Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Celebrates Year of The Snake With a Variety of Festive Set Menus

Chūka Szechwan Ryori specialist Shisen Hanten by Chen Kentaro celebrates the upcoming Chinese New Year with a variety of festive set menus, à la carte offerings, as well as festive goodies available for takeaway.

The renovated space is stunning, with a high ceiling and well-curated art pieces throughout. Befitting its Michelin-starred status, the service here is attentive, gracious and thoughtful, capturing the essence of omotenashi, the quintessentially Japanese spirit of hospitality.

The Abundance Set Menu ($208++ per guest) is an elegant 8-course experience designed to delight the senses. Other festive set menus, ranging from $168++ to $388++ per guest, are also available for dine-in from 12 January to 12 February 2025.

Abalone and Madai Yu Sheng 4.5/5

The evening commenced with an Abalone and Madai Yu Sheng presented to the table. This festive favourite features tender slices of abalone and Japanese Madai (Sea Bream). It is accompanied by a vibrant mix of shredded carrots, green and white radishes, pickled ginger, and cucumbers, and the dish is finished with a calamansi plum sauce, sesame oil, and a sprinkling of crushed peanuts. We tossed it well and high for good luck and enjoyed this refreshing start to the meal.

Crab Roe Foie Gras Chawanmushi with Bird’s Nest 5/5

Next came a dish of Crab Roe Foie Gras Chawanmushi with Bird's Nest, served in its own warmer. This dish was silky and rich, using carefully hand-picked crab that lent it a delicate sweetness. Each spoonful was warm and totally luxurious, especially with the added indulgence of Bird's Nest on top.

Stir-Fried Prawns with Basil Sauce 4.5/5

Our next dish was Stir-Fried Prawns with Basil Sauce. It featured a plump, juicy prawn coated in a fragrant, aromatic basil sauce. The prawn was slightly crisp and very fresh, with firm yet tender flesh. Eaten with the basil sauce, it was simply delicious!

Steamed Seasonal Fish Fillet with Pickled Peppers 4.2/5

Following the prawn was the Steamed Seasonal Fish Fillet with Pickled Peppers. We were presented with Kinmedai, prized for its sweet, clean taste and firm texture, which is a bit richer than other white fish. It was served with pickled peppers and topped with a chilli blend for a subtle kick of spice. While the sauce was excellent, I found the fish itself to be slightly overcooked.

Wok Fried Hokkaido Shirobuta Pork with XO Sauce 4.2/5

The Wok-Fried Hokkaido Shirobuta Pork with XO Sauce was served with a medley of vegetables, such as asparagus, peppers, and mushrooms. Shirobuta is known for its fine, even marbling in the meat, which gives it a juicy, melty mouthfeel. The tasty XO Sauce also enhanced the overall flavour of the pork.

Braised Australian 4-head Whole Abalone with Mushrooms in Oyster Sauce 4.8/5

I really enjoyed the Braised Australian 4-head Whole Abalone with Mushrooms in Oyster Sauce, which had very comforting flavours. The abalone had a smooth, delicate texture that wasn't rubbery or tough and absorbed the delicious sauce it was sitting in. I also liked that they cooked it with some crisp lettuce for a slight crunch. The sauce was so good. I would have loved to eat it with white rice or stewed noodles if I had not already been so full!

Wok-fried Glutinous Rice with Chinese Sausages topped with Crispy Sakura Shrimps 4.5/5

Despite being so full, I couldn't resist trying the Wok-fried Glutinous Rice with Chinese Sausages, topped with Crispy Sakura Shrimps. The rice was fragrant and aromatic, infused with the rich flavour of the Chinese sausages. The rice was nice and sticky, with a slightly chewy texture.

Double-boiled Hashima with Dried Longan and Crispy Duo-flavour Nian Gao Roll 4/5

For dessert, we were treated to a bowl of Double-boiled Hashima with Dried Longan, as well as a Crispy Duo-flavour Nian Gao Roll. The Hashima, with its soft, gelatinous texture, is believed to be rich in collagen, offering both beauty and health benefits. Cooked with longan and dates, it was light and subtly sweet.

However, my personal preference was the crispy Nian Gao roll, wrapped in spring roll skin. In addition to the traditional nian gao, it also featured a pandan-flavoured version, adding an interesting twist to the roll.

As my dining companion doesn't eat Hashima, the staff kindly offered her a bowl of mango sago instead, which was a tangy and very refreshing end to her meal.

Overall, dining at Shisen Hanten is a real treat and a memorable experience from start to finish. With its refined cuisine, sophisticated ambience and impeccable service, it's definitely the kind of place to bring someone you'd like to impress. Wine and tea pairings are also available to complement your dining experience.

