Conceived amidst the pandemic, Green Isle II can be viewed as a case study in just how the pandemic has impacted restaurant design. The first of the two restaurants, Green Isle was built prior to COVID with Keng-Fu Lo and his firm Chain10 providing the design. That same team was then brought back following the success of the original to design Green Isle II in similar spirit to the first. Only, this time, the restaurant was to be constructed immediately following pandemic lockdowns.
Recently, we had an opportunity to speak with Lo himself regarding Green Isle II and its status as a link between two separate design sensibilities. Below is our conversation.
DesignWell (DW): When you were brought back on to design Green Isle II, what did you want to accomplish in the layout?
Keng-Fu Lo (KL): In every design, I strive to provide a sustainably built space that encourages people to really engage with nature and others. With large spaces and balconies throughout, the connection to nature is still there and human interaction is safely encouraged.
With the design of Green Isle II there’s an emphasis on how built environments can foster a relationship with the surrounding environment. Green Isle II will be built near Taiwan’s Software Science Park, an industrial factory and office center, so we set out to provide a space with a coexistence of amenities and nature.
DW: What were some of the aspects you knew you had to hold onto from the original design?
KL: Simplicity, biophilia, and sustainability are always constants in my designs. Although the design of Green Isle II came with COVID driven accommodations, I wanted to ensure that visitors could still safely engage with nature in a sustainably built environment.
Incorporating elements of health and safety into Green Isle II didn’t necessarily mean completely changing its design, but more so being mindful of the restaurant’s purpose and how each feature of it prioritized guests. For example, both restaurants have landscaped pools to mitigate the effect of climate change, but Green Isle II has a larger pool that facilitates and promotes social distancing.
Overall, there weren’t any parts that conflicted with the original Green Isle design; it essentially provided a framework for the second one and made us really think about how conscious decisions about spaces make such an impact. The new design made us realize that our dedication to designing eco-conscious, biophilic, and minimalistic structures gave us a headstart in designing for the pandemic.
DW: What ended up changing as a result of the pandemic?
KL: Many of the challenges presented with the pandemic included prioritizing adequate space for social distancing and including systems for constant air flow. There was difficulty in designing and providing a space that still allowed people to interact with each other, but because of the original Green Isle, we didn’t have to start from scratch.
We had the perfect foundation to start with its design and to simply address the issues as they relate to COVID. From here we aimed to tackle and solve each one while designing and building out Green Isle II. For example, working from the original design, we added alternate entry spaces to reduce traffic at entrances and increase air flow. The incorporation of greenery naturally improves air quality and provides good circulation – things were easier to improve and work off because of the existence of Green Isle.
Just like with the restaurant itself, the serving and cooking stations were spaced to still allow for social distancing between workers. The reception area at the entrance is clearly defined and the independence of this area creates a new visual experience. It can also be used as a buffer space for taking the temperature of guests during the spread of the pandemic.
We also incorporated better air conditioning systems to direct air flow and keep employees safe throughout the day. By increasing the volume of fresh air from outside in a commercial space, this system will allow for more ventilation.
However, in a tropical environment such as Taiwan, extra energy will be needed to cool the external air pulled into the system. For this reason, I have designed the system to be adjustable so that, after the pandemic, the system can switch to a more energy efficient closed system. We also used a suspended construction to block the sun and reduce the amount of direct sunlight on the interior.
Green Isle II is on an urban heat island, so the use of a landscape pool and surrounding greenery buffers the effects of weather on the structure.
DW: How do feel these changes affect the design and presentation of the restaurant? Do you think they work with or against its purpose?
KL: These changes definitely affect the design, but by no means do they work against the space or the people. I believe that as society changes, architecture must adapt and center around these differences.
Perhaps a decade ago, larger spaces that encouraged social distancing and less interaction with each other would not have benefitted many – but as we adjust our habits to different and more safe forms of communicating during the pandemic, these spaces excel. As we, hopefully, shift into a post-pandemic world, Green Isle will still provide a more intimate environment for people to enjoy themselves or small groups of friends without disrupting or being disruptive.
Don’t forget to explore the gallery below to see how the visuals of Green Isle changed from pre- to post-pandemic times.