ONG&ONG has designed the interiors of this members-only restaurant to reflect the East-meets-West cuisine, with spaces that can adapt to different needs.
Located on the 2nd level of the American Club (hence the name), the 2nd Floor restaurant designed by ONG&ONG features a cross-cultural theme inspired by the diverse choice of international cuisines being offered.
Asian-inspired shades of sapphire, emerald, and amethyst dominate the interior, while tiled ceilings, a brick wall (behind the bar), and a hardwood-floored pavilion subtly recall Singapore’s colonial past.
Also key to the client’s brief was a space that would be adaptable enough to accommodate the restaurant’s different and changing needs.
“The interior layout had to be efficient with smooth traffic flow and most importantly, it had to be flexible to allow modification/customisation to the space to hold various events and functions,” says ONG&ONG’s lead designer for this project, Dickman Tan.
The function-driven requirements effortlessly align themselves with the East/West aesthetic in the form of movable dividers inspired by traditional Chinese screens that can be used to expand the bar. Existing walls have also been replaced with modern opaque screens that afford both flexibility of space and privacy.
The concept of frames, which emulate the way photographs embrace special moments, are evident not only in the employment of the traditional Chinese screens on doors and window panels, but also in the function hall which sits in the centre of the restaurant. Here, screen doors allow the large hall to be further segregated into 4 smaller rooms when needed. When the screens are not drawn, the vast area serves as a dining zone.
2nd Floor contains several private rooms, including one that offers a view of the kitchen through unfrosted electronic screen panels.
A wine cellar showcasing a vast wine collection is also strategically positioned to serve as a demarcating element between the spaces.
“The design is such that space can be closed up by sections for private use while still allowing the other parts of the restaurant to operate as usual. It’s a design of possibilities,” says Tan.