Shisen Hanten by Chen Kentaro

07/05/2026

Our Wok-fried Diced Chicken with Cashew Nuts and Red Peppers comes together over high heat, where the wok shapes the flavour of the dish.

Diced chicken is tossed through rising flames, giving a light sear and a roasted aroma from the quick contact with the fire. Cashew nuts bring a natural crunch, while red peppers add a slight sweetness which rounds the savoury sauce.

A straightforward dish built on heat, timing, and careful control of the wok.

04/05/2026

In Stir-fried A5 Miyazaki Wagyu Beef Sirloin with Japanese Green Peppers, tradition meets controlled precision.

The Wagyu is prepared at 58°C for two hours before being finished in the wok, preserving its marbling and tenderness. Japanese piman peppers are used in place of spicier varieties, reflecting the early adaptations of Szechwan cuisine in Japan.

Rooted in centuries-old stir-frying methods from the Ming and Qing dynasties, the dish carries bold Szechwan character while remaining balanced.

02/05/2026

Within Shisen Hanten, the Chong Qing Room offers a private setting for focused dining.

A rectangular table seats up to eight guests, suited for intimate celebrations and executive hosting where discretion matters.

Named after Chongqing, a major city in Szechwan, the space references the strong flavour traditions of the region, guided here by Japanese precision and discipline.

Reserve the Chong Qing Room for your next gathering and experience Chūka Szechwan Ryori in a setting shaped for meaningful conversation.

30/04/2026

Szechwan Hot and Sour Seafood Soup begins with a clear seafood broth.

Vinegar is added to bring the flavours into focus, supporting the savoury depth of the broth before white pepper and chilli oil add heat. Szechwan pepper brings a light numbness that settles at the end. Egg ribbons run through the broth, keeping the texture soft.

A familiar Szechwan dish served in the style of Chūka Szechwan Ryori.

26/04/2026

Step through the doors of Shisen Hanten and follow the path inward.

From the entrance, the corridor guides you past curated artworks that reflect Chinese heritage shaped by Japanese discipline. The experience begins before you take your seat.

At the end of the walk, the Chef’s Table comes into view. Seats face the chef. Sauces are finished. Plates move with control and timing. You witness the precision behind Chūka Szechwan Ryori up close.

From entrance to counter, each step brings you closer to the craft.

Reserve your seat at the Chef’s Table and experience the kitchen firsthand.

22/04/2026

The Executive Set Lunch reflects how many guests spend their afternoons with us, a proper meal, a conversation, a short break between meetings.

Guests arrive, are shown to their tables, tea is poured, and the room settles into a natural pace as service begins. Our team keeps a close eye on timing so each table moves comfortably without feeling rushed.

Some guests visit often, others come for the first time. We prepare the room the same way each day so everyone is received with the same care.

We look forward to welcoming you at Shisen Hanten.

17/04/2026

Classical Szechwan technique is expressed through Stewed Sliced Red Grouper Fillet with Pickled Vegetables in Hot Stone Pot.

The red grouper is sliced thinly to allow even absorption of flavour, while the broth is built from roasted Szechwan peppercorns, garlic and ginger, delivering fragrance before heat arrives.

Pickled vegetables add measured acidity, keeping the broth structured and clear rather than heavy. The hot stone pot holds steady warmth from first spoon to last, allowing the flavours to settle gradually.

Bold in character, balanced in ex*****on.

17/04/2026

This Mother’s Day, Chef Hashida of IYASAKA by Hashida joins hands with Chef Kentaro for a heartfelt collaboration honouring the women who shaped them most — their mothers.

Rooted in nostalgia, this multi-course menu draws from cherished childhood memories and deeply personal flavours, with each dish telling a story of heritage, love, and inspiration.

Celebrate the occasion with us through a dining experience that’s both intimate and meaningful.

📍 Shisen Hanten by Chen Kentaro
📅 9 & 10 May, Dinner

Reservations now open.

15/04/2026

This Mother’s Day, Chef Hashida from IYASAKA by Hashida and Chef Kentaro come together to celebrate a heartfelt dining experience in honour of the women who have inspired them most - their mothers. This collaboration is a tribute to maternal influence, acknowledging the role their moms have played in shaping their culinary journeys.

The chefs’ multi-course menu draws from treasured childhood memories and flavours. Each dish reflects their family heritage and invites guests to share in their nostalgia.

Join us for this celebration, where each dish is drawn from treasured childhood memories and flavours.

Reservations now open - 9 and 10 May, Dinner at Shisen Hanten.

Book an experience at Shisen Hanten by Chen Kentaro, Singapore

14/04/2026

The table is part of the cuisine.

Each piece of flatware and tableware has been selected personally by Chef Kentaro. The weight of the spoon, the curve of the bowl, the proportion of the plate. These details affect how heat is retained and how aroma rises.

The redesigned dining hall balances openness with intimacy. Light filters across the room. Sightlines keep attention on the food.

Chef Kentaro often says dining here should feel like returning home. The table is prepared with that intention.

14/04/2026

This Mother’s Day, Chef Hashida from IYASAKA by Hashida and Chef Kentaro come together to celebrate a heartfelt dining experience in honour of the women who have inspired them most - their mothers. This collaboration is a tribute to maternal influence, acknowledging the role their moms have played in shaping their culinary journeys.

The chefs’ eight-course menu draws from treasured childhood memories and flavours. Each dish reflects their family heritage and invites guests to share in their nostalgia.

Join us for this celebration, where each dish is drawn from treasured childhood memories and flavours.

Reservations now open - 9 and 10 May, Dinner at Shisen Hanten.

Book an experience at Shisen Hanten by Chen Kentaro, Singapore