On the waterfront of Singapore

Visitors to KUU and Linghao Architects' new Satay by the Bay food court in Singapore enter the space through a series of garden paths. One, a buchida tree-lined walk — below the light canopy of fern trees with the smell of damp soil —, another a meandering stroll around a small pond amidst reed plants —amongst butterflies and other insects feeding on the flowering plants. Certain gravel paths direct rainwater from the gardens and the roofs to natural ponds with which the water will be recycled for garden maintenance. The paths lead the visitor to various open pavilions.

Open on all sides to the different gardens, natural light and air permeate the environment. From above daylight shafts randomly enter the space through openings. Visitors sit around a big table filled with big plants and flowers open to the sky and rain. The drinks island features an inner layer of hanging and flowering bougainvillea. Preparation, cooking, eating, and washing occur in this natural surroundings. A dining pavilion is oriented and perched over an "eco-pond" filled with lotus flowers and hovering dragonflies. A small pool of water fills the hand-washing areas in the public restrooms.

At the Satay by the Bay food court, 25 stalls are arranged in 2 main clusters serving various staples of hawker food and surrounded by tables and chairs next to the gardens. They are kept simple and direct with some organised around the grilling of the meat. The materials and textures of the finishes are selected to suggest the surrounding nature, with natural plywood, white glass, cement grey chipwash flooring, and recycled bamboo decking.

The rainwater from the roofs and the immediate gardens is directed to a large pond that appears as an extension to the "eco-pond". Another pond is located close to the entrance from the car park. These complement the tropical plants and other life of the gardens. Besides the previously mentioned water recycling, soil dug from the ponds will be re-utilised on the same site to form gentle increases in levels for landscaping and the placement of the pavilions. The selection of plants seeks to suggest different aspects, from the fragrances of the pandan leaves to a selection of domestic herbs and so on. The eating pavilions are naturally ventilated by sea breezes and big ceiling fans. Similarly, green roofs thermally insulate the spaces below.

Linghao Architects & KUU: Satay by the Bay Food-court Architects: Linghao Architects & KUU
Design team: Ling Hao, Kok-Meng Tan, Satoko Saeki, ZhenYan Wu
Structural Engineer: Consultants United
Mechanical and Electrical Engineer: CMP Consulting Engineers
Landscape: Linghao Architects / KUU / Planar One
Client: Planar One & Associates Pte Ltd
Builder: Planar One & Associates Pte Lrd
Built Area: 1999,35 square metres
Construction Cost: 1.9 million euros
Design Phase: August 2011—April 2012
Construction Phase: March 2012—December 2012