Chengdu and MadridMay 7, 2026 /PRNewswire/ — From April 27 to 28, a cross-cultural dialogue of flavors between China and Spain concluded in Madrid.
Zhou Ziling, Asia’s first female truffle knight chef, “ingredient hunter,” and head of the Silver Beach Dining Group, collaborated with Chef David Muñoz for a two-day guest chef event, becoming the only female chef from Asia invited. Using cuisine as a medium, they completed a deep exchange of flavors and culture.
As the only Michelin three-star restaurant in Madrid, DiverXO is renowned worldwide for its highly creative expression. David Muñoz blends street culture, traditional techniques, and avant-garde concepts, making each dish a work that combines visual impact with layers of flavor.
In this collaboration, this expression of “culinary fantasy” formed a stark contrast and deep fusion with the Eastern flavor system from Qingcheng Mountain in China.
During the two-day four-hands collaboration, Zhou Ziling drew inspiration from “Sichuan home cooking,” reinterpreting and combining ingredients and flavors to bring the warmth and depth of Sichuan cuisine to Madrid’s dining table.
Unlike a one-way output, this collaboration was more like a two-way “flavor deconstruction.” One side reshaped the boundaries of taste with bold creativity and structure, while the other responded with the essence of mountain wilderness and Eastern restraint, focusing on detail and layers. The two approaches engaged in dialogue on the same table, turning “flavor” into a language that can be understood and recreated.
As the only local dining group in Chengdu to simultaneously hold a Michelin one-star, Black Pearl one-diamond, and Relais & Châteaux membership, the Silver Beach Group’s foray into Madrid not only achieved a high-level international collaboration but also further expanded the expressive boundaries of Sichuan cuisine in a global context.
This encounter at the end of April was not just the completion of a collaboration but also an exchange and recording of “food codes.”
At the table, mountains and seas know no boundaries. And new flavors are still emerging.