Located near Kaohsiung Port, once the third largest shipping port in the world, this French cuisine restaurant is the Michelin-green starred restaurant in Taiwan that is the closest to a harbor. We focused on four themes: sustainability, cross-disciplinary collaboration, art, and eco-friendliness. The characteristics of Kaohsiung's harbor, ships, and classic French elements shape a circular flow in the layout with curved dynamic lines.

The three arc-shaped sculptures located in the center of the space are particularly eye-catching. The pergolas woven with traditional rattan give a sense of transparency. The forms are inspired by the canopies of traditional banquets, transforming Taiwanese memories into dual meanings with a local fun of "dining under the canopy" along a circular path. This design creates a sense of ritual and shapes it into the stage for a cross-cultural experience.  The indoor vault descends from the ceiling like flowing water, resembling classical French architecture. The deconstructed classical lines are transformed into parabolic grooves scattered like fireworks, shaping into arched structures above the ground, to define distinct areas within the space and bend the linearity of time and space.  In this space, curves are heavily used to replace right angles, resembling the gentle forward movements of water. The booths in the depth of the space are like cabins of a ship, sailing into the interior and mooring in the harbor of memories of tastes. In Kaohsiung which resides in memories, there is a harbor with gray sand and blue tides, soft and vast. The color tones of the carpet form the local topography and serve as the guide for the traffic flow of this space.

Embracing ecological concepts, we transform local ingredients and wastes into reclaimed materials for the space. For instance, oyster shells, often considered a difficult waste, are processed into natural concrete-free paints through roasting and grinding. With the use of trowel techniques, these materials are shaped into textured surfaces on the walls. The finely-sculpted patterns become different layers within the space and align with the philosophy of sustainability. We also collaborated with a recycling materials PhD to collect the furnace slags of the smelting process from the local steel corporation, combined these with oyster shells, and developed a series of counter, table legs, and boat-shaped chairs through 3D printing and structural design. Another case of material recycling involves ghost nets, the ecological threat of drifting in the sea. Through reprocessing techniques, these nets are fabricated into organic recycled carpets. We worked with local florists by using coarse hemp as frameworks and drawing inspiration from the waves washing over the harbor to deconstruct and reconstruct the imagery of islands, oceans, and sail canvases. Taiwan's biodegradable materials were pieced together to create layers, preserving the natural, organic, and flowing rhythms. This results in the creation of lamps, echoing sustainability from the land.

We hope this restaurant stands as a pioneer in the new culinary culture of the city and extends from the sourcing, seasonality, and carbon footprint of ingredients on the dining table to the regeneration, recycling, and carbon footprint beyond the dining space. The low-carbon principles of both ingredients and materials are put into practice, to promote organic spaces and local supply chains and become an exemplary model for sustainable environments. Similar to the diversity of cross-disciplinary collaborations that redefine environmental protection, the spirit of sustainability is shaped into the "space" through design.