MICHELIN Guide Singapore Chef Showcase: Chen Kentaro

13 January 2017
Shisen Hanten, 333 Orchard Road, Mandarin Orchard Singapore, Singapore 238867
SG$248++

Featured Chef of the Month 

Chef Chen Kentaro of two-Michelin-starred Shisen Hanten

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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.
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  
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 Chateau Smith Haut-Lafitte "Le Petite Haut Lafitte" Blanc 2014, RP90-92  
Mushed Squid in Superior Stock  
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Cognac Hennessy HVSOP  
Steamed Lobster with Szechwan Porcini in home-made pickled Chili Sauce  
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Cognac Hennessy HXO  
Braised Okinawa Agu Pork with Premium Soy Sauce  
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Dominus 2012, RP99 
Inaniwa Udon Noodle with Hokkaido Hairy Crab Meat Sauce  
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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. 


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