This guide covers a workflow that moves from project parameters to generated floor plans, 3D perspective views, exterior design exploration, and site context visualization, using AI tools in place of preliminary CAD and rendering work.

Construction is advancing on Gothenburg Grand Central, a new station building and prominent western entrance designed by Reiulf Ramstad Arkitekter. The project is part of the West Link (Västlänken) commuter rail project at Gothenburg Central Station, consisting of 8 kilometers of railway, including three new stations: Centralen, Haga, and Korsvägen. The new route is projected to increase capacity during peak hours and reduce travel times for commuter and regional trains, connecting directly to the existing central station and the Nils Ericson Terminal. The new station is scheduled to open alongside Västlänken's Centralen underground station in December 2026, with office tenants moving in during 2027, and the rest of the tunnel planned to be ready for traffic by December 2030.

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Concéntrico returned to Logroño for its 12th edition in June 2026, transforming the city into a working site for architecture. Since its founding in 2015, the festival has built an identity on resisting a distant, controlled exhibition of design by constructing full-scale installations in the city's streets, plazas, and vacant lots. Concéntrico embeds installations directly into daily life, engaging residents and visitors as active, observant participants. This year's program brought together more than twenty projects by architects, designers, and researchers working across geographies and methods, each contributing to a citywide experiment in reimagining public space.

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In many Asian cities, eating has never belonged entirely to the private home. It spills into markets, hawker centers, street stalls, and wholesale districts embedded within larger buildings or areas. These are places where the city exchanges information and watches other people pass through. They are not restaurants in the conventional sense, nor are they simply markets. In some way, their vibrancy and usage reflect the society's conditions at that moment. They are public kitchens: shared infrastructures where domestic routines are partially transferred into collective space.

Hong Kong's Municipal Services Buildings and curbside dining are where food is understood not only as culture, but as urban organization. The cooked-food center in the city folds eating into a larger civic machine of wet markets, libraries, and sports halls. The dai pai dong and street-side table, meanwhile, transform the curb into a temporary dining room. Looking beyond Hong Kong, similar questions emerge across the region. How do cities make room for social eating? Where does cooking happen when domestic space is limited? What kind of architecture supports the mess and heat of everyday food?

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Videos

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