Shisen Hanten by Chen Kentaro @ Hilton Orchard - Launches $88++ Weekend Brunch Indulgence

Shisen Hanten by Chen Kentaro, Singapore's highest Michelin-rated Szechwan restaurant, is back with a revamped space and a brand-new weekend brunch experience. Available exclusively on weekends and public holidays, the $88++ per guest brunch menu (minimum two guests, all diners at the table must order) offers a luxurious spread of signature dishes available from refined dim sum to indulgent mains and classic Szechwan specialities.

Shisen Hanten Trio Appetiser 3/5

We kicked off with the Shisen Hanten Trio Appetiser, featuring Sweet and Sour Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, and Szechuan Sliced King Mushrooms with Mala Sauce. Each bite showcased the restaurant's mastery of flavour layering, which was zesty, nutty, and tongue-tingling in all the right ways. It was a perfect introduction to what was to come.

Steamed Spinach Shrimp Dumpling 4/5

Steamed Okinawa Barbecued Pork Bun 3.8/5

Pan-fried Chinese Sausage Radish Cake 4.2/5

Szechwan-style Poached Pork Dumpling 4/5

From the dim sum selection, we tried four of the seven available items, each crafted with finesse and elegance. The Steamed Spinach Shrimp Dumpling stood out for its delicate translucent skin encasing a juicy, flavourful filling that combined the sweetness of shrimp with the earthy freshness of spinach. The Steamed Okinawa Barbecued Pork Bun offered a rich and slightly smoky profile, its pillowy soft exterior giving way to tender, well-marinated pork. The Pan-fried Chinese Sausage Radish Cake was a comforting classic elevated by fragrant Chinese sausage, adding a savoury depth to the dish's crispy edges and soft interior. Lastly, the Szechwan-style Poached Pork Dumpling impressed with its juicy filling and the gentle heat from the accompanying mala-style broth. While each item was enjoyable, we wished for a broader selection to explore, especially considering the high standard set by these refined offerings.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

Among the three soup options on the menu, the Foie Gras Chawanmushi with Crab Roe Soup (+$18) is undoubtedly the showstopper and an absolute must-try. This luxurious dish arrives as a harmonious union of East and West, beginning with a silky-smooth Japanese-style steamed egg custard infused with the rich, buttery essence of foie gras. The custard is then crowned with a generous ladle of crab roe soup, bursting with umami and a delicate ocean sweetness that perfectly complements the foie gras' depth. Each spoonful is a textural delight, with the soft custard melting in the mouth while the vibrant crab roe adds a subtle pop and brininess. It's an opulent, deeply satisfying soup that lingers on the palate, making it well worth the indulgence.

Barbecued Honey-glazed Hokkaido Shirobuta Pork Char Siew, Crispy Pork Belly 4.2/5

From the barbecue section, the roast meats at Shisen Hanten offer a masterful showcase of texture and technique. The Barbecued Honey-glazed Hokkaido Shirobuta Pork Char Siew boasts a beautiful caramelised glaze, enveloping slices of tender pork that perfectly balances sweetness and savoury richness. The premium Hokkaido pork offers a succulent bite, with just the right amount of fat to make each mouthful melt with flavour.

The Crispy Roasted Pork Belly is equally satisfying. It features alternating layers of crackling skin, soft fat, and juicy meat. The skin is shatteringly crisp, creating a pleasing contrast against the moist, savoury pork beneath.

Pan-seared Peking Duck 4.5/5

However, the standout among the trio is the Pan-seared Peking Duck. Unlike the traditional version, this rendition is elevated by pan-searing the duck wrap, lending it an extra crispness and a delightful textural crunch. Each bite reveals tender duck meat encased in a golden, crispy wrap, an unexpected yet welcome twist on a classic. This thoughtful attention to both flavour and texture makes the roast meat selection a highlight of the brunch experience.

Deep-fried Diced Chicken with Szechwan Chilli Peppers 4.2/5

You can't leave Shisen Hanten without trying their take on Szechwan classics. The Deep-fried Diced Chicken with Szechwan Chilli Peppers delivered a fiery kick and addictively crispy morsels, staying true to the restaurant's roots in bold, spice-laden flavours.

