Nana Bambi's — Construction & Building Design

Sections

Section	Contents	Jump
Design Reference	Darwin experience — why the building is designed this way	Open
Container Frame	U-shape configuration, dimensions, container arrangement	Open
Earth Rampart	5-function structure — insulation, ramp, water, garden, concealment	Open
Ground Floor	Reefers, butcher, operations hub	Open
Upper Floor	Alejandro's Cafe — kitchen, show kitchen, dining, balcony	Open
Kitchen Design	3 zones — rear production, show kitchen, aquarium centrepiece	Open
Restaurant Floor	Interior dining, glazing, bifold doors, wraparound balcony	Open
Cold Chain & Dumbwaiter	Vertical cold spine, food lift, service model	Open
Water & Services	90,000L storage, drainage, electrical, flood resilience	Open
Site & Land	Fencing, land division, build stages	Open
Outstanding Questions	Engineering decisions still to resolve	Open
Stage 1 Build — Live · Work · Start	₱4.96M — reefers, rampart, residence, temp ops. Operational by Sept 2026	Open
Build Costing v3	Full hub build — ₱13.37M total, 16 cost sheets, UPVC glazing, tiled floors	Open
Key Documents	Downloads — plans, costing, manuals	Open

Design Reference — Darwin Experience

Aido operated the following Darwin venues and is replicating key elements at Alejandro's:

Venue	Duration	Roles
Treetops Restaurant, Travelodge Mirambeena Resort Darwin	5 years	Chef, poolside chef, restaurant FOH manager, poolside manager, functions coordinator (twice)
Frontier Hotel Darwin, Rooftop Restaurant	2 years	Fine dining, 7th floor, serviced ground floor pub and function rooms via full service lift

Key Design Principles Carried Forward

Elevated dining overlooking tropical gardens / water below
Indoor + outdoor split — enclosed AC interior + open terrace
Show kitchen visible from dining floor
Two-venue operation — upper restaurant + ground floor
Food service between floors via lift

Container Frame — U-Shape Configuration

Container Layout

Element	Containers	Dimension
Rear bar	1 x 20ft + 1 x 40ft end to end	18.25m wide
Left wing	1 x 40ft	12.192m deep
Right wing	1 x 40ft	12.192m deep
Breezeway gap	Between rear bar and wing fronts	3.0m
Total depth	Front to back	15.192m

Upper Floor Clear Span

Container width: 2.438m
Clear span: 18.25m - (2 x 2.438m) = 13.374m
Upper floor depth: 15.192m
Upper floor area before kitchen allocation: ~203m²

Structural note: U-shape formed by 6 reefer hi-cube containers — 4 rear (buried in rampart for cold storage), 2 forming the rear bar / upper floor spine (20ft + 40ft = 18.25m). Ground floor front walls are CHB 150mm (not containers). All 6 containers purchased as insulated shells — remote refrigeration installed separately. Total build cost: ₱13,369,497.

Earth Rampart — Multi-Function Structure

CRITICAL DESIGN ELEMENT — The earth rampart behind the building simultaneously performs FIVE functions. This is the single most important structural decision in the entire build.

#	Function	Detail
1	Passive insulation	Earth mass keeps reefers cold, reduces refrigeration running costs dramatically
2	Access ramp	Slow gradient ramp from ground level up to upper floor — no steep stairs, accessible, delivery-friendly, forklift/trolley rated
3	Water storage	3 x 30,000L tanks = 90,000L total sitting on top of rampart, gravity fed to building
4	Hidden infrastructure	Tanks completely concealed within the rampart structure — invisible from outside
5	Productive garden	Walled trellis garden covering tanks — fruit vines, herbs, kitchen essentials feeding directly into restaurant kitchen

Guest Arrival Experience

Guests walk up the rampart ramp through the trellis garden to reach Alejandro's. Garden path rise, not a staircase. The walk up through the garden — past herbs, fruiting vines, and greenery — is the arrival moment.

Chef Access

Rear kitchen door opens directly to walled herb and fruit garden with 90,000L water storage underneath. Chef picks fresh herbs and garnishes steps from the pass.

