The land is about 1800 ping which allowed us to create a relatively complete living environment encompassing both a rest and dining space. In addition to factoring in the service modality and finding the best economic model, we also spent time on environmental sustainability and ensured the building be as green as possible. At the main entrance of the restaurant, we deliberately created a bridge through the pool to accentuate the mood of guests as they enter. The nearly 120-meter landscape pool gives a strong impression of the building and creates a connection between the building and the water. The glass frame is placed in the space along with some greenery, it increases the possibility of natural light entering the indoor space. Contrasting the artificial light source with the natural light source helps to blur the boundary between the interior and exterior space. A large number of concrete exterior walls are barely painted, decreasing the need for elaborate environmentally detrimental materials. The use of secondary materials also directly reduced the thermal effects and energy consumption of the building. The use of construction and decoration materials takes into account the possibility of recycling and reduces the consumption of resources. Even traditionally imported materials like marble were locally sourced to reduce the emissions during transport. Surrounding the property are over 250 large trees further reducing the carbon emissions from the project.