Stir-fried Prawns with Chilli Sauce (+$8) 4.2/5

Another crowd-pleaser was the Stir-fried Prawns with Chilli Sauce (+$8). The plump, crunchy prawns were coated in a vibrant, spicy-sweet sauce, which is best enjoyed with deep-fried mantou to mop up every last drop.

Chen's Mapo Tofu with Hokkaido Rice 4.8/5

A signature must-have, Chen's Mapo Tofu is a flavour bomb that combines silky tofu and a punchy fermented bean paste sauce over a bed of premium Hokkaido rice. It is rich, comforting, and deeply satisfying.

Szechwan Jelly with Seasonal Fruits 4.2/5

For dessert, the Szechwan Jelly with Seasonal Fruits offers a refreshing and vibrant conclusion to the indulgent brunch. The jelly, delicately infused with subtle hints of Szechwan spices, carries a gentle floral aroma and a light, palate-cleansing sweetness. Its soft, wobbly texture contrasts beautifully with the medley of seasonal fruits, each adding bursts of natural sweetness and juicy freshness. The interplay of cool jelly and crisp fruits creates a harmonious balance that refreshes the senses and helps cut through the richness of the earlier courses. It's a thoughtfully crafted dessert that brings a refined and revitalising end to the meal.

Shisen Hanten's new weekend brunch menu is a well-curated journey through elevated Szechwan cuisine, balancing refined techniques with bold flavours. From the luxurious foie gras chawanmushi to the punchy mapo tofu and pan-seared Peking duck, each dish is rooted in tradition while offering modern sophistication.

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 destination. Journey time about 5 minutes. [Map]

The Black Pearl @ Odeon 333 - A New Roof Top Chinese Restaurant Offering Contemporary Take on Yue Cuisine

The Black Pearl, the latest Chinese restaurant to open at Odeon 333, presents a contemporary interpretation of 'Yue' cuisine, encompassing various sub-cuisines of the Greater Canton region. Located on the rooftop of Odeon 333, the lavish interior boasts a panoramic city view, featuring a main dining hall, three modular private dining rooms, a stylish bar, and an exclusive Chef's Table.

Crispy Shrimp Rice Roll 4.2/5

The meal begins with a taste of the dim sum menu, highlighted by the Crispy Shrimp Rice Roll ($18). The red hue comes from blending uncooked red rice into the flour mixture, giving the rice roll a vibrant touch. It is wrapped around a deep-fried Vietnamese rice paper fritter filled with prawn and asparagus, complemented by a house-blended soy sauce. The contrast between the smooth rice roll and the crispy interior creates an enjoyable textural experience.

Black Pearl Truffle Wild Mushroom Dumplings 4.2/5

Another standout is the Black Pearl Truffle Wild Mushroom Dumplings ($9 for 3pc). Wrapped in delicate dumpling skin and finished with edible gold shimmer, the filling consists of stir-fried chopped flower mushrooms, water chestnuts, asparagus, and carrots mixed with truffle paste and mushroom powder, enhancing the dish's earthy notes.

Black Pearl Signature Pork Knuckle Jelly 4/5

Moving on to appetisers, the Black Pearl Signature Pork Knuckle Jelly ($26 for 6pc) presents a modern take on traditional Teochew pork trotter jelly. Moulded into a sphere shape and covered in a jelly layer made of Spanish balsamic vinegar and squid ink, it delivers a burst of flavour in every bite.

Otah Mousse in Cones 3.5/5

Inspired by Southeast Asian grilled fish paste, the Otah Mousse in Cones ($9 per portion) features deboned Spanish mackerel blended with egg white, fresh cream, and coconut milk. It is steamed and piped into petite charcoal-tinted cones, paying homage to the traditional method of grilling otah over charcoal. Garnished with crispy salmon skin, it provides an extra layer of texture.

Shunde Style Slow-cooked Fish in Thick Broth topped with Crispy Fish Skin 5/5

A crowd favourite, the Shunde Style Slow-Cooked Fish in Thick Broth ($22 per pax) boasts a creamy and flavourful broth enhanced by thinly sliced kaffir lime leaves. This dish is packed with premium ingredients, including sliced red grouper, fish maw, luffa, black fungus, jade fungus, bamboo shoots, dried scallops, fish skin, and shredded ginger for a comforting finish.

