Page 49 - Designing Ways 274

bring small groups of visitors from
and hooks in order to catch a variety of
Angsila to the pavilion, where they can local fish naturally drawn to the clean,
handpick oysters pulled from the ocean shellfish-filtered waters surrounding the
below, which are then prepared fresh to oyster and mussel bundles in the waters
eat …a sea-to-table dining experience in below.
a remarkable coastal setting. The pavilion design innovates
This new oyster-tasting experience from existing everyday, sustainable,
allows the Angsila fisherman to relay inexpensive materials, labour, and
their fishing history and oyster cultivation construction techniques. Like traditional
heritage directly to visitors in a new oyster scaffoldings, the new scaffolding
and interactive way. Serving shellfish is built entirely by Angsila fishermen,
cultivated right on the scaffolding also utilising local shallow-ocean bamboo
ensures seafood freshness for tourists, construction techniques that require no
while providing the Angsila Fishermen power tools. The fishermen manually
with an opportunity to campaign for drive each bamboo column into the
the protection of Angsila Bay’s sensitive ocean floor, "pogo-stick" style. Rejected
coastal ecology. car seatbelts, acquired at a discount due
When not utilised as a tasting pavilion to discoloration from local auto plants,
for eco/tourists, the covered platforms are used to tie all of the bamboo members
become recreational fishing piers for together. A graphic red (complementing
local fishermen, who bring their families the greenish bay waters), light-filtering
to the platform with fishing poles, bait, agricultural tarp, commonly used in
nearby nurseries, shades visitors from the
ocean sun, yet allows for the passage of
ocean breezes. dw
Photo credit: W Workspace
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dw • Issue 274 49