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Burger Frites – Bringing Back The Classics

With the advent of global burger joints in Singapore in the past year, there comes a discussion amongst burger fanatics over what constitutes the best meat-in-buns concoction – is it the glazed and juicy patty, seared to a perfect medium doneness? The fluffy, toasted buns? Or the entire presentation of a no-nonsense, clean burger?

Inspired by his love for steak and food in general (vibing with practically everyone), Alexandre Pini founded Burger Frites with dedication to quality and value-for-money.

Read Between The Buns

Burger Frites’ mantra is a no frills, no-nonsense approach to the age-old burger, yet with modern culinary finesse — using only the best U.S. Angus beef, artisanal brioche buns and hand-crafted french fries, it represents a good mince of old-school and new-school.

Situated in the quaint neighbourhood along Joo Chiat Road, the shophouse unit is dressed in a modern interior design of soothing teal colours and leather seats, giving you a taste of modernity to a traditional gastronomic experience.

Their menu is also considerably simple: Choose between 3 different type of patties (180g Angus Beef patty/Crispy Chicken/Breaded Brie Cheese), and choose the style of burger (plain single patty, cheese burger, bacon burger, or a combination of cheese bacon burger). Get your frites (fries in French) with cheese or not, and try out their signature milkshakes!

Prices start from $16 for a plain burger to $19 for a cheese bacon burger (add $8 for double patty).

Verdict

Sticking true to their motto of “Quality Food, Quality of Life”, you can certainly taste the uncompromising commitment to quality and fresh food, without reducing the authenticty of and over-complicating something straightforward like a burger; from the meat to the vegetables and even the sauces, it’s definitely worth the calories. Top tip, get the classic frites and enjoy their housemade sauces!

More Information

Burger Frites
340 Joo Chiat Road Singapore 427592
Opening Hours
Tue – Fri 5pm to 11pm
Sat – Sun (Inclu. PH) 12nn – 11pm
Email: contact@burgerfrites.sg
Facebook | Instagram (@burgerfrites)

Sorry for the hiatus! Been up to a lot of things in my personal life such as a new career and travels. Like Travel Frog (旅かえる / Tabikaeru)!

https://tazdevil85.tumblr.com/post/180500599482/旅かえる

Morganfield’s Rib-Tastic Christmas Feast!

That said, it’s already December! Having already endured *a month’s worth* of repetitive jingles in almost every store you go to, it’s time for Christmas!

How about having some ribs for Christmas? Indulge in a gastronomic feast with your loved ones at Morganfield’s! They’re bringing back perennial favorites together with a new line up of meaty showstoppers, which will make for the perfect centrepieces for your festive table.

This year, the team has brought together their three stars for your Christmas table: From the sweet and savoury Orange Marmalade Glazed Whole Gammon Ham ($179.90++, serves 6-8), to the melt-in-your-mouth whole rack of Barbeque Beef Ribs or succulent slow-roasted Roast Beef Ribeye (each $219.90++, serves 4-6). Mmm-erry! Be sure to order 3 days in advance before you leave Ho-Ho-home!

That’s not all; the Morgan’s Christmas Feast ($149.90++, serves 4) platter is also back. Featuring their Christmas special edition items, such as the Cranberry & Hazelnut Sticky Bones, tantalizing Crackling Pork Roast, savoury Gammon Ham slices and much much more! To end your meal on a sweet note, order the homemade Black Forest Lava Cake made with luscious flowing dark cherry chocolate ganache (it’s really a rich taste of Cocoa, just like a certain childhood breakfast cereal!)

Need a swig to wash it all down? There’s the Somerset Summer Punch for you swashbucklers, or a Christmas Fruit Tea (non-alcoholic) for the designated Drivers. Don’t drink & drive kids!

This special Christmas menu is already available now till 3 January 2019.

Feast to a Rib-Tastic Christmas at Morganfield’s, Home of the Best Ribs in Town now!

We’ll be holding a giveaway on our social media till 9 Dec 2018. Check out our Facebook and Instagram pages!

