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]

Yue (乐) @ Aloft Novena Singapore - Unlimited A La Carte Zi Char Buffet from $29.90++ with 1-for-1 Promotion

Yue at Aloft, nestled within Aloft Singapore Novena, launches what may be Singapore's most value-for-money a la carte zi char buffet, priced from just $29.90++ per person. And for a limited time, diners can enjoy an even sweeter deal with a 1-for-1 promotion (U.P. $59.80++/$71.80++ per pax, min. 2 to dine). The buffet features over 20 dishes showcasing Yue's signature modern Chinese cuisine with touches of local seafood flair. On top of that, each table receives two complimentary premium dishes: Crab with Creamy Milk and Salted Egg Lime Sauce and Kung Pao Duck Confit, making this deal even more irresistible.

Crab, Creamy Milk and Salted Egg Lime Sauce 3/5

While the Crab itself was fresh, sweet, and decently sized, the creamy salted egg lime sauce was overly zesty, throwing off the flavour balance. The sauce felt more citrus-forward than salted egg-rich, which may divide opinions.

Duck Confit, Kung Pao 3.8/5

The Kung Pao Duck Confit was a generous serving with two tender duck legs in a claypot. The meat was beautifully fork-tender, but the sauce lacked the bold, spicy, sweet punch typical of kung pao dishes. A little more heat and tang could have lifted it further.

Deep-Fried Mid-Joint Wings, Shrimp Paste 4/5

The Deep-Fried Mid-Joint Wings were a solid favourite. Deep-fried until crisp and marinated in shrimp paste, they were packed with umami and remained juicy inside. It is a classic zi char delight.

Crispy Baby Squid, Sweet Shrimp Paste and Ground Peanut 4/5

A clever, rojak-style take on Crispy Squid. These baby squid were deep-fried to a golden crunch, then tossed in a sweet shrimp paste and crushed peanuts. Addictive and well-executed. It is a standout dish.

Mapo Beancurd, Minced Pork 2.8/5

The Mapo Beancurd missed the mark. Using firm tofu instead of the usual silky type removed the velvety texture one expects from Mapo Tofu. Moreover, the sauce lacked the signature kick of doubanjiang and Sichuan peppercorns, making it flat and underwhelming.

Deep-fried Sea Bass Slices, Superior Soy Sauce 3.5/5

A simple and comforting dish, much like something you'd find in a home kitchen. The superior soy sauce played an essential role in adding depth and lifting the flavours of the tender Deep-fried Sea Bass Slices.

Cereal Prawns 4.2/5

This is a zi char staple that delivers on flavour. The Cereal Prawns are succulent and crispy, generously coated in buttery sweet cereal and fragrant curry leaves. They are comforting and well-balanced.

Sweet and Sour Pork, Popping Candy 4.2/5

The Sweet and Sour Pork was both playful and delicious. The succulent pork pieces were glazed in a tangy-sweet sauce, and the addition of popping candy gave it a whimsical, fizzy touch that added both texture and fun to the dish.

Spring Chicken, Luzhou Laojiao Zisha Tequila 3/5

Served sizzling, the Spring Chicken with Luzhou Laojiao Zisha Tequila was tender and well-flavoured. However, the dish lacked the aromatic complexity expected from the Luzhou Laojiao Zisha Tequila, making it feel more like a standard brown sauce braise.

Sliced Beef, Black Pepper Garlic Sauce 4.5/5

The Sliced Beef in Black Pepper Garlic Sauce was one of the stars of the night. The beef slices were juicy and tender, and the black pepper garlic sauce packed a sharp, pungent punch that paired exceptionally well with the meat.

Wanton Noodles Soup 2/5

The Wanton Noodles Soup is a letdown. While the noodles were decently springy, the soup lacked depth and body, resulting in a bland dish that felt more like an afterthought.

Yue's Signature 'LIMPEH' Bee Hoon 4.8/5

The must-order dish is Yue's Signature 'LIMPEH' Bee Hoon. A modern take on Chao Ta Bee Hoon, this version has a charred, crispy crust and deep wok hei. The soy sauce and lup cheong add an extra dimension of flavour, making it incredibly fragrant and satisfying. It is easily the best dish on the buffet.

Yue at Aloft impresses with a robust selection of zi char classics and playful modern twists. While a few dishes fell short of expectations, the value-for-money is undeniable, especially with the 1-for-1 promotion and free premium dishes. This buffet is worth every penny. It offers over 20 items, including crowd-pleasers like Cereal Prawns, LIMPEH Bee Hoon, and Sweet and Sour Pork with Popping Candy.

