Portfolio 2016 by Bobby Wang

TSUNG PAO- WANG Architecture Portfolio 2016

INDEX Fundamental Of Design - 100A Double Negative

SF Tenderloin Library

Fundamental Of Design - 100B Precedent Study

4-5

Good Food

6-12

Fundamental Of Design - 100C Perimeter : Pavilion : Decoy

13-21

Fundamental Of Design - 100D True Food Restaurant

22-27

Double Negative Double Negative Project explores a new way to create space by carving out two space in a volume and investigate their relationships. By carving out two spiral space from the top and the bottom of the given mass, i further explore how these spaces could interact with each other and natural light.

San Francisco Tenderloin Library This project explores the spacial formation developed from the double negative project. The circulation is formed by stairs developing from a montage to enable visitor to experiences a various surrounding architecture condition. The idea of positive and negative space are both carved out from a give mass and interleaved by the circulation to create and third condition space.

Model / Museum Board

Olive street

O’Farrell Street Catalogues/Computer Access

Children’s Reading/Storytime/Flexible

Young Adults Area

Book Shelving DVD Shelving

Young Adults Area

Catalogues/Computer Access: Viewing

Precedent Study: Saving Bank, 3XN In this study, We are given a precedent project to study. For my precedent, i desired to study how the building interact with light and air circulation. As a result, i decided to build a section model and investigate how the skin system on top of the building actually affect the lightning in the space. Also, how the air would flow through the skin, creating a more energy efficient building.

Good Food Good Food is a project that celebrate good food and challenge food mass production. The concept of this project is developed from our food and technology research. Finding reasons of why most of the food out there are unhealthy, especially when the customers are not being expose to the food making process. This building is a conjunction of multiple programs centered around a common set of interests. By designing the building this way, customers are expose more to the food processing area such as the kitchens and the fresh market. Hence, raising the awareness of â&#x20AC;&#x153;healthy foodâ&#x20AC;?.

The Weave This project mainly explores the integration between building and landscape. By creating an artificial landscape from the given site, we were further required to make moves such as carving, shifting or peeling the landscape to create opportunities for architectureâ&#x20AC;&#x2122;s existence. Also, we were to investigate the transition between landscape to architecture from indoor to outdoor spaces. The concept that I picked was to work with weaving movement. Hence, a landscape was formed by pushing and carving through the original site, followed by inserting structures to support the land and building.

Performing Area 1500sqft

Alley, The Truth Through analysis of the urban fabric of East Oakland, and they grain of the city, The True Food Restaurant incorporates and embraces the notion of the alleyway. The Alley, throughout inner cities are traditionally viewed as residual, and informal spaces for people of the community to gather. More recently, Alleys have been transformed by artists into areas of interest and as modern galleries. Taking the notion of this modern Alley, the design of the True Food Alley Restaurant weaves the idea of alleys and the module of shipping containers formulated to sequentially educate people of the community with the importance of food. The process of making food, is just as much as an art as any painting or mural. By emphasizing the food making process as an art in the alley, the people of the community are presented with an innovative architecture that solves and influences people to be more conscientious about what they eat.

Prototype This prototype is an experiment by using shifting and folding shipping containers to create spaces for programs and circulation.