Shisen Hanten located on 35th floor of the Mandarin Orchard Hotel by Meritus celebrates the seven basic flavours of Szechwan cuisine: sour, pungent, hot, sweet, bitter, aromatic and salty. Chef Kentaro carries on a family tradition that started inJapan in 1958.

PROFILE
Born in the Sichuan province of China, Chen Kenmin perfected his craft in Taiwan, Hong Kong and China before settling in Yokohama, Japan. Capitalising on his expertise in Sichuan cuisine, he established Shisen Hanten in 1958. He passed down his legacy to his eldest son, Chen Kenichi, who himself earned wide acclaim as one of Japan’s most celebrated iron chefs. Chen Kenichi, in turn, passed down his love of Sichuan cuisine to his son, Chen Kentaro, who honed his skills by working in restaurants around Sichuan province, and who is now in charge of the Singapore branch, which opened in 2014 and which has two Michelin stars.

MUST TRY: Chen’s mapo tofu and the Deep-fried Chicken in Spicy Szechwan Chilli Pepper.

AMBIENCE
The interior is a showcase of modern oriental design, where classic Chinese artworks, including a century old Chinese antique red door set as a frame, are juxtaposed against contemporary furnishing. The dining room is decked in subtle black and gold hues and accentuated with plush red fabrics, while chandeliers gleam above the tables. Tucked in a discreet corner of the restaurant is a contemporary bar lounge where guests may quietly enjoy an aperitif or two before proceeding to the main dining hall. Diners may also choose from four private rooms.

SERVICE
Very much a bustling, busy Chinese restaurant, which at weekend lunchtimes has to conduct its business in two sittings because of the volume, but whose staff cope extremely well and have a cheerful approach to the service.

FOOD
There is a dim sum menu at lunchtimes, and a children’s menu, its spicier aspects toned down and its prices low. The a la carte is extensive and emphasises the seven basic flavours that give Sichuan food that distinct boldness, namely sour, pungent, hot, sweet, bitter, aromatic, and salty. Signature dishes include Chen’s original spicy noodle soup, stewed fish fillet in spicy Sichuan chilli pepper, and deep-fried chicken in chilli. Live seafood includes Australian and Boston lobster. Japanese Wagyu beef has been assimilated into the menu, and there is a substantial vegetarian listing.

PRICING
SGD 50+

SUMMARY
One of the highest rated Chinese restaurants in Singapore, and its distinguished and rather offbeat origins make Shisen Hanten a fascinating place to visit.