OMA新作：新加坡AIR，环形校园与烹饪俱乐部

编译：王子萱 | 校对：王子萱 | 2025.09.03 11:37

设计单位 OMA + Zarch Collaboratives

项目地点 新加坡

建成时间 2024年

建筑面积 700平方米

本文英文原文由OMA提供，由有方编译。

我们如何将高级餐饮从一种专属、被动的消费体验，转变为一段积极而共享的旅程？高级餐饮能否超越单纯的享乐，启发人们更广泛地思考食物与环境，例如对顾客负责的食材来源和食物浪费？OMA受委托为新加坡的AIR设计餐饮与烹饪空间，在这一项目中探讨了上述问题。

How do we transform fine dining from an exclusive, passive consumption experience into an active and shared journey? Can fine dining go beyond pleasure and inspire broader thinking about food and the environment, on topics such as responsible ingredient sourcing and food waste? OMA was tasked to design the dining and cooking space for AIR in Singapore – where these questions are addressed.

AIR位于登布西山（Dempsey Hill）。这里如今是备受欢迎的艺术与生活方式街区，而在19世纪中期，它曾是肉豆蔻种植园，从1860年代到1990年代则是一处军营。AIR的场地由一片4,000平方米的绿地和一栋CSC登布西会所组成。这座现代主义建筑建于1970年代，最初为公务员的运动与休闲活动而设。

AIR is located on Dempsey Hill. Now a frequented art and lifestyle quarter, it was a nutmeg plantation in the mid-nineteenth century, and a barrack complex between the 1860s and 1990s. The site of AIR is defined by its 4,000 sqm green space, and the modernist CSC Dempsey Clubhouse – built in the 1970s for the sports and leisure activities of the civil servants.

这里的自然资源尤为珍贵：根据当地规定，树干直径超过一米的树木必须全部保留。而这栋被认为没有特定历史价值的会所则可以随意改造。这种反差引发了我们的思考：我们是否只应保留那些被认为重要的事物，而改变其他一切？建筑干预能否同时赋予自然与建筑以同等的价值？因此，设计中尽可能减少了对建筑的改动，以降低建筑垃圾的产生。

Here, nature is prominent and precious: all the trees with girths over one meter must be conserved according to the local authority. The CSC Dempsey Clubhouse – considered to have no specific historical value – can be freely reconfigured. This contrast prompted us to ask: Should we only preserve what is deemed significant and change everything else? Can architectural interventions articulate the cherished nature and the insignificant building into equally valuable elements? In the course, minimal changes can be made to the building to minimize construction waste.

在设计中，现有的自然景观和CSC登布西会所成为主要组成部分。最重要的建筑干预手段是全长100米的步道——它连接会所和登布西山的一处主要停车场，取代了原本狭窄隐蔽的通道，使会所不再难以到达。步道呈现出一种有机形态，呼应自然地势，同时松散地将大片绿地划分为两部分：一侧是花园，另一侧是草坪。

In our design, the existing nature and the CSC Dempsey Clubhouse are the main components. A key architectural intervention is the 100-meter walkway – a new footpath between the clubhouse and one of Dempsey Hill’s main parking lots. This footpath replaces the originally narrow and hidden route that made the clubhouse inaccessible. Organic in form, it evokes the natural topography, while loosely defining the expansive green space into two zones: the garden on one side and the lawn on the other.

沿着步道，访客既可以直接进入会所——如今已成为AIR的核心空间，也可以转向蜿蜒小径，走进花园农场，在这里，人们可以学习食物的生长过程并品尝收获。或者，访客可以漫步进草坪，这里可举办野餐及多种活动。步道旁设有露台，作为草坪的休憩补充空间使用。

From the walkway, the visitors can go directly into the clubhouse, which has now been transformed into the home to AIR. The visitors can also detour into the meandering paths of the garden – AIR’s farm where the visitors can learn about how food grows and taste the harvest. Alternatively, they can wander into the lawn, where picnics and a variety of events take place. Along the walkway are patios that become sitting-out areas complementing the lawn.

这栋会所是一座现代主义的双层建筑，以带状横向长窗为特征。在一层，步道延伸入室内，形成流线空间。主要的餐厅面向草坪，原本封闭的一层通过可开启的正立面转变为半室外餐饮空间，并设有延伸的露台与草坪相连，营造轻松的用餐氛围。后方是开放式厨房，这样的设计让烹饪过程可以对所有人展示。

The clubhouse is a modernist double floor building defined by ribbon windows. On the first floor, the walkway extends into the interior to define the circulation space. The main dining space faces the lawn. Through an operable front façade, the originally enclosed first floor becomes a semi-outdoor dining space with extended terraces connected to the lawn for meals in a causal atmosphere. At the rear is the open kitchen, where the processes of making dishes become transparent to everyone.

建筑二层则用玻璃替换了原有立面，形成可眺望草坪的室内空间，这里既有更为私密的用餐区，也有食材研究空间，用于开展实验，有时甚至会有意想不到的成果。二层后部的烹饪学校则让所有访客共同分享烹饪技巧与来自花园的食材知识。

On the second level, glass replaces the original façade to create an indoor area overlooking the lawn. The visitors find here a more intimate dining area, and the research space for experimentations on ingredients – sometimes unsuspected. The cooking school at the rear of this level allows all the visitors to share cooking skills and knowledge on the ingredients from the garden.

另一个建筑干预手段是使用圆柱体几何语言，它整合了建筑前后的功能，包括客人和员工使用的楼梯、酒吧、厨房，以及机房。圆柱体位于建筑后部，远离正立面，这一元素的加入象征着新与旧的并存。

Another intervention to the building is the cylinder. It consolidates the front-of-house and back-of-house programs, including the staircases for the guests and the staff, a bar, a kitchen, and a machine room. Positioned at the rear – away from the front façade – the newly installed cylinder indicates the coexistence of the old and the new.

AIR的固定装置与家具由Andreu Carulla设计，使用来自一件旧艺术装置的回收木材和塑料瓶（HDPE），以及常用于一次性餐盒的泡沫塑料制成。这些材料都呼应了AIR的理念——在废弃之物中发现潜力与美感。

AIR’s fixtures and furniture have been designed by Andreu Carulla using recycled timber and plastic bottles (HDPE) sourced from a former art installation, as well as Styrofoam – commonly used in disposable food containers. These elements allude to the ethos of AIR to discover the potential and beauty in what is often perceived as waste.

在AIR，农耕、野餐、漫步、烹饪、学习与用餐可以同时在不同地点展开。它是一座颠覆传统餐饮体验的“校园”：客人不再是被动接受服务的食客，而是积极的探索者，发现吃得好、玩得乐的更多可能性。一种全新、非正式的高级餐饮文化，正在这一创造性的场所中孕育。

With farming, picnic, wandering, cooking, learning, and dining simultaneously taking place at different locations, AIR is a campus where the conventional dining experience is challenged: rather than passive diners being served, the guests are active explorers of opportunities to eat well and have fun. A new and informal fine-dining culture is in the making in the creative platform.