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Shisen Hanten


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The newest Sichuan restaurant on Orchard Road features a chef from Japan who proudly carries on a family tradition that started when the first of the famed Shisen Hanten chain of restaurants opened in Japan in 1958. Grandson of Chen Kenmin who is regarded as Japan’s “Father of Szechwan Cuisine” and son of celebrity Iron Chef Chen Kenichi who is nicknamed “The Szechwan Sage,” Chen Kentaro brings to Singapore his grandfather’s vision of contributing to a greater appreciation of Sichuan cuisine through Shisen Hanten’s signature dishes.

Shisen Hanten by Chen Kentaro celebrates the seven basic flavours of Sichuan cuisine: sour, pungent, hot, sweet, bitter, aromatic and salty.

Highlights not to be missed include Chen’s Mapo Doufu, Chen’s Original Spicy Noodle Soup, Stewed Fish Fillet in Spicy Szechwan Chilli Pepper, and Deep-fried Chicken in Spicy Szechwan Chilli Pepper.

 Accepts AMEX, JCB and Diner Club credit cards. Dress code: smart

Daily: 12:00 - 15:00

Daily: 18:00 - 22:00

$62 based on 10 submissions
Dinner (4 votes), Ala Carte (3 votes), Business Dining (3 votes)
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Fantastic food, impeccable service!

Fantastic food, impeccable service by wait staff! I loved their Osmanthus Pipa Duck and dan dan spicy soup noodles. 

For a full review with photos, please view:

The HGW community like this place for...

  • "Chen's Mapo Doufu" - Stir-fried tofu in hot Szechwan pepper-flavoured meat sau2 votes
  • Cloud-Milk pork with cucumber strips2 votes
  • Lobster in chilli-garlic sauce2 votes
  • 乾燒龍蝦 - Stir fried Lobster with chili sauce2 votes
  • Dan Dan Mian with Soup1 vote
  • Deep Fried Cream with Yuzu Ice1 vote
  • Duo Braised Duck, Local style and Hong Kong style1 vote
  • Read more Must-try Dishes
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Based on 10 reviews

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31 Dec 2014 • 34 reviews • 1 follower

Fantastic food, impeccable service!

Fantastic food, impeccable service by wait staff! I loved their Osmanthus Pipa Duck and dan dan spicy soup noodles. 

For a full review with photos, please view:
16 Dec 2014 • 1982 reviews • 260 followers

Traditional Sichuan Cuisine

Located at Mandarin Orchard, Shisen Hanten offers authentic Sichuan cuisine in a nice hotel setting that your parents would love.

Start with the kou shui zi, a spicy Sechuan delicacy that would open up the palette.
 For the soup, there is the Hot and Spicy Sechuan Soup. For something less spicy, go for the Stir Fried Australian Wagyu Beef Sirloin with Oyster Sauce.
 A must try is the Stir Fried Lobster with Chilli Sauce. A creation from Japan, the chef says he has never heard of chilli crab before, but it tastes surprisingly similar.
 Back to the spicy dishes, those who love their chillis should go with the Stewed Fish Fillet in Super hot Szechuan Pepper Sauce or Chen's Mapotufu.
 Finally, end with the Chen's Original Spicy Soup Noodle - similar to the "tan tan mian".
 Desserts to cool down the palette is recommended, and the red bean pancake will do just that.
26 Aug 2014 • 296 reviews • 15 followers

Smoked ducks

Shisen Hanten has a smoked duck promotion offering five kinds of roast ducks until 31 August. Roast master, chef Nobuyuki Sato, was in town to teach the chefs his signatures, including this osmanthus pipa duck (butterflied duck served with plum-like osmanthus sauce, half $32; whole $62). What a beauty, eh?
13 Aug 2014 • 275 reviews • 3 followers

Enjoy Good Sze Chuan Food Together with A Great View!

This restaurant in Singapore (first outside Japan) was opened by the third generation owner, whose grandfather migrated to Japan from China. They have many restaurant branches serving Chinese Sze-Chuan cuisine across Japan. 

They had a special duck promotion and decided to come by. For this duck promotion, the restaurant has even flown in their very own roast master chef, who is a Japanese (who worked in Hong Kong's famous Yung Kee restaurant)

They are located at the the 35 floor of Mandarin Orchard Hotel. Ask for a table by the window, which will give you a great view while you dine!

