What’s Buzzing? With Shisen Hanten by Chen Kentaro’s relaunch last December at Hilton Singapore Orchard, the restaurant introduced the new Chef’s Table, an intimate dining space that accommodates up to eight guests. This exclusive experience offers a close-up opportunity to interact directly with the chefs and witness the intricate techniques behind Chūka Szechwan Ryori. 

The Chef’s Table features a striking granite tabletop with a copper trim, set upon wooden structure legs finished with Japanese lacquer, and is complemented by Cassina CAB leather chairs. The surrounding space is thoughtfully designed to highlight the chefs’ skilled execution, incorporating elements such as a delicate bamboo lattice, a tin foil ceiling, and circular artwork that reflect Japanese aesthetics. 

The room’s lighting, carefully curated to avoid harsh contrasts, provides a soft, diffused ambience through the reflection of tin foil and the gentle flicker of handcrafted glass shades. Tassel details beneath the light fixtures and frame accents echo throughout the establishment, reinforcing a modern Chinese aesthetic. Wall panels of refined wood complement the space. 

What To Expect? Served at the Chef’s Table is an experiential menu specially created to showcase the freshest seasonal ingredients from Japan, prepared in Chūka Szechwan Ryori-style. The eight-course Menu is priced at S$288++ per diner and it showcases the culinary excellence of Shisen Hanten by Chen Kentaro. 

As a personalised touch, guests are invited to select their own chopstick rests from Kutani, supporting the Noto Peninsula following the recent earthquake and tsunami. You also get to take home the chopsticks as a memento. 

In terms of beverages, the restaurant does an excellent tea or wine pairing option as well.

Here is what to expect from the eight-course menu: 

Abalone and Liver Tossed Noodles with Crispy Soybeans 
The first course features thin Guanshui noodles tossed with abalone liver and topped with deep-fried soy. A light course which really whets the appetite especially with the abalone liver element. 

Szechwan-style “Osashimi” 
A trio of fresh sashimi – Shikoku madai (sea bream), jellyfish, and Hokkaido uni (sea urchin), served with seasonal sauce. The seasonal sauce I had contained green peppercorn oil which I really enjoyed, a deviation from the typical sashimi soy sauce. 

Hokkaido Corn Xiao Long Bao 
The steamed dumpling has two types of fillings – Hokkaido Corn and minced pork. While the corn flavour is quite muted for the Xiao Long Bao, the accompanying cold corn soup is excellent. 

Stewed Premium Hokkaido Hiyama Sea Cucumber 
Hiyama sea cucumber is one of the most premium sea cucumbers in Japan and this premium ingredient here is prepared with red braised sauce (hong shao, 红烧), and served with blanched broccoli and deep-fried braised Hokkaido Tokachi. I literally mopped the plate of red braised sauce clean. 

Stir-fried “Kuruma Ebi” with Chili sauce 
Rice noodles here are seasoned with Christmas Island sea salt, regular salt, Japanese white sesame oil, spring onion oil and topped with Ganshao Kuruma ebi. It is a well-balanced mix of flavours which is not too spicy, but enjoyable enough even if you do not take spiciness very well. 

Stir-fried Omi Beef with Japanese Green Pepper in “Low Temperature Cooking Method” 
This is easily one of my favourite courses. Thin strips of sous-vide A5 Omi Wagyu sirloin are served with stir-fried Japanese green peppers, minced Japanese leek. It is not a sliced of beef which I imagined, but rather the beef is thinly sliced into shreds and mixed with the slices of Japanese green peppers. The combination of having the noodle-like beef and green peppers together is divine. 

Stir-fried Tofu in Hot Szechwan Pepper-flavoured Meat Sauce with Ayu Sweetfish Claypot rice 
The last savoury course features two different bowls of ingredients. The first is one of the key signatures at Shisen Hanten – stir-fried tofu in a hot, spicy Szechwan sauce.

The second is a claypot rice prepared from Hokkaido rice mixed with Ayu sweetfish. I really like the clean flavour of the Ayu sweetfish rice on its own, even without mixing the mapo tofu with the rice.

Once I mixed the mapo tofu with the rice and Ayu sweetfish, it is no doubt a delicious combination, though the beautiful taste of the rice itself is masked as well. 

Seasonal Summer fruit with Szechwan Jelly 
Last but not least, dessert is a seasonal fruits jelly drizzled with a blend of Okinawa brown sugar and five-spice powder. 

Overall Experience The Chef’s Table at Shisen Hanten is great for a group party as it is akin to having a private chef at your disposal. The curated menu is a good and varied mix of dishes and ingredients with nuanced and layered flavours, which also builds up progressively throughout the meal. 

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