Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Welcomes Year of the Horse with Luxurious Lunar New Year Offerings

Shisen Hanten by Chen Kentaro ushers in the Year of the Horse with its signature Chūka Szechwan Ryori cuisine, presenting a celebratory line-up of curated festive offerings. Set menus are available for lunch from 9 February to 3 March 2026, and for dinner from 2 February to 3 March 2026. In addition, an expansive à la carte selection, vegetarian dishes, and a range of festive takeaway goodies will be available from 19 January to 3 March 2026. Seven dine-in set menus, priced from $168++ to $388++ per guest, cater to both intimate private gatherings and larger celebrations.

Prosperity Madai Yu Sheng 3.5/5

We experienced the Triumphant Menu ($218++ per guest, minimum six guests), which opened with the Prosperity Madai Yu Sheng, featuring Japanese Madai (red sea bream) sourced from Kochi Prefecture. The fish was fresh and delicate, complemented by an in-house strawberry plum sauce that added a gentle fruity acidity without overpowering the dish.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

One of the highlights was the restaurant’s signature Foie Gras Chawanmushi with Crab Roe Soup. The steamed egg custard, made with Canadian foie gras and local chicken eggs, was exceptionally soft and silky. The subtle richness and slight funk of the foie gras lent depth to the custard, while the rich crab roe sauce, made from handpicked Alaskan king crab roe slow-cooked with carrot purée and aromatics, added a velvety textural boost.

Wok-fried Prawn with Fresh Lily Bulb and Asparagus 4/5

The Wok-fried Prawn with Fresh Lily Bulb and Asparagus followed, delivering a pleasing contrast of textures with crisp vegetables and succulent prawns.

Crispy Roasted Sakura Chicken 4.5/5

A clear crowd favourite was the Crispy Roasted Sakura Chicken with Fragrant Garlic. The skin was roasted to a light crisp, while the meat remained juicy and succulent, making it a seemingly simple yet satisfying dish.

Whole Deep-fried Marble Goby 5/5

Visually impressive, the Whole Deep-fried Marble Goby with Yuzu Sauce tantalised the senses. The fish had firm flesh with a well-crisped exterior, and the umami-laced yuzu soy sauce brightened the flavours beautifully.

Braised South African 4-head Abalone 4/5

The meal continued with Braised South African 4-head Abalone with Black Moss and Seasonal Vegetables in Oyster Sauce. The abalone had been braised for six hours in a mature chicken and pork knuckle stock, resulting in a tender texture. The full-bodied oyster sauce imparted a deep umami richness that complemented the abalone.

Wok-fried Glutinous Rice with Foie Gras 3/5

From another menu, we also sampled the newly launched Wok-fried Glutinous Rice with Foie Gras, Chinese Sausage and Black Truffle, available as part of selected set menus and for takeaway at $75 nett. I found this rendition overly rich; a simpler version without both foie gras and truffle would have worked just as well for me.

Dessert 4/5

Dessert was refreshing and light with the Chilled Szechwan Jelly with Seasonal Fruit, featuring Japanese persimmons handpicked by Chef Kentaro, mixed with gelatin and drizzled with Okinawa brown sugar syrup. Alongside it was the Crispy Duo-flavour Nian Gao Roll, which leaned slightly on the sweeter side but rounded off the meal on a festive note.

Dine-In Reservations: https://www.tablecheck.com/en/shisenhantensingapore/reserve/landing

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]

Ki-sho (葵匠) @ Scotts Road - A Whole New Ki-sho Helmed by Chef Taro Takayama, New Seasonal Kappo Dining and Singapore’s First Tottori Wagyu

At Ki-sho by Taro Takayama, each dish unfolds as a fleeting story, with seasonal ingredients and refined techniques captured in ephemeral moments on the plate.

Born and trained in Wakayama, Japan, Chef Takayama moved to Singapore in 2013, first serving as the private chef to the Japanese Ambassador before earning acclaim with Takayama and Hanare by Takayama. At Ki-sho, his 9-course kappo-style omakase menu, priced at $360++ per person, is a deeply personal tribute to his seaside and mountain upbringing. It is a journey of taste and memory experienced in an intimate setting of just 11 counter seats, with an additional private room for eight.

