Shisen Hanten by Chen Kentaro ushers in the Year of the Horse with its signature Chūka Szechwan Ryori cuisine, presenting a celebratory line-up of curated festive offerings. Set menus are available for lunch from 9 February to 3 March 2026, and for dinner from 2 February to 3 March 2026. In addition, an expansive à la carte selection, vegetarian dishes, and a range of festive takeaway goodies will be available from 19 January to 3 March 2026. Seven dine-in set menus, priced from $168++ to $388++ per guest, cater to both intimate private gatherings and larger celebrations.
Prosperity Madai Yu Sheng 3.5/5
We experienced the Triumphant Menu ($218++ per guest, minimum six guests), which opened with the Prosperity Madai Yu Sheng, featuring Japanese Madai (red sea bream) sourced from Kochi Prefecture. The fish was fresh and delicate, complemented by an in-house strawberry plum sauce that added a gentle fruity acidity without overpowering the dish.
Foie Gras Chawanmushi with Crab Roe Soup 4.8/5
One of the highlights was the restaurant’s signature Foie Gras Chawanmushi with Crab Roe Soup. The steamed egg custard, made with Canadian foie gras and local chicken eggs, was exceptionally soft and silky. The subtle richness and slight funk of the foie gras lent depth to the custard, while the rich crab roe sauce, made from handpicked Alaskan king crab roe slow-cooked with carrot purée and aromatics, added a velvety textural boost.
Wok-fried Prawn with Fresh Lily Bulb and Asparagus 4/5
The Wok-fried Prawn with Fresh Lily Bulb and Asparagus followed, delivering a pleasing contrast of textures with crisp vegetables and succulent prawns.
Crispy Roasted Sakura Chicken 4.5/5
A clear crowd favourite was the Crispy Roasted Sakura Chicken with Fragrant Garlic. The skin was roasted to a light crisp, while the meat remained juicy and succulent, making it a seemingly simple yet satisfying dish.
Whole Deep-fried Marble Goby 5/5
Visually impressive, the Whole Deep-fried Marble Goby with Yuzu Sauce tantalised the senses. The fish had firm flesh with a well-crisped exterior, and the umami-laced yuzu soy sauce brightened the flavours beautifully.
Braised South African 4-head Abalone 4/5
The meal continued with Braised South African 4-head Abalone with Black Moss and Seasonal Vegetables in Oyster Sauce. The abalone had been braised for six hours in a mature chicken and pork knuckle stock, resulting in a tender texture. The full-bodied oyster sauce imparted a deep umami richness that complemented the abalone.
Wok-fried Glutinous Rice with Foie Gras 3/5
From another menu, we also sampled the newly launched Wok-fried Glutinous Rice with Foie Gras, Chinese Sausage and Black Truffle, available as part of selected set menus and for takeaway at $75 nett. I found this rendition overly rich; a simpler version without both foie gras and truffle would have worked just as well for me.
Dessert 4/5
Dessert was refreshing and light with the Chilled Szechwan Jelly with Seasonal Fruit, featuring Japanese persimmons handpicked by Chef Kentaro, mixed with gelatin and drizzled with Okinawa brown sugar syrup. Alongside it was the Crispy Duo-flavour Nian Gao Roll, which leaned slightly on the sweeter side but rounded off the meal on a festive note.
Dine-In Reservations: https://www.tablecheck.com/en/shisenhantensingapore/reserve/landing
Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food. 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 – 10pm
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]