Featured Chef of the Month
Chef Chen Kentaro of two-Michelin-starred Shisen Hanten
Chen Kentaro pursues the proud legacy of the first Szechwan Restaurant (“Shisen Hanten”) founded in Yokohama in 1958 by his Szechwan born grand-father, Chef Chen Kenmin, regarded as the “Father of Szechwan cuisine in Japan” and a highly successful Chinese entrepreneur in Japan.
Chen Kentaro’s father, Chen Kenichi, born from a Japanese mother and following the footsteps of his pioneering father, expanded the family business with several restaurants in Japanese cities, incorporating fresh new ideas into the menu offerings. He has been acclaimed as one of the most celebrated “Iron Chefs”, from the cult Japanese TV show, where he fought and won multiple cooking challenges.
Chen Kentaro’s father, Chen Kenichi, born from a Japanese mother and following the footsteps of his pioneering father, expanded the family business with several restaurants in Japanese cities, incorporating fresh new ideas into the menu offerings. He has been acclaimed as one of the most celebrated “Iron Chefs”, from the cult Japanese TV show, where he fought and won multiple cooking challenges.
As the third generation chef, Chen Kentaro learnt from his dad from a young age, picking-up the passion to bring Szechwan cuisine to Japanese audiences, and becoming himself a rising star in the Japan’s culinary scene where he appears on numerous TV shows. Chen Kantaro went back to his roots working for a while in Szechwan, and then pioneered the expansion outside of Japan with the opening of Shisen Hanten at the Mandarin Orchard Singapore in 2014. His mastery of Szechwan cuisine was promptly rewarded with 2 Michelin stars bestowed in 2016 upon Shisen Hanten, making it the highest Michelin-rated Chinese restaurant in Singapore.
MENU
Champagne Ruinart Blanc de Blancs, RP90
Shisen Hanten Winter Appetizers
~~~
Chateau Smith Haut-Lafitte "Le Petite Haut Lafitte" Blanc 2014, RP90-92
Mushed Squid in Superior Stock
~~~
Cognac Hennessy HVSOP
Steamed Lobster with Szechwan Porcini in home-made pickled Chili Sauce
~~~
Cognac Hennessy HXO
Braised Okinawa Agu Pork with Premium Soy Sauce
~~~
Dominus 2012, RP99
Inaniwa Udon Noodle with Hokkaido Hairy Crab Meat Sauce
~~~
Almond Pudding with Mandarin Orange
Champagne Ruinart Blanc de Blancs, RP90
Shisen Hanten Winter Appetizers
~~~
Chateau Smith Haut-Lafitte "Le Petite Haut Lafitte" Blanc 2014, RP90-92
Mushed Squid in Superior Stock
~~~
Cognac Hennessy HVSOP
Steamed Lobster with Szechwan Porcini in home-made pickled Chili Sauce
~~~
Cognac Hennessy HXO
Braised Okinawa Agu Pork with Premium Soy Sauce
~~~
Dominus 2012, RP99
Inaniwa Udon Noodle with Hokkaido Hairy Crab Meat Sauce
~~~
Almond Pudding with Mandarin Orange
Accompanied by Evian & Badoit Water
An exceptional dinner with the seven flavours that give Szechuan food that distinct boldness, namely – sour, pungent, hot, sweet, bitter, aromatic, and salty reflected in dishes meticulously crafted by Chef Chen Kentaro. Book your seat here.
Menu, wines and event programme is subject to change without prior notice.
This Event has now ended. Check back shortly for updates on upcoming Events.
