Prices are subject to 10% service charge and prevailing government taxes. 杨枝甘露雪燕拼 甜薯香芋炸年糕 Chilled mango purée with sago and pomelo topped with snow bird’s nest, accompanied with crispy-fried sweet potato and yam nian gao 樱虾生炒腊味糯米饭 Wok-fried glutinous rice with Chinese sausage topped with crispy Sakura shrimp 发财蚝皇海参花菇蚝豉 Stewed sea cucumber, mushroom, dried oyster, and black moss in oyster sauce 金银蒜蒸鲈鱼 Steamed Chilean sea perch fillet with minced garlic sauce 红烧鲍鱼仔海味羹 Braised baby abalone and dried seafood in superior broth Our chefs will be delighted to assist with any dietary requirement. Shisen Hanten at the Mandarin Orchard Singapore is the chain’s debut outside of Japan, setting the stage for third-generation Chen Kentaro to continue his family legacy and introduce Japan’s best loved Sichuan restaurant to audiences in Singapore. Chen Kentaro is a rising star in Japan’s culinary scene, often appearing on a number of popular cooking shows in Japan. He further honed his skills by working in Sichuan restaurants around the Sichuan province in China from 2005 to 2008. Chen Kentaro followed in his father’s footsteps and picked up the tools of the trade through observing his father in the kitchen and learning by experience. Amongst his bestselling cookbooks are - “Ironman Kenichi Chen’s Chinese Cooking,” “Today’s Main Dish by Kenichi Chen,” “My Honest Cooking,” “Iron Pot Rules,” and “Carrying on My Father’s Work – Creating My Own Flavors.” He also regularly appears on Japanese television for cooking demonstrations on popular shows such as NHK’s “Kyo No Ryori” and Fuji TV’s “Ryori No Tetsujin” (Iron Chef).Ĭhen Kenichi, in turn, passed down his love of Sichuan cuisine to his son, Chen Kentaro. Chen Kenichi has also devoted his career to educating Japanese audiences about Sichuan cuisine.
To date, the Shisen Hanten chain boasts 14 branches in six cities across Japan, to include Fukuoka, Matsuyama, Nagoya, Takamatsu, Tokyo, and Yokohama.
His signature dishes emphasised the seven basic flavours that give Sichuan food that distinct boldness, namely - sour, pungent, hot, sweet, bitter, aromatic, and salty.
Nicknamed “The Szechwan Sage,” Chen Kenichi expanded the family business, branching out across Japan and imbuing his personal touch to the Shisen Hanten brand by incorporating fresh new ideas into the menu offerings. His vision was to “make Shisen Hanten customers truly appreciate Sichuan food through all the five senses.” He passed down his legacy to his eldest son, Chen Kenichi, who himself earned wide acclaim as one of Japan’s most celebrated iron chefs. Lunar New Year Menu Akasaka Szechwan Restaurant, or Shisen Hanten as it is popularly known in Japan, was started in 1958 by the late Chen Kenmin who is regarded as Japan’s “Father of Sichuan Cuisine.”īorn in the Sichuan province of China, Chen Kenmin perfected his craft in Taiwan, Hong Kong and China before settling in Yokohama, Japan.
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