Shisen Hanten by Chen Kentaro

Yvonne, Katherine, Men Ching were absolutely awesome! The service was fantastic and really made the night. The good was beyond expectations and well worth the visit. Thank you for the wonderful evening. We would love to come again

Great meal! The staff were exceptional, Yvonne, Yee Cheng and Ya Ya! They knew the menu well, they were attentive with pouring tea and providing to our needs and they could even tell little stories about the chef and the ingredients! Food is amazing too! It's fusion food, so don't except either fully Japanese or Sichuan cuisine but rather enjoy the taste for what it is. The black vinegar pork ribs was the bomb! I savoured every bite of that

Good flavours with the right amount of spice that is not too overwhelming. Crab roe chawanushi, Dangui Roast Duck and the Green Pepper dish were superb.

Not sure what went wrong last night—I came home with a very upset stomach and ended up throwing up everything I ate. The food was excessively greasy, especially the last dish, a scorched rice with crab meat. The pork 回锅肉 was overpriced and not worth it. While the atmosphere was pleasant, I wouldn't recommend coming back overall. Given it's a Michelin-starred restaurant, I definitely didn't get what I expected.

Excellent food, service, ambience, everything! It was great before but even better after their revamp. We had a 1 yr old baby with us and appropriate arrangements have been made for him too. Everything we ordered was great, no complaints. The fish was off-menu, but the staff asked our preferences and recommended to us, which again tasted amazing. Many thanks to Men Ching, Nga Nga and Yvonne for taking such good care of us during our birthday lunch celebration!

Atmosphere is luxurious and has a posh feeling. But being all dressed up and bringing a cake to the event, the staff asked me am I the delivery service?! Hmm…. A bit awkward for the guest isn’t it? The food was good but the portion sizes a bit too small. After finishing all the courses, we were left wondering about more. Like wonton there’s only ONE piece. Hmm…. Hungry…. The food quality is good but on the pricey side for the portion. I can’t tell how Michelin it is vs other good Szechuan restaurants but if you must it’s a decent Chinese option in orchard for such environment and cuisine.

6th time eating here, food standard and quality have drastically dropped and worsen compared to 2024. The signature sweet and sour pork with black vinegar has lose its signature and I would not recommend it. The renovation has damaged the atmosphere in my opinion.

Yvonne n yan ling n Lynzee exquisite food and service. Timing and presentation of delicacies were perfect. What a wonderful and memorable experience!

Shisen Hanten by Chen Kentaro in Singapore, is a Szechwan restaurant that first made its name in Japan. It resides in the same complex of the Hilton Orchard in Singapore, but it's not part of it. This is a one Michelin star restaurant and I had to go eat there to see what all the buzz was about. I wanted to taste as many dishes as I could before I left Singapore for my next travel destination. I had my eyes on the executive lunch set. But there was a hurdle. It has to be for two people, so I sweet talked the manager, and was honest, stating that I was from Los Angeles, was traveling solo, done my homework about this place. And kindly asked if they could make an exception. The manager came back, whispered in my ear to keep it extremely private, and said yes, they will serve me the line up of dishes. And let me tell you at the onset, I was blown away. Started with the trio of appetizers, all cold - jellyfish, pork and shrimp. All of them different in textures feel and taste, but very distinct in flavor. Then the two main courses - one Sichuan shrimp and the other, was a chicken with red chilies and mushrooms. Both these dishes were spectacular. The shrimp was succulent, plump, and imparted very good bite. The chicken was bursting with aroma and had a nice mixture of crunch, soft nuts and taste. After that came the soup, a rich bodied broth, piping hot, with pork carrots and baby bok choy. Then, the chef's special noodle soup with perfectly prepared noodles, optimum, heat, and spicy flavors. Finally the mango custard with strawberries - amazing. Service was timely and informative at every stage of dish presentation. And check out the ambience in my pictures. What a beautiful space. I have to say this would be the best Chinese restaurant that I have eaten at. And wow, it's in Singapore.

