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.
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.
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