As winter settles in, Shisen Hanten by Chen Kentaro unveils its exclusive Chef’s Table Winter Menu ($288++ per person) — an eight-course tribute to the season’s most treasured ingredients, available now through the end of January. At the eight-seat Chef’s Table, guests are drawn into the rhythm of Chef Kentaro and Chef Hayashi’s craft as pristine seasonal produce is transformed into refined expressions of Chūka Szechwan Ryori, where tradition meets innovation in an intimate, conversational setting.

The journey begins with an Assorted Seasonal Appetiser – Japanese Hassun Style, presenting six carefully composed bites on a subtly perfumed cedar board — a seasonal tableau guided by what is freshest at the time. Standout courses include the Grilled Hokkaido Mangalica Pork Gyoza, created exclusively for the Chef’s Table with a marinated minced filling and gelatinised broth, pan-fried until crisp then gently steamed, served with a classic Sichuan-style mouth-watering sauce and a spicy numbing pepper sauce; and Spicy Tiger Pufferfish in Dry-pot Style, where thick-cut, deep-fried pufferfish is wok-tossed with Japanese potato, lotus root and chrysanthemum greens in a house-made dry-pot sauce, arriving bubbling in a claypot with layered flavours of doubanjiang, chilli sauce and fermented black beans.