Shisen Hanten holds the distinction of being Singapore's highest Michelin-starred Chinese restaurant (2 stars), so naturally I jumped at the opportunity to try it out. The restaurant is situated on the 35th floor of the Hilton hotel, which offers expansive city views and marvelously high ceilings. Much to my delight, the myriad chandeliers further accentuate the sense of grandeur. My friends and I arrived a week after Chinese New Year and opted to try out the featured special CNY set menu. While Shisen Hanten is known primarily for its Sichuanese cuisine, the set menu was hard to pass up as it offered the chance to sample eight dishes. The highlights were the sea perch in yellow pickle pepper broth and the eight treasure dessert. The sea perch was delicately cooked, and the combination of flavors (fish, tomato, wood ear mushroom, and broth) was novel and compelling. After a barrage of seafood and meat courses, the eight treasure dessert was a comforting finale to end the luxurious meal. However, at times service felt a bit lacking compared to what I've usually experienced at other 2 star Michelin restaurants (e.g., server introducing him/herself, each dish being announced/described upon arrival, scraping off food crumbs in between courses). This is not to say service was not present, because there were certainly highlights such as the Lo Hei experience and our tea cups being constantly refilled. I just wish the service was elevated across each touchpoint. I'd like to try out the Sichuan dishes next time -- I'm hopeful the next visit can showcase the full expertise and hospitality of Shisen Hanten.

We were running late from the top of Cloud Forest. We ran down skipping attractions just to get a Grab ASAP to make the reservation. I'm actually quite surprised that I was let in given what I was wearing. The ambience is quite stunning with all of the lights and you're on the 35th floor! We got the stir-fried prawn with chili sauce, mapo doufu, Chef's original spicy dry noodle, and more. This makes for a great place to catch up with friends eating good food. I enjoyed all of the dishes, but honestly, I left with no desire to come back. It was a good experience, but I feel like I can get good Schezuan elsewhere easily.

Chinese fine dining, at a very affordable price. This is a 2 michelin star outpost serving up fine chinese cuisine with impeccable service and great ambience. Their lunch set menu is a great way to taste their dishes without breaking the bank. Their signature dish is the Mapo Tofu, which is one of the best renditions I've ever tried. Overall though, I'm not sure if it is worthy of 2 stars, I've had equivalent or better food at several one star places, and the only 2 star place I've been to other than this was an order of magnitude better.

I've had Szechuan Chinese food multiple times in my young adult life. I hope the bar hasn't been set too high for places in the states after this dinner. The ambiance is elegant, but not stuffy. The views from the 35th floor are stunning. The attentiveness of the staff, at least on that night, was unparalleled. The cost is crazy low considering what the entire experience entails. Highlights of food/ Steamed Sliced Kurobuta Pork with Chilli Oil (Appetizer): An amazing start to the dinner. Would order again Mapo Doufu/Tofu: One of the signature dishes and does not disappoint. If all tofu could be cooked this way, I'd always order it as a main dish. A significant amount of spice that does not overpower the rest of the components. Sautéed chicken and chilli pepper: The right combo of crispiness and spice for each piece of chicken. Glad I tried it, but would order something else next time--not because it wasn't delicious, but there are just so many other things I'd want to try. Chen's original spicy dry noodle: Some of the best noodles I've had. They were firm on each bite, took on the flavor of any surrounding oil, sauce, gravy or protein and wish I ordered more. The entire bill was less than $80 USD, which feels astonishing for a 2 Michelin Star Restaurant in Downtown Singapore on the 35th floor. I've paid more for much less in every aspect of this meal, and hope to return here.

Unforgettable Chinese fine-dining, at incredibly affordable prices with impeccable service. We ordered the weekend brunch menu ($65 sgd pax, incl tea/tax/service), which was a fantastic mix of dishes. The opening dim sum highlight was the crispy prawn. The duck was as good as any I've had in China. The soup was moreish, but not too rich. The stir fried prawns were huge and succulent, in a delicious sauce. The Mapo Doufu was to perfection - not too overwhelming, but spicy enough, and was well balanced with the rice The desserts were not too special, but for $65, we'd already committed daylight robbery. Will be back!

Excellent food, with 2 Michelin Star quality, served gracefully. The price is actually surprisingly low for the type of location and of food! Probably one of my best meals in Singapore.

This is a nice restaurant located high above Singapore at 35 storeys of the Emeritus Mandarins. The decorations looks fantastic, with chandeliers and oriental furniture. The service was good - quick to attend to you, but somewhat lacking. For example they did not change your plate but you can get new plates from the buffet area. So far the place is great, the decorations are very nice , the service could be better and the important reason we are here.... The food is so-so. We had the dim sum buffet. The normal run of the mill prawn dumplings, stewed chicken feet, Char siew pow, etc. Unfortunately the steamed pork rib and stewed chicken feet was dry probably over steamed. The fillings of the pau was also dry. I expected better given the class of this restaurant. You get to order a soup each l had the corn Alaskan crab soup, three signature dishes - they were mostly good, and a dessert. You can get more dessert at the buffet area but the ordered dessert was excellent. Appetizers are available at the buffet area. Free flow of dim sum in additional to those ordered items. The ordered dishes were ok not great. The dim sum were so so only. The dessert was excellent. Given that this is a Japanese Chinese cuisine , it just not as good as pure Chinese cuisine.

