AIR Circular Campus & Cooking Club: Connecting Thoughtful Design and Gastronomy
PUBLISHED May 14th, 2024 06:00 am | UPDATED July 25th, 2024 04:21 pm
AIR CCCC is where the enchantment of thoughtful design meets the innovation of modern gastronomy. Nestled amidst vibrant greenery, here, renowned architects and celebrated chefs collaborate to create a space that celebrates transparency, sustainability, and the art of culinary finesse, offering an unforgettable experience that begins long before the first bite is savoured.
Visibility, Openness, Connection
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The journey at AIR CCCC commences under the glow of a vibrant orange banner, set against a backdrop of lush greenery. A winding footpath leads guests past verdant gardens and open lawns, culminating at the grand entrance of the main dining hall. This 100-meter stroll beautifully encapsulates the farm-to-table philosophy, priming diners for a gastronomic journey focused on sustainability and conscious consumption. This concept is vividly reflected in every aspect of the architecture, interior design, and menu, emphasised through themes of visibility, transparency, and openness. The creative minds behind this project include architects David Gianotten and Shinji Takagi of OMA, designer Andreu Carulla, developer Ronald Akili of Potato Head, and chefs Matt Orlando of Amass and Will Goldfarb of Room4Dessert.
As Chefs Matt Orlando and Will Goldfarb say, they’re bounded by a common goal of “finding beauty and value in every ingredient and material as a whole”.
Space & Design: A Harmonious Blend
The dining hall, originally the CSC Dempsey Clubhouse from the 1970s, retains its historic façade, while, designers David Gianotten and Shinji Takagi made efforts to incorporate open spaces by the use of ribbon windows to allow undisrupted views, and timber extending from the outdoor footpath to the main floor deck, to create continuity and connectedness. If you listen closely while dining in the semi-outdoor area, you might just hear the sounds of nature from the lush greenery enclosing the building. The attention to detail extends even to product design, with Andreu Carulla’s innovative utilisation of locally abundant waste materials like styrofoam and plastic to craft eco-friendly furniture such as modular tables, rattan-inspired chairs, and bespoke lighting fixtures.
Culinary Experience: Transparency in Action
Take a peek into the culinary workings behind the scenes through the open kitchen and prep stations on the second floor, where Chefs Matt Orlando and Will Goldfarb are helming the team to create innovative dishes by using sustainable and regional ingredients and truly finding the beauty in every ingredient.
AIR CCCC’s relaxed atmosphere makes it an ideal spot for reconnecting with friends over drinks and a meal. Although they refresh their menu every month, this was what we tried during our time there. Share your meal with the Chef’s Choice (S$92++ per pax), which includes a selection of five servings and a dessert for the whole table. Bread lovers will enjoy starting their meal with the Fermented Cassava Bread, served with their house-made mushroom “XO” butter, which lends earthy and savoury notes that pique your taste buds. For something with a broader appeal, the Crispy Oyster Mushroom, seasoned with pepper, picked chillies, and Thai basil, is a moreish crowd-pleaser. Otherwise, the Red Snapper Fish Ceviche with green mango and Kenari nut milk will be a delight with those emping crisps.
Mains include the Whole Coral Grouper For Two, which boasts whole-animal cooking. The fish is fillet and confit to a juicy and tender texture and drizzled over with green onion and black garlic vinaigrette. Using the fish bone remains, Chef Matt turns them into lavash (a thin flatbread) with his proprietary technique, while the fish head is made into a rillette, which you can scoop with the fishbone lavash. End the meal with the refreshing Whole Papaya, where fresh Papaya is enveloped with a Papaya seed cream made from fermented Papaya seeds and whipped cream and topped with a granita made from Papaya skin.
Looking Ahead: Engaging Community Events
AIR CCCC plans to further engage the community with an array of events such as cooking classes, lawn picnics, and other interactive gatherings, ensuring the space remains a hub for culinary and creative exploration. This visionary project not only redefines dining but also sets a new standard for integrating architectural excellence with culinary innovation, making AIR CCCC a landmark destination for food enthusiasts and design aficionados alike.
AIR Circular Campus & Cooking Club is located at 25B Dempsey Rd, Singapore 249670. Open Wed – Sun from 5.30pm onwards.
Top Image: Photography by Kris Provoost for OMA
