Overall Rating: 4.3/5
Located on the 35th floor of Hilton Singapore Orchard, Shisen Hanten by Chen Kentaro presents an elevated celebration of Chūka Szechwan Ryori cuisine for the Year of the Horse, blending Japanese precision with Sichuan boldness.
Ambience & Setting
Location: Level 35, Hilton Singapore Orchard, 333 Orchard Road
Accessibility: 5-minute walk from Somerset MRT (NS Line), Exit B
The restaurant occupies a premium position high above Orchard Road, offering a sophisticated dining environment befitting its fine dining status. The elevated setting provides an elegant backdrop for both intimate gatherings and larger celebrations, with the space designed to accommodate festive group dining during the Lunar New Year season.
Atmosphere Traits:
- Upscale and refined
- Celebration-oriented during festive season
- Suitable for private gatherings and special occasions
- Professional service environment
Menu Structure
Lunar New Year Offerings (19 January – 3 March 2026)
Set Menu Options: Seven curated menus ranging from $168++ to $388++ per guest
Menu Categories:
- Dine-in Set Menus – Lunch (9 Feb – 3 Mar) and Dinner (2 Feb – 3 Mar)
- À la carte Selection – Extensive festive options
- Vegetarian Dishes – Dedicated plant-based offerings
- Takeaway Items – Festive goodies for home celebrations
Featured Menu: Triumphant Menu ($218++ per guest, minimum 6 guests)
Dish-by-Dish Analysis
1. Prosperity Madai Yu Sheng
Rating: 3.5/5
Key Ingredients:
- Japanese Madai (red sea bream) from Kochi Prefecture
- In-house strawberry plum sauce
- Traditional yu sheng accompaniments
Flavor Profile:
- Fresh, delicate fish
- Gentle fruity acidity
- Well-balanced sweetness
- Restrained seasoning
Textures:
- Silky raw fish
- Crisp vegetables
- Smooth sauce coating
Culinary Aspects:
- Premium Japanese sourcing
- House-made sauce innovation
- Subtle flavor approach rather than overwhelming
Assessment: A refined take on the traditional prosperity toss, prioritizing ingredient quality and nuanced flavors over bold intensity. The strawberry plum sauce demonstrates creative fusion while maintaining respect for the dish’s festive symbolism.
2. Foie Gras Chawanmushi with Crab Roe Soup
Rating: 4.8/5 ⭐ Signature Highlight
Key Ingredients:
- Canadian foie gras
- Local chicken eggs
- Handpicked Alaskan king crab roe
- Carrot purée
- Aromatics
Flavor Profile:
- Subtle foie gras richness with gentle funk
- Deep umami from crab roe
- Harmonious savory depth
- Luxurious without being heavy
Textures:
- Exceptionally soft, silky custard
- Velvety crab roe sauce
- Cloud-like consistency throughout
Culinary Technique:
- Precise steaming for perfect custard
- Slow-cooked crab roe reduction
- Careful balance of rich ingredients
Essence: This dish epitomizes Japanese technical mastery applied to premium ingredients. The chawanmushi serves as a delicate canvas for the foie gras, while the crab roe sauce adds a textural and flavor dimension that elevates the dish to signature status.
Why It Works: The gentle cooking method prevents the foie gras from becoming overpowering, allowing its subtle richness to meld seamlessly with the egg custard. The crab roe provides umami amplification without competing flavors.
3. Wok-fried Prawn with Fresh Lily Bulb and Asparagus
Rating: 4/5
Key Ingredients:
- Fresh prawns
- Lily bulb
- Asparagus
- Wok aromatics
Flavor Profile:
- Clean seafood sweetness
- Subtle vegetal notes
- Light wok hei (breath of the wok)
- Delicate seasoning
Textures:
- Succulent, bouncy prawns
- Crisp-tender vegetables
- Contrasting textural elements
Cooking Style:
- High-heat wok technique
- Quick stir-fry to preserve freshness
- Precision timing for textural integrity
Aspects: This dish demonstrates the restaurant’s commitment to textural contrast and ingredient freshness. The lily bulb adds a unique slightly sweet, starchy element that’s characteristic of refined Chinese cooking, while the asparagus provides green vegetable crunch.
4. Crispy Roasted Sakura Chicken with Fragrant Garlic
Rating: 4.5/5 ⭐ Crowd Favorite
Key Ingredients:
- Sakura chicken (premium Japanese breed)
- Fragrant garlic
- Roasting aromatics
Flavor Profile:
- Rich chicken essence
- Aromatic garlic notes
- Savory depth
- Clean, uncomplicated flavors
Textures:
- Lightly crisped skin
- Juicy, succulent meat
- Satisfying bite-through
Cooking Technique:
- Precise roasting for crispy skin
- Moisture retention in meat
- Garlic infusion during cooking
Success Factors: The seemingly simple preparation belies technical skill. Achieving crispy skin while maintaining juicy meat requires careful temperature control and timing. The Sakura chicken breed’s natural flavor quality shines through minimal but effective seasoning.