Ground Floor — Container Arrangement

Rear Containers (2x) — Cold Storage

Cool room + freezer (reefer containers)
Buried in earth rampart — passive thermal insulation
Side-access sliding doors for pallet entry
NOT accessible from front — pallet access from sides only

Front Containers (2x) — Operational Ground Floor

Butcher + other operations
Sit in front of buried reefers
Earth rampart acts as back wall
Butcher must sit directly below rear kitchen — dumbwaiter alignment critical

Outstanding: What sits in the 2x front operational containers beyond the butcher? Ground floor layout to be confirmed.

Upper Floor — Alejandro's Cafe

Floor Plan Breakdown

Zone	Depth	Width	Area
Rear kitchen + house kitchen	5.5m	13.374m	73.6m²
Show bench zone (1.5m bench + 600mm depth + wall/glass)	2.1m	13.374m	28m²
Interior restaurant floor	7.592m	13.374m	~101.5m²
Wraparound balcony (3 sides)	2.5m	—	~119m²
TOTAL DINING (interior + balcony)			~220.5m²

Kitchen Design — 3 Zones

Zone 1 — Rear Kitchen (enclosed, production) + House Kitchen

Depth: 5.5m | Width: 13.374m | Area: 73.6m²

Sits inside rear bar container space
The 2x buried reefer containers ARE the cool room and freezer — direct access
Central prep bench running the full length
Sub-wall separating rear from show kitchen
Behind sub-wall: grill, hob, combi oven, brat pan, 2x deep fryers
Open pass through sub-wall to show kitchen
House kitchen integrated — Aido and Aileen living in the hub until ready to move; doubles as home kitchen with separation from commercial side
Dumbwaiter — commercial food lift connecting rear kitchen to butcher directly below

Zone 2 — Show Kitchen (open to dining room)

Depth: 2.1m | Width: 13.374m | Area: 28m²

Chefs visible and working facing the dining room
Stainless benches
Prep fridges
Prep hob
Charcoal char grill (preferred over gas)
Hot plate
Display cabinets — whole steaks, whole fish on ice, guest chooses their cut

Zone 3 — Central Dining Hub / Aquarium Feature

Position: within interior restaurant floor, dividing the space

Aquarium with live herb garden as centrepiece — replaces cold buffet
Planter boxes extending from central hub
Divides restaurant almost in two
Functions: space can be split either side for separate events, or used as one open venue
Herb garden feeds display planter boxes AND connects to rear trellis garden supply

Key principle: The aquarium herb centrepiece replaces a cold buffet — it is a living display, not a service station.

Restaurant Floor

Interior Floor

Area: ~101.5m²
Rear wall: show kitchen and pass visible across full width
Style: open plan, tropical, rattan/outdoor furniture

Glazing & Doors

Face	Type	Function
Wing inner faces (courtyard side)	Full-length glass bifold doors — 12.192m per side	Open fully in dry season: restaurant becomes open air. Close for typhoon season, heavy rain, or functions requiring climate control. When open: interior and balcony become one continuous space.
Front face	Single set of French doors, centred on the 18.25m front	Feature entry — arrival moment into Alejandro's. Centre stage position.

Wraparound Balcony

Face	Length	Width	Area
Left wing outer	12.192m	2.5m	30.48m²
Right wing outer	12.192m	2.5m	30.48m²
Front face	18.25m	2.5m	45.625m²
2x corner joins	2.5m x 2.5m each	—	12.5m²
TOTAL BALCONY			~119m²

Looks down into food forest courtyard on three sides
Balcony accessed from interior via bifold doors (wing sides) and French doors (front)
Structural: 2.5m cantilever off container frame — structural engineer to spec bracket/outrigger system
Roof coverage: TBC — does main roof extend over balcony or is balcony open to sky?

