Chef Chen Kentaro, the culinary force behind newly renovated Michelin-starred Shisen Hanten, introduces Chen’s Kitchen at Paragon Shopping Centre, bringing bold Chuka Ryori flavours and his renowned Mapo Tofu to the heart of Singapore. This new casual family-dining concept is comfort Chinese-food with finesse, blending Japanese techniques with rich Szechuan flavours and promises sustainable pricing.
A Culinary Lineage:
Chef Chen Kentaro hails from a distinguished lineage of chefs in Japan, including his late father, one of Japan’s greatest Iron Chefs. Despite having little experience in Szechwan cuisine, Chef Chen embarked on a transformative journey to Chengdu, the epicenter of Szechwan flavors. Immersing himself in the culture, he studied the language and worked under the mentorship of a Szechwan chef, acquiring a deep appreciation for Chinese cuisine and the iconic “ma la” (spicy and numbing) flavors. Chef Chen’s culinary journey culminated in the creation of the Michelin-starred Shisen Hanten and the establishment of Chen’s, introducing Chuka Ryori flavours, meaning, a Japanese adaptation of Chinese cuisine.
Since 2017, Chen’s, a four time MICHELIN Bib Gourmand establishment has delighted diners with refined Szechwan flavors elevated by Japanese techniques. At the heart of Chen’s is Chef Kentaro’s love for Mapo Tofu, a dish he grew up enjoying and later perfected. This signature dish showcases eight distinctive features: tingly-numb (麻), spicy (辣), hot (燙), fragrant (揚), crispy (酥), tender (嫩), fresh (鲜), and aromatic (香)—a harmonious combination that embodies Chen’s culinary philosophy. Mapo Tofu (麻婆豆腐), a cherished dish in Chinese cuisine, translates to “pockmarked old woman tofu,” named after its creator.
Introducing Chen’s Kitchen:
Building on the success of Chen’s, the soon-to-launch Chen’s Kitchen expands the menu while maintaining a focus on communal dining. Understandably, Chef Kentaro’s signature dish is the Mapo Tofu which is unlike what you know of the dish. He combines soft, silky tofu with ground meat and adds fermented bean paste, chilli oil, and Szechwan peppercorns. This blend creates a dish that is brimming with comfort and umami flavours, and the characteristic numbing spiciness of Szechwan Cuisine.
Now, Guests can enjoy four innovative variations of Mapo Tofu: Black with Diced A5 Kagoshima Japanese wagyu chuck rib, White with Prawns and Scallops, Jade with Plant-based minced meat with house-blended green Szechwan peppercorns sauce, and Red with Savoury minced pork with fermented broad bean paste sourced from the Pixian District in Chengdu. Inspired by the “Tze Char” dining style, the menu offers a variety of home-style dishes cooked to order and perfect for sharing. This quintessential style of dining and eating, provides a relaxed, family-style dining experience, retaining the feeling of eating in your own home, making Chen’s Kitchen a must-visit restaurant. Notably, Chef Kentaro has thoughtfully priced the menu to ensure Chuka Ryori flavours are accessible to a wide range of diners, while maintaining high-quality ingredients and exceptional culinary standards.
Communal and Contemporary:
Chen’s Kitchen, exudes a modern yet warm and inviting ambiance, seamlessly blending contemporary design elements with classic textures. The space features a neutral color palette accentuated by rich earthy tones, including a striking combination of wooden wall panels and deep green upholstery. The seating arrangement is thoughtfully designed, offering both cozy booth seatings and communal dining tables. With its functional layout, the restaurant creates an atmosphere perfect for casual family-dining as well as intimate gatherings.
The Tze Char Menu:
Delight in menu highlights such as the XXL Szechwan La Zi Ji (S$17.90) A next-level take on Chen’s popular Sichuan Popcorn Chicken, now featuring crispy karaage. Topped with garlic chips and cashews, this upgrade delivers an irresistible crunch and bold flavour, with a generous coat of aromatic spices and dried chilies. Also worthy of noting is the Poached Fish Fillet in Golden Broth (S$24.90). Delicate poached fish fillets are served in a luxurious golden broth made of Japanese pumpkin, infused with Sichuan peppercorns and fragrant spices. Further enhanced with an assortment of mushrooms, tender asparagus, and a hint of sansho pepper, it offers a harmonious and flavourful finish. It’s a soothing, soul-warming experience with a silky texture and depth of flavour.
Wash them down with an order of Chen’s Ginger Ale (S$6.90) or Sparkling Ume (S$6.50) for a refreshing end to the bold flavours.
Chen’s Kitchen will also continue on the Chen’s tradition of its kid friendly menu and offer set meals such as Kurobuta Tonkatsu and Yakiniku for young diners.
Opening on January 23, 2025, at Paragon Shopping Centre Basement 1, Chen’s Kitchen invites guests to savor Chef Kentaro’s bold interpretation of Chuka Ryori in a warm, communal dining environment.
Grand Opening of Unlimited Servings:
To celebrate the grand opening, diners can enjoy unlimited servings of fragrant Szechwan Spiced Chahan with Sakura Shrimp from January 23 to February 2, 2025. Simply order any meat, seafood, or variation of the signature Mapo Tofu to indulge in this complimentary, bottomless bowl of fried rice goodness.
Visit Chen’s Kitchen and experience one of Singapore’s only iterations of Chuka Ryori flavors in a setting that brings casual comfort, tradition, and exceptional culinary standards to the table.