I am a HUGE fan! The fact that it never gets crowded even during lunch/dinner time makes it even better (I still book it pre-arrival just to be safe though). I am not from Sichuan but it is definitely one of my most favorite Chinese cuisines, so we have looked almost all over Singapore for authentic Sichuan food at a decent place. That means the food has to be mostly hot as blazes from Sichuan peppers, which are different from chili peppers. It will still wither your mouth but these peppers have a natural chemical that gives a little bit of numbness. I personally don't take extremely hot flavor on a daily basis or in general except for Sichuan food (by the way you can opt for less spicy). My faves: Spicy cold steamed chicken with cashew nuts $20 Chen's Mapo Doufu $20 *perfect with Hokkaido rice Stewed fish fillet in super-hot Szechwan pepper sauce $26 Sautéed chilli pepper and chicken $22 I've tried many Sichuan restaurants in China as well as US and this is one of the restaurants that I have found really authentic. I've been going here for more than 10 times in less than a year. The interior is very beautiful and classy. Servers are attentive and the food is consistently high quality. This place is perfect for the atmosphere to impress a date or client especially if you know that they love real Sichuan food so much! Meals are a la carte in medium sizes to share mostly but they have three options for set menu that start from $68 per person. On a la carte section, one dish is typically $12-25 on average which I think is very affordable for the ambiance, location and food quality. If you order one per person and then share it's not hard to have a generous meal with some tasty leftovers to take home.

Excellent food quality, nice decor n ambience, not so expensive food at all. I had their pipa duck, chicken w chilli n pepper, bbq pork bun, siumai, mapotofu, and kurobuta dumpling which all turned out very yummy. I saw some other table ordering other type of duck dishes as well, which I supposed to be their specialty perhaps ?

Meh. Bearable if you're looking for somewhat fancy Cantonese food to dine with your Chinese in laws. Nothing special, nothing interesting, nothing creative -- think "braised abalone" and "XO" dishes. There are a couple of Sichuan dishes on the menu that are mediocre imitations of the real thing. If you are forced to go, book a booth next to the skyline windows -- perhaps the only redeeming thing about this place. Otherwise, pass. And certainly don't buy into the hype about the founder and his father -- true or not, certainly doesn't show up in the food. There are far far better Sichuan places in SIngapore .... 3 stars, which is very generous.

Although touted as a purveyor of Japanese-Sichuan cuisine, the fare at Shisen Hanten is very simply, Sichuan fare, made just a little more refined and nuanced by the quintessential Japanese precision. The extensive menu is a tad daunting, and while we loved almost everything we ordered, it wasn't a 100% hit-rate, but a tip is to stick to the traditional stuff for a slamdunk meal. We had: 1) Cold Steamed Chicken ($22) - seasoned with sesame and leek oil: incredibly aromatic, and despite subtle kick of the chilli pepper spice, was clear and refreshing. This was like Hainanese chicken, but all shredded up and given a spicy twist. Absolute must try. 2) Grilled Wagyu Beef ($30): beautifully burnished and glossed with a delicate garlicky spice blend. Sumptuous, albeit forgettable. The earlier starter really stole the limelight. 3) Hot & Sour Soup ($12): exceptional, punchy and robust, but finished with an exquisite polish 4) Braised Corn Soup with Crabmeat ($12): skip this, it was insipid and clunky. 5) Roasted Crispy Chicken ($46 for whole and promotionally half-priced on Thursday lunches): outstanding. For once, I actually only ate the breast meat, which was wonderfully moist and flavoursome 6) Sweet & Sour Pork with Black Vinegar ($26): A galfriend thought it was "too porky", but I thought it was acceptably full-bodied. The one thing we all could agree on, was that the heady, sweetish, piquant glaze was absolutely delightful. 7) Chen's Mapo Doufu ($22): hearty but restrained. I liked the complex nuance finessed into this. 8) Rice Vermicelli with Crabmeat ($28): The noodles were lush with stock, but managed a light elegance; and it was generously piled with scallops, shitmeiji caps, freshly shredded crabmeat and egg white scramble