Detailing within code: creative encourages sensory engagement. It is the aim of the project to creatively engage the visitor from entry to exit during their stay. As such, spaces have been carefully designed so that they challenge the contribution a visitor traditionally is limited to.

 

For example, the Restaurant space is designed in booth seating, with a private cooking stove attached to the edge. This allows the visitor to engage with the chef who will prepare the final stages of the food at the table infront of the guests. For extra interaction, the guests are able to pick at some herbs from the embedded herb garden or add spices from the spice capsule above. As such, the visitor is removed from their traditional role as a responder in the hosptiality typology where they are normally limited to picking an item off a menu and then waiting for it to appear infront of them. To see the spoken restaurant space in entirety, click here.