Tag Residing’s redesign of Thomas Chien Restaurant delivers a lesson in round design

by Editorial Team
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Within the coronary heart of Kaohsiung (often known as Taiwan’s Maritime Capital), the Michelin green-starred Thomas Chien Restaurant has undergone a powerful zero-waste transformation guided by Tag Residing, an area design studio. The themes of sustainability, cross-disciplinary collaboration, culinary artistry, and eco-friendliness guided the makeover of this 198 sq m open area, which now boasts six immersive zones, every serving distinctive features and all specializing in ‘recycling aesthetics in a cycle’.

Thomas Chien Restaurant in Kaohsiung, Taiwan

(Picture credit score: Courtesy of Tag Residing)

The round circulate of the structure, mirroring the mild actions of water, seeks to attach friends with the Southern Taiwanese metropolis’s maritime setting. A chic, slanted, retracting door panel resulting in a cream-coloured room with elegant curves serves as the start line for the eating journey. This design poetry continues all through the redesigned area and at its centre lie three arc-shaped sculptures, whose parabolic grooves enable daylight through the day and inside lighting at night time.

thomas chien restaurant taiwan tag living zero waste

(Picture credit score: Courtesy of Tag Residing)

Tag Residing’s ecological ethos shines by means of, and embraces the repurposing of native waste supplies for decor. Oyster shells reworked into concrete-free paints create textured surfaces, whereas ‘ghost’ nets, as soon as an ecological risk, discover new life as natural recycled carpets. Notably, in a bid to cut back greenhouse fuel emissions ensuing from using indoor supplies, the design studio collaborated with a recycling supplies PhD in analysis and improvement.

thomas chien restaurant taiwan tag living zero waste

(Picture credit score: Courtesy of Tag Residing)

Cross-disciplinary collaboration extends to native florists, with the incorporation of coarse hemp frameworks impressed by the harbour’s waves. These vividly depict islands, oceans, and sail canvases, utilizing intricately layered biodegradable supplies equivalent to coral stones, purple quinoas, Azalea roots, and Salix argyracea skeleton leaves.

thomas chien restaurant taiwan tag living zero waste

(Picture credit score: Courtesy of Tag Residing)

thomas chien restaurant taiwan tag living zero waste

(Picture credit score: Courtesy of Tag Residing)

On a regular basis waste is reworked right into a useful resource on this undertaking, evident in 3D-printed counters, desk legs, and chairs with a pottery-like look.

As a nod to custom and innovation, the normal French serviette fold sees an attention-grabbing element – its delicate form is reworked into sturdy pillars, persevering with Tag Residing’s philosophy of turning ‘eating into artwork’.

thomas chien restaurant taiwan tag living zero waste

(Picture credit score: Courtesy of Tag Residing)

Of the menu, govt chef and director Thomas Chien displays, ‘To please the sense of style is a elementary talent that every one cooks ought to grasp, however the distinct laying of visible representations is one other pinnacle of culinary artwork. My skilled background is in French delicacies, however alongside the journey within the culinary world, many childhood recollections have accompanied my development. These life experiences usually lead me to find intriguing intersections with cooking and create a steady circulate of inspiration.’

thomas chien restaurant taiwan tag living zero waste

(Picture credit score: Courtesy of Tag Residing)

thomas chien restaurant taiwan tag living zero waste

(Picture credit score: Courtesy of Tag Residing)

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