Sichuan cuisine is renowned for its complexity, balancing seven core flavours: sweet, sour, numbing, spicy, bitter, fragrant, and salty. Each flavour contributes to the distinctive taste that Sichuan dishes are known for. One chef who has mastered this art is Benson Peng, Head Chef of Sichuanese Cuisine at the Shangri-La Hotel Chengdu. Currently in the UAE for the “Taste of Shangri-La” festival, Peng has been bringing his bold and innovative take on Sichuan cuisine to a wider audience.
In a recent interview, Peng discussed his approach to cooking, the inspiration he draws from different cultures, and his philosophy of balancing tradition with innovation.
A Passion Born from Tradition
What sparked your interest in cooking?
Chef Peng’s love for cooking comes from a deep-rooted philosophy in Chinese culture. “Food is the essence of life,” Peng explains, echoing an ancient Chinese saying that has influenced his career. For him, cooking is more than just a job or skill—it’s a vital part of his identity. Participating in the “Taste of Shangri-La” festival allows him to share his passion for Sichuan cuisine with audiences in Dubai and Abu Dhabi, showcasing the rich flavours of his homeland.
The Joy of Balancing Tradition and Innovation
What do you enjoy most about cooking?
For Peng, the best part of cooking lies in balancing tradition with innovation. He finds fulfillment in preserving the heritage of Chinese and Sichuanese techniques while pushing boundaries to create something fresh. His goal is to honour the past while embracing new ideas. “It’s about preserving the essence of the cuisine while allowing it to evolve,” he says.
Innovation and Tradition in Harmony
Why use modern techniques in traditional recipes?
Peng believes that innovation enhances rather than replaces tradition. He uses modern cooking techniques to elevate classic dishes, aligning them with contemporary tastes while maintaining their original spirit. His time in the UAE has inspired him to refine traditional recipes, like reimagining the traditional boiled fish dish for the “Taste of Shangri-La” festival to make it more accessible and refined for modern diners.
Balancing the Seven Essential Flavours
How do you maintain balance in Sichuan cuisine’s seven flavours?
Sichuan cuisine is famous for its intricate balance of seven core flavours, and Peng relies on the “24 flavours” of Sichuan cooking to guide him. This system helps him layer and harmonise tastes such as spice, sweetness, and sourness, ensuring each dish achieves perfect balance.
A Signature Dish: Simmered Mandarin Fish
Tell us about your signature dish.
One of Peng’s standout dishes is Simmered Mandarin Fish with Vegetables and Assorted Mushrooms in Spicy Chili Oil. This dish is an elevated version of the traditional boiled fish fillets. Peng replaced the typical spiny fish with the more tender mandarin fish, known for its softer texture and fewer bones. He also updated the spice profile by using a mix of dried red and green peppercorns, which adds a more aromatic, layered heat to the dish.
Teaching and Learning in the Kitchen
What mistakes do amateurs often make?
When teaching cooking classes, Peng observes that many amateurs follow recipes without understanding the reasons behind specific techniques. “Understanding why a method is used—for flavour, texture, or timing—makes a huge difference,” he says. Grasping the purpose behind cooking techniques allows aspiring chefs to adapt and improve, rather than just copying instructions.
Advice for Amateur Chefs
What advice do you have for beginners?
Peng encourages amateur chefs to continue learning and experimenting. He advises not to fear mistakes, as they are part of the learning process. “The more you understand the ‘why’ behind each method, the more natural and enjoyable cooking becomes,” he adds.
A Problem-Solver in the Kitchen
Do you have any pet peeves in the kitchen?
Peng describes himself as a generally positive person who doesn’t let small issues bother him. If something does cause frustration, he prefers to address the problem directly or find a quick solution. His practical and calm approach helps him stay focused on his passion for cooking.
Conclusion
Chef Benson Peng’s approach to Sichuan cuisine is a harmonious blend of tradition and innovation. His focus on balancing the seven core flavours of Sichuanese dishes while introducing modern techniques has made him a master in his field. As he continues to share his passion for Chinese cooking, Peng’s influence reaches beyond the kitchen, inspiring both seasoned chefs and beginners alike. His time in the UAE has further enriched his culinary style, showing how cross-cultural inspiration can enhance traditional flavours while creating something new and exciting.
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