Spice Temple’s Executive Chef Andy Evans concluded his October 2025 China research journey in Beijing, exploring how regional Chinese cuisine adapts to different dining philosophies. This video series captured perspectives from Sichuan’s bold spice to Yunnan’s wild ingredients to Beijing’s vegetarian restaurant scene.
Lamdre Plant-Based Restaurant, Beijing
In Beijing, Chef Andy visited Lamdre, a plant-based restaurant recognised on Asia’s 50 Best list for its Daoist-inspired approach to seasonal cooking. The kitchen focuses on clean flavours, balance, and thoughtful use of produce.
Technique Meets Philosophy
Highlights included bamboo shoot with a bamboo fungus “egg” and bamboo “bird’s nest,” a trio of lotus root, stem, and seed, and winter melon paired with termite mushroom and hairy fig root. The meal finished with germ rice, walnut mushroom, and wrinkled pepper — a simple, expressive dish that summed up Lamdre’s style.
The visit offered Chef Andy a clear view of Beijing’s growing vegetarian chinese cuisine movement, where technique and philosophy meet in a calm, understated way.
Lamdre’s focus on seasonal produce and restrained technique demonstrated how vegetarian fine dining can achieve complexity through ingredient quality rather than embellishment – an approach that informs Spice Temple Sydney’s own menu philosophy 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.
