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]

Char Restaurant @ Jalan Besar - Celebrates Nin Years With A Refreshed Menu

Lauded for its excellent Cantonese roast meats, especially its Char Siew, Char Restaurant at Jalan Besar celebrate its ninth anniversary and presents a scintillating new line-up of unique dish offerings and inspired renditions of familiar classics.

Double Roast 4.2/5

Inevitably we had to have the Cantonese roasts. We started with the Double Roast ($38) of their Signature Char Siew and Crispy Roast Pork. The char siew is still as good as I remembered, with the right portion of fats and lean meat. What impressed me most was the crispy roast pork, which fares better than the last time I had it.

Mala Char Siew 3.8/5

One of their new offerings is the Mala Char Siew ($20). The idea is interesting, but the housemade mala sauce lacked the piquant numbness I expected. It can't help associating it with Lan Gan Ma or Gan Xiang instead of mala. Putting the expectation of its description aside, it is still a well-executed dish.

Pig's Stomach with Anxin Chicken Soup 4.2/5

The Pig's Stomach with Anxin Chicken Soup ($32) is a hearty and belly-warming soup. The flavourful double-boiled soup is given an added punch with the addition of white peppercorns. It also comes brimming with tender pig's stomach slices and a whole fall of the bone chicken leg. The soup can be more peppery though.

Okra Banana Delight 4/5

The Okra Banana Delights ($15.50) is a novel pairing that I have not seen or eaten anywhere before. The sauteed okra in sweet and spicy sambal sauce comes with torched sliced bananas. A weird combination, but the banana's sweetness did provide the balance. However, is it necessary? Probably not.

Spicy Sichuan Chicken with Ice Cream 4/5

Another unusual combination is the Spicy Sichuan Chicken with Ice Cream ($18.80). It is a quirky take on the classic La Zi Ju which the juicy deep-fried chicken chunks are served with a scoop of vanilla ice cream. Once again, I don't know whether the hot and cold combination is necessary though it did not throw the dish's balance off.

Hometown Beancurd with Minced Meat 4/5

Handmade daily is the Hometown Beancurd with Minced Meat ($16.80). The egg beancurd is silky smooth, tossed in a lip-smacking housemade premium soya sauce, with a crowning of minced meat.

Tornado Butter Egg Prawns 4.2/5

From the seafood section, we had the Tornado Butter Egg Prawns ($22), which showcases the chef's skill in making the buttery egg floss, enveloping the succulent tiger prawns with fragrant curry leaves and chilli padi.

Crabmeat Fried Rice 4/5

Wrapping up our dinner is a hearty staple plate of Crabmeat Fried Rice ($19.80) comprising chunks of prized Sri Lankan crab meat, shiitake mushrooms and a generous spoonful of tobiko over the fragrant wok hei imbued egg fried rice.

Overall the dishes at Char Restaurant are still up to the mark. However, some of the new creations are not innovative but gimmicky. While they didn't throw the flavours off, it was also unnecessary, such as adding banana to the okra and ice cream to the spicy Sichuan chicken.

Note: This is an invited tasting.


[CLOSED]
Char
363 Jalan Besar
Singapore 208994
Tel: +65 68427759/ +65 96613678
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Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 930pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Turn right and walk down Kallang Bahru Road towards Lavender Street.  Cross the road and turn right onto Lavender Street. Walk towards Bendemeer Road. Turn left onto Bendemeer Road. Walk to destination. Journey time about 12 minutes. [Map]

Hue @ Tyrwhitt Road - Innovative Interpretation of Royal Thai Cuisine with Contemporary Cooking Styles

Hue is a new Thai restaurant located in the Lavender area serving modern Thai dining experience from the royal Thai recipe book and modernised with contemporary cooking styles. The dishes here are innovative and refreshing interpretations of Thai cuisine while retaining the cultural roots of Thai food.

Melon First 3.5/5

Diners at Hue will get an amuse bouche of Melon First. The refreshing watermelon is brined with salted fish, topped with fried shallots and sprinkled with sugar. It is an unorthodox pairing which didn't quite work for me. I felt the fried shallots though fragrant, throw the freshness off.

Three Little Pigs 4.2/5

Meat lovers will relish the Three Little Pigs ($19). The oven-roasted crispy pork belly is given a quick stir fry in a green Thai sauce comprising three primary Thai herbs and spices of garlic, coriander, and white pepper, elevating the typical sio bak dish.

