Shisen Hanten by Chen Kentaro

Chef’s Signature Appetiser (Jellyfish, Japanese Radish Mala Prawn, Char Siew)

The Chef’s Signature Appetiser was a delightful trio of textures and tastes. The jellyfish provided a refreshing crunch, perfectly complemented by the subtle heat of the Japanese radish mala prawn. And the tender char siew added a sweet contrast to the ensemble. 

Steamed Sea Perch with Yuzu Soya Sauce

The delicate flesh of the sea perch practically melted on the tongue, infused with the bright citrus notes of yuzu and the umami richness of soya sauce. It was a nice harmonious blend of flavours.

Sautéed Sliced Kurobuta Pork with Cashew Nuts and Red Pepper

The kurobuta pork, renowned for its marbling and flavour, was expertly sliced and sautéed to tender perfection. The addition of cashew nuts provided a delightful crunch, while the red pepper added a pop of colour and a subtle hint of spice.

Chen’s Mapo Tofu with Hokkaido Rice

This iconic Sichuan dish was beautifully executed, with a fiery kick that was tempered by the creamy texture of the tofu. This dish was delectable, with layers of flavour unfolding with every bite.

If you’re in search of an extraordinary dining experience that combines beautiful ambience, excellent service, and sensational Szechuan cuisine, I highly recommend visiting this restaurant!