Sustainable Tropical Architecture: Hai Au Restaurant by TAHA Studio

Hai Au Restaurant, designed by TAHA Studio, is a prime example of sustainable tropical architecture. Situated in the Hoan My Resort in Phan Rang–Tháp Chàm, Vietnam, the project reimagines an old restaurant site along Binh Son Beach. Covering an area of 4,300 square meters, the design carefully integrates the natural landscape, resort context, and local cultural identity to create an open, energy-efficient, and environmentally responsive dining experience.

Integration with Nature

The design emphasizes a harmonious relationship between the resort's existing layout, the surrounding community, and the coastal environment. The building's elongated shape runs along the East-West axis, maximizing exposure to the sea breeze and natural light. The single-story layout is thoughtfully arranged to include a green core that extends into the structure, promoting seamless connectivity between indoor and outdoor spaces.

Green landscapes and water surfaces are interwoven between functional areas, acting as natural buffers for insulation and improving the microclimate. These features not only enhance the privacy of VIP dining areas but also reduce energy consumption, reflecting the project's commitment to sustainable design.

Functional Space Segregation

The restaurant's functional spaces are divided into two distinct zones: the dynamic open-space dining area and the more private VIP rooms. These spaces are separated by greenery and water features, ensuring a balanced atmosphere that caters to diverse dining preferences. This strategic layout enhances privacy while fostering a vibrant yet tranquil environment for guests.

Passive Cooling and Natural Ventilation

Inspired by traditional tropical architecture, Hai Au Restaurant employs innovative solutions to achieve passive cooling. Corridors, canopies, and courtyards provide shaded buffer zones, while natural ventilation is maximized through the open-plan design. High ceilings, sloping roofs, and the large gap between the wooden ceiling and concrete structure create an effective insulation layer, minimizing reliance on air conditioning.

The skylight glass roof incorporates anti-radiation glass and concrete louvers, introducing natural light without increasing solar heat gain. This thoughtful approach to lighting and ventilation underscores the project's energy-saving design principles.

Locally Sourced Materials and Cultural Integration

The restaurant celebrates local craftsmanship and materials, using Ninh Thuan's Bau Truc ceramics—a UNESCO-recognized intangible cultural heritage—within its interiors and landscape. Locally sourced stone and wood complement the raw aesthetic of exposed concrete, creating a warm and familiar ambiance. These elements reflect the region's cultural identity and highlight the skilled artistry of the local community.

Architectural Form and Coastal Views

The building's elevation gradually rises toward the sea, offering diners expansive views of the coastline. This gradual ascent creates dynamic spaces at varying heights, stimulating curiosity and spatial exploration. The design's sensitivity to its natural surroundings enhances the dining experience, making it a destination that immerses visitors in both the local environment and culture.

Hai Au Restaurant by TAHA Studio exemplifies the potential of sustainable tropical architecture to harmonize with its natural and cultural context. By blending passive design strategies, locally sourced materials, and innovative spatial arrangements, the project sets a benchmark for environmentally responsive and culturally rich architectural practices. This dining space is more than just a restaurant—it is a celebration of sustainability, community, and the beauty of the Vietnamese coastline.

All Photographs are works of Hiroyuki Oki