The design by OMA for the dining and cooking space at AIR in Singapore seeks to transform the fine dining experience. This transformation shifts from passive consumption to active participation, encouraging diners to engage with food-related discussions. The space integrates themes of responsible ingredient sourcing, sustainability, and food waste reduction. Guests are invited to partake not just in the meal itself, but in the broader narrative of food, fostering a connection between dining, environmental stewardship, and ethical considerations.
The architects at OMA have reimagined fine dining by transforming it from a passive consumption experience to an active journey, encouraging engagement with food topics.
By incorporating elements that address responsible ingredient sourcing and food waste, the design aims to inspire guests to rethink their relationship with dining.
In the dining and cooking space designed for AIR in Singapore, visitors are invited to not only enjoy meals but to participate in the storytelling of food.
The move towards an active dining experience is intended to spark broader conversations about sustainability and food ethics among diners.
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