For the materials that will be used in the building, it will be large wooden doors, screens that are patterned and a pond in the middle. There will be a skylight area and many private dining rooms to ensure that the guests have a sentiment of the aesthetic Chinese appeal. There will be an open air yard that could be viewed from the interior the budding. There will be high usage of porcelain figurines inside the building particularly in the foyer. The colours theme of the place would be a mixture of red coupled with serene colours of blue and grey. There will be hanging art in accordance with the traditional Chinese culture. In accordance with the modern trends, there will be glass frosted door. There will be recessed alcoves that are red light shades. This will be found throughout the restaurant at random spaces. It will essentially be a modernist interpretation of the Chinese restaurant. It will challenge the existing notion and will also be in accordance with some of the traditional interpretation of China. Foods that will be served in the restaurant are traditional Chinese food. Combination of these factors will essentially give the guests traditional authentic Chinese experience. It is expected that by this spatial arrangement the guests can feel the Chinese experience. In this theme the objectives are to develop a structure where there is a provision of flow between the rooms. There should be proper arrangement of the benches from the kitchen and they should be aligned in a way that they can appreciate the aesthetically value of the building. Ways to meet customer expectations and derive possible measures to ensure that the customer requirements are met in this process. For this the designer, design object the subsequent system and the end user needs to be factored in order to analyse the impact of the research objective.Ultimate objective is to develop a spatial experience that would make the customers experience the traditional Chinese experience. The research question will be how wills the layout of the room esp. the layout of the tables with relation to the aesthetics of the place cause an impact on the individuals. For this, a structured approach will be developed. The average time spent on the tables for sitting. Mapping of the bench movement will be recorded. The foot traffic of the place will be recorded. The seating that is most preferred by the customers will be analysed and the exact seating arrangement will be analysed.