Cold Chain & Dumbwaiter

Dumbwaiter (Food Lift)

Spec	Detail
Size	~600mm x 600mm — small commercial dumbwaiter
Top station	Rear kitchen, upper floor
Bottom station	Butcher, ground floor
Stops	Single stop — upper kitchen to butcher only
Shaft	Floor penetration only — no full shaft required
Position	TBC — left or right end of rear kitchen

Cold Chain Spine

The entire cold chain is vertical and tight — no long warm runs:

Reefers (buried rear) → Butcher (ground floor front) → Dumbwaiter → Rear Kitchen (upper floor)

Service Model (from Darwin)

Upper kitchen produces for restaurant AND ground floor via dumbwaiter
Replicated from Frontier Hotel Darwin — upper kitchen serviced ground floor pub and function rooms
Breakfast and dinner service (not a lunch venue) — replicated from Treetops model
Functions split either side of aquarium hub

Cold Chain Strategy

Purchase used reefer containers as insulated shells
Remote refrigeration units — easier to service than built-in compressors
Reefers buried in earth rampart for passive thermal mass advantage
Temperature monitoring and intake inspection protocols

Water, Electrical & Services

Water System

3 x 30,000L poly tanks = 90,000L total — concealed on top of earth rampart
Gravity fed to building — no pumping required for normal operations
Redundant supply: creek, rainwater collection, and backup
Potable filtration system for sale and internal use
Pump room for distribution
No single point of failure

Drainage

Must be established early — before container placement
Containers on high ground; where not high enough, earth shaping and controlled runoff
Upper floor: non-slip tiles, box guttering exterior, multiple floor drains
Surface: 19mm concrete wet-area sheets with non-slip finish

Electrical

Separate utility container for electrical distribution
3-phase grid connection
Diesel generator backup
Solar battery bank — future expansion
All electrical above flood line

Flood Resilience

Elevated pad design
Earth bank (the rampart itself provides flood defence)
Drainage swales around perimeter
Electrical, comms, and sensitive equipment above flood line

Site, Fencing & Build Stages

Fencing & Land Division

Natural zones determine land use: steep terrain for goats, flat areas for cattle, river edge for forage and buffer planting, higher ground for structures. Fencing follows the land, not the other way around.

Build Stages

Construction follows a staged approach. Nothing is built until the previous stage is operational and generating revenue. Each stage is sized so that its failure does not threaten the family or the land.

Stage 1 — Live · Work · Start (₱4.96M): 4× reefers + rampart + residence + slab + full utilities + temp operations. Cold storage operational, deliveries/market/wholesale income. Complete by Sept 2026. Full details ↓
Stage 2: Full hub structure — CHB walls, butcher fit-out, upper floor spine containers, slab extension. Temp containers redeploy to farm.
Stage 3: Alejandro’s Cafe & Full Integration — restaurant, show kitchen, glazing, bifolds, balcony, all 12 spokes active

Construction Plans

Level 1 floor plan (PDF) — butcher, cold rooms, dry goods, dispatch, customer parking
Level 2 floor plan (PDF) — open-plan dining, events, training kitchen, balcony
Footing layouts, section details, and tie-down specifications filed with builder
Hard copy on site — engineering review assigned to Rojan and Anna

Outstanding Questions — To Resolve

#	Question	Status
1	Container height — Hi-cube confirmed. All 6 containers are reefer hi-cube (2.690m internal).	Resolved
2	Roof — does main roof extend over balcony or is balcony open sky?	Pending
3	Ground floor layout — CHB 150mm walls for butcher + ops. No front containers — CHB build with tiled floors and walls.	Resolved
4	Rear wall / glazing — All UPVC frames + toughened glass throughout. Bifolds on wings, French doors front, full glass wrap.	Resolved
5	Balcony access — confirmed bifolds open onto balcony from wing sides; front balcony access from French doors confirmed.	Confirmed
6	Structural engineer sign-off — balcony cantilever brackets, hollowed container sub-floor weld spec, upper floor load rating.	Pending
7	Dumbwaiter position — which end of rear kitchen (left or right)?	Pending

Key Principles (Non-Negotiable)

This is a working farm and community hub — not a tourist attraction
Drivers never handle cash — GCash/bank only
Delivery boxes always mixed (meat and vegetables)
Food forest (never "orchard")
Bakery = vendor model (local panaderia supplies, Nana Bambi's sells)
The aquarium herb centrepiece replaces a cold buffet — it is a living display, not a service station

Stage 1 Build — Live · Work · Start

STAGE 1 TOTAL: ₱4,963,997 — Cash required: ₱463,997 (land ₱4.5M held in Family Trust).
Aido arrives September 2026. Stage 1 must be complete and operational by then.

