Shisen Han­ten by Chen Ken­taro


Lo­cated on the 35th floor of Man­darin Or­chard Sin­ga­pore, this is the Sin­ga­pore out­post of Ja­pan’s fa­mous Shisen Han­ten group of restau­rants. It is headed by ex­ec­u­tive chef Chen Ken­taro, who pur­veys a menu strad­dling both Can­tonese and Szechuan tra­di­tions, and one that is bold on flavours and in­spi­ra­tions.

Fiery sig­na­tures in­clude live fish stewed in su­per spicy Szechuan pep­per sauce or wok-fried with shishito pep­per (choose from tur­bot, green wrasse, east-spot­ted grouper, red grouper and mar­ble goby). An­other spicy hit is the Szechuan sig­na­ture La Zi Ji fea­tur­ing sautéed dried Szechuan chilli pep­pers and dainty, mor­eish bites of deep-fried chicken lightly coated in sauce. No one comes here with­out sam­pling Chen’s mapo doufu, an up­scale ver­sion of this tra­di­tional Szechuan dish with moutht­in­gling spice, home­made tofu and smoky minced meat sauce, per­fect for dous­ing over hot steamed rice.

Fear not if spicy flavours are not for you. There are myr­iad op­tions avail­able with sub­tler flavours, such as foie gras chawan­mushi with crab roe soup, a real in­dul­gence rich with flavour and umami. Other high­lights in­clude fried pork with sweet and sour sauce in black vine­gar, and crispy cooked rice with pork and seafood.

Man­darin Or­chard Sin­ga­pore, Or­chard Wing, Level 35, 333 Or­chard Road. Tel: 6831 6266

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