Spice Temple’s Executive Chef Andy Evans explored China’s regional dining rooms in September 2025 to understand how contemporary chefs interpret tradition. This research journey captured moments where Yunnan cuisine and other regional specialties reveal themselves through refined technique and modern presentation.
A Tide of Mountains & Seas Restaurant, Kunming
While in Kunming, Chef Andy Evans visited A Tide of Mountains & Seas, a celebrated restaurant awarded a Black Pearl One Diamond for its exquisite interpretation of Yunnan food. Known for its refined approach to local ingredients, the restaurant bridges regional heritage with modern elegance, offering a dining experience that feels both rooted and forward-looking.
Refined Regional Cuisine in Modern Context
Chef Andy enjoyed a curated tasting that traced the contours of Yunnan’s landscapes – from lotus pouches topped with caviar to tender white fish, golden duck, and fresh crab. Each dish reflected a philosophy of balance, purity, and respect for the seasons. The visit illuminated how creativity and restraint can coexist, transforming tradition into something quietly transcendent.
The refined approach to Yunnan restaurant dining at A Tide of Mountains & Seas reinforced how Spice Temple Sydney and Melbourne balance regional Chinese cuisine authenticity with contemporary fine dining Chinese presentation.
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.
