Excerpt: ‘Kampung Bharu Culinary Incubator’ is an architecture thesis by Eunice Chow from the School of Architecture, Building and Design – Taylor’s University that proposes an innovative community development strategy for Kampung Bharu by integrating architecture and culinary arts to maintain its relevance and counter underutilization and obsolescence. By harnessing the village’s culinary heritage, the project envisions architectural intervention as a catalyst for revitalization, creating a dynamic and resilient environment.
Introduction: The key objective of rethinking an alternate development strategy within Kampung Bharu, a century-old urban village in Kuala Lumpur, Malaysia, is the manifestation of an architectural canvas through the lens of culinary. In order to maintain Kampung Bharu’s relevance in the face of pressures from underutilization and obsolescence, the thesis explores the potential of architectural intervention serving as a catalytic network by leveraging on the village’s existing culinary scene, which reflects the living and spatial culture of the place.
The culinary incubator is a testament to positive change for a more inclusive and culturally sensitive environment where it aims to preserve the cultural roots while embracing transformation that defines its vibrant future, implying a district of activity, innovation, and growth. As it sets out on a journey where architecture and gastronomy intertwine, it harmoniously weaves into the village’s everyday life and fabric.
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