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This week we delve into the architectural, botanical, and culinary world of China. We explore how the Soviet model of urbanism shaped the contemporary Chinese city and why it’s thriving in China today; discover the secret (Australian) origins of the dim sim; learn how to make the perfect cup of tea; and trace the long, torturous process of creating a Chinese font.
Angie Chong, chef, dumpling master at The Humble Dumpling
Nikhil Sonnad, writer and reporter at Quartz
Jacob Dreyer, architecture theorist and critic
David Zhou, owner of Oriental Tea House, David's and the Zhou Zhou Bar.
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