Introduction

In an exciting development for food lovers in Singapore, the acclaimed Shisen Hanten by Chef Chen Kentaro is set to reopen its doors on December 16, marking a significant milestone: its 10th anniversary. After an extensive six-month renovation, the restaurant has undergone a stunning transformation featuring modern interiors, a dedicated chef's table room, a sophisticated wine cellar, new art installations by Japanese and Chinese artists, and an entirely revamped menu designed to tantalize the palate.

A Decade of Excellence

Shisen Hanten swiftly rose to prominence shortly after its inception in 2014, earning two Michelin stars by 2016 and holding this prestigious rating until 2023. This restaurant is a true tribute to the Chen family’s 66-year legacy in the world of Sichuan cuisine, with Chef Kentaro being the third generation to uphold this tradition. His lineage includes legendary figures in culinary history: his grandfather, Chen Kenmin, who is celebrated as the father of Sichuan cuisine in Japan, and his father, Chen Kenichi, known for being Japan’s longest-serving Iron Chef on the beloved television show "Iron Chef."

The Fusion of Cultures

While Shisen Hanten is frequently referred to as a Japanese-Chinese restaurant, it serves a unique blend of Sichuan cuisine from a Japanese perspective, known in Japan as "Chuka Szechwan Ryori." This distinctive culinary approach began in 1952, with Kentaro's grandfather making his journey from Sichuan to Japan during tumultuous times. Faced with a lack of authentic ingredients, Kenmin creatively adapted traditional recipes, laying the groundwork for what would become a culinary revolution.

Legacy and Innovations

Under Kenmin’s guidance, the first Shisen Hanten opened in Tokyo in 1958 and quickly gained fame for its flavorful dishes like Prawns in Chilli Sauce and Mapo Tofu. Advice from his Japanese grandmother helped shape the menu to cater to local tastes, illustrating the family's ability to innovate while honoring tradition.

Continuing the Family Tradition

This family legacy continued with Kentaro's father, who was not only an economist but also refined the restaurant's recipes. Notably, Kenichi earned recognition as the "Szechwan Sage" and enjoyed immense fame as an Iron Chef. The familial connection to food and hospitality is palpable, as Kentaro reminisces about his childhood in the kitchen, learning the craft and absorbing invaluable lessons from both of his grandfathers.

A Landmark in Singapore Dining

Taking Shisen Hanten to Singapore was no small feat; it was established as an independent entity separate from its Japanese counterpart, and only two years after its launch, it achieved Michelin acclaim. Kentaro has struck a balance between preserving beloved traditional recipes and incorporating modern elements, elevating local influences and refining the dining experience.

Culinary Highlights of the New Menu

The newly curated menu showcases unique dishes that highlight Kentaro's innovative approach and commitment to sourcing the best ingredients. For instance, he features the rare Hokkaido Tokachi Mangalica pork and an exquisite dish featuring Hokkaido Hiyama sea cucumber, which undergoes a secret three-day rehydration process to achieve a texture that surpasses ordinary offerings.

Conclusion

As the restaurant prepares to welcome guests back, Kentaro carries the cherished principles of Shisen Hanten passed down from his family, emphasizing respect, teamwork, and love in culinary practices. These values are a daily reminder of the legacy he upholds as he ventures forward, eager to introduce a new generation to the art of Sichuan cuisine. Don't miss the opportunity to experience this refreshed dining destination nestled high above Singapore's bustling Orchard Road.