CULINARY ODYSSEY

A Chinese culinary thread might run through these restaurants but make no mistake — each establishment is redefining traditions and flavours through each chef’s personal experiences and creativity. What results are unique, yet familiar, dining experiences.

- ANTON D. JAVIER

SHISEN HANTEN

Shisen Hanten by Chen Kentaro celebrates a decade in Singapore and unveils a new chapter in its storied journey. With transformed interiors and an updated menu, the Michelin-starred restaurant continues its legacy of Chuka Szechwan Ryori — a unique interpretaion of Szechwan cuisine that's adapted to suit Japanese tastes.

Founded by Chef Chen Kentaro's grandfather, Chen Kenmin, in 1958, Shisen Hanten has been synonymous with timeless classics like Mapo Tofu and Ebi Chili Sauce, dishes that balance bold Szechwan flavours with Japanese elegance.

The redesigned space mirrors this evolution, with jade-hued washi paper, cascading light installations, an assortment of fine art, and private dining rooms named after Szechwan cities. Also recently added to the restaurant is the chef's table, which offers an intimate look at the artistry behind the cuisine.

The multi-course meal in the luxurious space introduces guests to some of the restaurants beloved dishes, in addition to indulgent seasonal specialties like the Monkfish Liver Xiao Long Bao, Braised Hokkaido Hiyama Sea Cucumber with Japanese Leek, and the Stir-fried Tofu and Shirako in Hot Szechwan Pepper-flavoured Meat Sauce and Hokkaido Claypot Rice.