Garlilicious Prawn 4.5/5

There are many ways of cooking prawns, but this is the first time I have tried this style in the Garlilicious Prawn ($28). Not only are the fresh Tiger prawns grilled, they even come drenched in a special fragrant truffle sauce tossed with chopped garlic for a veil of earthiness.

Wrap It Up 4/5

The Wrap It Up ($19) is a fun rendition of the popular Thai Street Food - Kway Teow Lui Suan. A type of Thai fresh spring roll with herbs. To enjoy the dish, mix the kway teow with the sauteed minced pork, coriander, roasted peanuts and chopped chilli, then have it with the butterhead lettuce like a wrap.

Not a Tom Yum 3/5

This is probably the only Thai restaurant that does not serve tom yum soup on the menu. Instead, it offers Not a Tom Yum ($19), a hot and spicy soup served with charred seafood fried egg omelette. It tasted like a thick prawn noodle soup with a medley of Thai herbs. I find it too rich to have as a soup.

Paper Fish (180g) 4.5/5

A dish that I adore at any Thai restaurant is the Thai steamed fish with lime and garlic. Over at Hue, the dish is given a makeover in the Paper Fish ($23 for 180g / $45 for 360g). A whole fillet of Barramundi oven-baked in parchment paper, retaining and locking up Thai herbs and spices aromas.

Moocano 4.5/5

The Moocano ($23) is a fresh take on the street snack Moo Ping, a Thai-style grilled pork collar skewer. At Hue, the chargrilled pork is glazed with an in-house golden brown lava sauce and served on top of sticky glutinous rice. This is so good. I can have it as a meal on its own.

Tea-ramisu 4.2/5

Instead of coffee, the Tea-ramisu ($14) recreates the classic tiramisu with Thai milk tea, lady finger biscuits, mascarpone and rich ganache. It is a delicious creation that is as satisfying as the traditional Italian dessert.

Sohm Choon 4.2/5

Perfect for wrapping up the Thai meal is the sweet and refreshing Sohm Choon ($15), a summer dessert made from sweet and sour fruits, including lychee puree, lime zest, orange wedges and ginger, piled under lychee shaved ice. It is further accentuated by crunchy peanuts, lending extra texture and fragrance.

I am impressed with what Hue is trying to bring to the table, giving Thai food a new modern interpretation with its contemporary cooking. It provides the Thai food scene in Singapore with a refreshing and exciting change to the usual traditional Thai food.

Note: This is an invited tasting.


Hue
123 Tyrwhitt Road
Singapore 207549
Tel: +65 90180992
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Nearest MRT: Lavender (EW Line), Bendemeer (DT Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 12pm - 3pm, 6pm - 11pm
Sun: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left on Horne Road and walk down Horne Road. Walk to the end of Horne Road and turn left onto Tyrwhitt Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bendemeer MRT staton. Take Exit A. Walk down Kallang Bahru Road towards Lavender Street. Cross the road and turn right onto Lavender Road. Walk down Lavender Road and turn left onto Tyrwhitt Road. Walk down Tyrwhitt Road. Walk to destination. Journey time about 8 minutes. [Map]

Moo Station @ Crawford Lane (Lavender) - First of Its Kind Phuket Style Pork Dry Rice Porridge

Probably the first in Singapore is the Phuket style Pork Dry Rice Porridge, located inside a kopitiam at Crawford Lane. Moo Station is opened by a husband and wife team, Pilaiporn Boonchoo (Sandy) and David Ang. The dish Khao Tom Hoeng (dry rice porridge) gained popularity when Go Benz in Phuket City got a Michelin Bib Gourmand in 2019. Since we can't travel with all the travel restrictions now, Sandy decides to R&D and bring the dish from her hometown to our shore.

Signature Pork Dry Rice Porridge 4/5

The Signature Pork Dry Rice Porridge comes in 2 sizes. $5 for small and $7 for large. In the rice bowl, there are pig innards, minced pork, pork slices and pork rib. To enjoy, pour the bowl of sweet pork soup into the rice bowl.

The pork soup is the soul of the dry rice porridge, flavouring the enjoyment. At the same time, the addition of fried garlic gives it an aromatic boost. It is a hearty and comforting bowl of dry rice porridge. I have never try Khao Tom Hoeng before, so I can't compare. Personally, I feel if the soup is a bit peppery will be more appetising.

