Shisen Hanten’s signature steamed sliced kurobuta pork with chilli
Michelin-Star Singaporean Restaurant – renowned for high levels of food, and a view of Singapore from 35 levels high. LUX checks it out
Muted chandeliers, an almost debonair charm welcome one in – and the lights across night sky waving from fellow tall buildings, silhouetting the Singapore skyline.
Shisen Hanten’s Executive Chef, Chen Kentaro
We were served what is called the ‘Opulent Menu’ – something that Chef Kentaro likes to nimbly stretch across Szechwan cuisine with an embition menu, celebrating signature flavours of Shisen Hanten – a fusion, if you like – and traditional Cantonese flavours.
A fine Devaux Cuvée to start, to accompany a selection of (particularly succulent) prawn, pork and specially delicious bang bang chicken.
Next a Foie Gras Chawanmushi with Crab Roe soup. And the crab was so fresh that some guests, who didn’t like tripe, enjoyed these just fine.
Shisen Hanten’s Foie Gras Chawanmushi with Crab Roe Soup
But the freshness of a Wagyu Beef rose above itself, complimented by a glass of Torbreck. Tender, and served across an array of dishes.
Shisen Hanten is located on the thirty-fifth floor in Orchard, Singapore
Steamed lobster was cooked confidently, amply seasoned with its Yuzu soya sauce – retaining its juicy tenderness, and matched confidently by an Australian Chardonnay of a calm dry and the stir-fried tofu had a signature Singaporean fire unmatched.
Chef Chen’s Original Spicy Noodle Soup
Night was closing in, lights were beginning to turn out in the disciplined buildings of Singapore, but time for just one Szechwan jelly with delicious fresh fruit. One last sip of Chardonnay, before descending the many flights to the heart of the city below.
