Chiang says both cognac and Sichuan cuisine have five elements－level of flavor, spiciness, mellowness and a rich or sweet aftertaste, which make them perfect to pair with each other.

"After two years of researching Sichuan cuisine I realized that there are more seasonal dishes than I expected to find, not only the classic spicy dishes.

"Each month I would fly to Chengdu and find fresh ingredients in local markets, and each ingredient has its own cooking method."

He says researching Chinese cuisine is not only about finding new flavors or adding to traditional flavors, but also about elevating Chinese cuisine.

"I think we need to figure out how to make Chinese cuisine more acceptable worldwide.

"Besides traditional Chinese flavors, we also need to think what kind of food can represent modern China."