Spice Temple’s Executive Chef Andy Evans completed his October 2025 research journey through China, ending where it began – with Sichuan cuisine, but viewed through a different lens. This final stop in Beijing’s China research trip demonstrated how regional traditions adapt when transplanted to new cities while maintaining their essential character.
Sichuan 1996, Beijing
Hidden within Beijing’s bamboo-lined alleys, Sichuan 1996 offers a private-rooms-only dining experience that blends calm surroundings with the bold character of sichuan restaurant dining. Its outdoor lounge, softened by gentle misting, creates a quiet contrast to the intensity of the flavours inside.
Contemporary Interpretation of Classic Flavours
The menu is focused and precise. Dishes like camphor wood–smoked duck deliver crisp skin and a deep, smoky aroma, while the Kung Pao prawns are delicately plated with a mix of fruity spice and light sweetness. House-made pickles and sauces appear throughout the meal, adding subtle layers that reflect the kitchen’s careful approach.
Sichuan 1996 presents a contemporary take on classic sichuan dishes — refined, confident, and rooted in tradition while feeling distinctly modern.
Sichuan 1996’s refined approach to traditional Sichuan food showed Andy how regional cuisine evolves in new contexts – insights that inform how Spice Temple balances authenticity with contemporary presentation across its menus 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.
