The relaunch of 1-MICHELIN-starred Shisen Hanten by Chen Kentaro promises a fresh, elevated experience for lovers of the unique cuisine of Chūka Szechwan Ryori.
Shisen Hanten by Chen Kentaro is a stirring ode to family legacy. Built on three generations of gastronomic excellence, this restaurant seamlessly connects the culinary traditions of China, Japan, and Singapore while paving the way to the future. It stands testimony to continuity and renewal; to the past shaping the present; and to tireless devotion to grace and hospitality.
This revered brand was introduced to Singapore by third-generation heir, Chef Chen Kentaro; and for ten years hence has delighted local audiences with its unique Chūka Szechwan Ryori (中華四川料理), a form of Szechwan cuisine adapted to Japanese tastes. Now, its relaunch brings the journey to a new level; with transformed interiors and a new menu promising a more enriched, refined and elevated experience for diners.
Legacy of Chūka Szechwan Ryori
Behind the flavours of Chūka Szechwan Ryori is the story of the Chen family itself. Kentaro’s grandfather, Chen Kenmin, was born in Szechwan, China, in 1912. Amid the unrest of the Chinese Civil War, he journeyed abroad and eventually arrived in Japan in 1952. As he was always passionate about cooking, learning to cook since the age of eleven, he tried to recreate the flavours of his hometown but was stymied by the lack of authentic Szechwan ingredients in Japan.
So, he adapted; turning local ingredients into seasonings and dishes that captured the spirit of Szechwan cooking while appealing to the Japanese palate. Among his innovations was replacing the traditional Szechwan spices, with miso to replace stronger flavours, and sansho pepper to evoke the numbing spice of Szechwan peppercorns. This marked the beginning of the cuisine known as Chūka Szechwan Ryori.
In 1958, Chen Kenmin opened his first restaurant, Shisen Hanten, in Tamuracho, Tokyo, where he blended authentic Szechwan flavours with Japanese influences. A standout dish in his repertoire was Prawns in Chili Sauce – later renamed Ebi Chili Sauce (エヒ㿆チリソース). The other was Mapo Tofu, one of the first Szechwan dishes Kenmin brought to Japan, and a staple of the Shisen Hanten menu to this day. Kenmin came to be known as the ”Grandfather of Szechwan Cuisine” in Japan.
A Fresh Era for Shisen Hanten
Now, the unveiled refurbishment bring this 66-year legacy to even more vivid life with main halls exquisitely reimagined; a beautiful chef’s table and luxurious private rooms installed; and striking artworks specially commissioned to symbolise milestones in the restaurant’s storied history. Within this revitalised space, Chef Kentaro showcases his love for his family’s cuisine as he actively nurtures the next generation of chefs. Because he never forgets the ethos handed down to him over three generations: “The heart of cuisine is love; cook with your heart. 菜⼼是爱，⽤⼼做菜.”
Each day, just before opening, Chef Kentaro gathers the entire team to greet the first arriving guests. He is resolute in seeing this familial attitude extend to all staff and guests alike – to the entire work environment. In his mind, “coming to Shisen Hanten is like coming home.” And people have taken this warmth to heart; since opening in 2014, the restaurant has seen many of its customers become firm friends. In line with the revamp, the team has been additionally coached in the nuances of Shisen Hanten’s heritage and brand culture, ensuring that their interactions would be even more heartfelt, authentic, and embracing.
Shisen Hanten by Chen Kentaro, with its celebrations of humility, artistry, and hospitality, invites diners to be part of a legacy, and experience an evolving journey. This relaunch marks an exciting new chapter in a remarkable story spanning three generations. The work of the Chen family is far from over.
