Shisen Hanten by Chen Kentaro is back. After a months-long refurbishment, the restaurant at Hilton Singapore Orchard has reopened its doors on its 10th anniversary to serve its distinctive style of cuisine known as Chuka Szechuan Ryori.
The cuisine, a form of Sichuan-style cooking adapted to Japanese tastes, is the foundation upon which Shisen Hanten is built. At the helm is chef and third-generation heir Chen Kentaro who carries his family’s rich culinary heritage, serving Chinese Sichuan flavours with refined Japanese techniques and ingredients.
A space transformed
The one-Michelin-starred restaurant now steps into a new era with a revitalised interior. The main dining hall exudes a refined grandeur with warm lighting casting a flattering glow on rich textures and carefully curated details. Look up to see the specially commissioned artwork Resonance by Chinese visual artist Beili Liu, an installation inspired by the serenity of water.
In fact, art is a major component of Shisen Hanten’s transformation and can be found throughout the restaurant. Other artworks by Japanese and Chinese artists include Stone on Boundary Singapore by Yasuaki Onishi, Providence V by Kiyo Hasegawa, and Bamboo Rock by Yuefeng Ha.
“Cook with your heart”
While signature dishes like the iconic Mapo Tofu and Twice-cooked Pork remain steadfast on the menu, diners can find new iterations of dishes such as Steamed Kinmedai with Hot and Sour Sauce and Fresh Yuba. The use of premium Japanese ingredients like kinmedai (golden eye snapper), combined with classic Sichuan flavours, create a harmonious blend of textures and tastes. The pale yellow sauce in this dish is actually more peppery and spicy than it looks yet does not overwhelm the freshness of the fish. It is a clear winner and highly recommended.
Another innovative dish is the Stir-fried A5 Miyazaki Wagyu Beef Sirloin with Japanese Green Peppers in Low Temperature Cooking Method. In this updated version of a classic, Kentaro showcases A5 Miyazaki Wagyu beef sirloin, prepared using a low-temperature sous vide method.
The season’s finest can also be found in the menu, thanks to Kentaro’s strong relationships with trusted suppliers. Monkfish Liver Xiao Long Bao, showcasing the prized Ankimo (monkfish liver) at its peak season, and the Sichuan-style Osashimi with Homemade Fermented Chilli Pepper Soy Sauce, featuring Madai (sea bream) sourced directly from Shikoku, are highlights. Another notable ingredient that Kentaro is able to introduce is Hokkaido Tokachi Mangalica pork. Known as the “Kobe beef of pork”, the meat has a sweet rich flavour and exceptional marbling (although its high fat content might not be the best choice for calorie-counting diners).
We can’t end the meal without his signature Mapo Tofu. The restaurant’s 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.
To dine at Shisen Hanten is to journey through the culinary traditions of China, Japan, and Singapore. With the new menu and refurbished interiors, it remains a refined, elevated experience that is both familiar and exciting.
Shisen Hanten by Chen Kentaro is at Level 35, Hilton Singapore Orchard, 333 Orchard Road, Singapore 238867.