Morganfield’s also have lots of regular on-going promotions, so check them out here before you head down.

Takeaway Menu

Can’t get out of home, or having a feast for the ages? Morganfield’s will bring the halls to your deck!

Simple head down to their website (morganfields.com.sg/christmas/) and order their Christmas menu to takeaway (actual takeaway is via oddle ! Don’t forget that some items like the Whole rack of ribs will take 3 days to advance-order, so get them early and in time for your party with copious amounts of alcohol (or other non-alcoholic options for our teetotaller friends)!

Locations

Morganfield’s Orchard Central
181 Orchard Road
#11-03/04
Orchard Central
Singapore 238896
Reservations: 66341828
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Morganfield’s Suntec City
3 Temasek Boulevard
Tower 4 #01-645
Singapore 038983
Next to Promenade MRT
Reservations: 67361136

Morganfield’s The Star Vista
1 Vista Exchange Green
#02-23
The Star Vista
Singapore 138617
Reservations: 66943635


Morganfield’s Vivocity
1 Harbourfront Walk
#01-51A
Vivocity
Singapore 098585
(Next to Sentosa Boardwalk Exit)
Reservations: 62250501

Mooncakes hold a special place in the hearts of many Chinese; it’s a symbol of the celebration of mid-autumn and, when given as a gift, is often seen as a symbol of togetherness.

To celebrate Mid-Autumn, Mandarin Orchard Singapore has unveiled an exquisite selection of mooncakes in an equally exquisite brand new packaging. Both baked and frosted-skin collections are available for people of different preferences too.

What’s nice about the packaging is that each baked mooncake is presented in a custom-designed carrier featuring the hotel’s iconic lattice pattern, accentuated by a motif of peony flowers in a red foil stamping. Adding an auspicious touch as well is a decorative Chinese knot with a tassel, finished in a vibrant red to complement the already exquisite box.

This year’s features include the limited edition Mini Baked Mooncakes made with premium ingredients. Two flavours include the Cempedak with White Lotus Paste and the Japanese Yuzu and Pistachio with Black Sesame Paste, which is made with a gold-dusted charcoal skin.

Another is the return of their signature baked mooncake with Mixed Nuts with Jamón Iberico (a type of cured ham; not shown here), which melds both sweetness and savouriness in every bite. Legit favourite there.

While I will never understand why people prefer snow skin mooncakes (heck yeah baked ftw), there are also snow skin favourites like the Lychee Martini and Chocolate, and Red Wine Cranberry Paste with Japanese Yuzu and Lemongrass. These delicately handmade and refreshingly innovative mooncakes are filled with creamy decadence, and will make you go all Crazy Rich Asian and channel your inner Eleanor Sung-Young!

Of course no Mid-autumn collection is complete without the time-honoured classic selection of baked mooncakes, like the Double Yolk and White Lotus Paste. The health conscious can also opt for the Macadamia Nuts and Low Sugar White Lotus Paste (watch your diabetes)!

We were also treated to a selected menu of Mandarin Orchard Singapore’s own talented chefs, such as an aerated salted egg concoction with croutons and truffle shavings, and a Kurobuta Pork Belly “Kong Bak Bao” (扣肉包). There were also matching German and French wines by Wein & Vin to pair with the mooncakes and food, and even the attendance of esteemed palm reader Master Khor!

If you, like me, want everything and can’t make up your mind when you order stuff like mooncakes, you can opt for The Mandarin Collection. Each set comes with four different flavours which include the aforementioned Mixed Nuts and Jamón Ibérico, Double Yolk and White Lotus Paste, Macadamia Nuts and Low Sugar White Lotus Pasteand Azuki Red Bean Paste and Pine Nuts.

The Mid-autumn Collection is available at Mandarin Orchard Singapore’s Festive Counter at Level 1 Lobby from 17 August to 24 September 2018 (from 11am to 7pm daily).

