HTA celebrated the start of the year of the dragon by sharing East Asian food and getting crafty with a special Makery Make.
In the kitchen, Sue and Zarah treated us to Gà Nướng, a Vietnamese lemongrass and ginger chicken (or a veggie option of tofu) with egg fried rice. And for an afternoon pick me up? Fresh mango and lychee bubble tea.
In London, Edinburgh, and Manchester the teams learnt about the history of Chinese Silk Pouches and made their own under the guidance of Landscape Architects Kexin Zhu and Esther Li. We used mix and match fabrics inspired by the year of the dragon and decorated with glass beads.
Thanks to everyone who helped us to celebrate East Asian culture and the new year!