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.


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]

Man Fu Yuan @ InterContinental Singapore - Unveils A Captivating New A La Carte and Set Menu, Blending Tradition and Innovation

Chef Aaron Tan and his culinary team at Man Fu Yuan, InterContinental Singapore, have unveiled a captivating new a la carte and set menu that showcases a perfect blend of tradition and innovation. Modern interpretations and premium ingredients give classic Cantonese favourites a fresh and revitalised touch.

Crispy Soft-shell Crab and Chilled Cherry Wine Tomatoes 4/5

Our gastronomic journey began with a tantalising duo of appetisers. The Crispy Soft-shell Crab with Garlic, Chilli, and Scallion was a delightful explosion of flavours, with the "Bowrington Bridge" soft-shell crab masterfully deep-fried to crispy perfection, infused with aromatic spices. The accompanying Chilled Cherry Wine Tomatoes, marinated with Plum Sauce, provided a refreshing contrast with its sweet and tangy notes, leaving us eager for more.

Double-boiled Superior Seafood Soup, Mushroom, served in Melon Husk 4.8/5

The Double-boiled Superior Seafood Soup, Mushroom, served in Melon Husk, followed next, enchanting us with its heartwarming and nourishing essence. The velvety smooth broth, infused with the essence of the melon husk, brought forth an additional depth of flavour to the already delightful combination of seafood and mushrooms. Each spoonful of this soup was a delightful journey, warming both the soul and the palate.

Braised Indonesia Cave Bird's Nest 4.2/5

A highlight of the meal was the Braised Indonesia Cave Bird's Nest with Crabmeat, Crab Roe, and Silver Sprout in Beijing style. This dish showcased a delightful play of flavours and textures, with the subtle bird's nest blending harmoniously with the sweetness of crab meat and the richness of crab roe, all complemented by the textural crunch of silver sprouts.

Flambe Braised Crocodile Palm, Vegetables, Mushroom 4/5

The Flambe Braised Crocodile Palm, Vegetables, Mushroom was an exotic offering on the menu. The tender crocodile meat, reminiscent of chicken in taste, was flambéed to perfection, adding an exciting touch of theatrics to the dish. The herbal sauce further enhanced the experience, making it a memorable culinary adventure.

3 hours 33 mins Honey Glazed Duroc Pork Ribs, Yuzu Soya Sauce, Grated Coconut 4.8/5

A true crowd-pleaser was the 3 hours 33 mins Honey Glazed Duroc Pork Ribs, Yuzu Soya Sauce, Grated Coconut. This dish impressed with its explosive flavour profile, combining sweetness and tanginess from the yuzu soya sauce with the succulent and fall-off-the-bone Duroc pork ribs. The addition of grated coconut added a delightful twist to the dish, making it a must-try.

Braised Crab Meat with Crab Roe, Prawn, Baby Vegetables 4/5

The menu continued to delight with the Braised Crab Meat with Crab Roe, Prawn, and Baby Vegetables. This dish was a perfect example of simplicity elevated by luxurious ingredients, as the combination of braised crab meat, crab roe, and prawn elevated the dish to new heights.

Stone Bowl Rice, Kurobuta Pork Cured Meat, Egg Yolk, Tobiko 4.5/5

The Stone Bowl Rice, Kurobuta Pork Cured Meat, Egg Yolk, and Tobiko were a delightful symphony of flavours. Fragrant rice infused with kurobuta pork cured meat and topped with tobiko was enhanced with a luscious egg yolk that bound everything together, creating an aromatic finish.

Double-boiled Papaya, Coconut Cream, Peach Collagen, Hashima 4.8/5

As we approached the end of our culinary journey, we were treated to the Double-boiled Papaya, Coconut Cream, Peach Collagen, Hashima, a warm and comforting coconut soup filled with papaya, peach collagen, and hashima, offering both delicious flavours and nourishing benefits.

Black Sesame Rolls with Coconut 4/5

The meal concluded on a sweet note with the Black Sesame Rolls with Coconut. Soft and spongy, the rolls were infused with the delightful aroma of black sesame, while the coating of grated coconut added an extra layer of taste and texture.

Chef Aaron Tan and his team have undoubtedly crafted an impressive and delectable menu at Man Fu Yuan, InterContinental Singapore. Each dish showcased its culinary finesse, while the seamless blend of traditional flavours with modern touches made for an unforgettable dining experience. Whether you are a connoisseur of Cantonese cuisine or a lover of culinary artistry, this new menu promises a feast for the senses that will leave you yearning for more.

Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Facebook
Instagram
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Wan Hao Chinese Restaurant @ Marriott Tang Plaza Hotel - Reunions Of Joy & Prosperity

Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel usher in this Lunar New Year with new celebratory delicacies that ooze with abundance, prosperity and wealth.

