Archive · 23 Sep 2025
Chef Peng Brings Chengdu Flavors to Yi Jing at ITC Kohenur
Chef Peng, a chef from Chengdu, China, brought his special, spicy food to a restaurant in Hyderabad.
From September 10-22, people could try his dishes.
The food used Sichuan flavors and ingredients, but Chef Peng made it less spicy to suit local tastes.
He used things like tempura flakes and locally sourced ingredients like taro.
He explained that he reduces the spice and adjusts the oil to make the flavors more acceptable to Indian and international guests.
The goal was to share authentic Chengdu food while making sure everyone enjoyed it.
Chef Peng hosted a pop-up event at Yi Jing showcasing Chengdu cuisine.
The event featured dishes with Sichuan flavors, including Sichuan pepper and dried chilies.
The chef adapted his cooking to balance spice levels for the Indian palate.
Ingredients were sourced locally in Bangkok, as well as imported, like lotus stem.
The promotion coincided with the Moon Festival, offering a special menu.
- Who
- Chef Peng, a chef from Chengdu
- What
- A Chengdu culinary celebration at Yi Jing, featuring spicy Sichuan cuisine.
- When
- September 10-22
- Where
- Yi Jing restaurant at ITC Kohenur, Hyderabad
- Why
- To celebrate the Moon Festival with special Chengdu flavors adapted for an Indian audience.
- Event
- Chef Peng’s Table
- Location
- Yi Jing at ITC Kohenur, Hyderabad
- Cuisine Origin
- Chengdu, Sichuan
- Key Flavors
- Spice, Sichuan pepper, dried chili
- Featured Dishes
- Oriental greens, purple potato soup, taro cheese buns
- Duration
- September 10-22