The Green Isle, a sustainable restaurant in Kaohsiung, Taiwan

Chain10 Architecture & Interior Design Institute,

Moooten Studio / Qimin Wu,

Kaohsiung City, Taiwan,

Free Time, Restaurants,

Interior Design,

Taiwanese designer Keng-Fu Lo from Chain10 Architecture & Interior Design Institute has created the third restaurant in the successful Tan Zuo Mali chain. This time he created not just an excellent restaurant experience but also a public space for people to relax and have a good time, a one-of-a-kind space where customers can leave the congested hustle and bustle of the city behind them and get closer to nature.

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The Green Isle, a sustainable restaurant in Kaohsiung, Taiwan An area of about 5,950 m² in Kaohsiung, the second largest city in Taiwan with almost 3 million inhabitants becomes a new "green island", The Green Isle, in the context of the metropolis, where contact with nature is a rare thing for most inhabitants.
The topography and the large area of the site allowed the Taiwanese designer and architect Keng-Fu Lo of Chain10 Architecture & Interior Design Institute to create a complete living environment where people can both relax and dine. In addition to studying different service patterns and finding the best economic model, the project also focuses on environmental sustainability
At the main entrance of Green Isle, a bridge crosses the 120-metre long landscape pool to put guests into a relaxed mood as they enter. With the 250 large trees surrounding the property and reducing carbon emissions from the project, this artificial lake significantly improves the climate comfort, in turn reducing the need for climate control, and creates a feeling of well-being, as if guests were really taking a trip out of town. Not only that but all these trees and the large expanse of water turn the restaurant into a climatic island in the middle of the city, with temperatures up to 2°C lower than the neighbouring zones.
Even traditionally imported materials like marble were locally sourced to reduce the emissions during transport. A large number of concrete exterior walls were barely painted, decreasing the need for elaborate, environmentally detrimental materials.  The use of secondary materials also directly reduced the thermal effects and energy consumption of the building. So the designers made choices that take into account recycling, while the metal is used in a modular way so that it can be replaced in a timely and sustainable manner.
In order to respect the relationship between the building and the green environment, the decorations of the indoor dining area were simplified, focusing on simple modern choices without falling into the trap of excessive minimalism. The large, floor-to-ceiling glazing in the interior provides a visual connection with the outside. Seated guests can get the impression of being somewhere in the countryside, away from the hustle and bustle of the city that is actually just outside. The centrally located glass arboretum also helps them to enjoy the beauty of the natural environment.
With his third restaurant for the Taiwanese chain Tan Zuo Mali, Keng-Fu Lo from Chain10 Architecture & Interior Design Institute has very elegantly responded to a major challenge, after the two earlier venues designed for the same client. He knew he would have to come up with a one-of-a-kind place that would take into consideration the expectations of environmentally conscious consumers. And this feeling of a magical and refreshing place makes it clear that environmental sustainability doesn’t have to be at the expense of a business venue such as a trendy restaurant!

Christiane Bürklein

Project: Chain10 Architecture & Interior Design Institute - http://www.chain10.com
Lead designer: Keng-Fu Lo
Location: Kaohsiung City, Taiwan
Client: Tan Zuo Ma Li Co., Ltd.
Photographer: Moooten Studio / Qimin Wu

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