Wood In Architecture Issue 1, 2018

32 ISSUE 1 • 2018 • WOOD IN ARCHITECTURE FIT-OUTS Walk into RAW and it will tell you the story of Chef André Chiang’s food. R AW is some Ɵ mes lauded the best restaurant in Taipei. It is hard to get a reserva Ɵ on, but if you do, note how Andre Chiang’s ar Ɵ s Ɵ c vision for food is translated into a design that reflects his artistic and minimalistic crea Ɵ ons. The architects from WEIJENBERG used wood in its pure state. The organic wooden forms are made up of locally- sourced spruce blocks joined together by local carpenters with techniques used in shipbuilding. The designwas prepared using 3Dmodeling so Ō ware; the 3D data was used to determine the tool paths for the CNC machine. The central wooden sculpture, a 65-metre long wine bar is held up with double anchor points on each node. Since Taipei lies in an earthquake-prone region, the structure was reinforced with steel and lateral bracing in order to tackle the lateral swing in the event of a tremor. The design reflects the essence of RAW’s cuisine which is organic and natural. It incorporates Įne, subtledetails of me Ɵ culous cra Ō complemented by a subdued and minimal material pale Ʃ e. Concrete walls and copper light Įxtures minimise distrac Ɵ on, allowing the chef’s crea Ɵ on to take centre stage. The two wooden islands are not only visually appealing, they also serve a prac Ɵ cal purpose: They guide the Ňow of spaces in between, elimina Ɵ ng the ‘boxy’ feeling usually associated with par ƟƟ oned areas. | WIA