Note: This is an invited tasting.


Yue (乐)
Aloft Novena Singapore
Lobby Level
16 Ah Hood Road
Singapore 329982
Tel: +65 68086846
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Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 10pm
Fri-Sun: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Toa Payoh MRT station. Take Exit A or B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Chen's Kitchen @ Paragon - Bold Chuka Ryori Flavours with Michelin-Quality Comfort Food

Famed Michelin Chef Kentaro of Shisen Hanten debuts a comfort dining concept, Chen's Kitchen, at Paragon Shopping Centre. The new casual family dining concept brings bold Chuka Ryori flavours and his renowned Mapo Tofu to the heart of Singapore. The new concept offers comfort Chinese food with finesse, blending Japanese techniques with rich Szechuan flavours and promising sustainable pricing.

Chen's Pork Shumai 4/5

Chef Kentaro's Szechwan-inspired Pork Shumai ($9.90) The siew mai features juicy, seasoned pork enriched with the umami depth of conpoy. Topped with a touch of mala daikon, it offers a delicate kick that elevates this classic dish. While I enjoyed the version here, my dining companions preferred a firmer texture.

XXL Szechwan La Zi Ji 4.5/5

A store-exclusive dish is the XXL Szechwan La Zi Ji ($17.90), an elevated take on Szechwan Popcorn Chicken with crispy karaage, soy puffs, garlic chips, cashews, aromatic spices, and dried chillies for bold flavour and irresistible crunch. Unlike the traditional La Zi Ji, the size of the chicken is like a chicken nugget, giving it a more substantial bite. The soy puffs give the dish an extra textural contrast.

Poached Fish Fillet in Golden Broth 4.2/5

Another store-exclusive dish on the menu is the Poached Fish Fillet in Golden Broth ($24.90). Chunky, moist, and fork-tender fish fillets are boiled in a golden broth made of Japanese pumpkin, with mushrooms, asparagus, and sansho pepper for a hint of heat or spiciness.

Mapo Tofu (Red) 4.8/5

The star at Chen's Kitchen has to be their Mapo Tofu. Chen's Kitchen offers the classic version and three other innovative variations. We had the Classic Mapo Tofu Red Version ($16.90/$26.90), which comprises soft silky tofu cooked with fermented broad bean paste (Dou Ban Jiang) sourced from the Pixian District in Chengdu, Szechwan pepper-flavoured fermented chilli bean paste, and savoury minced meat.

Szechwan French Beans & Mushroom 4.5/5

For our vegetable dish, we opted for the Szechwan French Beans & Mushroom ($13.90). They are wok-fried in Szechwan spices with minced pork. The dish is well executed, with the greens retaining a delightful crunch and a spice aroma.

Szechwan Spiced Chahan with Sakura Shrimp 4.2/5

Next, we had the Szechwan Spiced Chahan with Sakura Shrimp ($13.90). This is Szechwan-spiced fried rice with sakura shrimp, egg, and garlic. It is a flavoured packed fried rice, with the various aromatics accentuating the enjoyment of the fragrant rice.

Caramelised Mala Pecan Ice Cream 4.2/5

In my wildest imagination, I cannot imagine that this combination actually works. The Caramelised Mala Pecan Ice Cream ($4.80) turns out to be deliciously good. The hint of mala kick with the vanilla ice cream works harmoniously, rounding out the enjoyment with the nuttiness of the Pecan.

Double Boiled Pear 4.5/5

I like the Double-Boiled Pear ($6.90) dessert, which is very fitting for spicy and bold cuisine. This light and refreshing dessert can help ease and wash down the richness and also cool down the tongue for those who can't ready take spicy food.

Chen's Kitchen at Paragon brings Chef Kentaro's signature bold Chuka Ryori flavours into a more casual, accessible dining setting without compromising on quality. From their famous Mapo Tofu to innovative XXL Szechwan La Zi Ji, every dish is thoughtfully crafted with Japanese precision and rich Szechwan influences. The restaurant's affordable pricing and well-executed flavours make it a fantastic option for both quick meals and family gatherings. Whether you're a fan of spicy, umami-packed flavours or comforting, home-style dishes, Chen's Kitchen is well worth a visit.

Note: This is an invited tasting.


