Founded in 2014 by climber Praphol Rungrujiroj, Rockventure Co., Ltd. has evolved from creating artificial climbing walls and adventure courses into one of Thailand’s most innovative design-build studios for outdoor experiences. Known for shaping the country’s most complete artificial rock competitions and adventure bases, the Bangkok-based team recently scaled new creative heights, this time in hospitality design.
At the 2024 LIV Hospitality Design Awards, Rockventure claimed the prestigious Architectural Design of the Year – Eating Space for Canopy, an extraordinary dining capsule suspended 52 metres above the jungle floor at the Anantara Golden Triangle Elephant Camp & Resort. With panoramic views over the borders of Thailand, Myanmar, and Laos, and design elements inspired by local craftsmanship and natural materials, Canopy is a remarkable fusion of adrenaline and serenity.
In this interview, we discuss the challenges of building at altitude and what it takes to transform a passion for adventure into award-winning design.
What inspired the concept of Canopy, and how did the idea grow from the first discussions to what it is now?
The location of Anantara Golden Triangle Elephant Camp & Resort is in Thailand but has a view of two neighboring countries, Burma and Laos, which is the most beautiful location in the Golden Triangle area. The idea was to create a bird’s-eye view experience where guests can enjoy a truly unique way of dining, surrounded by nature and this incredible landscape.
Can you expand a bit on the materials chosen for the Canopy? Were they influenced by the environment?
The concept of the hotel is to provide guests with a Northern Thai experience. The natural materials used, such as local bamboo, rattan, and wood, are sourced from the northern region of Thailand and were chosen for their properties suited to the local climate and temperature.
How did you decide to design the Canopy in a Bird’s nest-inspired style? Was it hard to transform your vision into reality?
Bird’s nests are natural safe spaces. The hotel wants guests to feel safe while enjoying one of the most unique dining experiences, even though the Canopy pod is lifted high into the treetops and 52 metres above the grassland of one of Thailand’s leading elephant sanctuaries.
The challenge of this project was to try to design every component to blend in with the natural surroundings.
What design considerations were made to ensure the guest experience begins right in the moment they approach the walkway?
Before guests reach the Canopy tree top area, a wooden walkway made from teak wood is designed as the first step towards the excitement that is about to come. At the end of the walkway, guests will find the Canopy pod area with a special meal prepared for them. And the view becomes even more beautiful when the Canopy pod lifts you up to the top of the tree.
What were the biggest challenges you faced when designing and building this dining space, which stands 52 meters above the ground? How did you solve them?
When we assessed that the large trees that were originally planned to support the entire weight of the Canopy Pod were not suitable for use, we had to redesign the engineering structure and make artificial bark covering the structure to blend in with nature as much as possible, including designing a pulley system that is located in the new structure.
Congratulations on winning the “Architectural Design of the Year – Eating Space” category at the LIV Awards! What does this mean for the future of Rock Venture Co?
It is an award of pride that we did not expect before. Our intention is to make the project assigned by the owner, which is unique, come out as perfect as possible, based on the safety of use.
How do you see the field of eco-conscious hospitality evolving in the next decade? What specific sustainable practices or innovations do you think should become standard across the industry?
Environmental service businesses are likely to evolve in a more sustainable and technology-intensive direction in the coming decades, as consumers become more environmentally aware and governmental regulations become stricter.
Sustainable supply chains and local sourcing involve partnering with environmentally friendly suppliers for food and ingredients used within the service area.
For example, locally sourced organic food will be featured on the menu, reducing transportation emissions and supporting the community.