BBQ Premium Iberico Char Siew 3.8/5

The BBQ Premium Iberico Char Siew ($38) is smoked with thyme, giving it an extra aroma. While most diners enjoyed it, the cut was a bit too fatty for my preference.

The Black Pearl Peking Duck 4/5

The Black Pearl Peking Duck ($108) is roasted with lychee wood in a German-made oven for a consistently crisp skin. Served with housemade pancakes, osmanthus flower, sugar, Peking duck sauce, scallions, and cucumber, this dish is a solid choice. For an additional $18, the remaining duck meat can be prepared in three styles: Salt and pepper, Wok-fried Yee Mee with Mustard Green, or Diced Duck with Osmanthus Flower and Lettuce.

Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce 4.5/5

The Crispy Scale New Zealand Cod with Pineapple & Spices Signature Sauce ($28 per pax) offers a delightful combination of crispy, pan-seared cod with moist, buttery flesh. The accompanying spicy pineapple sauce enhances the dish with tropical, sweet, and spicy notes.

Crispy Roasted Pig Stuffed with XO Glutinous Rice 4.2/5

A celebratory dish, the Crispy Roasted Pig stuffed with XO Glutinous Rice ($208 Half/ $398 Full), is topped with caviar. The glutinous rice, cooked with housemade XO sauce, Chinese sausage, and liver sausage, is well-seasoned with a 13-spice powder blend, perfectly complementing the crispy roasted pig.

Hakka Braised Tofu Stuffed with Minced Pork 4.5/5

Highlighting The Black Pearl's culinary diversity, the Hakka Braised Tofu Stuffed with Minced Pork ($28) features a soft tofu block filled with minced pork paired with a flavourful braising sauce. This dish, based on Chef Dee's maternal grandmother's recipe, offers a taste of nostalgia and homely comfort.

Poached Nai Bai with Superior Broth 4.2/5

A simple yet hearty dish, the Poached Nai Bai with Superior Broth ($24) retains its crunch and is enhanced by a rich broth topped with goji berries and deep-fried shredded dried scallops.

Teochew Pan-fried Hor Fun with Seafood 4.5/5

A surprising favourite, the Teochew Pan-Fried Hor Fun with Seafood ($28), features broad rice noodles wok-fried with fish sauce, preserved radish, bean sprouts, prawns, and scallops. The inclusion of Japanese Mangetsu eggs adds layers of flavour and aroma, while the pancake-like presentation makes it visually appealing.

Pumpkin Sago with Coconut Milk 4.2/5

Ending the meal on a sweet note, the Pumpkin Sago with Coconut Milk ($8 per pax) blends Japanese pumpkin with fresh cream and coconut milk for a smooth consistency. The inclusion of pumpkin cubes and sago adds a pleasant texture, and diners can enjoy it chilled or hot.

While The Black Pearl delivers well-executed and delicious dishes, many of them can be found in other Chinese restaurants across Singapore. The restaurant succeeds in offering a comfortable dining experience with quality ingredients and refined cooking techniques. However, it is still in search of a unique identity to truly stand out as a gem in Singapore's competitive Chinese dining scene. Nonetheless, with its prime location, stylish setting, and diverse menu, The Black Pearl is undoubtedly worth a visit for those looking to indulge in contemporary Cantonese cuisine.

Note: This is an invited tasting.


The Black Pearl
Odeon 333
333 North Bridge Road
#07-11/12
Singapore 188721
Tel: +65 6022 1022
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Nearest MRT: City Hall (EW, NS Line), Bras Basah (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm
Sat-Sun: 10am - 12pm (Dim Sum Brunch)

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut through Raffles City Shopping Centre to Bras Basah Road. Walk to traffic junction of Bras Basah Road and North Bridge Road. Cross the road and walk down North Bridge Road to destination. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk to Bras Basah Road. Turn left and walk down Bras Basah Road. Turn left onto North Bridge Road. Walk to destination. Journey time about 6 minutes. [Map]

Fu Yuan Teochew Dining (馥苑) @ Clarke Quay - A New and First Teochew Restaurant in Clarke Quay

Fu Yuan Teochew Dining, a fresh addition to the Clarke Quay dining scene, opened its doors in November 2024. The restaurant blends tradition with modern elegance, featuring a sleek black and red colour palette that creates a sophisticated yet welcoming ambience. Specialising in authentic Teochew cuisine with innovative touches, Fu Yuan offers an array of delectable dishes that celebrate the rich culinary heritage of Teochew cooking.

