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| DESIGN DETAILS |
DESIGN NAME:
Raw Restaurant, Taipei
PRIMARY FUNCTION:
Restaurant
INSPIRATION:
The inspiration and research started well before we had the opportunity to work with Chef Andre in Taipei. We wanted to organize space and function without having distinctive divisions as one could find in a typical restaurant. The design challenge of creating a space without any obvious segregations and our company notion of "crafting the traditional" aligned with Andre's philosophy formed the main body of work we developed during the concept stage.
UNIQUE PROPERTIES / PROJECT DESCRIPTION:
The restaurant design tells a parallel tale about RAW and how food can be experienced. It was important to create a space that served as a sanctuary from the hectic Taipei scene, evoked by the use of natural materials and soft finishing's. The unique feature of the design is the continuous natural wooden structure, which runs throughout the restaurant without obvious columns and structural elements holding it up. The structure is elegant and forward-looking and forms the centrepiece of RAW.
OPERATION / FLOW / INTERACTION:
The restaurant design takes diners on a journey as they step into the eatery across a wooden path entering a tranquil lounge area, gently transitioning away from the bustling streets of Taipei. A soft angled, organically sculptured wooden structure invites and greets guests as they move into the main restaurant space. When at the dining area customers are seated at tailor made tables. The lighting creates a stage for the food, which draws customers in creating an intimate and peaceful haven.
PROJECT DURATION AND LOCATION:
The project concept discussion started around October 2013. The restaurant RAW was completed in November 2014.
FITS BEST INTO CATEGORY:
Interior Space and Exhibition Design
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PRODUCTION / REALIZATION TECHNOLOGY:
The main wooden structure was built in the South of Taiwan by a boat builders company familiar with complex geometries. The finish and the materials used were new to the contractor, which created several challenges. For example, we wanted the "path" of the machining to be visible in the wooden structure as if it were a digital fingerprint. Also, the use of several pieces of wood, pre-cut using computer-technology, to create the wooden structure created a very complex construction process.
SPECIFICATIONS / TECHNICAL PROPERTIES:
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TAGS:
Interior, Restaurant, Bar, Taipei, RAW
RESEARCH ABSTRACT:
The office is interested in the notion of "Crafting the Traditional". By looking into local craft and techniques and using these as precedents for our projects, we seek to find other ways of using these local traditions. For instance, the main wooden structure was built in the South of Taiwan by a team of local carpenters. By using local techniques and re-applying them with their input and knowledge, we hope that this translates into the intersection between modernity and tradition.
CHALLENGE:
The main challenge was the construction of the wooden structure. We had to find a contractor who was willing to take on a project with a high level of complexity along with having a digital knowhow and understanding of such a delicate structure. Also while dealing with a natural product, no straight lines were to be used in the construction of the piece that created extra challenges. Finally, we found a contractor in Southern Taiwan who had been dealing with complex geometries as a boat builder.
ADDED DATE:
2015-02-25 01:59:57
TEAM MEMBERS (4) :
Director: Camiel Weijenberg, Sharon Guzman, Syahirah Saripin Sketch and Siti Zubaidah
IMAGE CREDITS:
Image #1: Photographer MW Photo INC., RAW Restaurant Taipei, 2014
Image #2: Photographer MW Photo INC., RAW Restaurant Taipei, 2014
Image #3: Photographer MW Photo INC., RAW Restaurant Taipei, 2014
Image #4: Photographer MW Photo INC., RAW Restaurant Taipei, 2014
Image #5: Photographer MW Photo INC., RAW Restaurant Taipei, 2014
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| Visit the following page to learn more: http://weijenberg.co/ |
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| CLIENT/STUDIO/BRAND DETAILS |
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NAME:
Hasmore Restaurant Group
PROFILE:
Founded in 1985, the Hasmore Restaurant Group has grown over the past thirty years from a single-unit operation in Taipei to an international restaurant group with projects throughout Asia. With a focus on quality brands, Hasmore has introduced market-leading concepts over a broad spectrum of consumer segments, catering to the varied tastes and changing needs of modern Taiwan and Asian diners. Hasmore now operates numerous world-class restaurant brands: Swensen’s Ice Cream, Ruth’s Chris Steak House, Chili’s Grill & Bar, Pâtisserie Sadaharu AOKI Paris, Universal Ramen Nagi, Shoun Ryugin by Michelin three-starred Seiji Yamamoto, and RAW by celebrated chef Andre Chiang.
Hasmore strives to be “best in class” in its respective dining segments, and takes great pride in the lasting partnerships it has forged throughout the years with industry pioneers such as Earle Swensen, Ruth Fertel, Sadaharu Aoki, Satoshi Ikuta, Seiji Yamamoto, and Andre Chiang. Hasmore values the opportunity to introduce new standards of dining and cuisine to Asia, to raise the level of service and quality in the restaurant industry, and to professionally train, develop, and invest in its people.
In the words of Hasmore Group President, Stanley Ko, “The 21st century has often been labeled the ‘Asia Century’; this is both a definition and a goal. Asia has so much to feature on many different levels, be it economic, social, or cultural. Hasmore wants to take the lead in setting new standards in our own industry, to represent the best in dining in the region and on the global stage”.
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