Chef Peng

"When he arrived in London from Taiwan, Chef Peng saw the menus of 1970s Chinatown - Spare Ribs, Spring Rolls, Sweet-and-Sour Pork - and knew he could do better. Much better.  

So, he opened his own restaurant, Hunan, where he's been innovating, refining and pushing the boundaries of Chinese food in the UK ever since. Chef Peng is a man who does not compromise.  The epitome of strong-willed, he has struggled and fought against expectations of Chinese cuisine and British culture for the past four decades leading Hunan, to become one of London's most  unique and surprising food destinations.

As he considers retirement at the end of a 50-year career, this master chef offers a rare glimpse behind the curtain of his kitchen and the crucial philosophy that underpins his life's work.

'I have long accepted that it may be the best Chinese restaurant in the world.' Giles Coren, restaurant critic."