In October 2025, Spice Temple’s Executive Chef Andy Evans expanded his research beyond Sichuan to explore China’s other bold regional cuisines. This video series captures his journey through Hunan cuisine and other regional styles, understanding how different provinces approach spice, fermentation, and seasonal cooking.
Tian Xiaogou's Restaurant, Changsha
In Changsha, Chef Andy visited Tian Xiaogou’s Restaurant, a well-regarded Hunan restaurant known for its focus on Hunan’s traditional flavours and seasonal produce. The kitchen highlights local ingredients through straightforward, flavour-driven dishes.
Bold Flavours and Traditional Techniques
During the meal, he tasted sautéed local greens, fermented aromatics typical of the region, and a range of pork and poultry dishes that reflect Hunan’s bold yet balanced style. The visit offered a genuine look at how the restaurant honours long-standing techniques while introducing small, modern touches — a clear expression of Changsha’s lively food culture.
The approach to fermented ingredients and balanced heat in Hunan dishes at Tian Xiaogou’s Restaurant showed Chef Andy how different regional chinese cuisine styles tackle boldness – insights that inform Spice Temple’s diverse regional menu offerings in Sydney and Melbourne.
Experience the regional flavours that inspired Andy on his journey through China, brought to life in the Peony Banquet – available from October 27th for a limited time only at Spice Temple Sydney.
