Reimagining F&B Spaces: Wellness and Sustainability at ARCHIDEX 2026
From 29 July to 1 August 2026, the local and international design community gathered at the Malaysia International Trade and Exhibition Centre (MITEC) for ARCHIDEX 2026. Under this year’s theme, “The Bold Future”, the event explored how spaces can be designed for a rapidly changing world.
For BAREKA by KIAN, this is especially relevant to the F&B industry, where bars, restaurants and cafés are shaped by more than just aesthetics. How customers move, sit, interact and feel in a space all contribute to their dining experience. At ARCHIDEX 2026, KIAN explored these ideas through a multi-sensory environment focused on spatial wellness, thoughtful furniture and circular material choices, showing how these elements can help create more welcoming and purposeful F&B spaces.
Rethinking the F&B Space Through the Time Tunnel
At the heart of the ARCHIDEX showcase was KIAN’s “Time Tunnel” concept, a transitional experience designed to move visitors away from rigid commercial layouts and towards a more human-centric approach to spatial design. Rather than focusing only on what a space looks like, the Time Tunnel invited visitors to experience how a space feels.
Every element was designed around the five senses:
· Sight: Calming colour palette to soothe the nervous system
· Touch: Natural, organic textures that invite touch
· Hear & Olfactory: acoustic harmony and custom ambient scent
· Taste: Curated taste experiences within the spaces.
For restaurants and cafés, this multi-sensory thinking has practical relevance. A memorable dining experience is rarely created by one element alone. Furniture, lighting, acoustics, textures, layout, food and atmosphere work together to shape how customers experience a space. Designing F&B Spaces for How People Connect
Within the Time Tunnel, distinct zones demonstrated how KIAN’s specialised brands approach different commercial environments. For BAREKA by KIAN, the focus was on the high-traffic F&B landscape, from bustling bars and cafés to lively restaurants, and how thoughtful furniture and welcoming layouts can support these environments.
Left: Semi round bench & Brooke barstools
Right: Rise Arm Chair with Reconstructed Wood Table
A restaurant may need seating that encourages customers to settle comfortably, while a café may require a more flexible layout that supports different group sizes throughout the day. Bars, QSRs and food courts face their own challenges, including customer flow, space utilisation and the demands of high-traffic use.
This thinking reflects BAREKA’s broader approach to F&B spaces. Through its Restaurant-in-a-Box solution, BAREKA supports businesses with services ranging from professional advice and design consultation to concept ideation, furniture solutions, accessories and project management. The aim is to consider the space as a complete environment rather than treating furniture selection as an isolated decision.
Sustainable Materials for Commercial Spaces
The ARCHIDEX experience also explored how material choices can contribute to more responsible commercial environments. For F&B businesses, this conversation is particularly relevant because furniture, tables, counters and other spatial elements are long-term parts of a restaurant or café interior. Considering where materials come from and how they can be reused or repurposed can therefore become part of the design process.
Material Highlights at the Booth
Upcycled Oil Palm Trunks (OnCore by IOI Palm Wood): Parts of the booth structure and furniture were constructed using the material, which carries both the SIRIM Eco Label and MyHijau Mark, this material demonstrates how impressive spatial structures can be built while keeping carbon footprints remarkably low.
Left & Middle: Counter Table & Cantum Dining Table with Chairs
Right: Marine & Orbit Stool Seat
Ocean-bound Plastics (OBP): Recycled plastic waste were incorporated into durable furniture designs by our award-winning global designer.
Left: Brooke Chair by Enrique Marti
Right: SOU chair by Sakura Adachi
Alternative timber: Functional surfaces created from reconstructed timber and recycled chopsticks.
From left to right: Reclaimed timber tabletop & Recycled chopsticks tabletop
Sharing Ideas for a Better Built Environment
ARCHIDEX 2026 was also a platform for exchanging ideas around material innovation, wellness and circular design. Across the four-day event, KIAN hosted sharing sessions with industry leaders and sustainability advocates.
Peter Fitch (CEO of IOI Palm Wood Group) on “Innovating with Nature” – exploring the untapped potential of agricultural waste
Ms Yap Yann Fang (Founder & CEO or AMANI Biohacking Club) on “Wellness is the New Luxury Property Standard” – discussing how spatial design impacts health
Mr. Jacky Teh, Sales Director, showcased the BAREKA VR Showroom, bringing our furniture solutions to life through an immersive digital walkthrough experience.
Josiah Oh, (KIAN Green Ranger) on “KIAN’s Sustainable Materials” – sharing our latest journey in green initiatives and exploring eco-friendly materials
Read more about our sustainable journey here
Looking Ahead: Thank You for Walking the Path with Us
A forward-thinking space means little without the community that gives it life.
To our incredible partners, old friends, and the new faces who stepped inside the Time Tunnel to Reimagine, Reinvent & Redesign the built environment with us. A special thank you goes to our strategic partners who elevated the visitor experience:
IOI Palmwood for strengthen our sustainability story by supplying materials and products made from oil palm trunks
AIM Coffee for keeping our community energised with coffee and ice cream throughout the four-day event
AllSense for crafting signature ambient scents that boost our multi-sensory environment
From left to right: IOI Palwood, AIM Coffee and All Sense
Continue The Journey with Us
Download our latest Newsletter Issue 22 and discover the stories, innovations, projects, and collaborations across our brands, showcasing our capabilities, history, and vision for the future.
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