Toss to good fortune with six types of Yu Sheng, one of which comes with Lobster, Swordfish, Hokkaido Scallop, Sea Urchin, Caviar, Salmon Roe & Crispy Fish Skin Yu Sheng (Large: $268++). Kumquat pineapple sauce replaces the traditional sauce to give it a more appetising and also to symbolise fortune and wealth. Crispy fish skin is also added to the Yu Sheng for an extra crunch.

Wan Hao Eight Treasures Imperial Pot with Bird’s Nest 4.5/5

Last year, I also had the Wan Hao Eight Treasures Imperial Pot with Bird's Nest ($488++/ $888). It remains one of the most memorable ones because of its collagen-rich stock. Unlike the conventional Pen Cai, the superior broth for this treat is lighter. In addition, it contains nourishing ingredients such as chicken feet, old fowl, pork skin, and more. Targeting the ladies, it even comes with Bird's Nest, on top of our premium ingredients such as 10-head Australian abalone, fish maw, dace fish beancurd bag, live prawns, pork tendons and more.

Bird’s Nest Dumpling with Crab Roe Superior Soup 4.5/5

Bird's Nest Dumpling with Crab Roe Superior Soup was again another dish that has been elevated for the occasion. The bird's nest adorning the dumpling was more for the wow factor rather than adding towards the taste. Still, the dumpling itself was delicious on its own with well-seasoned filling. The beautiful crab roe soup was subtle in the flavour but rich in body, which complemented the dumpling perfectly.

Australian Lobster with Black Truffle and Fresh Milk Egg White 3/5

However, sometimes it can get slightly too much with premium ingredients. Australian Lobster with Black Truffle and Fresh Milk Egg White in a puff pastry nest & pan-fried foie gras was enjoyable, especially with the yam puff pastry. The combination of foie gras and the black truffle on top of all that was simply overwhelming.

Dessert 4.5/5

I love the dessert! Summing up the meal was Hashima Double-boiled in Almond Cream in mini pumpkin. Served piping hot, the warm and soft flesh of the pumpkin lent a creamy texture and a mild sweetness to the hashima.

3 January to 15 February 2022
Lunar New Year Prosperity Set Menus – $118.80++ per person to $208.80++ per person.
31 January 2022
Lunar New Year Eve Reunion Dinner Set Menus - $128.80++ per person to $218.80++ per table

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


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

Man Fu Yuan @ InterContinental Singapore - Cow-Nting Blessing With A Luxurious Selection Of Delicacies, Prosperity Prix-fixe Menus And Takeaway Goodies

Man Fu Yuan at InterContinental Singapore celebrates the Year of the Ox with a luxurious selection of delicacies, prosperity prix-fixe menus and takeaway goodies. The Chinese New Year menus will be available from 12 January to 26 February 2021.

Treasures Beef Yu Sheng

Tossing to a successful year ahead with the Treasures Beef Yu Sheng. In conjunction with the Year of the Ox, the chef has incorporated beef bak kwa to the lo hei on top of the usual salmon, crispy fish skin, shredded vegetables and pickles, dressed in golden yuzu and plum sauce. Diners can impress their family or guests with the new 60-inch Blossoms of Spring Prosperity Yu Sheng adorned with Hokkaido scallops and salmon, shaped in the form of the Chinese character "春", symbolises renewal and start of fresh and new beginnings.

Salmon Yu Sheng, Japanese Omi A4 Wagyu Beef, Hokkaido Scallops 4/5

There is even an individual Lo Hei for customers that prefers social distancing during this period. The Salmon Yu Sheng even comes with Japanese Omi A4 Wagyu Beef and Hokkaido Scallops.

Superior Crab Meat and Pumpkin Bisque, Bird's Nest, Crab Roe in Pumpkin Husk 4.2/5

Served in a pumpkin husk is the Superior Crab Meat and Pumpkin Bisque with Bird's Nest and Crab Roe. Bird's nest itself is tasteless, but under the pumpkin and crab roe's sweetness, each mouthful is packed with umami.

Signature Smoked Duck with Truffle Sauce 4.5/5

Not to be missed is the Signature Smoked Duck with Truffle Sauce. Usually, duck is paired with plum sauce, but truffle sauce has brightened the enjoyment to a whole new level.

