To mark the arrival of Spring, Michelin-starred Shisen Hanten by Chen Kentaro unveils its Chef’s Table Spring Menu 2026 — an eight-course experience ($288++) available from March through May. Rooted in the finesse of Chūka Szechwan Ryori, the menu is a thoughtful expression of the season, spotlighting the pristine produce of Japan’s spring harvest and the cuisine’s hallmark balance of sweetness, umami, and gentle spice.
Assorted Seasonal Appetiser – Japanese Hassun Style 4.2/5
The meal opens with a refined Hassun, a nod to traditional kaiseki presentation. Served across an assortment of elegant vessels, the six seasonal bites form a vibrant prelude. Highlights include the Smoked Fish, offering a subtle smokiness layered with restrained heat. Mala Barbecued Pork, tender with a hint of mala punch, and the Fresh Beancurd Skin with Crab Consommé Sauce, which impresses with its silky texture and delicate crustacean sweetness. The Abalone with Glass Noodles showcases a pleasing chew, while the Broad Beans & Scallop with Mala Egg Yolk Sauce ties the assortment together with a gentle, savoury richness.
Steamed Siu Mai & Turnip Cream Soup 4/5
The Steamed Siu Mai is elevated with prized Mangalica pork, its natural fattiness lending the dumpling a juicy, almost buttery mouthfeel. Crafted in a larger format, each bite delivers a satisfying depth of flavour. Complementing it is a chilled Japanese turnip consommé — light, clean, and subtly sweet — acting as a refreshing counterpoint that resets the palate.
Hiyama Sea Cucumber with Black Truffle 4.2/5
A standout in both technique and flavour, the Hiyama Sea Cucumber is sourced from Hokkaido and undergoes an intensive three-day rehydration process to unlock its full depth of flavour. Braised in a rich hong shao sauce, the sea cucumber attains a luxurious, gelatinous texture. It is paired with a creamy risotto made from Hokkaido rice and finished with aromatic black truffle, creating a harmonious interplay between land and sea.
Spring Asparagus 4/5
Celebrating the essence of the season, the Spring Asparagus is presented in its purest form. Lightly steamed to preserve its crunch and sweetness, the spears are paired with a bold fermented beancurd sauce that adds a savoury punch. A finishing touch of sakura salt — delicately infused with cherry blossom — lends a floral nuance that encapsulates the fleeting beauty of Spring.
A5 Wagyu Beef Spring Roll 4.5/5
The A5 Wagyu Beef Spring Roll is indulgent yet well-balanced. Featuring braised Omi beef sirloin, the filling is imbued with the complex flavours of Szechuan fermented broad bean and chilli bean pastes. The richness of the marbled beef is offset by the crunch of bamboo shoots and the subtle nuttiness of melted Comté cheese, all encased in a crisp, golden wrapper. Each bite delivers layers of texture and umami.
Mapo Tofu with Assorted Seafood 4.5/5
The meal reaches its crescendo with the Mapo Tofu with Assorted Seafood, a refined “White Mapo” interpretation. Instead of the usual robust sauce, this version leans into elegance, featuring sweet, briny notes from wild prawns, scallops, and king crab simmered in superior chicken stock. The silky tofu absorbs the broth beautifully, while a finishing splash of hot oil over Szechuan chilli powder adds aromatic heat. Accompaniments such as pickled mustard greens, peanuts, and sesame seeds introduce textural contrast. Paired with Hokkaido claypot rice, it is both comforting and deeply satisfying.
Strawberry Parfait 4.2/5
The Strawberry Parfait provides a refreshing and well-composed finale. Juicy Japanese strawberries take centre stage, layered with house-made Ma Lai Gao infused with Okinawa brown sugar, mascarpone cream, and almond tofu. The interplay of fruity brightness, creamy richness, and light sponge creates a balanced and elegant dessert.
Set within the intimate Chef’s Table setting, this seasonal menu showcases the culinary philosophy of Shisen Hanten — where precision, premium ingredients, and storytelling converge. Each course captures a moment of Spring, making this a timely and memorable dining experience. For those seeking exclusivity, the private Chef’s Table room (up to 8 guests) requires a minimum spend of $2,304++ and offers a front-row seat to this seasonal showcase before it transitions into summer.
Note: This is an invited tasting.
Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)
Opening Hours:
Daily: 12pm – 3pm, 6pm – 1030pm
Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to the destination. Journey time is about 5 minutes. [Map]