For larger orders or corporate enquiries, please call 6831 6320/6262 or email festivedesk.orchard@meritushotels.com. For more information, view the brochure here and the order form here.

This post is brought to you courtesy of Mandarin Orchard Singapore, by Meritus.

Read till the end for an exclusive discount code only for our readers!

Eatsy-ing Into Your lunch

Having lunch on a weekday, especially with your BFFs at work usually entails one of two (sometimes both) scenarios. One is the never-ending crowds as office gophers like myself simultaneously come out to forage for food. Even after you (finally) get your food after a long wait and finish your meal, someone will kena “arrow”  (read: involuntarily assigned) to be on accountant duty and figure out exactly how much each person pays (top tip: the magic no. is 1.177 for including service and GST in Singapore).

via GIPHY

One pretty good solution to that however, is using Eatsy, a collaborative mobile app that allows diners to not only order ahead, but also pay for their orders all in-app at their favourite local eateries and coffee shops.

You can just order the items you want through in-app e-menus, hit order and pay through the app, all at once! The venue will then prepare your food ahead of time, and you can simply arrive to piping hot delights without the wait (and you get to cut everyone’s queue with swag). Works for BOTH takeaway and dine-in services!

Emphasizing on the “collaborative” part of the app, Eatsy also allows your friends to ‘join’ your table if you are dining in. No more worry about splitting bill as you can set the payment mode to be “Let’s go dutch” and vola! No more headache about Linda arguing to round up to the nearest $0.10, or Clarence insisting on splitting the sides 4 ways because he only had 1 piece out of 10. Did I also say you can enjoy cashback from paying through this app?

1. Pick your restaurant
2. “Open” a table or join one by your friends
3. Order away!

 

4. Place your order
5. Remember your promo codes!
6. Split the bill/ treat yo homies

 

Dat sweet cashback the more you use!

 

More about Eatsy

Eatsy Technologies, the firm behind the dining app made up of a group of youthful and talented foodies, was founded in September 2017 by CEO Shaun Heng, who formerly worked in Corporate Development at RedMart. The collaborative order-ahead app aims to partner with the best and busiest quick service restaurants and cafes in Singapore to give them a competitive and technological edge to drive up profitability, and also provide a more personalized way to connect with their customers. Notable names in Eatsy’s current list of the merchants include crowd favourites – Tanuki Raw and Park Bench Deli. To date, Eatsy has also seen an impressive gross transaction value growth of 80% month-on-month!

Cr: Eatsy Technologies

 

 

“Imagine it is lunch time and you are helping to order take-away for your colleagues. With the app, you don’t have to jot down everyone’s orders and queue anymore. Just add your friends in the app – they “piggyback” onto your existing order and send it through. The restaurant will start preparing your orders, so just head downstairs for collection once it’s ready. This ‘collaborative ordering’ saves a lot of time for customers and drives incremental orders for merchants. Our mission is to make mobile ordering and payment the new way of life when dining out.”

Mr Shaun Heng, Founder and CEO of Eatsy Technologies. 

Trying It Out @ Park Bench Deli

To try out the app first hand, we were hosted at Park Bench Deli (PBD), a hole in the wall in its own right along Telok Ayer Street. Inspired by the culture of no-frills sandwiches and subs from delis in North American cities and neighbourhoods, where white collars in fancy suits enjoying their deli-bought subs on a park bench are common sight.

Although the menu has slightly changed over the few years it has been in business, their focus is on bold sanwiches, made with swagger and lots of spunk. From sous-vide Fried Chicken dipped in buttermilk to Philly Cheesesteaks on hoagies, with hand-melted gruyere cheese whiz (my favourite), you can find something for yourself to chomp down while questioning life’s meaning. It certainly helped that Eatsy was so fuss free to use, so less playing footsy with the bill, and more eating!

I’ll be back with a bigger review soon 😉

More Information

Eatsy

For holeinthewall.sg readers, enjoy $5 off your first Eatsy order with the code “HITW5“. Valid till 31st July 2018! Not valid with other promo codes. Other Terms & Conditions in-app may apply.

