From September 10 to 22, the restaurant had transformed into Chef Peng’s Table, a culinary celebration of Chengdu, where every dish was laced with fire, flavor, and a story. “My place is always spicy,” Chef Peng said with a grin as the first plate of Oriental greens was set before me. “This is important for Bangkok,” Chef Peng explained. Chef Peng nodded. Biryani also—but I like one in Jubilee Hills—Not spicy, zero spicy, but very different flavor.”After seven years in Hyderabad, Chef Peng seems at home in both worlds.