Event Details

This summer, Shisen Hanten by Chen Kentaro marks the season with a new Chef’s Table menu, shaped by the season’s finest ingredients. Set within an intimate eight-seater space that spotlights craftsmanship, the Summer Menu ($288++ per guest) highlights the restaurant’s philosophy of marrying Japanese finesse with the bold soul of Szechwan cuisine. Some of the highlights from the menu include:

• Szechwan style Osashimi: A seafood trio of Japanese red sea bream (madai), prized for its clean, subtle flavour; Hokkaido uni, the luscious gem; and textural jellyfish. This course is paired with a seasonal sauce that changes with each iteration of the Chef’s Table menu. Crafted for summer, it features finely chopped spring onion paste, delicately infused with mala oil and soy sauce, alongside a vibrant green peppercorn oil. 
• Hokkaido Corn Xiao Long Bao: Each dumpling encases hand-chopped pork and sweet Hokkaido corn – celebrating the summer harvest with its golden sweetness – served alongside a chilled, velvety corn soup with aged vinegar. 
• Stir-fried Tofu in Hot Szechwan Pepper-flavoured Meat Sauce with Ayu Sweetfish Claypot Rice: A Chef’s Table-exclusive interpretation of the restaurant’s renowned Mapo Tofu. The familiar foundation – a robust meat sauce made from aged doubanjiang and house-blended chilli oils – is paired with silky tofu and served over fragrant Hokkaido rice enriched with confit ayu sweetfish. A summer delicacy in Japan, ayu is prized for its gentle sweetness and tender texture, adding nuanced charm to this comforting dish.