In September 2025, Spice Temple’s Executive Chef Andy Evans explored China’s regional kitchens to understand how authentic Chinese food is prepared at its source. This research journey through Chengdu, Chongqing, and beyond captured the techniques, ingredients, and traditions that inform Spice Temple’s commitment to regional Chinese cuisine.
Huang Ben Ben BBQ Restaurant
During his recent culinary travels, Chef Andy found himself at Huang Ben Ben BBQ Restaurant, a celebrated spot known for its Jianghu-Cai cuisine—the hearty, countryside-style cooking of Sichuan. The air inside was thick with the aromas of chili, garlic, and smoke, promising flavours as bold as the region itself.
Kitchen Discipline and Intuitive Cooking
What struck Chef Andy most wasn’t just the food, but the remarkable silence of the kitchen. No one spoke. Orders weren’t called or displayed; instead, each chef received a small stack of bowls filled with ingredients. Without hesitation, they seemed to know exactly what to make—seasoning, frying, and plating with effortless rhythm. Between dishes, they cleaned their woks and moved on, many wearing headphones, immersed entirely in their own flow.
Bold Flavours from Sichuan's Countryside
The dishes themselves were as daring as they were distinctive: spicy pork that delivered a fiery, numbing heat; a sour leek soup with a sharp, refreshing tang; and fried duck blood, rich and silky with deep, savoury undertones. Each bite spoke of Sichuan’s rustic heritage—unrefined, unapologetic, and deeply flavourful.
For Chef Andy, the visit was more than a meal; it was a glimpse into a world where intuition and discipline drive the cooking, and where tradition speaks louder than words ever could.
The silent precision and bold flavours of Huang Ben Ben’s kitchen reinforce Spice Temple’s approach to traditional sichuan dishes—honouring rustic techniques while delivering the intensity Sichuan cuisine demands.
The bold, unapologetic flavours Andy experienced at Huang Ben Ben now influence Spice Temple’s approach to authentic Jianghu-Cai dishes.
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.
