Shisen Hanten by Chen Kentaro

216 Wishlisted
~$60/pax
❉❉ 2 Michelin Star Shisen Hanten by Chen Kentaro 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. Shisen Hanten by Chen Kentaro is the brand’s first foray outside of Japan, helmed by third-generation Chen Kentaro. Himself a rising culinary star in Japan, Chef Kentaro meticulously articulates his mastery of Szechwan cuisine through creative menus that incorporate the freshest of seasonal ingredients to celebrate the signature flavours of Shisen Hanten. The most popular item on the menu is Chen’s Mapo Doufu, an original Chen family recipe using doubanjiang (chilli broad bean paste) that is fermented over three years. The end result is an extraordinarily soft and silky tofu dish that is best enjoyed when deliciously paired with a bowl of fragrant Hokkaido rice. Other must-try dishes are Chen’s Original Spicy Noodle Soup; Stewed Fish Fillet in Super Spicy Szechwan Pepper Sauce; and Sautéed Szechwan Chilli Pepper and Chicken.

333 Orchard Road
Level 35 Mandarin Orchard
Singapore 238867

(open in Google Maps)

Sunday:
11:00am - 12:45pm
01:00pm - 02:45pm
06:00pm - 10:00pm

Monday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Tuesday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Wednesday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Thursday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Friday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Saturday:
11:00am - 12:45pm
01:00pm - 02:45pm
06:00pm - 10:00pm

View Address & Details

Reviews

From the Burpple community

Mooncake fever heats up in this final week before the festival! So, do you prefer traditional flavours (e.g. lotus paste with yolk) or different ones?
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This year, Mandarin Orchard unveils a new flavour - the elegantly gold-dusted Charcoal-baked Yuzu and Mixed Nuts with Black Sesame Paste! While my parents can be quite traditional (no snowskin for them 😜), I was surprised that they liked this flavour. The black sesame was rich, and nuts/ dried golden yuzu offered good contrasting colour and texture.
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Btw, one of the allures of buying mooncakes is also the beautiful packaging. Just look at this modern turquoise tower box with pops of fuchsia! Spot the hotel's signature lattice pattern, accentuated by a motif of peony flowers in copper foil stamping.
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#thehedgehogknows #mandarinorchard #mooncakes #mooncake #中秋节 #mooncakefestival2019 #mooncake2019

Though I’m not a big fan of foie gras, I must say the standout at this two Michelin starred restaurant is the Foie Gras Chawanmushi with Crab Roe Soup, a sublime combination of Japanese and Chinese influences. Imagine decadent goose liver covered with soft and luscious chawanmushi, topped with a thick crab roe soup, served in a beautiful bespoke bowl with a candle below to ensure the soup is maintain at the right temperature while being consumed.

Stir Fried Tofu in hot Szechwan pepper flavoured meat sauce.
It’s refined and don’t have numbness in our tongue after eat it.
Best eat it with warm rice 😋.
💰$26.
📍Shisen Hanten by Chef Kentaro.
333 Orchad Road, Mandarin Orchad level 35.

It’s numbingly spicy, but full of flavours and the silky tofu texture is amazing!

We ordered 2 portions, split into 5 bowls. Still too little for me! If not for my massive hangover, I wouldn’t share the Mapo Tofu with anyone else!

#shisenhanten #twomichelinstars #burpple #michelinguideSG #topsingaporerestaurants

Tofu and Meat cooked in Szechwan sauce. Sadly, I couldn’t try it but it looks so good!

1 Like

The must have at this restaurant served with white rice as the main staple to complete any meal.

7 Likes
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