Kwong Wai Shiu Hospital & daycare
Institutions | Hospital
PROJECT CONCEPT:
To Convert landscape spaces into an Urban edible therapeutic garden for patients and the community to intermingle and experience the healing effects of nature.
The hospital was embarking on a project to convert landscape spaces into an Urban edible therapeutic garden for patients and the community to intermingle and experience the healing effects of nature. The edible garden was retrofitted from an existing landscape garden. The site was selected due to its strategic location — close to a shelter for programmes, good height for wheelchair-bound patients, as well as good access to the public walkway
With a carefully curated plant selection for calming the mind, intermingled with therapeutic calming herbs like peppermint, the patients are able to feel engaged in activities beyond their hospital environment. A programme is also part of this to empower staff and patients to take ownership of the edible garden and allow it to thrive.
PROCESS & IMPLEMENTATION:
OTHER PROJECTS:
Tiny Play Farm
Residential | Home Play School
PROJECT CONCEPT:
building a community of young families using the kitchen garden at its core.
Jolyne and Andrzej had a vision of building a community of young families using the kitchen garden at its core.
We turned a narrow strip of bare soil into a thriving kitchen garden growing culinary herbs, native vegetables and fruits. It combines a playful, whimsical design with functionality.
The garden serves many purposes beyond just produce.
It provides clean forgage for their pet love birds and family meals. It also provides sensory education to young children through farm-to-table activities.
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Other Projects:
CNA Documentary: Growing Wild
Commercial & Residential
PROJECT CONCEPT:
Execute Challenges during filming of CNA’s Documentary Series, Growing Wild
As part of my challenges in the show, I had constructed 2 projects for clients: One was an indoor growing system growing native crops in a restaurant, now defunct 'Beng Who Cooks'. The second was building a wall display in a balcony for a homeowner for growing houseplants, which was a new challenge for me.
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Other Projects:
Edible Garden City (Citizen Farm)
Commercial | Urban Concept Farm
PROJECT CONCEPT:
a new concept urban farm in the city with the aim of selling and distributing to over 30 high-end restaurants.
I had spent most of my Urban farming career at Edible Garden City where I started Citizen Farm as the Head of Greens (now rebranded as Edible Garden City) - a new concept urban farm in the city growing microgreens, edible flowers, mushrooms, indoor vegetables, selling and distributing to over 30 high-end restaurants. Moving beyond that, as General Manager, I oversaw the establishment of many other urban farm projects, including the Funan Mall Rooftop Urban Farm and many others in institutions, schools and homes.
PROCESS & IMPLEMENTATION:
Other Projects:
Nutopia: A Rooftop Community Edible Garden Project
Public Space | HDB Rooftop
PROJECT CONCEPT:
TO start a community garden to grow food for the community in Serangoon.
During the pandemic, with the food supply disruptions from our neighbours, I decided to propose to start a community garden to grow food for the community in Serangoon. I started a rooftop community Edible Garden called Nutopia which had whimsical elements that would allow a conducive environment to inspire people of all generations to participate in. Some features included a Native produce section, growing plants like Spanish Needle, as well as a more productive Greenhouse.
Other elements in the garden included a community library and other props.
PROCESS & IMPLEMENTATION:
Other Projects:
CapitaSpring: The world's highest rooftop Urban Farm
Commercial | Integrated Development
PROJECT CONCEPT:
Building an Agroforest farm, growing fruit trees, shrubs and ground cover that served as protection from strong winds and to improve the soil and ecology.
Having returned to Edible Garden City to work on this flagship Urban Farm project at CapitaSpring in Raffles Place. As the Head Farmer, I helped to build and run the farm, supplying quality produce to the restaurants Kaarla and Oumi daily.
There were over 130 crop varieties to suit the different restaurant menus: Australian, Japanese, Mediterranean and Tropical. Adding on to the food forest, I also took a market garden approach where I also cultivated annuals such as radishes. The Kaarla salad utilised 100% of leaves from the garden, including lesser-known leaves and native herbs such as Pennywort. This project was unique and memorable because of the unique cooler microclimate high up at the rooftop and also the requirements to keep it constantly looking lush and attractive to the public, balancing aesthetics with function, which is a key approach to all of my garden designs.
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