Ambitious Architectural Design wins International Acclaim / by camiel weijenberg

Architectural firm WEIJENBERG wins a string of awards this month for ‘Crafting the Traditional’, its design ethos and signature take on modern yet classic design. Set to make an indelible mark on the world, Camiel Weijenberg, founder of WEIJENBERG, is fast earning a reputation for his uncompromising vision pushing the structural boundaries of material and design.

This month he takes home four awards for his latest venture, restaurant RAW, in collaboration with Chef André Chiang of Asia’s 50 Best Restaurants. WEIJENBERG wins:

-      Red Dot Award 2015, Product Design

-      International Design Awards 2015, Interior Design - Commercial, Silver Award

-      Platinum A’Design Award 2015, Interior Space and Exhibition Design

-      Asia’s Top Designer 2015, Singapore Design Awards

Professor Dr Peter Zec, Founder and President of Red Dot commended WEIJENBERG on its entry, saying, “You have showed uncompromising competency, considerable courage and have measured yourself successfully against the best in the industry. Both of these attributes are now being rewarded in the most important competition for product design, which this year celebrates its 60thanniversary.”

The conversation between WEIJENBERG and Chef André Chiang started late 2013 to create a new restaurant within the culinary chic hub of Le Qun 3rd Road, Taipei. André’s gastronomic vivid imagination combined with WEIJENBERG’s artistic vision set both on a trajectory to create a restaurant that would reflect the visceral and primitive nature of its namesake ‘RAW’.

The restaurant design tells a parallel tale about how chef André’s food can be experienced. Diners step into the eatery across a wooden path entering a tranquil lounge area which gently transitions customers away from the bustling streets of Taipei. A soft angled, organically sculptured wooden structure greets guests, and as they move into the main restaurant, this moves with them, merging to form the centre piece of RAW surrounding the centralized dining area.

When at the dining area, customers are seated at tailor-made tables with lighting which creates a stage for the food, drawing customers in closer to the table and to each other creating an intimacy and peaceful haven.