d+a | Issue 115 • Apr/May 2020

/ DINE / 84 As they come out of the private lift and proceed into the restaurant, a decompression space is made possible with a sloping path graduating upwards, while being met by the sight of orderly wine bottles in the tall transparent fridge left of the corridor. Exiting it, guests immediately enter a double-volume area, experiencingheightened senses with the sudden compression space. The cathedral-inspired arched ceiling, clad with oxidised copper sheets, spans the entire length of the 60-seat main dining hall, adding to the theatrical experience. Lian says, “By leveraging on the constraints and incorporating it as part of the design experience, we created a highly- memorable and unique guest experience.” Half the restaurant floor area is dedicated to the main dining hall, while the remainder is for the kitchen and private dining room. The latter has a dedicated corridor for more privacy, making it ideal too for use as an event space. Inside, there is a similar but smaller domed-shaped ceiling, and recurring design motif which can also be found above the al fresco bar. A flexible approach to the seating layout in the main dining area was adopted with the sole intention of maximising the views of the bay area from every part of the restaurant. Tables are arranged in neat rows facing the window and can be easily rearranged or removed to suit different occasions. 3. A cordless lamp from Neoz can be found on every table, including those on the outdoor balcony, their subtle illumination a backdrop to the view of the Marina Bay. 4. The private dinning room is tastefully designed and furnished with Italian furniture brands, a pendant hanging light and patterned carpet. 3