Giovanna Dunmall
Giovanna Dunmall
Giovanna Dunmall is based in London and writes about architecture, design, travel and culture for publications such as the South China Morning Post, 1843, Guardian, Frame, Azure, Sleeper, Metropolis and Wallpaper*.

From the ‘not always beautiful’ objects of post-war years to modern consumers’ demand for quality and uniqueness, exhibition at biennial in France shows Chinese design’s advance, and suggests what’s to come.

Maple-glazed, cherry-wood-smoked bacon fried rice with Chinese barbecue pork is just one of the inventive dishes created by chefs using local produce from Manitoba and Saskatchewan 


Wild tea from Yunnan, sweet rice biscuits from Hebei, donkey jerky – food from dozens of Chinese artisanal producers was on show at a recent festival in Italy; soon Ling Kuang Sung and allies will give them a similar showcase in China

With two hotels in China, for W and Langham, due in 2017 and his first furniture collection, for China's Stellar Works, out now, the American founder of Rockwell Group compares public and private design. 

You can sleep in an immersive, womb-like cubist sculpture for HK$16,000 a night, or take your pick from 72 art deco rooms. There's a louche cocktail bar and a classic grill restaurant popular with A-listers, writes  Giovanna Dunmall

Chinese design has moved on from traditional elements to embrace abstract concepts and functionality, and London Design Festival showcased designers familiar with international tastes but confident in their own roots.

The iconic building and its grounds will be transformed into homes, retail and office space, a cinema, cafes, and restaurants with soaring, glass-roofed atriums; the project involves architects Frank Gehry and Norman Foster, among others.  

One of the best food trends to make its way across the Atlantic to London is the resurgence of breakfast. Restaurants open earlier and menus are a panoply of eggs, granola and porridges.

Purveyor of 'New Asian' design offers privacy and refuge from the world that allows hotel guests to feel at home, writes Giovanna Dunmall.

Food critic Andy Hayler has eaten at every top Michelin restaurant in the world. He tells Giovanna Dunmall how the Hong Kong and Macau guide has got it horribly wrong.

The typical star- and barrel-shaped vaulted stone ceilings of traditional Apulian architecture are a sight to behold. Each piece of the pale and soft local pietra leccese and tufo (limestone and sandstone respectively) required to make it are cut by hand and placed so the ceilings can stay in place without the use of mortar.