Our client, Ngoc Suong is a reference in the Vietnamese culinary culture, revolving heavily around seafood.
A Balinese mood for a creative and truly Vietnamese sustainable project : Located in Saigon’s central District 1, T3 Team first decided to renovate the existing building (instead of demolishing it). This process led to huge "grey energy" savings and enhanced the life cycle of a building. Furthermore, It also allowed us to give it a brand new vibe, apart from many other establishments in Saigon.
In addition, during the renovation process, T3 wanted to promote the use of natural materials like mangrove wood (used for the double skin facade and fence), bamboo (used for bar ceiling, to improve sun protection), timber from FSC forest (used for some partitions and most of the loose furniture), bricks, and to limit the air-conditioning use through natural cross-ventilation. T3 Team even recycled fishing materials: old wood reminiscent of the colors of typical Vietnamese boats, chairs made from the plastic of recycled fishing nets…!
The goal was to design a high-end restaurant that offers a unique festive dining experience featuring indoor and outdoor spaces with enough seating for over 200 guests. The top floor is a lounge that can be reserved for private parties. High-end doesn’t mean strict rules, the goal was to allow the guests to enjoy themselves while having fine dining dishes.
In addition, the restaurant was designed around a high-end sound system, strategic lighting and a layout that allows guests to be in full immersion into the culinary experience proposed by NguocSuong and his awarded Korean chief: opened-kitchen, "beach" bar, labo, wine & chees bar, fish tanks...
T3 team has been pushing boundaries of sustainability in Asia for years now. Architects have a great deal of responsibility for building the livable and desirable World of tomorrow!
