| Summary: | People are becoming more conscious of the necessity of recovering food knowledge. Yet, there are only a few building types available to host such an event. Currently, food exhibit spaces only exist in the form of a food factory and a food museum. There is a need for research on building living gallery and exhibit spaces, particularly ones that promote sensory experience, in order to capture the appropriate mood when learning about food. This research began by trying to understand sensory design in enhancing users in food and cultural appreciation. Then, the researcher started to identify design principles in living gallery and exhibit spaces in relation with Nasi Lemak. Through case study analysis, the researcher finds that many buildings are constructed nowadays with ‘sensory and ambient’ factors in mind – the Cite Du Vin, Wine Museum in Bordeaux, France, and the Hiroshi Senju Museum in Nagano, Japan, being just two examples. The research findings outline the design approach and strategies used in creating sensory experiences in food exhibit spaces. For example, the idea of food learning through living gallery, with a food sense environment. Along with this, the building design was planned to include interactive exhibition spaces that contain knowledge of Nasi Lemak that will enhance the sensory experience. This led to the natural conclusion that the relationship between the senses and the building design itself can be an approach that contributes greatly to setting up a functioning Living Gallery and Exhibition building. Finally, the project itself may contribute greatly towards helping improve the food learning experience of both locals and tourists in Kampong Bharu.
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