Dutch architect, Camiel Weijenberg is a scholar of the Architecture Association (AA) London with a distinction in technical studies and a foundation in Wood & Carpentry from College Amsterdam. He is a past student of the renowned Zaha Hadid Architects and has worked at Wilkinson Eyre Architects in London. Camiel is currently conducting a research program 2016 Capstone at the Singapore University of Technology and Design affiliated with MIT and is Visiting Professor at the University teaching Sustainable Design. He has taught Architectural Studies part time at the National University of Singapore (NUS).
As the Founder and Director of WEIJENBERG, he dares to see the world differently, envisioning ideas that create living art through design.
The firm's signature aesthetic ‘Crafting the Traditional’ is an approach that fuses cutting edge technology with traditional materials. As contemporary life evolves, architecture plays an essential role in solving modern day challenges; improving the world we live in. But pragmatism does not mean conforming to monotonous, overly prescribed form.
WEIJENBERG is currently involved in a number of collaborations from resorts, hotels, private homes, the regeneration of city spaces and humanitarian projects. The firm's client reach spans across Taiwan, Malaysia, Sri Lanka, Australia and Singapore and includes projects with New World Development, Lexus, Creative Quest and Chef Andre Chiang.
WEIJENBERG was awarded Best Asia Restaurant at the Restaurant and Bar Design Awards 2015 for RAW, which also made it to the Asia’s 50 Best Restaurants list. Working with Chef André Chiang, it combines André’s gastronomic vivid imagination with WEIJENBERG’s artistic vision, to create a restaurant reflecting the visceral and primitive nature of its namesake RAW.
The restaurant design tells a parallel tale about how chef André’s food can be experienced. Diners step into the eatery across a wooden path entering a tranquil lounge area designed to lead customers on a journey and create a gentle transition from the bustling streets of Taipei. A soft angled, organically sculptured wooden structure greets guests, and as they move into the main restaurant space, this wooden structure merges to form the centrepiece of RAW surrounding the centralised dining area. Customers sit at tailor-made tables with lighting that creates a stage for the food, drawing customers in closer to the table and to each other.