Monaka 4/5

To begin, we were served a concentrated shot of the day’s Dashi, with kombu. It warmed our bellies nicely, preparing us for the next course.

The first course was a peanut-shaped Monaka, filled with foie gras mousse subtly enriched with sweet aged sake and watermelon. Charming and whimsical, its presentation is a play on the peanuts traditionally served in Singaporean Chinese restaurants. However, the monaka shell arrived slightly soft, which detracted from our full enjoyment of this first bite.

Kegani 4.8/5

We watched with bated breath as the next course of Kegani was artfully assembled, its presentation utterly exquisite. Premium seafood takes centre stage, featuring steamed Hokkaido hairy crab and Bafun Uni, complemented by silky Osaka yuba, chopped okra, dashi jelly, and a drizzle of fragrant yuzu oil.

Fish Cake 4.2/5

One aspect I particularly enjoyed about this omakase was the interweaving of hot and cold dishes, keeping the experience dynamic and balanced throughout the dinner. The next course featured a deep-fried, house-made Fish Cake crafted from Japanese whitefish (Hamo) blended with ginkgo nuts, yam, and matsutake mushroom. It was served piping hot and crispy, an indulgent fried treat.

Japanese Grouper (Kue) 4.5/5

Befitting of such a premium omakase experience, the Seasonal Sashimi was presented in three distinct sub-courses, each thoughtfully paired with its own accompaniments crafted to complement the individual fish. First came the Japanese Grouper (Kue), dry-aged for six days to deepen its flavour while retaining a tender bite, served with Sudachi, dehydrated kombu, and fresh wasabi.

Kuromutsu 4.5/5

Next was the Kuromutsu, lightly aburi-ed to achieve a crisped skin, accompanied by wasabi, homemade ponzu with radish, and baby shiso leaf.

Wild Bluefin Tuna 4.5/5

The finale, and most decadent, was the dry-aged Wild Bluefin Tuna, paired with cured egg yolk soy sauce and wasabi, with the richness of flavour that lingers on the tongue.

Zen Garden Platter 4.2/5

The Zen Garden Platter, affectionately described by Chef Takayama as ‘sake-friendly finger food,’ showcases a rotating selection of seasonal highlights. During this visit, the platter featured Karasumi (mullet roe), Ankimo (Monkfish liver), Chilled Corn Soup, Mozuku Seaweed, and creamy Bafun Uni, each bite designed to pair beautifully with a sip of sake. In fact, Ki-sho boasts Singapore’s most extensive sake selection for a Japanese restaurant, featuring over 300 labels. The crown jewel is the exclusive Eiheiji Hakuryu Sake from Yoshida Brewery, available only at Ki-sho.

Kuro Awabi 4.8/5

The Kuro Awabi dish stars Chiba abalone gently steamed in natural Wakayama water for 4–5 hours, infused with Kinome leaves (buds of the Japanese sansho pepper tree), instead of sake, to bring out more of the abalone’s natural flavour. Rather than a traditional abalone liver sauce, Chef Takayama prepared a delicate liver tofu, serving the entire creation in a flavourful dashi and abalone broth.

Tottori Wagyu 5/5

The Tottori Wagyu is exclusively imported into Singapore by Chef Takayama, who personally visited the farm to study its practices. Available only at Ki-sho, this marvellous A5 cut is so buttery it can be gently torn apart with chopsticks, yet does not have an overly oily mouthfeel. Served shabu-shabu style alongside tender Kyoto Eggplant, it quickly became the highlight of the meal. Many at the table agreed that despite the excellence of the preceding dishes, the beef surpassed them all.

Donabe 4.5/5

Ki-sho’s signature Donabe is crafted with seasonal ingredients, in this case, Sanma fish and Umeboshi, enhanced with ginger for fragrance and premium Japanese rice. It is served alongside a rich miso soup, using extra red miso to lend depth to the soup. Diners are certainly encouraged to eat their fill and have second or even third helpings. Just remember to save some space for their excellent desserts.