Check out their website for a full list of restaurants: https://eatsyapp.co
Download the app here (Apple App Store | Google Play)

Park Bench Deli

179 Telok Ayer Street
Singapore 068627
Reservations: chope.co
Phone: 6815 4600
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This post is brought to you by Eatsy. Download it now on Apple App Store and Google Play Store.

Morganfield’s Babyback Bilateral Love

We (Singapore) seem to have had a lot of affinity with the United States of America in lately, with the whole #trumpkimsummit and the only war coming out of it is the food-naming war.

With the United States of America’s freedom bells still ringing fresh from Independence Day, and Singapore’s National Day coming up soon, Morganfield’s pays homage to both with some bilateral love.

I’ve previously visited Morganfield’s Bar at Orchard Central (Bar MF) for another event and you can read more about the tallest craft beer bar in Orchard Road here.

What better tribute than bringing together the very best of America’s low and slow BBQ tradition with the sizzling smokiness of Singapore’s iconic satay? Combine the tender juiciness of slow cooked BBQ baby back ribs and the heavenly taste of of flame-kissed satay, and you have Morganfield’s new Satay Baby Back Ribs! Well, also some literal love too, as in Brewlander’s Love Wild IPA (A Singapore creation) which was on the special menu that evening.

Low n’ Slow Meets Hot n’ Smoky

The new dish is a rework of Morganfield’s signature spice rub to introduce the deep, rich flavor of a classic satay marinade. Hand-rubbed into each rack of ribs, the flavors  permeate the baby back ribs as they cook the American way, low and slow. The ribs are then generously basted with a rich mix of coconut milk and honey as they are flame-grilled to give them the unmistakable smoky-sweet char like all good satay must have. To make it a complete package, every slab of Satay Baby Back (full slab at $36.90) is served with a rich peanut satay sauce, lovingly made in-house from scratch.

If that’s not enough satay for you, the Pork Belly Satay ($12.90) is a great appetizer to start any meal – an umami blend of spices with tender, smoky and perfectly-charred chunky pork belly accompanied by their tantalizing satay sauce. FLAVOUR EXPLOSIONNN

More Information

This ode to a common love in American and Singaporean cuisine is now available at all 4 Morganfield’s restaurants, from 4 July to 31 August 2018. Get some good grills at the Home of the Best Ribs in Town now!

They have lots of promotions going on, so check them out here before you head down.

Morganfield’s Orchard Central
181 Orchard Road
#11-03/04
Orchard Central
Singapore 238896
Reservations: 66341828
Facebook | Instagram | Website

Morganfield’s Suntec City
3 Temasek Boulevard
Tower 4 #01-645
Singapore 038983
Next to Promenade MRT
Reservations: 67361136

Morganfield’s The Star Vista
1 Vista Exchange Green
#02-23
The Star Vista
Singapore 138617
Reservations: 66943635


Morganfield’s Vivocity
1 Harbourfront Walk
#01-51A
Vivocity
Singapore 098585
(Next to Sentosa Boardwalk Exit)
Reservations: 62250501

The Great American Buffet

Mandarin Orchard Singapore’s award-winning and pretty famous atas buffet restaurant, Triple Three, marks Independence Day in the United States of America with the return of The Great American Buffet!

Making Buffets Great Again

In what can arguably be regarded as one of the national hobbies of the USA, the buffet features both classic American favourites as well as some with a local twist, You’ll be spoilt for choice with the massive spread of premium meats, seafood, desserts, and a great variety of sides—all prepared with a dash of freedom!

RIght at the centre stage are grilled and roasted meats prepared to succulent perfection, such as the Smoked Barbecue Pork Ribs, the Oven Roasted USDA Prime Black Angus Ribeye, and the ever popular Smoked USDA Short Ribs which packs an intense smoky flavour from the special dry rub marinade.