Here are the highlights of my meal:
- Stir-fried Hokkaido Scallop with Black Truffle: Fresh scallops, coated with Japanese flour and sauteed. Great 'chewy' texture for the scallop. The dish also had mushrooms and sliced black truffle. Very O-Ishi (Delicious)!
- Shisen Hanten Roasted Duck: I asked twice to confirm that it was roast duck. This was served together with some broth. Think combination of 'braised duck' with 'bak kut teh'. The duck was indeed roasted and stewed in a special peppery broth that tasted like 'bak kut teh'. Very unique preparation.
- Osmanthus Pipa Duck: This was my favorite for the meal. The butterfly-ed duck was presented table-side and the chef chopped it up. Eat the duck by itself and you can taste the well-seasoned duch meat. Paired with the osmanthus sauce (which has a hint of plum sauce), it was divine. A must-order.
- Duo Braised Duck, Local style (Teochew style) and Hong Kong style (Cantonese Style): Two types of duck, one prepared the traditional cantonese way (whitish in color) and Teochew (dark in color) were sliced and served on a plate. I loved the Teochew style duck more and the together with the chilli pairing, it was good!
- "Chen's Mapo Doufu" - Stir-fried  tofu in hot Szechwan pepper-flavoured meat sauce served in claypot: Mapo tofu (with a twist) served with rice from bottom of rice pot. The rice was semi 'burnt' and gave a unique texture to each mouthful. Try-it!
- Dan Dan Mian with Soup: A twist of the traditional dan dan mian but with soup. Looks and taste like a good bowl of ramen. Must-order!
- Deep Fried Cream with Yuzu Ice: Interesting dessert, cream was something like cheese and it was served with yuzu sorbet. Refreshing.

The duck promotion end at the end of August 2014. I hope the Osmanthus Pipa duck will be added to the ala-carte menu, so I can enjoy it any time.

Interestingly, the kitchen is helmed by 2 Japanese chefs. Overall, the food quality is good and there are some unique interpretations of sze chuan cuisine by Chef Kentaro that make the dishes unique and make them his restaurant's signature dishes.

I like the ambience of the restaurant, and if you come by around 6.45pm, you can get to see great views of the city and later the evening skyline. A good plafe to bring business guests/ family and enjoy a great dining experience!

And... No need to travel all the way to Japan to enjoy Chef Kentaro's food!
  • Stir-fried Hokkaido Scallop with Black Truffle
22 Jul 2014 • 227 reviews • 31 followers

Red Hot Chili Pepper

Kudos to the folks of HGW & Mandarin Orchard for including me at the table

This new establishment is helmed by a 3rd generation iron chef, Japanese national who hails from a lineage of Szechuan culinary in all of Japan, and this is their 1st joint outside of the Land of the Rising Sun. Shisen Hanten roosts atop Mandarin Orchard at Level 35, offers diners the view of the shopping belt along Orchard Road.

The chic interior design & décor offers the ambience of a luxurious dining environment, and attention to detail makes it friendly for wheelchair.

The chef & his crew pride themselves in delivering true to the taste Szechuan cuisine and sprinkle some touches of Japanese culinary techniques to up the game for diners.

In case you’re wondering what good chili & spice does? Chili is a rich source of vitamin-C while the acidity may cause burning discomfort in the oral region. Ironically, the body craves for more of the prickly sensation. The spice factor increases heart rate, unlocks the sweat glands, reduces the body temperature and has a doze of detoxifying influence too.

I’d consider it a trip to the sauna without having to disrobe.

For full review: click here
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蒜泥牛肉 (garlic beef) in my opinion ranks high on my to-eat-list, but that’s only because I’m a meatarian, and we thank God for beef.

紅油雲白肉 (chili oil pork) the thin sliced pork belly glistening in chili oil looks feisty, but is actually very gentle on the tongue & lips.
* Don’t frown at fats since it helps to protect your palates from chili burn

蠔油和牛排 - Stir fried AU wagyu beef sirloin & oyster sauce
This isn’t spicy, but I was on the verge of tears simply because of the texture & taste. If you haven’t seen the menu, you would’ve mistaken it for veal

乾燒龍蝦 - Stir fried Lobster with chili sauce
The Boston lobster is freshly sweet & tender, with the chili sauce combined is sheer goodness. Most will find this pretty manageable, because the halved Lobster dispels the need for any nut-cracking apparatus

陳麻婆豆腐 - “Chen’s Mapo Doufu” Stir-fried tofu in hot Szechwan pepper-flavored meat sauce served with Hokkaido rice
Not to be missed… This is the real Mapo Doufu! Mellowed with the slightly starchy texture of the Hokkaido Rice is by my standards, a meal on its own!

擔擔麺 - Chen's originial spicy soup noodles
Another signature you should indulge in, the ramen technique in-house handmade noodles, served in the sesame base soup can easily be mistaken for some variant of the spicy ramen. Lo & behold, is yet another dish that boasts of its heritage & history long before the ramen variants came about.

In summary, this is a spot you could consider to impress your family, peers & business associates, have a 5 course spice factor lunch or dinner from the top of the shopping belt.
  • 擔擔麺 - Chen's originial spicy soup noodles