Momo 4.5/5

Japanese omakase traditionally concludes with a showcase of premium seasonal fruits. For this meal, we enjoyed the loveliest Japanese Momo (peach), sliced and diced right in front of us to highlight their natural sweetness. The fruit was complemented by homemade Hokkaido milk ice cream and a dash of yuzu juice, adding a gentle, refreshing tartness.

Financiers 4.2/5

Last but not least, we were served warm mini Financiers, flavoured with Matcha and Hojicha from Inoue Seikien in Tottori. Each piece had a nice, crispy edge and a soft, tender crumb. A superb finish to a more than excellent meal.

By the end of the evening, it’s clear that Ki-sho offers not just exceptional dining, but celebrates the artistry of kappo-style omakase at its finest. With the finest ingredients in the hands of Chef Takayama and his team, each course unfolds as a thoughtful interplay of flavours, textures, and presentation. Adding to the experience is Chef’s approachable manner, the warm conversation and interesting stories about the ingredients and dishes, which ensure that every guest feels genuinely welcome and relaxed.

Ki-sho Omakase Menu
- 6-course lunch ($160++)
- 7-course lunch & dinner ($280++)
- 9-course dinner ($360++)

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Ki-sho (葵匠)
29 Scotts Road
Singapore 228224
Tel: +65 9061 6109
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 630pm - 1030pm
Sat: 630pm - 1030pm
(Closed on Sun, Lunch on PH)

Direction:
1) Alight at Newton MRT station. Take Exit A. Turn right on Scotts Road. Walk down Scotts Road. Walk to destination. Journey time about 8 minutes. [Map]

Xing Yue Xuan (星粤轩) @ Resorts World Sentosa - Jumbo Group’s First Foray into Premium Cantonese Cuisine

Xing Yue Xuan (星粤轩), located at Weave Mall in Resorts World Sentosa, marks Jumbo Group’s inaugural venture into premium Cantonese dining. Showcasing the artistry of traditional Cantonese cuisine while embracing modern refinement, the restaurant offers a repertoire of curated executive set lunches alongside an extensive à la carte menu that celebrates the depth and finesse of this much-loved cuisine.

Amuse Bouche 4/5

Dinner commences with an elegant Amuse Bouche, a delicate scallop and prawn salad encased in a crisp housemade kueh pie tee shell. Served with a ceremonial cup of Honeycomb Ruby Tea, a soothing blend of jujube and Formosa oolong, this refined pairing sets the tone for the meal.

Double-boiled Fish Maw & Kampung Chicken Soup 4.8/5

The Double-boiled Fish Maw & Kampung Chicken Soup ($38) exemplifies Cantonese soup mastery. Prepared through a meticulous two-hour steaming of old hen, pork, and chicken feet, followed by careful boiling, the broth develops a luxuriously creamy body. Enriched with premium fish maw, scallops, morel mushrooms, and wolfberries, the soup is deeply nourishing, offering layers of umami richness in every spoonful.

Dong Po Pork Belly in Hakka Style 4.8/5

The Dong Po Pork Belly in Hakka Style ($38 per pax) is a standout. Each portion of pork belly undergoes a precise, multi-step process — blanched, torched, steamed, and bound in a bamboo leaf string — before being braised for six hours in a proprietary soy sauce. The result is melt-in-the-mouth pork layered with flavours that pay homage to authentic Hakka culinary tradition.

Flambéed Drunken Live Prawns 4.5/5

The Flambéed Drunken Live Prawns ($48 per portion, 300g) deliver both spectacle and flavour. Premium live prawns are flambéed tableside in Er Guo Tou Baijiu before simmering in a herbal broth infused with goji berries and angelica root. Cooked in minutes, the prawns emerge juicy and aromatic, laced with subtle wine and herbal notes.

Xing Yue Xuan Fuss-Free Crab in Signature Black Pepper (Half Crab) 4.5/5

For crustacean lovers, the Xing Yue Xuan Fuss-Free Crab ($78 per pax, Half Crab) is not to be missed. Available in three renditions that pay tribute to JUMBO Group’s celebrated seafood heritage, diners can choose from the robust Signature Black Pepper, the iconic award-winning Chilli Crab, or an elegant steamed version topped with velvety custard egg and caviar. We opted for the Signature Black Pepper, where the punchy, aromatic spice balanced beautifully with the natural sweetness of the crab, delivering a dish that was both fiery and indulgent.