Something else not to be missed is the Creole Gumbo, a rich stew from southern Louisiana, featuring rock lobster, mahi-mahi, scallops, clams, mussels, and browned sausages. This delicious medley of ingredients is cooked for hours in hearty stock requiring layer upon layer of flavours and spices.

Executive Sous Chef Sam Chin adds his own twist to the American classics in his rendition of the Lobster Roll, where toasted buttery brioche replaces the traditional white bread hotdog buns. Chef Sam also wants you to try his Gourmet Beef Sliders using premium Black Angus beef patties, caramelised onions and melted cheddar, sandwiched between two slices of toasted brioche (seems like we know his favourite choice of bread).

On top of all these delicious creations, there’s also several other American delights, in all fried and roasted (freedom) goodness!

Dear ladies and your dessert stomachs, you have not been forgotten! There’s also a wide range of desserts to let you fill up that second space. With a selection like the Apricot Almond Tart, the Vanilla Panna Cotta, and the Bourbon Pecan Pie, AND the traditional Apple PieKey Lime Pie, and Blueberry Cheesecake, you can be sure that you leave with delight.

Triple Three at Mandarin Orchard Singapore

Named after the location which the Mandarin Orchard Singapore sits on, Triple Three, with its iconic three 三 (Japanese/Chinese character for the number 3) logo, is a Japanese-inspired buffet restaurant that is known for an extensive international buffet selection. Apart from the the seasonal specials such as the above Great American Buffet, it’s also known for fresh seafood and other international delights such as Chinese and Indian cuisine.

Book Now And Be Free!

The Great American Buffet runs from 4th (Wednesday) to 15th July (Sunday) 2018, and is for dinner at 6:30pm to 10:00pm daily. So go get yourself some freedom before it’s gone!

More Information

Triple Three
333 Orchard Road
Mandarin Orchard Level 5
Singapore 238867

Price: $108++ (Adult) | $48++ (Child 6 to 12 years)

Credit Card Promotions: DBS/POSB/UOB card members enjoy 50% off every second adult diner (up to eight diners per card)

Stand a chance to walk away with an exclusive dining experience for 2 worth $576++ when you dine at Triple Three! Click here for more information!

For reservations and enquiries:

Online Reservation – www.meritushotels.com/diningorchard
Tel – (65) 6831 6288
Email – dine.orchard@meritushotels.com

The “Curry Pok”

Every Singaporean, heck even visitors and other residents here, have a special relationship with Old Chang Kee. From their iconic curry puffs (now called Curry O; us older folks just call it ‘curry pok’) to more than a dozen of other delights on sticks such as the sotong head, nuggets and fishballs, it was the de-facto place to get a snack when you have the munchies in between meals.

Old Chang Kee Coffee House @ Rex

More than 30 years after Old Chang Kee (OCK) boss Mr Han Keen Juan bought over the business from a unnamed Hainanese hawker back in 1986, the business finally had a Homecoming of sorts by taking over the entire coffee shop where their first ever OCK stall was along MacKenzie Road (junction of Niven Road). Mr Han recalls:

“I remember when there was not even sufficient space to stand on the inside of the shop to sell the curry puffs and I had to do it from the walkway. This very spot holds many memories for me and marks a full circle having grown Old Chang Kee the past 32 years to what it is today.” – Mr Han Keen Juan

Where It All Began

From a small corner stall in a coffee shop, Old Chang Kee Coffee House @ Rex now occupies the entire space that spans three shophouse units. Its old-school charm is jam-packed with lots of retro memorabilia like posters, chinaware and collectables!

From a humble stall to a central kitchen along Petain Road (I remember going past the area when I was a child and getting some olfactory satisfaction of curry puffs), and now having their own space at Woodlands, they ensure consistency to every single puff (pun intended) you take!

(Fun) Curry Times

Did you know that Old Chang Kee actually has a plethora of affiliated brands? You may be more familiar with Curry Times, their sit-down cafe brand, but there’s also Bun Times, and Dip ‘n’ Go, among others. At this coffee house, you get to enjoy signature delights from all these brands, some of which are exclusive to this store!

