The Place After a hiatus of five months, I checked out the reopened Shisen Hanten by Chen Kentaro which has undergone major revamp to its space and new menu. The One Michelin starred restaurant located on level 35 of Hilton Singapore Orchard is now run by third-generation heir, Chef Chen Kentaro, and this is also the restaurant’s tenth year anniversary in Singapore.

The redesigned main dining hall features a striking large hanging artwork, where the dining ambience is elegant and more refined than before. Tables and chairs are made of a combination of woods where the overall aesthetic leans towards a more neutral and timeless tone. The dining space is also ideal for small or big groups.  

In addition, there are also four private dining rooms, each named after iconic cities in Szechwan.

For a private dining experience, there is a new Chef’s Table which seats eight and offers a close-up, exclusive opportunity to interact directly with the chefs. 

A brief history of the brand is that Chef Chen Kentaro’s grandfather was born in Szechwan, China, and eventually moved to Japan. Shisen Hanten is also present in many Japanese cities today including Tokyo, though Shisen Hanten by Chen Kentaro is operated as a separate brand entity in Singapore in partnership with OUE Restaurants. 

The Food The spotlight at Shisen Hanten by Chen Kentaro is on Chūka Szechwan Ryori, a form of Szechwan cuisine adapted to Japanese tastes. While Shisen Hanten’s guest favourites and signature dishes remain central to the menu, Chef Kentaro also brings in fresh inspirations shaped by his experiences and deep understanding of Chūka Szechwan Ryori.  

My meal started with the Xiao Long Bao (S$16), a new seasonal dish exclusive to the Chef’s Table Experience. The unique flavour here is that the Xiao Long Bao is wrapped with the seasonal Monkfish Liver (Ankimo), my first time having it in such a way.  

If you love Peking Duck, the version here comes in the form of Peking Duck Roll (S$58/Half and S$118/Whole) which is really fuss-free and easy to enjoy this delicacy since it is all wrapped up nicely for diners.  

For a good variety of small bites, there is the Shisen Hanten Five Signature Appetisers (S$32) – Jellyfish; Bang Bang Chicken; Angel Prawn; Shishito pepper and Century Egg Tofu; Shirobuta Pork Char Siew.

My favourite is the Shirobuta Pork Char Siew which is all tender and boast a good mix of lean and fatty meats.  

A visit to Shisen Hanten by Chen Kentaro is not complete without having the Foie Gras Chawanmushi with Crab Roe Soup (S$38), where this specific dish is exclusive to the Chef’s Table Experience (with Alaskan King crab).

A very well-balanced flavour and smooth texture of the soup and chawanmushi combination, which is luscious and tasty on its own, or if you fancy, you can try to add a tinge of vinegar. 

Note that the signature foie gras chawanmushi on the a la carte menu is a signature of the restaurant with regular crab sauce instead, and equally delicious.   

A new dish to the restaurant on the ala carte menu is the Steamed Kinmedai with Hot and Sour Sauce with Fresh Yuba (S$64), inspired by Chef Kentaro’s love for the hot and sour flavour (suan la). A lovely mix of the culinary flavours between Japan and China where the likes of hua diao wine and Japanese sake are used to prepare the hot and sour sauce, which I must say is nuanced and well-balanced. The ‘suan la’ flavour does not hit you in the face bang on, but just right to bring out the essence of the dish.  

Another dish I highly recommend to try is the Szechwan-style Stir-fried Hokkaido Mangalica Pork (Cheng Du Style) (S$58). Known as the “Kobe beef of pork”, Hokkaido Mangalica Pork is renowned for its sweet, rich flavour and exceptional marbling. You get a good mix of lean meat and fat and the Cheng Du style here has the pork cooked with Japanese ingredients like cabbage and piman (green bell pepper). 

The most iconic dish here is easily the Mapo Tofu. The menu offers two options – Stir-fried Tofu in Hot Szechwan Pepper-flavoured Meat Sauce, or Stir-fried Tofu and Wagyu Beef Tendon in Hot Szechwan Pepper-flavoured Meat Sauce, both served with Claypot Hokkaido rice. For the Chef’s Table Experience, you can expect the mapo tofu to come with seasonal ingredients like shirako. 

I had the Wagyu Beef Tendon Chen’s Mapo Tofu (S$36) and I must say, one portion is not enough. Lovely tender beef texture and delicious flavours which complemented the silky soft mapo tofu.  

For dessert, I had the Szechwan Jelly with Seasonal Fruits (S$12) where the seasonal fruits jelly is drizzled with a blend of Japanese black sugar syrup and five-spice powder. 

Rants Note that the air-conditioning was quite cold during my visit when I sat beside the window.

Will I Return Again? I love the new interior of Shisen Hanten by Chen Kentaro which is more timeless in look than before. The dishes are as good as I remember, and this is one rare spot in Singapore where you can get that Japanese take on Szechwan flavours. The foie gras chawanmushi and mapo tofu are just some dishes I will return for.

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5 

Shisen Hanten by Chen Kentaro 
Level 35, Hilton Singapore Orchard 
333 Orchard Road 
Singapore 238867 
Tel: +65 6831 6262 

Opening Hours 
Monday to Friday: 12.00pm to 3.00pm; 6.00pm to 10.00pm  
Saturday, Sunday and Public Holidays 12.00pm to 3.00pm; 6.00pm to 10.00pm 

Ranted by The Ranter