Prosperity Abalone Yu Sheng 3/5

To mark the Chinese New Year festivities, we started with the Prosperity Abalone Yu Sheng ($58/$88). A staple of any Lunar New Year celebration, this dish set the tone for an auspicious meal as we tossed for good fortune, abundance, and prosperity.

Marinated Raw Roe Crab 4.5/5

One of Fu Yuan’s signature dishes, the Marinated Raw Roe Crab ($88), is a true indulgence for seafood lovers. Fresh and generously packed with roe, the crab is steeped in a self-brewed white wine marinade, giving it a delicate floral aroma that enhances the sweetness of the crab meat. This dish is a must-try for those who appreciate bold, umami flavours.

Crispy 'Bing Chuan' Brinjal 4.8/5

A unique offering at Fu Yuan, the Crispy 'Bing Chuan' Brinjal, features an uncommon variety of eggplant sourced from high-altitude, cool-climate regions. This growing environment produces a firmer, denser texture with low moisture content, making it ideal for frying. The result? A crisp, crunchy bite that retains the natural sweetness of the brinjal. Even non-eggplant eaters may find themselves converted by this dish!

Grilled Black Char Siew 4.2/5

While not traditionally Teochew, the Grilled Black Char Siew ($22) is expertly charcoal-grilled, delivering a smoky, caramelised crust that encases tender, flavorful meat. The execution of this Cantonese classic is commendable, making it a worthy addition to the menu.

Teochew Style Pan-fried Oyster Omelette 3.5/5

The Teochew Style Pan-fried Oyster Omelette ($18) takes a more homely approach than the crispy, gooey versions I preferred. This rendition is eggier and fluffier, resembling a classic home-cooked style rather than the traditional wok-fried oyster omelette. While it lacks the expected crispy and starchy contrast, the tangy chilli sauce provides a great complement.

Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style 3.8/5

A departure from the usual steamed Teochew-style fish, this Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style ($13/100g) offers a crispy exterior while keeping the fish meat tender. The creamy shark cartilage soup adds an umami depth, making this a delightful alternative to the traditional preparation.

Creamy Pumpkin Boston Lobster 4.2/5

The Creamy Pumpkin Boston Lobster ($16/100g) presents a unique twist on the usual lobster preparations. The sauce, reminiscent of salted egg yolk, combines the sweetness of pumpkin with an aromatic curry leaf finish, creating a balanced and addictive flavour that pairs beautifully with the lobster meat. Promo: Reserve via Chope using promo code "FYLOBSTER" to enjoy a complimentary Creamy Pumpkin Boston Lobster!

Wok-fried Preserved Radish Hor Fun 3.8/5

While the Wok-fried Preserved Radish Hor Fun ($24/$48) is a well-executed plate of rice noodles, it leans more towards a classic fried kway teow rather than the expected Teochew-style preserved radish hor fun. The preserved radish flavour is not distinct, and the crunch from diced kai lan is lacking, which would have added more texture and depth to the dish.

Peach Gum with Hokkaido Milk 3.8/5

To wrap up the meal, we enjoyed two classic Teochew desserts. The Peach Gum with Hokkaido Milk ($8) is served hot or cold. It is smooth, creamy, and lightly sweetened, making for a refreshing finish. We also had the Mashed Taro 'Orh Nee' ($7), a classic Teochew dessert that is rich, smooth, and well-balanced in sweetness, perfect for rounding off the dining experience.

Mashed Taro 'Orh Nee' 4/5

Fu Yuan Teochew Dining is a welcome addition to the Clarke Quay dining scene, offering classic Teochew cuisine with modern and creative interpretations. Standouts include the Marinated Raw Roe Crab, Crispy 'Bing Chuan' Brinjal, and Creamy Pumpkin Boston Lobster. While some dishes, like the oyster omelette and hor fun, could be refined further, the overall experience showcases quality ingredients and skilful execution. Whether you're looking for a prosperous Chinese New Year meal or a place to indulge in Teochew specialities, Fu Yuan is worth a visit.

Note: This is an invited tasting.


