Shisen Hanten by Chen Kentaro

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ABOUT

Shisen Hanten by Chen Kentaro at Mandarin Orchard Singapore is the Singapore debut of Japan’s best loved chain of Szechwan restaurants, Shisen Hanten. It is the product of a proud culinary legacy that began with the founding of Japan’s first Szechwan restaurant in 1958 by Chen Kenmin, regarded as ...More

Shisen Hanten by Chen Kentaro at Mandarin Orchard Singapore is the Singapore debut of Japan’s best loved chain of Szechwan restaurants, Shisen Hanten. It is the product of a proud culinary legacy that began with the founding of Japan’s first Szechwan restaurant in 1958 by Chen Kenmin, regarded as the “Father of Szechwan cuisine in Japan.”

Carrying on the family tradition is his eldest son, Chen Kenichi, nicknamed the “Szechwan Sage” and acclaimed as one of Japan’s most celebrated iron chefs. It was Chen Kenichi that expanded the family business, branching out across Japan and imbuing his personal touch to the Shisen Hanten brand by incorporating fresh new ideas into the menu offerings.

Now taking centre stage is third-generation Chen Kentaro, Executive Chef of Shisen Hanten by Chen Kentaro, and himself a rising star in Japan’s culinary scene. From the time the restaurant was launched in 2014, Chef Kentaro continues to demonstrate his mastery of Szechwan cuisine with a menu that celebrates the signature flavours of Shisen Hanten, alongside traditional Cantonese fare. Shisen Hanten by Chen Kentaro was awarded two stars in the MICHELIN Guide Singapore 2016, 2017 and 2018, making it the highest Michelin-rated Chinese restaurant in Singapore for three consecutive years. (Aug 2019)

THE BUZZ

"For those who can take the heat, Chen's mapo doufu and the stewed fish fillet in super-hot Sichuan pepper sauce are not to be missed. The former is one of the best versions of mapo doufu in town - silky beancurd with a beautifully spicy sauce of bean-paste (aged for three years), chilli peppers and ...More

"For those who can take the heat, Chen's mapo doufu and the stewed fish fillet in super-hot Sichuan pepper sauce are not to be missed. The former is one of the best versions of mapo doufu in town - silky beancurd with a beautifully spicy sauce of bean-paste (aged for three years), chilli peppers and fragrant Sichuan peppercorns that leaves a tingling, numbing sensation lingering in one's mouth." -Asia Tatler Dining

"In addition to the cuisine perfected by the three celebrity chefs, indulge in a rich dining experience in its multi-million dollar interior. Be bowled over in its majestic dining hall, adorned in hues of black, gold and red, accentuated by charming furnishings of exquisite Chinese artwork, with a fusion of a modern contemporary touch in floor-to-ceiling glass panels." -Time Out Singapore

DISHES WE LOVE

Braised Abalone in Premium Soya Sauce, Mapo Tofu, Chen's Original Spicy Soup Noodle, Roasted Crispy Duck, Barbecued with Honey Glaze, Stir-Fried Wagyu Beef with Green Peppers, Pan Roasted Rack of Lamb, Cold Almond Pudding

TRIPADVISOR CERTIFICATE OF EXCELLENCE

This restaurant was awarded the TripAdvisor Certificate of Excellence in 2017 for its outstanding service and quality while maintaining as a favourite among reviewers on TripAdvisor, the world's largest travel site.