Page 25 - Designing Ways 253

experience and personal memory of
real cellars, that feeling of going into an
intimate space with a sense of solidity and
tactility in the surfaces and materials.
And that’s what makes the design a
little more intellectual: we’re trying to
encapsulate the spirit of a place, but in
a way that’s upside down. That is the
difficult part, otherwise the result will
appear contrived.”
For Andaz Singapore’s general
manager, Stephan Karl, The Cellar
perfectly dovetails with the hotel’s DNA.
“Andaz is always about surprises and
a touch of whimsy, and André’s design
for this addition to 665°F is exactly that.
More than ever, diners today are looking
for a sense of escape, to be more free-
spirited, and I think The Cellar is exactly
that.”
“We didn’t want to create something
that might be regarded as ‘just’ an
extension,” adds Fu. “Rather, it would
be more of an addition, an aspirational
destination in its own right that,
nevertheless, was definitely part of 665°F.
I think with The Cellar, we’ve managed to
carve out a hidden gem.” dw

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