Shisen Hanten by Chen Kentaro

140 Wishlisted
Somerset

~$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.
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333 Orchard Road
Level 35 Mandarin Orchard
Singapore 238867

Opening icon

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

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

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

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Reviews

From the Burpple community

The food here is not as oily or greasy as the typical Sichuan food, which is perhaps its appeal.
I do think getting a 2 star can be a double-edged sword. I mean, people will expect this to be A LOT better than the 1 starred ones (many are already quite exceptional) and there is always this risk of losing one. Tricky.
Star or no star, people just want good food at the end of the day.

3 Likes

Not Szechwan (or Szechuan) by any stretch of imagination but I liked this a lot: Sautéed “nai bai” (or whatever vegetable is in season) with two kinds of chunkily-cut mushrooms and finished with a splash of truffle oil. I felt the amount of truffle fragrance was calculated just right as it heightened the earthiness of the mushrooms but didn’t overwhelm the dish.
At $26++, this isn’t cheap but I think it‘s worth every cent just based on how tasty it is.

3 Likes

With an ideal ratio of soft, silky soya beancurd to minced pork, and a very fragrant Szechuan pepper-packed sauce that’s sufficiently fiery, I dare say this is the best “mapo tofu” I‘ve ever had.
Coupled with the stellar service, this is one restaurant I can’t wait to return to. With more people in tow so we can order loads of dishes to try.