The objective of our final studio course is to speculate on the future of public space at the Sai Wan Pier in Hong Kong through urban intervention. We are asked to engage in a process of analysis and proposition with the objective of programming and positioning the intervention in response to the contended site. The segment that we have selected is the newly opened public promenade in front of the Western Wholesale Food Market. It is the phase 1 of this area’s redevelopment in hope to reopen the private spaces to the public.
The piers along the promenade were once used by the wholesale market to receive fresh produce in the sea. Nowadays, goods are delivered on land, meaning the function of the wholesale market no longer justifies its context. Moreover, the market is seen to be an enormous obstacle hiding the presence of the promenade from the district. However, the market is still generating billions of dollars annually and it is extremely difficult to find a replacement with such footprint in Hong Kong Island.
Therefore, we began exploring how we can engage the public without interrupting the function of the wholesale market. From our analysis, we realised there are massive under-used spaces that can generate new levels for public use. Having studied the flow of the wholesale, we have proposed to introduce a cooked food centre within the market with various dining experiences. This program not only correlates with the flow, dining is also a program that well accompanied with an extraordinary view to providing the best public experience. Our design also utilised the existing structure, which turns this idea into a feasible solution, allowing both public and private users to co-exist in harmony.
2018
0000
Project Location: Sai Wan Pier Promenade, Hong Kong
GFA: ~4000 sqm
Target Groups: General Public
Yeung Hin Oswin & Wong Tsz Ching Ceci
The Western Cooked Food Centre by Hin Oswin Yeung in Hong Kong won the WA Award Cycle 28. Please find below the WA Award poster for this project.
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