Essence: A masterclass in restraint—allowing premium ingredient quality to speak for itself with just enough technique to maximize its potential.
5. Whole Deep-fried Marble Goby with Yuzu Sauce
Rating: 5/5 ⭐ Perfect Score
Key Ingredients:
- Whole marble goby (premium freshwater fish)
- Yuzu
- Soy sauce base
- Umami elements
Flavor Profile:
- Firm, clean fish flavor
- Bright citrus notes from yuzu
- Deep umami foundation
- Harmonious sweet-savory-sour balance
Textures:
- Well-crisped exterior
- Firm yet tender flesh
- Satisfying crunch-to-softness progression
Visual Presentation:
- Dramatic whole fish presentation
- Eye-catching plating
- Festive visual impact
Culinary Excellence:
- Expert deep-frying for even crispness
- Sauce that brightens rather than masks
- Whole fish preparation showcasing skill
Why It’s Perfect: This dish succeeds on multiple levels—visual drama, textural perfection, and flavor harmony. The yuzu sauce provides the critical brightness that cuts through the richness of deep-frying, while the umami elements add satisfying depth. The marble goby’s firm texture holds up beautifully to the cooking method.
6. Braised South African 4-head Abalone with Black Moss and Seasonal Vegetables
Rating: 4/5
Key Ingredients:
- South African 4-head abalone (premium large size)
- Black moss (fat choy)
- Seasonal vegetables
- Oyster sauce
- Six-hour braising stock (mature chicken and pork knuckle)
Flavor Profile:
- Tender abalone with oceanic sweetness
- Deep, full-bodied oyster sauce
- Rich umami complexity
- Savory depth from long braising
Textures:
- Tender, yielding abalone (result of six-hour braise)
- Silky sauce coating
- Soft vegetables
- Delicate black moss
Cooking Process:
- Extended six-hour braising
- Rich stock development
- Careful temperature control for tenderness
Cultural Significance: This dish embodies Lunar New Year luxury and symbolism. Abalone represents abundance, while black moss (fat choy) sounds like “prosperity” in Cantonese. The 4-head designation indicates premium size—only four pieces per catty (approximately 600g).
Technique Appreciation: The six-hour braising transforms the naturally tough abalone into a tender delicacy, while the mature stock provides the foundation for the complex, layered flavors characteristic of high-end Chinese banquet cooking.
7. Wok-fried Glutinous Rice with Foie Gras, Chinese Sausage and Black Truffle
Rating: 3/5
Key Ingredients:
- Glutinous rice
- Foie gras
- Chinese sausage (lap cheong)
- Black truffle
- Wok aromatics
Flavor Profile:
- Intensely rich and luxurious
- Multiple layers of fat and umami
- Complex but potentially overwhelming
- Sweet notes from Chinese sausage
Textures:
- Sticky, chewy glutinous rice
- Creamy foie gras
- Tender sausage pieces
- Distributed truffle
Available: Part of selected set menus; takeaway option at $75 nett
Critical Assessment: While technically well-executed, this dish suffers from an excess of luxury ingredients. The combination of foie gras AND black truffle creates competing richness that overwhelms the palate. The reviewer suggests a simpler version—perhaps with just one premium ingredient rather than both—would allow the glutinous rice’s natural texture and the Chinese sausage’s sweet-savory character to shine through more effectively.
Design Philosophy Conflict: This represents a case where “more luxury” doesn’t equal “better dish.” The glutinous rice, a humble festive staple, gets lost under the weight of premium additions.
8. Dessert Duo
Rating: 4/5
Chilled Szechwan Jelly with Seasonal Fruit
Key Ingredients:
- Szechwan jelly (agar-based)
- Japanese persimmons (handpicked by Chef Kentaro)
- Gelatin
- Okinawa brown sugar syrup
Flavor Profile:
- Refreshing and light
- Natural fruit sweetness
- Gentle brown sugar richness
- Clean finish
Textures:
- Smooth, wobbly jelly
- Soft persimmon
- Light, palate-cleansing consistency
Crispy Duo-flavour Nian Gao Roll
Flavor Profile:
- Sweet with two flavor variations
- Traditional nian gao (rice cake) essence
- Festive sweetness
- Slightly heavier than the jelly
Textures:
- Crispy exterior
- Chewy, sticky nian gao interior
- Satisfying textural contrast
Dessert Strategy: The pairing of these two desserts shows thoughtful menu design—one light and refreshing (jelly), one richer and more indulgent (nian gao). Together they provide balance and offer diners a choice between ending on a lighter or more festive note.