Stage 1 is not a compromised version of Nana Bambi's. It is the foundation — built right, fully operational, and generating income — while the restaurant and hub structure follow as revenue allows. Everything in Stage 1 either stays permanently or redeploys to the farm. Nothing is wasted.

What Stage 1 Includes

Element	Status	Purpose
4× reefer hi-cube containers	Permanent	Cold storage — cool rooms + freezers operational
Earth rampart + access ramp	Permanent	Foundation, water storage, garden, access
Reduced slab (~140m²)	Permanent — extended Stage 2	Under reefer/rampart zone only
Water system — full	Permanent	Tanks, wells, pumps, filtration
Electrical — full	Permanent	Solar, batteries, generator
Manager’s residence on poles	Permanent	3 bed / 2 bath + small kitchen (117m²)
2× 40ft dry containers — logistics	Redeployed Stage 2	Temp hub → farm machinery/stables
2× 40ft dry containers — fly camp	Redeployed Stage 2	Worker accommodation → farm
Hoop house 20m × 10m	Redeployed Stage 2	Operational cover → farm storage
Perimeter fencing + security	Permanent	Site secured from day one
Access track — limestone	Permanent base	Upgraded to full driveway Stage 2

What Stage 1 Does NOT Include

No restaurant. No butcher fit-out. No CHB hub walls. No upper floor spine containers. No bifolds or glazing. No show kitchen. No balcony. No dumbwaiter. The full hub structure is Stage 2 onward — built as revenue proves the model.

Stage 1 Cost Summary

Section	Cost ₱	Notes
4× Reefer hi-cube + refrigeration	860,000	Cold storage operational from day one
Reduced slab — ~140m²	245,000	Rampart/reefer footprint only
Earth rampart + access ramp	466,400	Full — structural + water + garden
Water system	418,000	Full — tanks, wells, pumps, filtration
Electrical & power	627,000	Full — solar, batteries, generator
Drainage	107,000	Full from day one
Manager’s residence + small kitchen	1,470,597	117m² on poles — 3 bed/2 bath
2× 40ft dry — logistics hub	160,000	Redeployed to farm Stage 2
2× 40ft dry — fly camp	220,000	Staff/worker accommodation
Hoop house 20m × 10m	185,000	Redeployed to farm Stage 2
Perimeter fencing + security	120,000	Site security from day one
Access track — limestone	85,000	Basic vehicle access
STAGE 1 TOTAL	4,963,997	Excl. land (₱4.5M in Family Trust)

Stage 1 vs Full Build

	Stage 1	Full Build (all stages)
Total cost	₱4,963,997	₱11,907,147+
What’s operational	Cold storage, residence, temp ops	Full restaurant, butcher, hub
Income capability	Deliveries, market, wholesale	Full dining + all 12 spokes
Temp assets	Containers + hoop house on site	Redeployed to farm

Build Sequence — 16 Phases

Phase	Work	Notes
1	Site prep — clear, grade, drainage, raised pad	Before anything else
2	Perimeter fencing + site gate	Security before materials arrive
3	Reefer container delivery — 4× by crane	Position + level on rampart footprint
4	Earth rampart — fill, compact, sub-drainage	Layer by layer compaction — critical
5	Water tanks — 3× 30,000L on top of rampart	Gravity system from day one
6	Reduced slab pour — ~140m²	Leave starter bars at edges
7	Electrical rough-in — conduits + sub-boards	Before structures closed
8	Water system — wells, pumps, pipes, filtration
9	Refrigeration install — 4 remote units	Commission + test all rooms
10	Dry containers — logistics hub + fly camp	Position in car park zone
11	Hoop house — hoops, footings, cover
12	Manager’s residence — poles, frame, roof	Start early — longest lead time
13	Residence fit-out — walls, bathrooms, kitchen
14	Access track — limestone + drainage
15	CCTV + lighting
16	Commission — temp logs, safety, handover	Aido arrives September 2026

