As Chef Chen Kentaro, the grandson of Japan's renowned "Father of Szechwan Cuisine," Chen Kenmin, assumes the reins at Shisen Hanten in Singapore, culinary greatness runs in the family. Gourmands cherish this place in their hearts for this restaurant because it serves mouthwatering Sichuan meals that are just the right amount of tasty and not too spicy. The sharing sizes are perfect for gatherings of friends and family who want a filling meal. One dish you just must try is the famous mapo tofu, a delicious combination of smooth tofu and Sichuan peppercorn drenched in a fragrant pork sauce and just spicy enough to pique your flavour.
With the addition of foie gras, the traditional soup of chawanmushi with crab roe is given a contemporary twist, providing a mouthwatering flavour. In the first Michelin Guide to Singapore published in 2016, the restaurant's outstanding cuisine won it two renowned Michelin stars, a testament to the great dining experience it provides. Get ready to be mesmerised by the magnificent dining hall, which is decorated in sumptuous shades of scarlet, gold, and black and is perfectly complimented by fine Chinese artwork. The floor to ceiling glass panels gives the setting a sleek, contemporary touch that gives it a fresh spin on its classic charm. In every manner, Shisen Hanten is a feast for the senses. Image Credit: Shisen Hanten Facebook Page 2nd Image Credit
