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
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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.