Whole 3-Head Abalone & Sea Cucumber in Fragrant Rice 4.2/5

Served in a sizzling hot stone pot, the Whole 3-Head Abalone & Sea Cucumber in Fragrant Rice ($68 per pax) impresses with its contrasting textures. The rice, wok-fried with a house soy blend, develops a smoky fragrance before being topped with tender sea cucumber and a whole 3-head abalone — a dish that marries comfort with luxury.

Classic Chinese Duo Pastry Platter 3.5/5

Ending on a sweet note, the Classic Chinese Duo Pastry Platter ($16) showcases rotating heritage-inspired creations. Options may include a tangy Fresh Vanilla Mousse with Passion Fruit Sauce or an Awakening Lion pastry with tangerine peel red bean filling, offering a refined conclusion to the meal.

Xing Yue Xuan successfully captures the essence of Cantonese fine dining while weaving in the JUMBO DNA of seafood mastery. Whether for a business lunch or a celebratory dinner, it’s a destination worth seeking out at Resorts World Sentosa.

Note: This is an invited tasting.


Xing Yue Xuan (星粤轩)
Weave Mall
Resorts World Sentosa
26 Sentosa Gateway
#B1-201
Singapore 098138
Tel: +65 80310096
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 530pm - 1030pm
Sat-Sun: 1130am - 330pm, 530pm - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to Vivocity Level 3 to Vivocity Monorail Station., Take Monrail to Sentosa. Alight at Resorts World Station. Walk to destination. Journey time about 15 minutes. [Map]

Quenino @ Artyzen Singapore - Launches A New La Carte Menu

It was a pleasure to return to Quenino at Artyzen Hotel, which has just been recognised as a MICHELIN-selected restaurant. Guided by Melbourne-based Chef Victor Liong and led by Chef Su of Indian-Chinese heritage, Quenino offers a richly layered, multicultural dining experience with a strong Asian focus. We were there to enjoy the latest iteration of their menu. We were pleased to find out that in addition to their Discovery Menu ($200++ per guest), Quenino has also introduced an à la carte menu, giving diners the freedom to curate their own experience.

Quenino Prelude- Tamarillo Tart 4/5

The first bite of the Quenino Prelude is the Tamarillo Tart, where a crisp tartlet is topped with tamarillos from the Cameron Highlands, paired with rasam gel, balonglong and chilli caviar. I liked that they showed us the actual Tamarillo fruit to smell and touch!

Quenino Prelude- Spiced Yam Dumpling 4.2/5

The second bite is a Spiced Yam Dumpling, drawing inspiration from both Indian vadai and Chinese dim sum wu kok. Encased within its crisp, golden shell is a savoury filling of prawns and poached oysters, enhanced with oyster kijap.

Octopus 4/5

Next came a beautifully plated salad starring Australian Octopus, loosely inspired by Sotong Kangkong. Instead of kangkong, however, the dish features a medley of locally sourced herbs and flowers such as pea tendrils and sweet potato leaves. It is finished with sweet soy sauce espuma, tempeh cream, green mango and Jicama terrine, crispy fish snacks, and macadamia nuts, giving us a playful, textural dish that is both vibrant and intriguing.

Indonesian Mud Crab 4.5/5

The next course of Indonesian Mud Crab was one of my favourites of the evening, a bold and flavourful take on both the hairy crab and the local classic white pepper crab. On top of the egg white custard is rich mud crab and roe, turmeric white peppercorn sauce, fragrant deep-fried shallots, puffed grains, and a savoury touch of cured egg yolk.

Amur Caviar 4.2/5

For something more indulgent, you can opt for the Amur Caviar (supplement +20), sourced from Yunnan, China. It’s elegantly served on a silky bed of dragon chive custard, with scallop mousse, razor clams, and a touch of fermented chilli. A luxurious dish for true caviar lovers, but personally, I found the Indonesian Mud Crab course more memorable.