Stage 2 Ready — What Gets Left In

Element	Left ready for Stage 2
Slab	Starter bars left at edges for clean Stage 2 pour — remaining ~137m²
Residence connection	Doorway beam + opening left ready — hub connects at same level
Electrical	Sub-boards sized for full hub load — additional circuits added Stage 2
Water	Pipe network run to hub footprint — ready for kitchen and bathrooms
Rampart	Full structure in place — Stage 2 containers land on prepared base
Access track	Limestone base becomes Stage 2 driveway sub-base — no rework

Full Documents

Document	Description	View / Download
Stage 1 Costing	8-sheet spreadsheet — every line item, every cost	View · ↓ XLSX
Stage 1 Explanation	Full design explanation — what, why, how, build sequence	View · ↓ DOCX

Hub Build Costing — v3 (March 2026)

TOTAL BUILD: ₱13,369,497 (₱8,869,497 excluding land held in Family Trust)

Section	Cost ₱	Notes
Containers — 6× reefer hi-cube	1,230,000	All reefers, transport + crane
Ground Floor Slab	465,954	277m² @ 150mm, ops/butcher grade
Driveway + Car Park	503,600	6×28m drive + 22-space limestone
Drainage System	107,000	Perimeter channels, catch pits
Building Structure	1,684,308	Ground CHB + upper light steel
Roof — sealed + nipa	1,693,528	Torch-on membrane + batten gap + nipa
Earth Rampart + Ramp	466,400	1:10 grade, 29m×4m, retaining walls
Stairs + Dumbwaiter	250,000	External stairs + food lift
Water System	418,000	90,000L gravity-fed, wells, pumps
Electrical & Power	627,000	Solar + battery + diesel backup
Cold Chain	685,000	4 rooms + remote refrigeration
Fire + Security + Drainage	438,000	Hydrants, CCTV, fencing, kitchen suppression
Glazing + UPVC Doors	1,544,000	ALL UPVC + toughened glass, bifolds, railings
Kitchen Fit-Out	947,760	Production + show kitchen, secondhand
Restaurant Fit-Out	1,364,050	Tiled floors, bar, 80 covers, aquarium
Butcher Fit-Out	554,300	All tiled, equipment, display, hygiene
Manager's Residence	1,390,597	117m² on poles, 3 bed/2 bath
TOTAL	13,369,497

Key Specs

Seating: ~80 covers (48 interior + 24 balcony + 8 bar)
Cold storage: 4 rooms (2× cool room 2°–4°C, 2× freezer −18°C)
Dining area: ~220.5m² (interior + wraparound balcony)
All glazing: UPVC frames + toughened glass throughout
All floors: tiled — porcelain (restaurant + butcher)
Roof: torch-on sealed membrane + nipa overlay (5-layer system)
Containers: all 6 reefer hi-cube — purchased as insulated shells

Full Documents

Document	Description	View / Download
Build Costing v3	16-sheet spreadsheet — every line item, every cost	View · ⬇ XLSX
Build Explanation v3	Full design explanation — what, why, how, build sequence	View · ⬇ DOCX

Key Documents

Document	Description	Download
Hub Site Checklist	Central hub site build and setup checklist	Open
Site Operations Manual	Full site operations reference — layout, systems, procedures	⬇ PDF
What Has Been Built	Record of completed construction stages and infrastructure	⬇ PDF
Master Costing 2026	Full enterprise costing breakdown — all departments	⬇ XLSX
Insurance Research	Enterprise, structure, livestock, and crop insurance notes	⬇ PDF
Financial Strategy	Financial planning, reserves, growth model	⬇ PDF
Vendor Kubo Costing	Vendor partnership container/kubo cost breakdown	⬇ XLSX
Stage 1 Costing	8-sheet Stage 1 build costing — ₱4.96M total	View · ⬇ XLSX
Stage 1 Explanation	Stage 1 design — what, why, build sequence, Sept 2026 deadline	View · ⬇ DOCX
Build Costing v3	16-sheet hub build costing — ₱13.37M total	View · ⬇ XLSX
Build Explanation v3	Full build design explanation — what, why, build sequence	View · ⬇ DOCX
Live Network Build Plan	Starlink, connectivity, network infrastructure build plan	⬇ DOCX