Shisen Hanten

The first overseas outpost of the Sichuan restaurant group from Japan founded by the late Chen Kenmin is now supervised by Chen Kentaro. The menu features a few Cantonese favourites as well as Sichuan specialities. Try Chen’s signature mapo doufu – silky tofu glistening in red chilli oil and dressed in a hot spicy pepper-flavoured sauce. Business set lunch menus are great ways to sample their culinary score; the friendly service is a bonus.

Chūka Szechwan Ryori

• Shisen Hanten is celebrated as Singapore’s sole specialist in Chūka Szechwan Ryori, a distinctive style of Japanese-Szechwan cuisine that adapts traditional Szechwan flavors to Japanese tastes.

Chef's Table Experience

• The restaurant offers a unique Chef's Table experience that seats eight guests, allowing diners to interact directly with the chefs and enjoy exclusive dishes not available on the regular menu.

Artistic Ambiance

• The dining space features a striking large hanging artwork and is designed with a modern oriental aesthetic, blending classic Chinese elements with contemporary furnishings, creating an elegant and refined atmosphere.

Signature Ingredients

• Foie Gras: A luxurious ingredient featured in the Foie Gras Chawanmushi with Crab Roe Soup, known for its rich flavor and smooth texture, elevating the dining experience with a touch of indulgence.
• Wagyu Beef Tendon: Used in the iconic Chen's Mapo Tofu, this premium cut is celebrated for its tenderness and rich flavor, showcasing the restaurant's commitment to high-quality ingredients.
• Hokkaido Mangalica Pork: Known as the 'Kobe beef of pork', this ingredient is highlighted in the Szechwan-style Stir-fried dish, offering a sweet, rich flavor and exceptional marbling that enhances the dish's overall taste.
• Monkfish Liver (Ankimo): Featured in the exclusive Xiao Long Bao at the Chef’s Table, this seasonal ingredient adds a unique and luxurious flavor profile, showcasing the restaurant's innovative approach to traditional dishes.
• Szechwan Pepper: A key component in many dishes, including the Mapo Tofu, it provides a distinctive numbing spiciness that is characteristic of Szechwan cuisine, enhancing the overall flavor complexity of the dishes.
• Fresh Yuba: Used in the Steamed Kinmedai with Hot and Sour Sauce, this ingredient adds a delicate texture and absorbs the flavors of the accompanying sauce, exemplifying the fusion of Japanese and Szechwan culinary traditions.

Tasting Menus

• Seven-Course Menu: $108++ per person
• Chef’s Table Menu: $268++ per person

Weekend Brunch

• Weekend Brunch: $88++ per person
• Vegetarian Brunch Set: $68++ per person