Fu Yuan Teochew Dining (馥苑)
Clarke Quay
3A River Valley Road
#01-01C/01D
Singapore 179020
Tel: +65 88020101
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Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Embarking A New Chapter for Chuka Szechwan Ryori

After five months of renovation, the 1-Michelin-starred Shisen Hanten by Chen Kentaro at Hilton Orchard Singapore reopens on 16 December 2024 with a refreshed interior and elevated dining experience. Known for its unique Chuka Szechwan Ryori — a refined take on Szechwan cuisine adapted to Japanese tastes — the restaurant continues to impress with its culinary excellence.

Xiao Long Bao 4.2/5

Our dinner began with a seasonal exclusive from the Chef's Table Experience, the Monkfish Xiao Long Bao. The steamed dumpling features a luxurious filling of monkfish liver and minced pork, paired with grated daikon purée and mala sauce on the side. Each bite offered a perfect harmony of textures and rich, umami flavours that elevated the classic xiao long bao to an indulgent delicacy.

Peking Duck Roll 4.5/5

The Peking Duck Roll at Shisen Hanten puts a creative twist on the beloved classic. Thinly sliced Peking duck is wrapped in a steamed pancake with apple slices, cucumbers, and spring onions. The final touch sets it apart: the wrap is pan-fried for a light, crispy texture that adds a delightful contrast to the succulent duck and fresh accompaniments.

Shisen Hanten Five Signature Appetisers 4.2/5

The Shisen Hanten Five Signature Appetisers showcase Shisen Hanten's mastery of sauces and diverse flavour profiles. The platter includes Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, Angel Prawn, Tofu and Century Egg, and Char Siew. Each item highlights carefully crafted sauces such as Tang Cu (糖醋), La Jiao You (辣椒油), and Dou Ban Jiang (豆瓣酱), perfectly complementing the fresh, high-quality ingredients.

Foie Gras Chawanmushi with Alaskan Crab 4.8/5

An iconic signature dish, the Foie Gras Chawanmushi is elevated in the Chef's Table Experience with the addition of Alaskan Crab. The smooth, velvety custard is paired with sweet crab meat and roe, painstakingly handpicked by the kitchen team. This labour-intensive preparation reflects Shisen Hanten's dedication to cooking "from the heart," creating an indulgent and heartwarming dish.

Steamed Kinmedai with Hot and Sour Sauce with Fresh Yuba 4.5/5

The Steamed Kinmedai is a new dish that embodies the essence of Chuka cuisine, bridging Japanese and Chinese flavours. The delicate, versatile golden eye snapper is perfectly paired with a hot and sour sauce made from Hainan pickled chillies, creating a flavourful, balanced, and unique dish for Shisen Hanten.

Szechwan-style Stir-fried Hokkaido Mangalica Pork (Chengdu Style) 5/5

Another standout dish is the Szechwan-style Stir-fried Hokkaido Mangalica Pork, which features twice-cooked pork with Japanese garlic shoots. Diners can choose between Chengdu Style, made with fermented broad bean chilli sauce (Dou Ban Jiang), or Chen Kenmin's Style, where Japanese ingredients replace the traditional Dou Ban Jiang. This dish pays homage to the origins of Chuka cuisine, showcasing both tradition and adaptation.

Wagyu Beef Tendon Chen's Mapo Tofu 5/5

A visit to Shisen Hanten would be incomplete without trying their legendary Chen's Mapo Tofu, a legacy dish perfected over three generations. This version includes wagyu beef tendon, adding a creamy richness to the silky tofu and robust chilli oil. The fermented Dou Ban Jiang lends an authentic depth of flavour and the dish pairs beautifully with a bowl of steamed rice for a comforting and satisfying meal.

Szechwan Jelly with Seasonal Fruits 4.8/5

To conclude the meal, the Szechwan Jelly with Seasonal Fruits provides a light, refreshing end to the rich and savoury dishes. This dessert features sweet, seasonal persimmons, which add a natural sweetness to the smooth jelly — a perfect balance of flavours and textures.

The reopening of Shisen Hanten by Chen Kentaro marks an exciting chapter for the restaurant. It combines a refreshed ambience with elevated dishes that pay homage to its Chuka Szechwan Ryori roots. The Chef's Table Experience offers exclusive seasonal creations that further enhance the dining journey. It is a culinary destination not to be missed for both loyal fans and new diners.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
Facebook
Instagram
Website
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 destination. Journey time about 5 minutes. [Map]