“Our objective from the start was to meet the sustainability standards set by chefs Will Goldfarb and Matthew Orlando who are leading AIR CCCC,”

says designer Andreu Carulla, who was tasked with making AIR’s dining chairs and tables. To do this, he adopted the same philosophy of resource utilization, integrating it into his design process.

The initial brief was for Carulla to design a chair and table using waste materials generated from an exhibition in Singapore. The team set to work, crafting cylindrical wood scraps into a sculptural and distinctive collection that now spreads across AIR’s ground-level dining room.

As the project took shape, it spawned a second collection of tables with legs made of recycled plastic for AIR’s upper-floor dining room. Using a technique developed specifically for AIR, which allows the raw material to shine, Carulla’s team also created a set of tabletop wireframe lamps that mirror the design of the table legs.

To complement the tables are chairs, armchairs and stools constructed using a technique called Styrowrap, which was originally created for AIR co-founder Ronald Akili’s Potato Head restaurants. It involves wrapping recycled foam structures using traditional Indonesian rattan techniques. Meanwhile, AIR’s ceiling lamps were inspired by traditional Chinese dragon ceremony paper constructions, reflecting Singapore’s cultural diversity. Carulla, who is based in Barcelona, also designed an innovative collection of fermentation vessels for AIR’s kitchen, outdoor lamps using recycled melted plastic, as well as picnic baskets and picnic mats which guests can use at the Lawn.