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Engagement, not exclusion. A Singapore culinary club by OMA drives conscious dining

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21 Mar 2024
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Hospitality
BOOKMARK ARTICLE
Engagement, not exclusion. A Singapore culinary club by OMA drives conscious dining
  1. The AIR Circular Campus and Cooking Club in Singapore is designed to shift fine dining experiences from passive consumption to an active, shared journey. - Kris Provoost
  2. Conceived by David Gianotten and Shinji Takagi of OMA, the AIR Circular Campus and Cooking Club is located in Dempsey Hill, Singapore. - Kris Provoost
  3. AIR sits within the modernist CSC Dempsey Clubhouse, originally built in the 1970s. - Kris Provoost
  4. While the building is not listed with historical value, the architects wanted to take advantage of the free configuration afforded by its large interior space and minimize construction waste, using its elements to create a lively dining and cooking space for AIR. - Kris Provoost
  5. To enter AIR, one traverses a new 100-m-long walkway connecting Dempsey Hill’s green space and the club. Respecting the site’s natural topography, this transition point leads to the entrance while simultaneously prompting exploration of AIR’s farm in the adjacent garden. - Kris Provoost
  6. The interior was reframed to foster a sense of interaction, as AIR’s operating mission is to prompt broader thinking about food and the environment, educating guests about responsible ingredient sourcing, food waste and other pertinent issues via shared meals. - Kris Provoost
  7. An operable front façade empowers a semi-outdoor dining space with extended terraces, adjoining to an open kitchen with culinary processes on show. - Kris Provoost
  8. A cylindrical structural intervention in the back of the building consolidate these front- and back-of-house programmes. - Kris Provoost
  9. Glass now replaces the original façade, allowing for an indoor area that overlooks the garden. - Kris Provoost
  10. All of the building’s fixtures and furniture have been designed by Andreu Carulla, utilizing recycled timber and plastic bottles from a former installation in addition to Styrofoam used in disposable food containers. - Kris Provoost
Item 1 of 10
  1. The AIR Circular Campus and Cooking Club in Singapore is designed to shift fine dining experiences from passive consumption to an active, shared journey. - Kris Provoost
  2. Conceived by David Gianotten and Shinji Takagi of OMA, the AIR Circular Campus and Cooking Club is located in Dempsey Hill, Singapore. - Kris Provoost
  3. AIR sits within the modernist CSC Dempsey Clubhouse, originally built in the 1970s. - Kris Provoost
  4. While the building is not listed with historical value, the architects wanted to take advantage of the free configuration afforded by its large interior space and minimize construction waste, using its elements to create a lively dining and cooking space for AIR. - Kris Provoost
  5. To enter AIR, one traverses a new 100-m-long walkway connecting Dempsey Hill’s green space and the club. Respecting the site’s natural topography, this transition point leads to the entrance while simultaneously prompting exploration of AIR’s farm in the adjacent garden. - Kris Provoost
  6. The interior was reframed to foster a sense of interaction, as AIR’s operating mission is to prompt broader thinking about food and the environment, educating guests about responsible ingredient sourcing, food waste and other pertinent issues via shared meals. - Kris Provoost
  7. An operable front façade empowers a semi-outdoor dining space with extended terraces, adjoining to an open kitchen with culinary processes on show. - Kris Provoost
  8. A cylindrical structural intervention in the back of the building consolidate these front- and back-of-house programmes. - Kris Provoost
  9. Glass now replaces the original façade, allowing for an indoor area that overlooks the garden. - Kris Provoost
  10. All of the building’s fixtures and furniture have been designed by Andreu Carulla, utilizing recycled timber and plastic bottles from a former installation in addition to Styrofoam used in disposable food containers. - Kris Provoost
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Location
Map pointer 25 Dempsey Rd, Singapore 249670
Architect, Designer
OMA
Client
Potato Head
Brand
AIR
Floor Area
700 sq-m

The AIR Circular Campus and Cooking Club in Singapore is designed to shift fine dining experiences from passive consumption to an active, shared journey.

Key features

Conceived by David

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