Chef Kentaro's fusion moment—a Japanese chawanmushi (steamed egg custard) crowned with a dollop of foie gras terrine and finished with dashi reduction. The richness of the foie gras contrasts with the delicate, trembling custard underneath. This dish represents the blend of Japanese and Sichuan influences that define Chef Kentaro's cooking—respect for technique from both traditions.
Tips from diners
This is the most refined dish on the menu—order early in the meal when your palate is fresh. The foie gras should be eaten in one bite to experience the full textural contrast.
Soft tofu cubes suspended in a fiery sauce built from fermented bean paste, chili oil, minced fatty pork, and Sichuan peppercorns. The signature dish showcases the seven fundamental flavors of Sichuan cuisine (sour, spicy, hot, sweet, bitter, aromatic, salty) in one bowl. The Sichuan peppercorns deliver their signature numbing sensation (málà), while the fatty pork provides umami depth and the fermented paste adds underlying funk.
Tips from diners
This is the most-ordered dish at the restaurant and for good reason—it's the textbook example of authentic mapo tofu with Chef Kentaro's contemporary refinement.
Ask Chef Kentaro if he offers the upgraded version with Wagyu beef tendon (S$36) for added richness—it's worth the extra cost for a special occasion.
The heat level is moderate but cumulative—the numbing sensation builds with each bite. Eat rice or drink milk between courses to cool the palate.
Bite-sized chicken pieces wok-tossed with dried chilies, roasted peanuts, and Sichuan peppercorns, then finished with a slick of chili oil. The heat builds progressively as you eat, the peanuts provide textural relief, and the málà sensation numbs the mouth pleasantly. This is a dish where the balance of the seven Sichuan flavors is on display—sour from the chili, spicy from fresh heat, hot from the oil, sweet from the chicken, bitter undertones, aromatic from the Sichuan peppercorns, and salty throughout.
Tips from diners
Order this as part of a larger meal to share—the heat is intense and pairing it with milder dishes keeps the meal balanced.
Silky noodles coated in a sauce built from ground sesame, minced pork, preserved vegetables (preserved mustard green), and chili oil, topped with roasted peanuts. The noodles should be tossed before eating to evenly distribute the sauce—the act of eating becomes interactive and fun. The sesame provides richness, the pork adds depth, and the preserved vegetables contribute a fermented sourness.
Tips from diners
Don't skip the noodles—they're an essential part of a Sichuan meal. The dan dan noodles are lighter than the hot dishes, providing textural variety and pace to the meal.
A whole fish (or fillet, depending on size) steamed until just cooked through, then plated and finished tableside with hot chili oil infused with Sichuan peppercorns. The fish remains moist and delicate; the oil adds heat and numbing sensation. This is a lighter, more refined take on Sichuan cooking—heat as a garnish rather than the dominant force.
Tips from diners
Order this if you want the Sichuan experience with less aggressive heat—the steaming preserves the fish's delicacy, and the oil is poured just before eating, so you control the intensity.
Chef Chen Kentaro opened Shisen Hanten in Singapore in 2014 as his own venture, carrying forward the family legacy of Sichuan cuisine mastery. He is the third-generation heir to the Shisen Hanten name—grandson of Chen Kenmin, regarded as Japan's 'Father of Szechwan Cuisine,' and son of celebrity Iron Chef Chen Kenichi. After honing his skills in Sichuan province (2005-2008), Kentaro developed his contemporary approach while keeping true to the family's Japanese-Sichuan roots, earning one Michelin star and a place on international best-restaurant lists.
Chef Chen Kentaro is the third-generation heir to Shisen Hanten—his grandfather Chen Kenmin is known as Japan's 'Father of Szechwan Cuisine.' This restaurant carries 40+ years of Sichuan mastery.
Ask your server about milder options—while Sichuan cuisine is traditionally spicy, Chef Kentaro can moderate heat levels for those with lower spice tolerance. Communicate your preference when ordering.
At S$18-32 for main dishes, Shisen Hanten is remarkably affordable for Michelin-starred Sichuan dining. A two-person meal with four dishes and drinks rarely exceeds S$120.
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