Crispy Pork Skin 4/5

Crispy Pork Belly 4.2/5

Besides the dry rice porridge, one can complete the meal with sides such as Crispy Pork Skin ($1.50) and Crispy Pork Belly ($6). The pork skin is an addictive crispy snack. However, I am more surprised by the juicy, crispy pork belly with crackling skin. Therefore, I highly recommend ordering it to complete your meal.

If you can't decide what to order, you can go for the Combo Set Meal for 2 Pax ($18/ $22). It comes 2 Signature Pork Dry Rice Porridge, 1 Crispy Pork Belly, 1 Fried Pork Skin and 2 Onsen Eggs.

Note: This is an invited tasting.


Moo Station
Wiseng Food Place
Blk 462 Crawford Lane
#01-29
Singapore 190462
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Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Sat: 11am - 8pm
(Closed on Sun)

Direction:
1) Alight at Lavender MRT station. Take Exit A. Walk to bus stop at Lavender MRT station (Stop ID 01319). Take bus stop number 2, 12, 33, 107 or 133. Alight 1 stop later. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Lavender MRT station. Take Exit A. Turn left and walk towards the canal. Cross the canal. Walk to destination. Journey time about 8 minutes. [Map]

Taste Paradise @ ION Orchard - Reopens After 7 Months Of Renovation With A Refreshed Menu

Taste Paradise at ION Orchard has finally reopened after seven months of renovation work with a refreshed menu by 32-year-old Executive Chef Chan Chung Sing and 58-year-old Executive Chef Chan Wing Kwong. The restaurant has also embarked on a new wine pairing dining experience, featuring over 200 exquisite labels from France, Germany, Italy, Spain, United States and Argentina.

Stewed Chicken Claw in Abalone Sauce 4.2/5

Stewed Chicken Claw is not an uncommon dish, but not many places do it well. Some places will deep-fry the claw for that layer of crispiness. I like the stewed method, which gives it a gelatinous layer accentuated by the delicious abalone sauce, made with dried abalone sauce, concentrated chicken broth and jinhua ham.

Crispy Golden Tofu 4/5

The Crispy Golden Tofu, though lightly seasoned, it is quite addictive with the contrasting crispy exterior and silky soft interior.

Double-boiled Sea Whelk with Kampong Chicken Soup 4.2/5

The Double-boiled Sea Whelk with Kampong Chicken Soup is a comforting entree to whet the appetite as well as lining the stomach for the upcoming dishes.

Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce 4.8/5

For a luxurious enjoyment, one can go for the Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce. It is braised under fork tender complemented by the delicious abalone sauce. Not known to diners, the chef takes a whole week to prepare the dish, from rehydrating to simmering and braising the dried abalone.

Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce 4.2/5

Tender and juicy is the Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce. The beautiful marbling of the beef is complemented by the piquant black pepper sauce.

Signature Charred Honey BBQ Kurobuta Pork 4.2/5, Crackling Pork Belly 4/5

Roasted meats are a staple in any Cantonese Chinese restaurant in Singapore. Hence you will also find them served at Taste Paradise. We had both the Signature Charred Honey BBQ Kurobuta Pork and Crackling Pork Belly. The highlight is the char siew, that is sweet and succulent with a layer of crispy, smoky char on the exterior. In fact, Taste Paradise has tweaked the recipe slightly, which is well received by diners.

Baked Live Prawn with Vermicelli in Black and White Pepper

One of my favourite dishes in the refreshed menu is the Baked Live Prawn with Vermicelli in Black and White Pepper ($10++ per 100g). The peppery aroma not only filled the air but enhanced the flavour of the vermicelli.

Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin 3.8/5

The Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin ($13++ per 100g) actually save diners a lot of trouble as they are fillet nicely for easy consumption. It even comes with beancurd skin for the extra textural enjoyment complemented by the Shunde-style soy sauce.

Poached Rice with Assorted Seafood in Lobster Broth 4.5/5

Poached rice seems like the new trend in the food scene lately. Even Taste Paradise has jumped on the bandwagon and introduced the Poached Rice with Assorted Seafood in Lobster Broth ($52++). In the luscious lobster broth, there are scallop and crab meat topped with crispy rice.

Sweet Temptation 3.5/5

Last but not least, we wrapped up the dinner with the Sweet Temptation ($14.80++ per pax), a splendid presentation of assorted fruits, chilled avocado puree, chilled mango puree and chilled aloe vera, lemongrass jelly in sour plum and lime juice. This dessert platter is a pleaser, consisting of sweet, sour and citrusy.

Note: This is an invited tasting


Taste Paradise
ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 65099660
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 430pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]