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Set in an elegant space at Mandarin Orchard Singapore, Shisen Hanten offers classic, fiery Szechuan creations.
Chen Kentaro—son of “Iron Chef” Chen Kenichi—runs the restaurant, which features menu items like Chen’s mapo toufu ($24) and the spicy soup noodle a.k.a. dan dan mian ($12).
Dim sum is also an option, with everything from Szechuan style boiled wonton ($5.70) to steamed Shanghai pork dumpling ($5.70) and even the irresistible liu sha bao (steamed custard bun, $10).
