|The signature stewed fish fillet in super spicy broth!|
An ex-colleague I used to work with in Beijing has been working in Singapore for three years now and when I told him I was going to visit, he suggested we go to a restaurant he quite likes.It's called Shisen Hanten by Chen Kentaro, a two-star Michelin restaurant -- that retained its two stars a few days ago -- featuring Sichuan cuisine cooked by a Japanese chef.
|The dining room is rather quiet with many chandeliers|
It's located on the top floor of Mandarin Orchard Singapore, a snazzy building along Orchard Road, the Rodeo Drive of the Lion City.
|The salted egg fish skin were crispy but quite oily|
The reins were passed on to the eldest son, Chen Kenichi, who was best known as Iron Chef Chinese in the original TV show, Iron Chef. You may remember he was the one who wore a yellow Chinese jacket with black frog buttons on it.
|Something not spicy, vegetables with three eggs in broth|
Next came the stewed fish fillet in super-spicy Szechwan pepper sauce (S$38 per portion). Indeed the black cast iron pot arrived covered in dried red chillis that signaled it would be a red hot dining experience.
|The signature mapo tofu that was spicy with a mala numbness|
To help me balance out the spiciness, we ordered stir-fried seasonal vegetable with trio of eggs in superior stock (S$22), which was basically potato leaves mixed with thousand year old egg, salty egg and egg whites in an orangey broth. Perhaps this dish wasn't quite finessed, but for me was a welcome respite from the spice.
(65) 6831 6262