老鼎丰北京
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在北京东北五环路附近，项目地点曾是一个繁荣的工业区，拥有自己的火车站——朗园站。过去，这里用于运输货物进出北京。
如今，这个社区正经历转型阶段，Neri&Hu受邀设计一个旧仓库的适应性再利用项目，该仓库曾用于棉纺织生产，现在将作为历史悠久的北京糕点品牌老鼎丰的主要办公室和零售概念店，老鼎丰成立于1911年。
原有的砖结构由一个主仓库和三个附属建筑组成，还有一个庭院花园。对于这样的项目，Neri&Hu的策略始终是首先对现有建筑进行全面调查，确定哪些部分可以保留和修复，而任何新的附加部分不仅要尊重现有结构，还要与之形成对比，以便清晰地区分新旧。
设计概念部分受到客户主要产品的启发，即传统中式糕点，通常采用装饰性模具成型——容器可以承载或形成其内部内容的形状。在这里，一个新的铸造混凝土物体被模塑进旧砖外壳中，其各种开口和负空间形成主要的零售、画廊和办公室空间。在浇筑混凝土并让其固化后，专业工匠会对其进行冲击锤处理，以获得一种柔和的质感，这种质感既与旧砖形成对比，又与之相辅相成。在某些时刻，新的内混凝土会渗出并出现在外立面上，以填补空隙或指示新的出入口。新物体与原有外壳之间的间隙空间成为咖啡馆和多功能大堂的灵活区域。底层包含展览区、旗舰店、花园和咖啡馆，而二层主要是总部办公室。
穿越新的混凝土物体，体验新插入物与旧建筑之间的间隙空间，带来了过去、现在和未来之间的连接感，为这个历史悠久的北京糕点品牌提供了一个新家。
Near the Northeast 5th Ring Road in Beijing, the project site is part of a once thriving industrial area with its own train depot called the Langyuan Station. In the past, it was used for transporting goods in and out of Beijing.
Today the neighborhood is undergoing a transitional phase, and Neri&Hu was called upon to design the adaptive reuse of an old warehouse building once used for cotton textile production for the main office and retail concept store for the historical Beijing pastry brand called Lao Ding Feng founded in 1911.
The original brick structure is composed of a main warehouse and three annex buildings, plus a courtyard garden. For projects like this, Neri&Hu’s strategy always begins with a thorough investigation of what parts of the building at present may be kept and restored, while any new additions should not only respect the existing, but also stand in contrast to it, so that a clear distinction may be drawn between old and new.
The design concept is inspired in part by the client’s main product, traditional Chinese style pastries often formed in a decorative mold — the notion that a container may hold or form the shape of its contents within. Here, a new cast concrete object is molded into the old brick shell, its various openings and negative spaces form the main retail, gallery and office spaces. After pouring the concrete and allowing it to cure, specialized craftsmen then bush-hammer it for a soft textural quality that both contrasts with and also compliments the old bricks. In certain moments, the new inner concrete will seep out and appear on the façade to fill in the voids or indicate new access points. The gap spaces between the new object and the original shell become flexible areas for a café and multipurpose lobby. The ground floor contains the exhibition area, the flagship store, the garden and the cafe while the second floor is mainly the head office.
Traversing through the new concrete object and experiencing the interstitial spaces between the new insertion and the old building brings a sense of connectivity between past, present, and future and gives this historical Beijing pastry brand a new home.