The Taste Journey

Taiwan

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Aftertaste of Multi-Roasted

The Taste Journey

Taiwan

Firm

TaG Living

Type

Hospitality + Sport › Restaurant

STATUS

Built

YEAR

2023

SIZE

1000 sqft - 3000 sqft

BUDGET

Undisclosed

Located at the sea-land border 500 meters away, THOMAS CHIEN Restaurant is deeply rooted in Kaohsiung, it creates its seasonal menu in alignment with changes in the local culture and customs of this city in proximity to the sea and focuses on sustainability. It integrates Taiwanese seafood with French cuisine and connects the local supply chain. Embracing this ecological concept, we transform local wastes into reclaimed materials for the space. Oyster shells, abandoned fishing nets, Taiwan's biodegradable materials, and local furnace slags have been recycled and transformed into sustainable building materials. In addition, we used traditional rattan to weave the three arc-shaped pergolas located in the center. The pergolas woven give a sense of transparency, with a substantial presence but not oppressive. The forms are inspired by the canopies of Roadside banquets, transforming Taiwanese memories into dual meanings with a local fun of "dining under the canopy" along a circular path. This design creates a sense of ritual and serves as a stage for a cross-cultural experience. Additionally, it also ensures that the seating arrangement takes into account the practical needs for privacy and table distance. Due to sunlight being refracted into the interior through the glass curtain wall across the street, causing prolonged discomfort with high temperatures and glare, we have modified the door panels to have a tilted angle. The door panels, like sheer screens, soften the high temperatures of sunlight during the day and allow interior lighting to highlight the elegant curves of the space at night. In this space, curves are heavily used to replace right angles, resembling the gentle forward movements of water. The ceiling made by CNC technology is crafted into French-style arches, not only to address issues such as low ceilings and complex piping but also to evoke the imagery of French elements.

The space develops under the sustainability. We used different kinds of local wastes, for instance, oyster shells after dining, often considered a difficult waste for incinerators or landfills due to high calcium content, are processed into natural concrete-free paints through roasting and grinding. With the use of trowel techniques, they are shaped into textured surfaces on walls and pergolas. The finely-sculpted patterns become different layers within the space. However, to more meaningfully combine with local wastes, and considering the possible insufficient supply of oyster shells, we cooperate with a recycling materials Ph.D. in research and development. We collected from China Steel Corporation in Kaohsiung the furnace slags of the smelting process, combined these with oyster shells, and developed a series of counter, table legs, and boat-shaped chair through 3D printing and structural design. A detail is hidden in the table's legs, inspired by the traditional French napkin fold. Soft napkins are turned into sturdy pillars, symbolizing the contrast between tradition and innovation. Another case of material recycling involves abandoned fishing nets. Through reprocessing techniques, they are fabricated into organic recycled carpets. The color tones of the carpet, inspired by the gray sand and blue tides of the local harbor, serve as an imagination and guide the flow of space. The past and present lives of waste redefine their original value. In addition, we also worked with florists by using coarse hemp as frameworks and drawing inspiration from the waves washing over the harbor to deconstruct and reconstruct the imagery of islands, oceans, and sail canvases. Taiwan's biodegradable materials, such as coral stones, red quinoas, Azalea roots, and Salix argyracea skeleton leaves, are pieced together to create pendant lights, generating a sense of depth while preserving the natural, organic, and flowing rhythms, in response to sustainability on the land.

Technology, 3D printing, industrial design, Wickerwork, and floral design are integrated to transform overlooked wastes in daily life into novel and original regenerated resources. Taiwan has a deep connection with the ocean, especially for Kaohsiung, there is a port once the third-largest one in the world. This geographical location surrounded by the sea, cultural traditions of seafood consumption, and the influence of maritime climate were pivotal factors guiding our design approach for this project. When creating the materials for this project, our aim was not only to extract from the earth but also to give back to the environment. For example, we collected discarded oyster shells after consumption to prevent their difficulty in decomposing in the environment. Additionally, through beach clean-ups, we gathered discarded fishing nets from local harbors to reduce their threat to marine ecosystems, thus fostering a more sustainable marine environment and establishing a supply chain cycle between ecology and the restaurant. In the space crafted with silky cream-colored and elegant curves, the usage ratio of sustainable materials approaches 80%.

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The Taste Journey

Taiwan

Other Projects by TaG Living

Aftertaste of Multi-Roasted

The Taste Journey

Taiwan

Product Spec Sheet

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