Application of Ecological Architecture at the “Kampung Kecil” Restaurant in Medan City

Abstract

The rapid growth of the culinary industry in Medan has shifted the role of restaurants from merely food-serving facilities into multifunctional social spaces offering spatial experience, visual identity, and comfort for visitors. This trend encourages the need for architectural approaches that are not only aesthetic but also environmentally responsible. This study examines the application of ecological architecture principles in the Kampung Kecil restaurant, which incorporates bamboo as the primary building material and adopts a natural, open-space concept. The research methodology integrates primary data obtained through on-site observation and secondary data sourced from literature reviews. The analysis refers to four key ecological architecture criteria: building morphology, energy efficiency, ecological building materials, and indoor environmental conditioning. The findings reveal that the elongated building form successfully responds to the site's geometry and solar orientation, enabling optimal natural ventilation and daylighting. The use of bamboo as a regenerative material supports environmental sustainability while reducing carbon footprint. Furthermore, the semi-open spatial configuration allows passive cooling and lighting strategies, contributing to reduced energy consumption. In conclusion, the Kampung Kecil restaurant demonstrates an effective implementation of ecological design principles, resulting in an energy-efficient, comfortable, and environmentally integrated built environment.