Time Magazine named Singaporean experiential dining destination AIR CCCC in its list of the World’s Greatest Places for 2024.
Its name an acronym for Awareness, Impact, and Responsibility Circular Campus and Cooking Club, AIR CCCC earned the citation for its unconventional approach to gastronomy, as well as its use of sustainable produce and seafood.
The establishment is a collaborative effort shared by chef Matthew Orlando from the now-defunct Amass in Copenhagen; Will Goldfarb of Bali’s Room4Dessert; and regenerative hospitality entrepreneur Ronald Akili.
The impetus behind the establishment is to make sustainable and fun cooking the norm, as opposed to the exception.
Orlando says of the initiative: “Aside from having a good time and making people happy, AIR is about viewing sustainability through a particular lens. That lens is delicious.”
Changing the culinary game
Not afraid to push the envelope, the team at AIR CCCC plans to a set up a cooking club, along with a public research and development lab.
These facilities are set to teach locals, tourists, and other chefs novel techniques that maximize every ingredient’s potential and carry that sustainable mindset home.
These new additions are slated to open later this year.
