{"id":26101,"date":"2014-05-26T08:11:00","date_gmt":"2014-05-26T00:11:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=26101"},"modified":"2016-11-20T06:28:36","modified_gmt":"2016-11-19T22:28:36","slug":"shisen-hanten-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/05\/26\/shisen-hanten-singapore\/","title":{"rendered":"Shisen Hanten, Mandarin Orchard"},"content":{"rendered":"

\"Shisen
\nSzechuan cuisine<\/strong>, synonymous with \u9ebb\u8fa3 a numbing spiciness, by\u00a03 generations of chefs: In 1958, the late\u00a0Chen Kenmin<\/strong>, a Szechuan native, started\u00a0Akasaka Szechuan Restaurant, or popularly known as Shisen Hanten \u56db\u5ddd\u996d\u5e97\u00a0to Japanese, in Japan. He passed down his skills to his son, Chen Kenichi<\/strong>, who is the longest serving Iron Chef in the Japan series, winning 14 consecutive matches. Nicknamed the “Szechuan Sage,” his food\u00a0emphasizes on the seven tastes of\u00a0Szechuan cuisine:\u00a0sour, pungent, hot, sweet, bitter, aromatic, and salty. Chen Kenichi, in turn, passes the baton to his son, Chen Kentaro. And this is Shisen Hanten by Chen Kentaro.<\/strong><\/p>\n

Right from the start, the restaurant is\u00a0impressive, and vast: very tall ceilings with beautiful chandeliers of different sizes crowded at a corner, hanging at different heights, overlooking the city. A beautiful\u00a0ikebana<\/em>\u00a0epergne\u00a0stands\u00a0unostentatiously.\u00a0The\u00a0decor\u00a0<\/strong>is\u00a0gorgeous.<\/p>\n

Set lunch<\/strong> menu ($42+ or $50+), and\u00a0set dinners<\/strong> ($68\/$98\/$138) available. But since the specialties of Chen weren’t\u00a0on the set menus, we ordered a la carte.<\/p>\n

<\/p>\n

\"Shisen
\nOn a scale of 0-10, my tolerance for spice is a 3. But even I was\u00a0taken aback by how much I liked the food. Usually spicy food numbs the tongue and you cannot taste anything else. But at Shisen Hanten, the spiciness is just part of the complex and evolving tastes of the food. The die die must order<\/strong>, mapo tofu\u00a0\u9648\u9ebb\u5a46\u8c46\u8150<\/strong> ($20\/$30\/$40), was\u00a0silky, with a delicate balance of heat and saltiness from fermented beans. You have never eaten mapo tofu till you eat this one.<\/p>\n

\"shisenOn the first sip of the broth from another\u00a0must order<\/strong>, spicy soup noodle\u00a0\u62c5\u62c5\u9762<\/strong> ($10\/bowl) was\u00a0the taste of lard, liquid lard, which evolved to a sweetness and fragrance of peanut, and finally, the heat kicked in. The noodle, done in a Chinese soggy way, none of the Italian al dente, had\u00a0a delicious sweet eggy scent that stood\u00a0on its own against the exciting and strong broth.<\/p>\n

\"ShisenEvery table seemed to have a pot of\u00a0stewed fish fillet \u6c34\u716e\u9c7c<\/strong> ($26\/ $39\/ $52), and this was\u00a0the spiciest food we ordered. Before the slow-rising heat hits you like Solange, there is a plethora of complex tastes, salty, pungent and sweet. And you can still taste the freshness of the fish and a\u00a0milky cod-like scent. Tip:\u00a0fish\u00a0the Szechuan pepper out before eating, because if you bite in it, the pungency will make you cringe.<\/em><\/p>\n

\"ShisenThe beef stir-fried in Szechuan peppers\u00a0\u5b5c\u7136\u725b\u67f3<\/strong> ($28\/ $42\/ $56) had\u00a0a strange and wondrous texture: the outside seemed to be deep-fried and when I\u00a0bit into it, its texture was\u00a0like\u00a0tou pok<\/em>, but ooh so tender. I had\u00a0never tasted beef done this way before.<\/p>\n

\"Shisen
\nFor the sake of variety, we ordered a non-spicy item,\u00a0stir-fried king crab and Hokkaido scallop with yuzu sauce<\/strong> ($36\/ $52\/ $72). While my friends and I agreed that this\u00a0non-spicy dish wasn’t as flavorful or delicious as the spicy ones, it acted as a nice finish, a cooling calm-me-down. And after the spicy food excited the tastebuds, I could taste the sweetness of the crab and scallops\u00a0even better.<\/p>\n

Two\u00a0areas of improvement<\/strong>: The food took some time to come; better presentation for the food required.<\/p>\n

An incident that happened: My friends were late, I was hungry, so I ordered a spicy noodle first. When they came, they ordered another spicy noodle. But this second bowl of noodle didn’t come. We asked for\u00a0it. The server checked and thought we only ordered a bowl. This was a miscommunication, I suppose, and shouldn’t reflect on the excellent service<\/strong>. The servers were considerate, prompt, funny, informative, amicable and cheerful. They made me feel at\u00a0home.<\/p>\n

This is the third restaurant that achieves a 4\/5<\/strong> from us this year and it is the best one<\/strong> yet. I highly recommend<\/strong> it, even if you can’t take spice. Hey, I saw many\u00a0angmohs<\/em> there. If angmohs<\/em>\u00a0can do it, so can you. We spent about $170 for three persons<\/strong>.<\/p>\n

Shisen Hanten Singapore<\/a><\/h1>\n

333 Orchard Road, Mandarin Orchard Level 35, Singapore 238867
\nT: 6831 6262 \/ 6831 6266
\n12-3pm, 6-10pm
\nShisen Hanten Singapore Menu<\/a>
\nfacebook
\n<\/a>Rating: 4.069\/5 stars
\n\"chope-reservations\"<\/a>
\n<\/strong><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"

Szechuan cuisine by 3 generations of chefs: Chen Kenmin, Chen Kenichi (who is the longest serving Iron Chef, winning 14 consecutive matches), and Chen Kentaro. The third restaurant this year to receive 4\/5 from us.<\/p>","protected":false},"author":263488,"featured_media":26174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: The 3rd restaurant this year to receive 4\/5 from us. 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