Raw Restaurant Weijenberg

Based in Singapore, Weijenberg Architects was created by Camiel Weijenberg, an architect of German origin. His approach to architecture tends to merge advanced technologies with traditional materials. It thrills us when we see the result of Raw.

Raw is one of Chef André Chiang's five restaurants. For those who do not know him yet, he is one of the chefs who enjoy international fame. Its eponymous restaurant André was notably named best restaurant in Singapore and fifth best restaurant in Asia by Restaurant magazine. To continue this great momentum, Raw was created in 2014 in Taipei.

Nature as a key to entry

Raw means “raw” in English. The name expresses the very concept of this restaurant: to reflect the visceral and primitive nature in the kitchen. From entering the restaurant to tasting the dishes, customers are invited to observe two imposing structures made of wood. They come from a Taiwanese spruce, chosen from a large sample of woods, in particular for its relatively rapid growth. Spruce diffuses an odor of its own and offers a warm hue, thus bringing a decidedly warm atmosphere to the restaurant.

Combine know-how and technology

These structures were imagined in order to be used to create spaces and to avoid any visible radical separation. They are notably composed of multiple storage spaces for storing wines and serving utensils. They were entirely produced in Taiwan, thus favoring the economy and local know-how. The team consisted of carpenters and boat builders, the latter very familiar with CNC cutting - Computer Numerical Control - and complex assemblies such as the hull of a yacht.

The creation was then established in 4 stages:

1. Digital design to provide the necessary wood panels to minimize losses
2. The cutting of solid wood according to the number and size of the panels provided
3. Wood assembly
4. CNC cutting of the final shape of the structure

With a length of 65 meters in total and 6 to 9 tonnes each, the structures are maintained by a double anchor point on each node, and reinforced with a steel frame. The part above the bar benefits from stabilizers against earthquakes.

«The design follows the essence of RAW's cuisine, wich is organic and natural, but when you look closely, you see the fine, subtle details of meticulous craft»Explains Chef André Chiang. In the plate as in the design, the goal is above all to create a unique experience for the customers. And it is a successful bet for Weijenberg Architects!

WE love

The osmosis between culinary and architectural concept, inviting “slow eating”.