Benson Peng

On the Spice Trail

Summer Palace

Shangri-La Hotel, Guangzhou

Chef's Philosophy on Sichuan Cuisine

The secret to great Sichuan cooking is creating a balance of hot and cool flavours.

As Chinese Chef at Shangri-La Hotel, Chengdu, Chef Benson Peng is a master of diverse flavours, from the bold and tangy to the subtle and delicate.

He selects the freshest local ingredients to balance the fiery essence of Sichuan delicacies, creating a menu of dishes that work in perfect harmony with one another.

The Experiences

Chef Peng brings confident intensity, seasonal ingredients and sublime technical mastery to his menus. His showstopper signature dishes will dazzle and impress, from Sichuan Zhong Dumplings to Stir-Fried Sturgeon with Dried Chilli and Peanuts, and Sweet Duck with Caviar. Diners can look forward to an array of mouth-tingling dishes and creatively executed dining experiences.


Dine with

Rick Du

at Futian Shangri-La, Shenzhen

Chef Du’s introduction of new cooking techniques to traditional Sichuan recipes gives his dishes a uniquely well-balanced flavour and creative presentation.

Dine with

Wang Zheng

at Shangri-La Hotel, Xiamen

Chef Wang inspires new generations while keeping the essence of traditional Chinese cuisine alive through his signature hung-grilled Beijing duck.


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