There’s the Flower Bread which consists of seven freshly baked, pull-apart buns. Nestled in the middle of the golden sesame-topped crust ‘flower’ is an enamel bowl filled with a choice of: Curry Chicken ($11.90); Chicken Stew ($11.90); or Beef Stew ($13.90). (we loved the curry chicken one best, no questions about that!) One good thing is, there’s FREE FLOW gravy, so no need to be shy when it comes to dipping!

Another menu exclusive is the Beef Stew Rice ($9.50) – a nod to Old Chang Kee’s Hainanese heritage. Served in a mess tin, it consists of rice topped with tender beef, radish and carrots redolent with the fragrance of spices. For a modern touch, diners can opt for the Baked Beef Stew Rice with Cheese ($10.90; we got this) which showcases melted cheese and a sprinkling of chopped parsley.

If you’ve been to Curry Times you’ll also be familiar with their wide selection of local delights, such as the Dry Laksa Goreng ($8.50)Hainanese Chap Chye ($6.20), and a Curry Times’ special, Nasi Lemak with Dry Curry Chicken ($8.90) with tender, minced chicken coated liberally in curry spices paired with aromatic coconut rice and sides of tangy ‘achar’, fish cake, sambal chilli, fried peanuts and anchovies. You can then end the meal with a piping bowl of Bubur Cha Cha ($5.00)!

And of course, who could forget their signature skewers and fritters! For the uninitiated, try their Curry’O ($1.50) – curry spiced potatoes, chicken and an egg slice stuffed and sealed within a flakey, buttery crust. Other favourites like the Sotong Head OnStik ($1.80); Crab Nuggets OnStik ($1.80); and Chicken Wings ($1.80) are also things that you cannot just walk away from every time you pass an Old Chang Kee stall.

Towards the end of the meal we even got a chance to meet an Old Chang Kee veteran, fondly known as Auntie Aljunied for having spent many years at a branch in the area. Some guests even got to try out folding their own curry puffs, although none could hold up to the nimble, decisive fingers of Auntie!

Bonus: Old Chang Kee has just opened in London! So if you want an escape from Fish & Chips, you know where to go!

More Information

Old Chang Kee Coffee House @ REX
19 – 23 Mackenzie Road
#01-01
Singapore 228678

Opening Hours
Mon-Thu: 11am – 9pm (last order: 8:30pm)
Fri & Sat: 10am – 10pm (last order: 9:30pm)
Sun: 10am – 9pm (last order: 8:30pm)
Reservations: (+65) 6732 1665

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A Dash of Szechwan

Chen Kentaro, Executive Chef of Shisen Hanten by Chen Kentaro—Singapore’s highest Michelin-rated Chinese restaurant, draws on three generations of culinary heritage to complete his first English cookbook, A Dash of Szechwan.

The collection of 50 recipes, some of them never before shared family secrets, features Chef Kentaro’s own take on family recipes and Shisen Hanten signatures. Also included are recipes originally developed by his grandfather, Chen Kenmin—lauded as the “Father of Szechwan cuisine” in Japan, and his father, Chen Kenichi—the renowned “Szechwan Sage” and longest-running Iron Chef Chinese. (For the uninformed, Iron Chef was, and still is, a popular cooking battle show with lots of theatrics in Japan, and is considered a pretty big deal to appear on it)

Recalling his inspiration for the cookbook, Chef Kentaro said,

“With A Dash of Szechwan, I hope to share my love of Szechwan cooking with a wider audience, and showcase that the flavours of the cuisine offer so much more than the piquancy it is more popularly known for. I am excited to have this opportunity of bringing my favourite recipes into everyone’s kitchen.”

In the book, Chef Kentaro takes readers on an easy-to-follow journey through the bold and versatile flavours of Szechwan cuisine. Stunning food photography fills the pages of the cookbook, and peppered throughout are useful tips and visual step-by-step guides on cooking and preparation techniques. He also adds personal background stories to the mouth-watering recipes, and dedicates a pictured glossary for easier reference of some of the more essential and commonly mistaken ingredients featured in the cookbook. He also includes recipes for stocks, sauces, and marinades that can be used for a great variety of dishes.