Man Fu Yuan Abundance Treasure Pot 4.8/5

A popular CNY dish at Man Fu Yuan is their Abundance Treasure Pot which comes brimming with 19 different premium ingredients. In the pot, there are Australia sea cucumber, 10-head abalone, Canadian lobster, Hokkaido scallops, prawns, fish maw, goose web, pig trotters, sea whelk, oysters, chicken wings, preserved meat, liver sausage, black trumpet mushrooms, cabbage, soy bean gluten, fried yam, and fatt choy. The one thing that I like about Man Fu Yuan' Pen Cai is the goose web, a delicacy that is rarely served in restaurants nowadays. 

Man Fu Yuan Classic Beef Pot 4.5/5

The Classic Beef Pot is inspired by the Year of the Ox, which features varieties of beef packed with robust flavours. There are beef brisket, beef lover, beef tendon, beef cheek, beef stomach, beef balls, beancurd skin and white radish. It would be perfect if the culinary team also concocted a chilli sauce for the ingredients.

Oven-baked Cheesy Lobster with Asian Cream Sauce 3.8/5

A cheesy affair is the Oven-baked Cheesy Lobster with Asian Cream Sauce. It is a classic and delicious pairing that will not go wrong. However, I am not a fan of the capsicum that is added to the sauce.

Roasted Suckling Pig with Five Grain Glutinous Rice, Chinese Cured Meat 4.5/5

Another signature dish that I look forward to every year at Man Fu Yuan is their Roasted Suckling Pig with Five Grain Glutinous Rice, Chinese Cured Meat. A multi-sensual enjoyment with crackling skin and succulent meat. The preserved cured meats enhanced the flavours while the sticky glutinous rice provides the extra texture. It is so shiok.

Double-boiled Sweetened Hashima, Pear, Gingko Nuts, Red Dates, Lotus Seeds 3.5/5

Lastly, we wrapped up the sumptuous dinner on a sweet note with the Double-boiled Sweetened Hashima, Pear, Gingko Nuts, Red Dates, Lotus Seeds. A light and refreshing dessert that somewhat acts as a palate cleanser after a rich and heavily flavoured meal.

For enquiries on dining or bulk orders, email sinhb-festive@ihg.com or visit InterContinentalShoppe.sg for takeaway goodies.

Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Stellar Lunar New Year Celebrations At Michelin Starred Jiang-Nan Chun (江南春)

Usher in a prosperous and abundant Year of the Pig with sumptuous delicacies and specialty menus from Michelin starred Jiang-Nan Chun (江南春). Jiang-Nan Chun at Four Seasons Hotel Singapore has put together celebratory menus crafted by Executive Chinese Chef Tim Lam, that is available at $148, $178 and $228 per person for 6 courses, and range from $1088 per table of 8 persons to $5,688 per table of 10 persons for 8 courses. It also presents a range of sweet and savoury Lunar New Year delights, perfect for family celebrations or festive gifting.

Abundance Australian Lobster and Abalone Yu Sheng

Kick start the year with the Abundance Australian Lobster and Abalone Yu Sheng. Tossed to a year of prosperity and abundance.

Double-boiled Superior Bird's Nest with Fish Maw and Chinese Cabbage

Both comforting and nourishing is the Double-boiled Superior Bird's Nest with Fish Maw and Chinese Cabbage. Enjoyed the softness of the Chinese cabbage, while at the same time giving the bowl of soup a enhanced layer of sweetness.

Braised Boston Lobster in Superior Stock

The Braised Boston Lobster in Superior Stock is well executed. The lobster meat is cooked to a delightful bouncy texture, firm but still retain that juiciness.

Steamed Cod Fillet with Sliced Yunnan Ham and Mushrooms

Fish is an auspicious dish in Chinese New Year and this is represented in the Steamed Cod Fillet with Sliced Yunnan Ham and Mushrooms. The flavour was not as intense as I would have expected. It seems that rich flavour of the Yunan ham was not totally drawn out.

Barbecued Suckling Pig

Do you know that Jiang-Nan Chun has their own in house barbecue specialist? This is how serious they are with their Barbecued Suckling Pig. The skin was crispy and crackling. it is best enjoyed together with the steamed pancake, scallion and hoisin sauce.

Braised Sea Cucumber with Three Head Abalone

What stood out in the Braised Sea Cucumber with Three Head Abalone dish is the abalone. Everyone at the table was commenting how soft and tender it was, complemented by the excellent sauce.

Braised E-Fu Noodles with Crab Meat and Straw Mushrooms

While I enjoy the Braised E-Fu Noodles with Crab Meat and Straw Mushrooms, I could not really taste the crab meat. Even so, I think it will be masked by the rich, savoury sauce.

Double-boiled Hashima and Red Dates and Lotus Seeds

Wrapping up the dinner is the Double-boiled Hashima and Red Dates and Lotus Seeds. Served warm, the sweet soup somewhat helps to cleanse all the richness from the earlier dishes.

Note: This is an invited tasting.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]