Using Locally Sourced Waste Materials to Develop Regenerative Resources for THOMAS CHIEN Restaurant

Located near Kaohsiung Port, this Michelin Green Star French cuisine restaurant embodies sustainability, cross-disciplinary collaboration, art, and eco-friendliness. The design blends the harbor's maritime atmosphere with classic French elements, creating a dynamic flow through curved lines. Three arc-shaped sculptures at the center, inspired by traditional banquet canopies, merge Taiwanese memories with the concept of "dining under the canopy." The space features vaults that descend like flowing water, with parabolic grooves that define distinct areas while softening the passage of time and space. Curves replace right angles, evoking the gentle movement of water, and the booths resemble ship cabins anchored in a harbor of memories. Emphasizing sustainability, the restaurant transforms local waste materials—such as oyster shells and furnace slag—into reclaimed materials. Oyster shells are processed into concrete-free paint, and 3D-printed furniture is crafted from recycled materials, while organic recycled carpets are made from ghost nets. Local florists contribute to the design of lamps inspired by waves and natural materials, reinforcing the eco-conscious ethos. The space uses nearly 80% sustainable materials, and from selecting low-carbon ingredients to utilizing recycled materials, it serves as a model for sustainable environments and local supply chains.