Culinary Style & Philosophy
Chūka Szechwan Ryori Essence
Shisen Hanten exemplifies Chūka cuisine—the Japanese interpretation of Chinese cooking that emphasizes:
- Precision and refinement
- Premium ingredient sourcing (Japanese Madai, Sakura chicken, handpicked persimmons)
- Technical excellence (six-hour abalone braising, perfect chawanmushi)
- Subtle flavor balancing rather than bold intensity
- Visual presentation and ceremony
Chef Kentaro’s Approach
- Personal ingredient selection (handpicked persimmons)
- Fusion innovation (strawberry plum sauce, foie gras integration)
- Respect for traditional techniques
- Luxury ingredient accessibility
Flavor Characteristics Across the Menu
Dominant Flavor Profiles:
- Umami-forward: Crab roe soup, oyster sauce, yuzu soy
- Delicate subtlety: Fish dishes, chawanmushi base
- Balanced richness: Foie gras applications, abalone braising
- Citrus brightness: Yuzu sauce, plum sauce
- Aromatic depth: Garlic chicken, wok-fried dishes
Seasoning Philosophy: Restrained and ingredient-focused rather than aggressively spiced, despite the Szechwan designation. This reflects the Japanese Chūka style rather than authentic Sichuan boldness.
Textural Palette
The menu demonstrates sophisticated textural orchestration:
Soft & Silky: Chawanmushi, crab roe sauce, braised abalone
Crispy & Crunchy: Roasted chicken skin, deep-fried fish, nian gao exterior
Succulent & Juicy: Prawns, chicken meat
Chewy & Sticky: Glutinous rice, nian gao interior
Firm yet Tender: Marble goby flesh
Crisp-tender: Vegetables (asparagus, lily bulb)
Textural Journey: The meal moves through varied textural experiences, preventing palate fatigue and maintaining interest across multiple courses.
Service & Dining Features
Reservation System: TableCheck online booking
Dining Formats:
- Private gatherings (minimum guest requirements for some menus)
- Larger celebrations
- Group-oriented service during festive season
Operating Hours:
- Daily: 12pm – 3pm (Lunch)
- Daily: 6pm – 10pm (Dinner)
Delivery & Takeaway Options
Takeaway Availability: 19 January – 3 March 2026
Takeaway Items:
- Festive goodies (specific items not detailed in review)
- Wok-fried Glutinous Rice with Foie Gras ($75 nett)
- Other à la carte festive dishes
No Delivery Information Provided: The review doesn’t mention delivery services. For delivery options, guests would need to contact the restaurant directly or check with third-party delivery platforms.
Value Assessment
Price Range: $168++ to $388++ per guest for set menus
Reviewed Menu: Triumphant Menu at $218++ per guest
Value Considerations:
- Premium ingredient quality (Japanese fish, Alaskan crab roe, South African abalone)
- 35th-floor fine dining location
- Chef Kentaro’s reputation and personal involvement
- Festive celebratory context
- Technical execution and presentation
Target Audience: This pricing positions Shisen Hanten firmly in the special occasion/celebration category rather than casual dining, appropriate for Lunar New Year festivities, business entertaining, or milestone celebrations.
Strengths
- Technical Excellence: Dishes like the chawanmushi and deep-fried fish demonstrate high-level culinary skill
- Ingredient Quality: Consistent use of premium, often specifically sourced ingredients
- Signature Dishes: Clear standouts (chawanmushi, marble goby) that justify the dining experience
- Menu Variety: Seven different set menus plus à la carte and vegetarian options provide choices
- Festive Atmosphere: Appropriate celebration setting for Lunar New Year
- Textural Sophistication: Thoughtful progression through different textures
Areas for Consideration
- Richness Balance: Some dishes (glutinous rice) may overwhelm with luxury ingredients
- Price Point: Upper-tier pricing requires careful menu selection for value-conscious diners
- Minimum Guest Requirements: Some menus require minimum group sizes
- Limited Delivery Information: Takeaway available but delivery options unclear
Final Verdict
Shisen Hanten by Chen Kentaro delivers a refined, technically accomplished Lunar New Year dining experience that showcases the Japanese Chūka approach to Szechwan cuisine. The restaurant excels in dishes that highlight premium ingredients through precise technique—the chawanmushi and marble goby are particular standouts worthy of the journey.
The menu strikes a generally good balance between festive luxury and culinary restraint, though occasional missteps in ingredient layering (the overly rich glutinous rice) suggest that more isn’t always better. The elevated setting, professional execution, and range of menu options make this a solid choice for special occasion dining during the festive season.
Best For: Lunar New Year celebrations, business entertaining, special occasions, those seeking refined Japanese-Chinese fusion
Consider Alternatives If: Seeking more casual dining, traditional bold Sichuan flavors, value-focused meals
Reservation Recommended: Yes, especially during the festive period
Practical Information
Address: Shisen Hanten by Chen Kentaro, Level 35, Hilton Singapore Orchard, 333 Orchard Road, Singapore 238867
Access: Somerset MRT (NS Line), Exit B, 5-minute walk
Booking: TableCheck Online Reservation
Social Media: Facebook | Instagram | Website
Festive Period: 19 January – 3 March 2026
Review Note: This is an invited tasting by food blogger Si An from SG Food on Foot