Shisen Hanten

Shisen Hanten by Chen Kentaro in Singapore introduces Japan’s iconic Szechwan restaurant, founded in 1958 by Chen Kenmin, who is recognized as the "Father of Szechwan cuisine" in Japan. The culinary heritage continued through his son Chen Kenichi and is now led by third-generation Executive Chef Chen Kentaro, who trained extensively in Szechwan province. The restaurant holds a Michelin star since 2016, presenting authentic Szechwan dishes alongside traditional Cantonese fare, with flavors crafted around seven fundamental tastes: sour, spicy, hot, sweet, bitter, aromatic, and salty. The venue features a modern, comfortable setting with private dining rooms named after renowned Szechwan cities, alongside a luxurious main dining hall and a Chef's Table that offers live cooking sessions and direct chef interaction. It accommodates both intimate groups and larger gatherings. The menu specializes in Chūka Szechwan Ryori, blending bold, intricate flavors with authentic techniques. Signature dishes include Mapo Doufu with hot Szechwan pepper meat, Szechwan-style stir-fried Hokkaido Mangalica pork, Kinmedai fish in sour and spicy sauce with fresh yuba, foie gras chawanmushi with crab roe soup, scorched rice with crabmeat and roe in claypot, stir-fried A5 Wagyu sirloin with Japanese green peppers, and barbecued honey-glazed Hokkaido shirobuta pork char siu.