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
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 the destination. Journey time is about 5 minutes. [Map]

Im Jai by Pun Im @ Icon Village - Where Thai Comfort Food Meets Refined Techniques

Tucked in the heart of Tanjong Pagar at Icon Village, IM JAI by Pun Im is the casual Thai dining concept from chef-owner Vincent Pang, the culinary mind behind private-dining outfit Pun Im. Opened in September 2025, IM JAI, which translates to “a full heart” in Thai, reflects Pang’s personal journey from finance to food, blending soulful Thai flavours with refined techniques honed at Le Cordon Bleu Dusit and during his stints in Michelin-starred kitchens in Bangkok. The menu spans comforting classics alongside thoughtful reinterpretations, offering diners a deeper dive into Thai cuisine beyond the usual crowd favourites.

Appetiser Platter - Tom Yum Crab Ball, Crispy Pork Belly, Moo Ping, Popcorn Chicken Saap 3/5

We kick-started our lunch with the Appetiser Platter, a medley of bite-sized snacks ideal for sharing while waiting for the mains. The Tom Yum Crab Ball carried a gentle tang, the Moo Ping delivered familiar smoky sweetness, while the Crispy Pork Belly and Popcorn Chicken Saap provided crunchy, savoury satisfaction. While enjoyable overall, the platter leaned more towards being a safe opener rather than a standout.

Crispy Cloud Egg 3.8/5

IM JAI’s playful twist on the traditional Thai omelette sees kampong egg whites deep-fried to achieve maximum fluffiness, paired with six pieces of five-hour house-cured sweet-savoury egg yolks. Served with lime, raw shallots and chilli padi, the Crispy Cloud Egg is undeniably crisp and airy. While many may enjoy its cloud-like texture, it leaned a little too light for my preference. I missed having a more substantial bite.

Grilled River Prawn with 2 Sauces 4.5/5

One of the highlights of the meal is the jumbo wild-caught Grilled Thai River Prawn (approximately 330g per piece), flown in from Southern Thailand and flash-frozen at peak freshness. The result is a firm, bouncy texture with natural sweetness and creamy richness that farmed prawns simply cannot replicate. Served with two sauces, including a deeply umami prawn roe, this was easily one of our favourite dishes of the day.

Pineapple Fried Rice with Wild-Caught Black Tiger Prawns 4/5

A long-requested dish finally makes its appearance here. Fragrant Thai jasmine rice is wok-charred and seasoned with turmeric and curry powder, then tossed with raisins, Chinese sausages, roasted cashew nuts and fresh pineapple cubes. Topped with three succulent wild-caught black tiger prawns and crowned with IM JAI’s signature IM Sabaai pork floss, the Pineapple Fried Rice with Wild-Caught Black Tiger Prawns strikes a satisfying balance between sweet, savoury and smoky.

Stir-fried Melinjo Leaves with Eggs 3.5/5

A classic Southern Thai vegetable dish, the melinjo leaves are stir-fried with eggs and finished with deep-fried dried skewered shrimps. Flavourful yet straightforward, the Stir-fried Melinjo Leaves with Eggs offered a pleasant bitterness and umami lift, though it played more of a supporting role alongside the richer mains.

Signature Duck Confit Red Curry 4.2/5

The Signature Duck Confit Red Curry reimagines Thai red curry through a French lens, featuring duck confit marinated for 24 hours and slow-cooked in oil for four hours. The house-made red curry paste delivered depth and aroma, while seasonal fruits such as Candy Heart grapes and fresh pineapple added brightness and gentle sweetness. Rich without being overwhelming, this dish is best shared among two to three diners.

Spicy and Sour Pork Ribs Soup 4.5/5

The Spicy and Sour Pork Ribs Soup is a standout Issan dish that goes beyond the usual pork ribs by incorporating pork soft bones and tendons, resulting in a luxuriously layered mouthfeel. The highlight lies in the artisanal toasted rice powder — a labour-intensive blend of three herbs toasted and ground in-house — which adds fragrance, crunch and complexity to the tangy, punchy broth.

Khao Soi Chicken 4.2/5

IM JAI’s take on the Chiang Mai classic Khao Soi Chicken features a tender chicken drumstick simmered in a rich, aromatic curry gravy. Served with both soft and crispy egg noodles, and accompanied by pickled mustard greens, fresh shallots, lime and chilli oil, the dish delivers a harmonious interplay of creamy, savoury, tangy and crunchy textures.

Black Sticky Rice Pancake 4.2/5

A nostalgic Thai street snack done well, the grilled Black Sticky Rice Pancake boasts a crisp exterior that gives way to a soft, chewy centre filled with young coconut flesh and coconut milk. Comforting and satisfying without being overly sweet.

Bualoy 4/5

The Bualoy features chewy house-made glutinous rice balls swimming in fragrant, sweetened coconut milk. The addition of salted egg lava cream introduces a rich, savoury contrast that elevates the dish beyond tradition.

Red Ruby with Smoked Coconut Sorbet 4/5

A refreshing end to the meal, the Red Ruby with Smoked Coconut Sorbet combines traditional red rubies, Thai sweet glass noodles, jackfruit and attap seeds in jasmine-scented syrup, finished with smoked coconut sorbet. Light, aromatic and well-balanced, it cleanses the palate nicely.

Overall, IM JAI by Pun Im offers a thoughtfully curated Thai dining experience that balances comfort with creativity. While not every dish is a showstopper, the kitchen’s strengths shine through in its seafood, soups and curries, making it a worthwhile stop for diners seeking Thai flavours beyond the usual repertoire.

Note: This is an invited tasting.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]