After a five-month transformation, Shisen Hanten by Chen Kentaro reopens at Hilton Singapore Orchard with a refreshed menu, elevated and thoughtfully planned interiors, and a sensory private dining experience with a chef that bridges tradition, innovation and hospitality
When a dining establishment shutters its doors for renovations, diners may often anticipate a refreshed interior (a fresh coat of paint?) or perhaps a few new additions to the menu. But Shisen Hanten by Chen Kentaro has redefined expectations, delivering a transformation that can only be described as transcending gastronomy, art, hospitality, and design. Following its five-month hiatus, the 1-Michelin-starred restaurant relaunches with a reinvigorated space and a new menu, offering a complete sensory experience where storied heritage meets culinary artistry.
A legacy of excellence and warm hearts
Shisen Hanten is no ordinary restaurant. It stands as a testament to three generations of the Chen family’s devotion to Chūka Szechwan Ryori, a unique adaptation of Szechwan cuisine to Japanese tastes. Founded by Chen Kenmin (Chen Kentaro’s grandfather) in Tokyo in 1958, this culinary tradition emerged from ingenuity—a response to the scarcity of authentic Szechwan ingredients in Japan. Chen Kenmin’s creations, including the now-iconic Mapo Tofu and Ebi Chili Sauce, melded the bold flavours of Szechwan with the subtleties of Japanese cuisine, captivating the local palate.
His son, Chen Kenichi, carried this legacy forward, refining recipes and earning renown as the longest-serving Iron Chef in Japan; that’s six years consecutively. Today, the mantle rests with Chen Kentaro, who opened the Singapore outpost in 2014. Kentaro’s approach respects the past while embracing the present, honouring his family’s ethos: “Cook with your heart”. This guiding principle, imparted by his grandfather and father, informs every dish crafted under his watch, ensuring that each plate placed before a diner tells a story of care, heritage, and innovation.
A palate reawakening
The refreshed menu seamlessly bridges tradition and modernity, with Chef Kentaro’s meticulous attention evident in every bite. Highlights include the Szechwan-style sashimi with homemade fermented chilli pepper soy sauce—a delicate trio of Shikoku sea bream, Hokkaido uni, and jellyfish, elevated with seasonal sauces that bring a nuanced heat and depth to the dish. Another standout is the stir-fried A5 Wagyu sirloin with Japanese green peppers, where sous-vide perfection meets bold flavours, resulting in tender beef paired with the crunch of flash-fried piman.
For those seeking heartier fare, the Szechwan-style stir-fried Hokkaido mangalica pork dazzles with its rich, twice-cooked flavours, while the braised Hokkaido Hiyama sea cucumber, prepared with a red-braised sauce and complemented by Japanese leeks, showcases Chef Kentaro’s mastery of traditional techniques. Each creation reflects the chef’s unwavering dedication to sourcing premium ingredients and his commitment to preserving the integrity of his family’s recipes.
A visual and spatial feast
The transformation extends beyond the menu to the restaurant’s redesigned two-level premises. Thoughtfully curated art pieces adorn the space, each symbolising milestones in the Chen family’s culinary journey. Notable works include Yasuaki Onishi’s Stone on Boundary Singapore, which encapsulates the legacy of three generations, and Beili Liu’s Resonance, evoking the warmth and connection of shared meals. These installations, alongside jade-hued Japanese washi paper and cascading light features, create an ambience of understated elegance.
Private dining rooms—each themed and exquisitely appointed—offer intimate settings for gatherings, while the new Chef’s Table provides an unparalleled experience. Here, diners interact closely with the chefs, witnessing first-hand the artistry and technique that define Chūka Szechwan Ryori. This addition underscores the restaurant’s dedication to creating not just meals, but memories.
Beyond the plate
By the end of a meal at Shisen Hanten, it should become clear that this establishment offers more than fine dining. It’s rare to encounter a restaurant where every element—from the provenance of a decorative piece to the inspiration behind a dish—resonates so deeply. The thoughtfulness of the space, the warm hospitality of the staff, and the expertise and passion of the chefs coalesce to create an experience that warms both the belly and the heart.
