Seef Lusail, Qatar

January 31st, 2012

Looking to move away from its dependency on hydrocarbon resources, the small, gas-rich State of Qatar has set out on an ambitious national plan in sustainable economic diversification and human development.

Part of what it calls its ‘2030 vision’ has involved grand real estate projects such as Seef Lusail, a 600,000 sqm mixed-use development located at the waterfront of Lusail City.

DP Architects, which already has significant projects in the Gulf such as Doha Festival City, The Dubai Mall and Dilmunia Health City in Bahrain, has been appointed the master planner for the project.

The development by SEEF (joint venture between Masraf Al Rayan and Qatari Diar) will be set along a 2.3 km waterfront promenade, and be an all-seasons playground with entertainment, retail, hotel, residential, recreational and cultural attractions.

Ti Lian Seng, director at DP Architects, says the firm will focus on “developing an environmentally-sustainable, vibrant, round-the-clock waterfront precinct”.

When completed, Seef Lusail will be one of many more spanking new developments in an evolving Qatar landscape.

DP Architects
dpa.com.sg

INDESIGN is on instagram

Follow @indesignlive

The uncharted plate: Ivan Brehm’s pursuit of crossroads cooking with Gaggenau and human connection.

In this candid interview, the culinary mastermind behind Singapore’s Nouri and Appetite talks about food as an act of human connection that transcends borders and accolades, the crucial role of technology in preserving its unifying power, and finding a kindred spirit in Gaggenau’s reverence for tradition and relentless pursuit of innovation.

Cooking from the heart, designing with precision: Chef James Won and Gaggenau’s culinary partnership

To honour Chef James Won’s appointment as Gaggenau’s first Malaysian Culinary Partner, we asked the gastronomic luminaire about parallels between Gaggenau’s ethos and his own practice, his multidimensional vision of Modern Malaysian – and how his early experiences of KFC’s accessible, bold flavours influenced his concept of fine dining.