Spice Temple’s Executive Chef, Andy Evans, recently travelled across China tracing regional flavours back to their origins and meeting the people and traditions behind them.

The journey spanned Chengdu, Chongqing, Changsha, Kunming, and Beijing, with time in markets, mountain forests, and dining rooms that define regional Chinese cuisine today.

Every conversation, ingredient, and technique from this research trip informs the next evolution of Spice Temple. The insights gathered will guide new dishes, refined preparations, and seasonal menus that honour regional traditions while speaking in Spice Temple’s distinct culinary voice.

What’s Next at Spice Temple:

THE PEONY BANQUET

Following this trip, Chef Andy Evans has crafted a banquet menu that celebrates the authenticity and provenance of Chinese cuisine. Named after China’s national flower, the peony, this menu brings together honest flavours, regional inspiration, and premium local ingredients, showcasing the true essence of Chinese food culture through a Spice Temple lens. 

Enjoy a set menu with 11 dishes across 4 courses with optional wine pairings. Expect highlights like steamed eggplant with aged black vinegar and shallot oil, twice-cooked pork belly with baby leeks & chilli , steamed coral trout, Hunan style with pickled mustard greens, and almond cake with jasmine pearl syrup.

Designed to share, minimum 2 people required.
Available lunch and dinner from October 26th.