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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 9 submissions
Dinner (4 votes), Ala Carte (3 votes), Business Dining (3 votes)
Hoongy !

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.

The HGW community like this place for...

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Based on 9 votes
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16 Dec 2014 • 1909 reviews • 258 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 • 14 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?
Stir-fried Hokkaido Scallop with Black Truffle
13 Aug 2014 • 172 reviews • 2 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!
擔擔麺 - Chen's originial spicy soup noodles
22 Jul 2014 • 220 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
For pictorials: follow me

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.
16 Jul 2014 • 316 reviews • 86 followers

Sichuan cuisine in Japanese style

When one either hear or see the name, first thought will be it's a japanese cuisine. The answer is not a single japanese dish at this eatery.  All are well-known sichuan dishes.

I have stayed at Chengdu for four months, frankly speaking, their cooking style suit my taste bud.  Like the usual dishes names "saliva chicken", "water steaming fish", "ma po tou fu".  If one misses the chengdu food, one is able to fulfill the craving at here.  

Apparently, the chef Chen had stayed and learnt the cooking at Chengdu.  The taste is almost as authentic.  The only blend to suit most people at Singapore, is spicy chilli.  It's suppose to be spicy - ma la.  Good news is that one is able to let the chef knows, if you can take in much more chilli.  The most they add-in dried chilli flakes and peppercorns.

My most fave dish at this eatery is the stir fried chicken with red pepper.  It's very addictive to me, I was eating like snack.  Once you eats it, non-stop to pick on.  Drink together with beer, that is most shioking moment. The only minor flaw was that they also add in peppercorns.  To me, I don't like peppercorns, it tends to numb a person tongue.  After eating it, when one try to eat other dishes, totally tasteless.  That is why I also never like bak kut teh soup with peppercorns.

At least this stired fry chicken taste wasn't only spicy and also salty.  That is what most China cuisine are always cooking in many oily & salty.  I also don't like too much oily stuff.  It's kind of scary to see many layers of oil floating at surface.  But like, the contradicting part, the dishes are yummy.  Other than "water steaming fish", there is also another well-known dish at Chengdu, "water steaming beef".  This beef dish is equally very oily spicy.

Before I forget, this owner actually took over Pine Court.  Thanks for the invites, otherwise, I am thinking Pine Court is still at there. It is because I likes to eat their dim sum.  But then, with this new owner, they also provide dim sum during weekends only.  The dim sum is Cantonese style.  So not totally all sichuan cuisine. And the pricing are also quite reasonable.