Chef Peng, whose western name is Benson Peng, Shangri-La Chengdu's in-demand head chef of Sichuan cuisine, has done guest stints in Malaysia, Indonesia, Thailand and the United Arab Emirates to promote Sichuan food.
Chengdu is in the heart of the Sichuan region in Northern China where heat- and spice-defined dishes are considered comfort food because of its cold climate. I was expecting the spice level to be turned up to 11. But I was pleasantly surprised with Peng’s restraint with the heat, yet still delivering exotic flavors, even bringing in ingredients from Chengdu to ensure authenticity.
Shang Palace hosted a special preview of Peng’s menu. All throughout the dinner, Peng subverted expectations, presenting dishes that were red with the sheen of chili oil, indicating dangerous spice levels. My dining companions ordered a cup of rice even before the meal started thinking that we’d need something to tone down the heat.
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