Spice Temple’s Executive Chef Andy Evans travelled through China’s culinary regions in September 2025, studying not just food but the broader philosophy of Chinese hospitality. This video series documents his encounters with tea masters, foragers, and chefs who shape how regional traditions inform contemporary dining.
Yijin Tea House, Kunming
In Kunming, Chef Andy discovered a slower rhythm at Yijin Tea House – a sanctuary where the art of tea reveals itself as both ceremony and philosophy. Guided by the resident tea master, he explored the quiet discipline behind each pour, where the interplay of time, temperature, and intention transforms simplicity into depth.
Philosophy Through Tea Ceremony
Set within a tranquil courtyard, this China tea house blends modern minimalism with the grace of ancient tradition. Through a curated tasting of rare leaves and seasonal pairings, Andy found parallels between fine tea and fine cuisine: patience, precision, and harmony with nature. The experience offered a moment of reflection, a reminder that refinement lies not in grandeur, but in balance, and the pursuit of perfection.
The precision and timing Andy observed in the tea ceremony at Yijin now influences how Spice Temple Sydney and Melbourne approaches beverage pairings and the pacing of service throughout multi-course dining experiences.
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.
