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.
map
Address

333 Orchard Road
Level 35 Mandarin Orchard, Orchard Wing
Singapore 238867

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

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

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

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

Saturday:
12:00pm - 12:00pm
06:00pm - 10:00pm

Sunday:
12:00pm - 12:00pm
06:00pm - 10:00pm

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

Price

~$90/pax

Reviews at Shisen Hanten by Chen Kentaro

Reviews of good food at Shisen Hanten by Chen Kentaro
“Chen’s Mapo Doufu” Stir-fried tofu in hot Szechwan pepper-flavoured meat sauce (陳麻婆豆腐/四川飯店伝統のマーボードーフ, prob the only pleasant dish that worth the fame.

🔥Chen’s original spicy soup noodles (担担面/担々麺) was quite average.
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四川飯店 Shisen Hanten**, Singapore
#missneverfull_sg
#missneverfull_shisenhanten
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Haven't even started posting my Tokyo trip in Feb & Bangkok trip in March, and I'm now off to Bali.😂✈️👒👙

Akasaka Szechwan Restaurant, or Shisen Hanten as it is popularly known in Japan, was started in 1958 by the late Chen Kenmin who is regarded as Japan’s “Father of Szechwan Cuisine.” He passed down his legacy to his eldest son, Chen Kenichi (陳建太郎), who boasts Shisen Hanten to 6 cities around the world.The Singapore branch was recently awarded two-stars in The Michelin Guide Singapore 2016.

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The meal started with some dim sum. TBH I can never understand a (starred) Chinese restaurant specialized in Szechwan cuisine also offers dim sum. The platter includes steamed ”siew mai” topped with tobiko (蟹子蒸烧卖/蟹肉入り焼売), Steamed prawn dumplings (鲜虾饺/海老蒸し餃子), Steamed scallop dumplings (凤眼双子饺/ほたて餃子). Look at that poor prawn dumpling...😂🙄️Followed by some steamed crab meat dumplings (蟹肉苋菜饺 / 蟹の蒸し餃子)
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四川飯店 Shisen Hanten**, Singapore
#missneverfull_sg

Roast London Duck (SGD $38 Half / $72 Full) @ Shisen Hanten.

This 2 michelin star restaurant uses plump Irish ducks, with a lovely meaty flavour.

Chef Kentaro has infused it with a smoky aroma, a robust savoury salty taste, yet the duck meat remains moist and tender, with a slight chew.
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Shisen Hanten
333 Orchard Road
#35-01 Mandarin Orchard Singapore

Stewed fish fillet in super spicy Szechwan pepper sauce ("水煮鱼") from Shisen Hanten in Mandarin Orchard.

The soup had a Jekyll-&-Hyde split personality, with one spoonful offering rich, clear and sweet comfort and the next spoonful being a pleasurably searing, formidably hellish numbness, courtesy of the perverted peppercorns, chilli oil and gratuitous amounts of dried chilli that completely covered the surface of the dish as it was served to the table. The soup was such a schizophrenic marvel that you may completely forget about the titular cod, which was smooth, buttery and Nassim Hill-esque in its luxuriousness. 4.3/5

London Duck ($68++) from Shinsen Hanten, Level 35 of Mandarin Orchard Hotel.

Was privileged to visit this place before the announcement of its 2 Michelin Star award 😊
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Very juicy, very tender, very flavorful. The duck was extremely well marinated, and had a deep umami-ish herbal flavor with each bite. Apparently it takes 1 day to prepare so let them know in advance! 2 Michelin stars for a reason man. -
HTW (Hearty, Tasty, Worthy): 4 / 5 / 3

Michelin 2 Stars

Dim sum buffet in a nicely decorated and renovated restaurant. Food was good especially the mapo tofu. They are so generous in their servings.

Claypot Fish Fillet with Pickled Vegetable

New on Shisen Hanten's menu is this comforting claypot fish fillet. Thick slices of fish are matched with the sharpness of pickled vegetable. The meat falls apart gently in the mouth, its sweetness absorbed thickly by its concentrated broth. Perfect for a rainy day!

Pineapple Ingots ($38.80 Box of 8)

Savouring these ingot shaped golden pineapple tarts from Shisen Hanten which cost close to $5 per piece. Good things doesn't come cheap, but it's definitely one of those worth indulging.

Assorted Mooncakes

Baked mooncake with single yolk and white lotus paste, baked mooncake with macadamia nuts and low sugar white lotus paste, baked mooncake with 8-treasure mala Szechwan spice and jamon iberico, baked mooncake with double yolk and white lotus paste. The Szechwan spice mooncake is quite a unique one. Numbing in taste with a hei bee hiam texture. Like that the other mooncakes are not too sweet.

Assorted Mooncakes

Assorted mooncakes from Shisen Hantsen, a well know Sichuen style Chinese restaurant which origins from Japan. Its outlet at Mandarin Orchard is its first in Singapore and opened by its 3rd gen, Chen Kentaro. Its 2nd gen is the well known Iron Chef Chinese, Chen Kenichi. It started in 1958 by the late Chen Kenmin. First timer in the mooncake industry this year. Price ranges from $57 to $61 for a box of 4.

Foie gras.

On dreamy chawanmushi. In luscious crab roe soup. 👍 The bar for #chawanmushi's has been raised. #ShisenHanten

I usually like my #prawns dipped in soy sauce with cut chilli, but this was so fresh and sweet, perfectly coupled with perennial-favourite #uni #seaurchin; you can say this summer appetiser was sublime.

#shisenhanten #sichuanfood #twomichelinstars

#sgeats #sgfood #sgfoodiary #sgfoodie #sgfoodies #sgfoodporn #sgfoodstagram #sgmakan #sgmakandiary #foodsg #foodiesg #foodporn #foodpornsg #mychefstable #burpple #STFoodTrending #whati8todaysg #tslmakan #onthetablesg #8dayseat #iweeklyfood #instafood_sg #setheats #topsgrestaurants

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