Book Launch Event at Shisen Hanten

After the official launch, we were treated to a selection of Chef Kentaro’s signatures that are also featured in the book, from light starters like the Foie Gras Chawanmushi with Crab Roe Soup, to hearty and homely favourites like the Dan Dan Noodle (旦旦面) Soup, Stir-fried Lobster with Chilli Sauce and their now-gonna-be-famous Chen Family’s Mapo Tofu (meat and vegetarian versions were both served, how you like it at home is totally up to you). In good Szechwan fashion, the cuisine had the perfect balance between the spice from the chilli and the savoury tastes of the other stars of the dish (read; umami). Of course it’s up to you to up the ante on the spice either at the restaurant or at home. So fear not ketchup boys and girls!

After the official book launch, the Chef ‘challenged’ us, the guests, to a cook-off a la Gordon Ramsay style. Our gusty volunteer, Bobby, put up a good showing as he was instructed back-facing Chef Kentaro to cook some stir-fried beef. Our judge even called it a tie! Maybe he was a secret Masterchef-level home cook, who knew?

At the end we received a personalised signed copy of Chef Kentaro’s book, together with some special gifts from Shisen Hanten and their partner, tea sellers Pryce Tea (more below). For more information on how to get your hands on limited editions of SIGNED COPIES of Chef Kentaro’s cookbook, visit the restaurant or contact them with the details at the end of this article.

Shisen Hanten by Chef Kentaro

Started in 1958, Akasaka Szechwan Restaurant aka Shisen Hanten which it is popularly known in Japan, was the brainchild of Chen Kentaro’s Grandfather Chen Kenmin which was then passed down to his Father Chen Kenichi. Regarded as Japan’s “Father of Szechwan Cuisine”, the eldest Chen envisioned the restaurant to “make Shisen Hanten customers truly appreciate Szechwan food through all the five senses.” Through Kentaro’s Father, Kenichi, the Shisen Hanten brand branched out across Japan, with 14 branches across 6 cities and now with it’s first debut outside the country in sunny Singapore, where it is Kentaro’s turn to continue their legacy and set the stage for global recognition of Japan’s best loved Szechwan Restaurant. Indeed it is already Singapore’s most decorated Michelin-rated Chinese restaurant (two-stars).

Shisen Hanten by Chen Kentaro celebrates the seven basic flavours of Szechwan cuisine: sour, pungent, hot, sweet, bitter, aromatic and salty. Highlights not to be missed include Chen’s Mapo Doufu, Chen’s Original Spicy Noodle Soup, Stewed Fish Fillet in Spicy Szechwan Chilli Pepper, and Deep-fried Chicken in Spicy Szechwan Chilli Pepper. Also available on the menu is a delicious selection of authentic Cantonese classics. Situated at level 35 or Mandarin Orchard, you can be sure of a good view too!

Pryce Tea

A quick feature on what I feel was a good selection of tea by the restaurant’s partner Pryce Tea. Established by one of Singapore’s oldest tea companies, Lim Lam Thye, Pryce Tea seeks to demystify the age-old perception that Chinese teas are only enjoyed during elaborate tea ceremonies, to bring you wonderful epicurean blends that embody oriental finery with modern simplicity.

We were treated to a display of a small part of their big collection of teas, such as the Cocoon Night, with decaffeinated Oolong tea leaves and Australian Eucalyptus and French Lavender which promises a good end to a busy day, and their aptly-flavoured Peppy Day, which is blended with Szechuan Peppers to give it a good oomph to pep up your day. Check out their website here!

More Information

Shisen Hanten
Level 35 Orchard Wing
Mandarin Orchard Singapore
333 Orchard Road
Singapore 238867
Phone: 68316262 / 68316266
Email: shisenhanten.orchard@meritushotels.com
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