Green Lip Abalone 4.8/5

The Green Lip Abalone resembles a piece of Yong Tau Foo, but with a creative twist. Instead of stuffed beancurd, the abalone is filled with prawn and green chilli, then delicately wrapped in veiled bamboo fungus. It's served with a rich brown butter sauce infused with Chinese Angelica herbs. A fusion dish where East meets West, executed flawlessly.

Peach and Young Gingerflower Popsicle 4.2/5

As a palette cleanser, we were served a Peach and Young Ginger Flower Popsicle topped with cured and candied peach, edible flowers, and served on a dish of dry ice. It was a light and sweet floral interlude that was both visually pleasing and refreshing.

Stone Axe M9 Wagyu Striploin 5/5

Every dish had been delicious thus far, but the highlight for me was this Stone Axe M9 Wagyu presented with Variations of Garlic. The Stone Axe M9 Wagyu Striploin was juicy, tender, and delightfully marbled, but what truly made the dish outstanding and unique was the imaginative presentation of garlic in five distinct forms. There was jungle garlic dust, a tangy pickled garlic sprout salad, airy black garlic foam, and Quenino’s house green garlic chilli sauce, playfully presented in a fast-food-style packet.

Adding a local touch, the dish also came with a warm pink garlic broth inspired by Bak Kut Teh, the beloved herbal pork rib soup. A very clever celebration of garlic that complemented the Wagyu beautifully and gave guests a lot of personal choice as to how to best enjoy their beef.

“Fried Rice" 4.8/5

Another standout on their menu is the “Fried Rice”, a creative reinterpretation inspired by three Southeast Asian rice dishes: Fried Rice, Mui Fan, and Nasi Ulam. Guests are presented with condiments carefully arranged in a ring. There is ham floss, house-made X.O. sauce, Chinese olive relish, pickled bean sprouts, cucamelon, spring onions, coriander, garlic sesame crumbs and fried moringa leaf. The rice is then ladled into the centre, inviting guests to sample each condiment with the rice individually, before mixing it all up to enjoy.

Green Chilli Ice Cream 4.2/5

The Green Chilli Ice Cream dessert draws inspiration from Chef Su’s Chinese New Year traditions and the familiar ingredients she often finds at home during the festive season. It features pineapple, almonds, and bakkwa, while the ice cream delivers an extra creamy texture due to the inclusion of yoghurt and cheese.

Petit Fours and Mignardise 4/5

The Petit Fours and Mignardise showcase the effort put into the curation of the menu, right down to the very last bite. First, we have a crispy waffle infused with black sesame and sea salt, drizzled with fragrant shallot oil. Then, there is a tartlet inspired by Minjiang kueh, but featuring corn, peanut and salted egg yolk instead. On a bed of edible cocoa, we also had Kumquat and Sour Plum Sweets, as well as Bittersweet Chocolate Bonbons filled with rich black sesame paste, crafted in collaboration with Singaporean pastry chef Janice Wong.

As with my first visit to Quenino, the food remains unique and deeply flavourful, thoughtfully crafted with a deep respect for local ingredients and familiar tastes. The elegant ambience makes it an ideal setting for a special occasion, and with the introduction of their à la carte menu, there’s now even more reason to consider Quenino for your next night out.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Quenino
Artyzen Singapore
Level 4
9 Cuscaden Road
Singapore 249719
Tel: +65 6371 6030
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Nearest MRT: Orchard Boulevard (TE Line), Orchard (NS, TE Line)

Opening Hours:
Tue: 6pm - 1030pm
Wed-Sat: 12pm - 3pm, 6pm - 1030pm
(Closed on Sun and Mon)

Direction:
1) Alight at Orchard Boulevard MRT Station. Take Exit 1. Walk to Cuscaden Road. Turn right onto Cuscaden Road. Walk down Cuscaden Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Orchard MRT Station. Take Exit 11. Walk down Orchard Boulevard towards Four Seasons Hotel. Take the walk path beside Four Seasons Hotel to Cuscaden Road. Walk to the junction of Cuscaden Road and turn left onto Cuscaden Road. Walk to destination. Journey time about 10 minutes. [Map]