Chen's Kitchen
Paragon Shopping Centre
200 Orchard Road
#B1-43
Singapore 238859
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Nearest MRT: Somerset (NS Line), Orchard (NS Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1. Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. At the traffic junction of Orchard Road and Orchard Link, cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit 2 or 3. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

5 On 25 @ Andaz Singapore - Usher in the Year of the Snake with Auspicious Lunar New Year Dishes, Refined Set Menus and New Takeaway Goodies

Ushering in the Year of the Snake, 5 ON 25 at Andaz Singapore introduces an array of auspicious Lunar New Year dishes, refined set menus, and festive takeaway goodies, available from 13 January to 12 February 2025. Curated by Executive Chef Martin Satow, Head Chinese Chef Lim Hong Lih, and their culinary team, the offerings highlight thoughtfully sourced ingredients while staying true to authentic Cantonese flavours.

5 ON 25 Signature Yusheng ($88/$148 Dine-in/Takeaway) features luscious slices of house-smoked sustainable Ora King Salmon from New Zealand, crispy fried yam, candied nuts, and a tangy plum dressing. For an indulgent upgrade, add-ons are available: Sustainable Canadian Lobster Meat ($78), Sustainable Surf Clam ($28), Crispy Whitebait ($20), and Crispy Salted Egg Yolk Fish Skin ($20).

Dim Sum 4.5/5

Highlights from the special Dim Sum lunch menu include the Truffle, Pumpkin & Water Chestnut Dumpling, Shrimp & Crab Dumpling, Crispy Taro Fritter with Chicken Sustainable Prawns & Mushroom. Both dumplings boasted soft, chewy skins with juicy fillings, while the taro fritter had a light, airy crust that paired beautifully with the creamy taro and well-seasoned interior.

Buddha Jumps Over The Wall 4.5/5

Buddha Jumps Over The Wall is a nourishing soup prepared with a dash of premium yellow rice wine from Mansong Wine Estate and simmered over low heat. Packed with tender herbal chicken, abalone, fish maw, sea cucumber and dried scallops, it was comforting and flavourful with depth and richness.

Stuffed Morel Mushrooms 3.5/5

Available during lunch and dinner, Stuffed Morel Mushrooms ($68) is a limited-time special. Filled with sustainable shrimp mousse and water chestnuts, the presence of Yunnan black truffle enhanced the earthy flavour of the mushrooms. Chinese yam and edamame complemented the dish with added texture and flavour.

Mapo Tofu 2.8/5

5 ON 25's rendition of Mapo Tofu combined two colours of beancurd and was elevated with sea cumber and fish maw. While its firmer tofu and a much more pronounced peppercorn flavour deviated from traditional map tofu with firm beancurd, it offered a different experience of enjoying the dish.

Turbot 4.5/5

Live seafood selections offer farmed Turbot. We had it steamed Hong Kong style, showcasing the fish at its best with buttery texture and delicate sweetness.

Master Stock Braised Barley-Fed Beef Short Rib & Baby Abalone 4.5/5

Master Stock Braised Barley-Fed Beef Short Rib & Baby Abalone was noteworthy. It featured fork-tender short ribs that were unctuous and flavorful, coated in a savoury, sweet, and malty sauce.

Wu Liang Ye Flambéed Claypot Baked Jasmine Rice 4/5

The Wu Liang Ye Flambéed Claypot Baked Jasmine Rice was a showstopper with its dramatic tableside flambé presentation. Topped with braised jade tiger abalone, Cantonese cured sausage, Romanesco and rice crisp, every bite was an interplay of flavours and textures, and the amount of moreish scorched rice crust achieved made it even more satisfying.

Mandarin Entremet 4.5/5

Dessert was well-considered and exquisite — Mandarin Entremet ($16), which delighted with airy pineapple sponge cake, light vanilla mousse, glutinous rice, and black rock sugar.

Six set lunch and dinner menus are available from $98 per person, served in the main dining hall or private dining suites – Emerald (up to 12 guests, minimum spend of $1,800) and Ruby (up to eight guests, minimum spend of $1,200).

For restaurant reservations and takeaway orders, please call + 65 6408 1228 or visit https://www.hyatt.com/andaz/sinaz-andaz-singapore/dining/5-on-25.

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.


5 On 25
Andaz Singapore
5 Fraser Street
Level 25
Singapore 189354
Tel: +65 64081228
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Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6-1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit E or F. Walk to destination. Journey time about 5 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]