies were adopted to introduce high density living, mixed-used while preserving the local identity and minimize the environmental impact. The expanded building massing designed to be streamlined was positioned such that the wind tunnel effect resulted in the previous scheme was eliminated and being compatible to the surrounding context. Taking cue from its constraint-the wind, the comprehensive development comprises of two curvilinear volumes, creating an vernacular architecture free from corners like the the traditional corner composite buildings found in the neighbourhood, taking a leap from the typical right angled corner apartment to fully appreciate the panoramic view of Victoria Harbour. Feasible apartment mix were studied to accommodate the proponent’s desirable flat mix in the future.
Building Massing Study
Typical Corner Apartment
Corner Composite Building in Hong Kong
Panoramic Corner Apartment
Minimum Room Mix - 9 units per floor
Moderate Room Mix - 12 units per floor
Service Lift & Firemen’s Lift Refuse Chamber Water Met er Room
Electric Meter Ro om
Maximum Room Mix - 15 units per floor
Studio Apartment
One Bedroom Apartment
Two Bedrooms Apartment
Three Bedrooms Apartment
Room Mix of 11 units per floor
Apartment Mix & Room Layout Study
Hotel + Casino Development A project manipulated by its ever-changing funding and budget from time to time could resulted in endless schemes. The 5 stars Hotel + Casino Development by Resort World Genting, stretching 8100m2 across a portion of land facing the Nam Van Lake in Macau was designed to be self-sustaining, can be built and operated portion by portion, to suit the funding available accordingly. Construction and operation phasing were planned to start from the waterfront site formation including site ingress and egress, the completion of requisite building core and services and to be gradually extended over the site in the course of time. The disposition of hotel tower was proposed to address the overlooking issues and to embrace and appreciate both the lake and the city view of old Macau. The permissible consturction period of 36 months has pushed the project team to explore and proposed a fast-track construction methodology.
LAKE VIEW
CITY
LAKE
Overlooking + Shadowed Podium Garden
LAKE VIEW
CITY VIEW Hotel Tower Disposition
Phase 1
Phase 2
Phase 3
Phase 4
Hotel Development Phasing
Proposed Top-Down Construction Methodology
Proposed Top-Down Construction Methodology
Distribution of Core Building Services
Phase 1 - Podium Garden & Recreational Facilities Phase 2 - Private Villas & Villas Garden
Alternate interchangeable programs for different phases
Standard Hotel Room Layout Study
Balcony Terrace
Balcony Terrace
Suite 2 Suite 1
Presidential Suite Layout
Hotel Room Layout Study
Phase 1 Construction Layout Plan
1 2
3
1. Site Formation 2. Demarcation of Softscape and Hardscape 3. Commencement of Building Works
Before
Before
After
After
Corridors Re-painted to Provide Stronger Identity
New Protective Fence to reactivate Un-utilised Rooftop
Before
After
Existing Classroom Converted into Conference Room
Student Activity Room
A&A Works for Army Cadets Group The design of the training centre for Army Cadets deals with the challenges of converting an abandoned primary school into an active space and maximising previously unused space through using different design strategies. The project scope includes necessary demolition and repartitioning were carried out to accommodate programs such as training room, culinary training room, gym, activity room, barracks and music room. Existing basketball court and sprint track were resurfaced with new floor coating and provided with outdoor safety protection.
After
New Ceiling Works as Way Finding Strategy Before
Protective barriers were installed along all open corridor, accessible roof and staircase. Acoustic was strengthened through the implementation of baffle ceiling, perforated panels and wallcovering at music room and conference room. Major alteration on Electrical and Mechanical aspects was the modernization of existing elevator. The malfunction lifting platform was dismantled and replaced by accessible ramp with the consideration of budget and easy maintenance for the user in the future. Ceilings were replaced with different cladding methods creating diverse patterns as a wayfinding strategy.
Prep ared by Vivi an J o hnny Š2017 All R i ght s R eser ved.
Email : Vivian.Johnny26@gmail.com All images in this por tfolio were produced by Vivian Johnny, unless other wise stated.