AIR 环形校园与烹饪俱乐部/ OMA + Zarch Collaboratives

AIR Circular Campus and Cooking Club/OMA+Zarch Collaborations
AIR 环形校园与烹饪俱乐部/ OMA + Zarch Collaboratives

How can we transform exquisite dining from an exclusive, passive consumption experience into a positive and shared journey? Can refined dining go beyond simple pleasure and inspire people to engage in broader thinking about food and the environment, such as responsible food procurement and food waste? OMA was commissioned to design dining and cooking spaces for AIR in Singapore, and these issues were addressed here.
我们该如何将精致餐饮从一种排他性、被动式的消费体验转变为一场积极且共享的旅程？精致餐饮能否超越单纯的愉悦享受，激发人们对食物与环境展开更广泛的思考，例如负责任的食材采购和食物浪费等议题？OMA 受托为新加坡的 AIR 设计餐饮与烹饪空间，在这里，这些问题得到了回应。

AIR is located on Dempsey Hill. This is now a lively art and living area, but in the mid-19th century, it was once a nutmeg plantation, and from the 1860s to the 1990s, it was a military camp complex. The site where AIR is located features a 4000 square meter green space and a modernist building built in the 1970s for civil servants to engage in sports and leisure activities - the CSC Dempsey Clubhouse. Here, natural landscapes are particularly prominent and precious: according to local management regulations, all trees with a circumference exceeding one meter must be protected. The Dempsey Club of the Civil Servants' Club is considered to have no specific historical value and can be freely transformed. This comparison prompts us to think: should we only keep what is considered important and change everything else? Can architectural intervention transform precious natural landscapes and seemingly insignificant buildings into equally valuable elements? During this process, we try to minimize changes to the building in order to reduce construction waste.
AIR 位于登布西山（Dempsey Hill）。这里如今是一个热闹的艺术与生活区，但在 19 世纪中叶，这里曾是一片肉豆蔻种植园，19 世纪 60 年代至 20 世纪 90 年代间则是一处军营建筑群。AIR 所在场地以 4000 平方米的绿地和建于 20 世纪 70 年代、供公务员进行体育和休闲活动的现代主义建筑 —— 公务员俱乐部登布西会所（CSC Dempsey Clubhouse）为特色。在这里，自然景观尤为突出且珍贵：根据当地管理机构的规定，所有周长超过一米的树木都必须得到保护。而公务员俱乐部登布西会所被认为没有特定的历史价值，可以自由改造。这种对比促使我们思考：我们是否应该只保留那些被认为重要的东西，而改变其他一切？建筑干预能否将珍贵的自然景观与看似无足轻重的建筑转化为同等有价值的元素？在此过程中，我们尽量减少对建筑的改动，以减少建筑垃圾。

In our design, the existing natural landscape and the civil servant club's Dempsey clubhouse are the main components. The key architectural intervention measure is a 100 meter long walkway, which connects the clubhouse to a major parking lot on Mount Dempsey. This trail has replaced the narrow and concealed route, making it no longer difficult to reach the clubhouse. The trail has a natural shape, reminiscent of natural terrain, and roughly divides the open green space into two areas: one side is a garden, and the other side is a lawn. From the trail, visitors can directly enter the clubhouse that has been transformed into the location of AIR. Tourists can also take a detour into the winding path of the garden - AIR's farm, where they can learn about the growth of food and taste the harvested fruits. Alternatively, they can stroll onto the lawn where picnics and various activities are held. There is a terrace next to the trail, which can serve as an outdoor leisure area for the lawn.
在我们的设计中，现有的自然景观和公务员俱乐部登布西会所是主要组成部分。关键的建筑干预措施是一条 100 米长的步道，即连接会所与登布西山一个主要停车场之间的新步行路径。这条步道取代了原本狭窄且隐蔽的路线，使会所不再难以到达。步道形态自然，让人联想到自然地形，同时将开阔的绿地大致划分为两个区域：一侧是花园，另一侧是草坪。从步道上，游客可以直接进入现已改造成 AIR 所在地的会所。游客也可以绕道进入花园蜿蜒的小径 —— 即 AIR 的农场，在这里，游客可以了解食物的生长方式并品尝收获的果实。或者，他们可以漫步到草坪上，那里会举办野餐和各种活动。步道旁设有露台，可作为草坪的户外休闲区。

The clubhouse is a two-story modernist building featuring strip windows. On the first floor, the walkway extends into the interior, defining the circulation space. The main dining area faces the lawn. Through an openable front facade, the originally enclosed first floor has been transformed into a semi outdoor dining space, with a terrace extending to the lawn for people to dine in a relaxed atmosphere. The back is an open kitchen, and the process of making dishes is transparent and visible to everyone. On the second floor, glass replaced the original facade, creating an indoor area overlooking the lawn. Tourists can find a more private dining area here, as well as a research space for ingredient experimentation (sometimes unexpected ingredients). The cooking school behind this floor allows all visitors to share cooking techniques and knowledge of ingredients from the garden.
会所是一座现代主义的两层建筑，以带状窗为特色。在一楼，步道延伸至室内，界定了流通空间。主用餐区面向草坪。通过可开启的前立面，原本封闭的一楼变成了一个半户外的用餐空间，设有延伸至草坪的露台，供人们在轻松的氛围中用餐。后方是开放式厨房，制作菜肴的过程对所有人透明可见。在二楼，玻璃取代了原有的立面，创造了一个俯瞰草坪的室内区域。游客在这里可以找到一个更私密的用餐区，以及一个用于食材实验（有时是出人意料的食材）的研究空间。这一层后方的烹饪学校则让所有游客能够分享烹饪技巧和来自花园的食材知识。

Another renovation of the building is the cylindrical structure. It integrates the functions of the front and back office, including stairs, bar, kitchen, and computer room for guests and employees to use. This newly installed cylinder is located at the back of the building, away from the front facade, symbolizing the coexistence of old and new. AIR's fixtures and furniture are designed by Andreu Carulla and made of recycled wood, recycled plastic bottles (high-density polyethylene, HDPE) from former art installations and foamed plastic commonly used for disposable food containers. These elements imply AIR's philosophy of exploring the potential value and beauty that is often seen as waste.
建筑的另一处改造是圆柱体结构。它整合了前台和后台的功能，包括供客人和员工使用的楼梯、酒吧、厨房和机房。这个新安装的圆柱体位于建筑后方，远离前立面，象征着新旧共存。AIR 的固定装置和家具由 Andreu Carulla 设计，采用回收木材和来自前艺术装置的回收塑料瓶（高密度聚乙烯，HDPE）以及常用于一次性食品容器的泡沫塑料制成。这些元素暗示了 AIR 的理念，即发掘通常被视为废物的潜在价值和美感。

At AIR, farming, picnicking, strolling, cooking, learning, and dining take place simultaneously in different locations. This is a park that challenges traditional dining experiences: here, guests are not passive diners, but active actors exploring opportunities to enjoy food and fun. This creative platform is nurturing a novel and informal culture of exquisite dining.
在 AIR，耕种、野餐、漫步、烹饪、学习和用餐在不同地点同时进行，这里是一个挑战传统餐饮体验的园区：在这里，客人不是被动的用餐者，而是积极探索享受美食和乐趣机会的行动者。这个创意平台正在孕育一种新颖且非正式的精致餐饮文化。