Sichuan classics like mapo toufu with a Japanese twist in an opulent setting.
The popular, freshly Michelin-starred Sichuan chain’s first Singapore outpost features creations by head chef Chen Kentaro, scion of the famous Iron Chef Chen Kenichi. The space is flamboyant, with high ceilings and plush furnishings set against a scenic view. Not sure what to have? For starters, try classics such as the mapo tofu, and dan dan mian or try new additions to their menu such as the wok-fried fish with shisito peppers.
The buzz: This popular Szechuan chain opens its first Singapore outpost. Its claim to fame is the fact that head chef Chen Kentaro’s father is Iron Chef Chen Kenichi.
The vibe: High ceilings, a scenic view, plush furnishings and OTT clusters of chandeliers make this spot a good deal more posh than most Chinese restaurants around here. For extra privacy, book one of the two sleek dining rooms overlooking the main dining hall.
The food: Szechuan classics such as mapo tofu ($24) and dan dan mian ($12) are done nicely, although, considering the chef’s pedigree, we’d have liked to see more flair—like in the unusual kung pow oysters (only available seasonally). There’s a typically Japanese focus on premium ingredients, but even that doesn’t lift dishes above and beyond competent Chinese restaurant fare, since delicate flavors tend to get lost in the full-on boldness of Szechuan sauces.
The drinks: Tea, of course.
Why you’ll be back: The food has a kick, the service is reliable, and the ambience is nice enough to make a good impression. Everyone needs a Chinese standby like this.
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|Address:||Shisen Hanten, 35/F, Orchard Wing Mandarin Orchard Singapore, 333 Orchard Rd., Singapore, 238867 Singapore|
|Open since:||January, 2014|
|Opening hours:||daily noon-3pm, 6-10pm|
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