Media Coverage

To celebrate the Year of the Rabbit, The Temple House presented "Joy in the House", a living art exhibition by Taiwanese artist Qi Yun at MICHELIN-starred restaurant Mi Xun Teahouse. This exhibit showcased the artist's aesthetics by presenting traditional Chinese artefacts within the hotel's heritage building while taking guests on a farm-to-table culinary journey. Mi Xun Teahouse's Executive Sous Chef Tony Xu and his team created an exclusive tasting menu that emphasised traceable ingredients, featuring seasonal produce sourced from local farmers and Qi Yun's farm in Chengdu's suburbs.

Chef Xu and Qi Yun closely collaborated to create a sustainable menu that would fully optimise the local ingredients – crafting dishes that allow the seasons to dictate what gets put on the plate while preserving the integrity of the ingredients.

Furthermore, Chef Xu has championed a zero-waste approach in the kitchen, transforming leftovers into creative dishes. For instance, the dish "Three Appetisers" gives new life to radish leaves that would have been discarded. "I hope in the future, all ingredients can be transformed into outstanding dishes at Mi Xun Teahouse without any wastage while continuing to incorporate seasonal, locally-sourced ingredients to create more sustainably," says Chef Xu.