In Singapore, all the kitchens are getting smaller and smaller. The newer HDB flats that are being built are absolutely claustrophobic to cook in.
Space planning for your kitchen then becomes extremely important. Your kitchen layout is critical and kitchen space planning needs to be right – there is a lot to consider if you are to ensure your kitchen is cook-friendly.
I share with you how I planned my kitchen layout out and the thought process that went on behind it.
I believe you have heard of the Kitchen Triangle Work Space rule and the Horizontal Work Space rule. Both are important and should be taken into consideration when planning your kitchen.
Remember this, in Singapore, you are likely to be spending more than $5K in your kitchen, and live with it for the next 5-10 years. You’ll drive yourself up the wall if you didn’t put more thought and spend more time in planning this room.
Yes, if you’re not much of a cook, this is on a lower priority, but hey, since you are here reading this post, the kitchen probably means something to you.
Let’s get started.
I divde my kitchen up into 5 different zones namely:
– Food Storage (Consumables)
– Cutlery and China (Plates, Plastic Containers, Utensils)
– Pots and Pans
– Food Preparation (Spices, Sauces…)
– Waste & Cleaning (Cleaning detergents, cloths, pails… etc)
Here’s the kitchen layout that I have decided on…well, more or less if my dear ID doesn’t suddenly come and tell me XX can’t be done.
(Promise it’ll be worth your time. :))
I spent countless hours on this and closed my eyes while I imagined a typical cooking session for me. It is important that I am able to access the things I need easily without much wasted effort. Try it for yours and see if there’s any change you need to make to your kitchen!
wow. u have got good planning for kitchen! it's true that if u didn't put in proper planning for the kitchen, u could go up the wall when u start cooking for ur family!
singapore not enough space edy.. =P
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