[Review] Celebrate Chinese New Year at Shisen Hanten, the Highest Michelin-rated Chinese Restaurant in Singapore

Recently we were invited to a media tasting at Shisen Hanten by Chen Kentaro for a preview of their Chinese New Year offerings.

Highest Michelin rated Chinese restaurant

Being the highest Michelin-rated Chinese restaurant in Singapore for three years in a row, we had high expectations of the food. Till today, we still reminisce about one of our finest dining experiences of Chinese cuisine ever at the three Michelin starred Lung King Heen at Four Seasons Hong Kong. So this offer to experience Shisen Hanten was rather highly anticipated as there are not many restaurants in Singapore that can boast 2 Michelin stars. And we must say that our dining experience was certainly not a letdown.

Located on the 35th floor of Mandarin Orchard hotel, the ambience had a touch of refined elegance and opulence, with designer furniture and chandeliers hanging over the high ceilings.

Salmon and Fried Fish Skin Yu Sheng

We started off with a very splendid Salmon and Fried Fish Skin Yu Sheng. Also known as Lo Hei or Prosperity Toss, this dish is a Cantonese-style raw fish salad. It usually consists of strips of raw fish, mixed with shredded vegetables and various sauces and condiments, among other ingredients. Most Chinese restaurants serve this traditional dish as an appetizer during the Lunar New Year, and it is not an uncommon sight to see people tossing and turning the food, while uncannily shouting the words "Huat Ah".

Foie Gras Chawanmushi with Crab Roe Soup

The appetizer was soon followed by their signature Foie Gras Chawanmushi with Crab Roe Soup which was simply excellent. What is outstanding about this soup is the subtle foie gras aftertaste which integrates so well with the fresh crab roe and warm soup. It is also a refreshing change from the double boiled shark's fin soup that we see on so many menus nowadays.

Deep-fried Prawn Ball with Yuzu Sauce

The Deep-fried Prawn Ball with Yuzu Sauce was also done really well, crispy and fresh. You could definitely tell how fresh the prawn is from the first bite.

Wok-fried East-spotted Grouper with Shishito Pepper

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One of the highlights of the 8 course meal was the Wok-fried East-spotted Grouper with Shishito Pepper, which had a crisp, subtle "Ma La" taste to  the soup, without it being overwhelmingly spicy. It was just a harmonious blend of premium ingredients that would delight anyone with sophisticated tastebuds.

Braised Baby Abalone and Black Moss with Beancurd

Next on the menu was the Braised Baby Abalone and Black Moss with Beancurd which was also really well done and showcased the chefs exemplary culinary skills. 

Stir Fried Iberico Pork with Spicy Sweet and Sour Sauce

Among the most delectable offerings on the menu was the Stir Fried Iberico Pork with Spicy Sweet and Sour Sauce. It was a simple dish, yet astounding in quality. The iberico was just so rich in flavours, tender, melt in your mouth that we wished we could have more.

Rice Vermicelli Simmered with Crabmeat and Hokkaido Scallop

We also immensely enjoyed the Rice Vermicelli Simmered with Crabmeat and Hokkaido Scallop. A nourishing noodle dish with a mix of premium ingredients, we liked that the crabmeat texture was so soft that we hardly had to chew.

Double-boiled Hashima with Yam Paste served in Young Coconut

Last on the menu was the Double-boiled Hashima with Yam Paste served in Young Coconut. I am usually not fond of the yam desserts served in most Chinese restaurants as they tend to be overly sweet and the paste is often too sticky for my liking.  But I found this dessert to be warm, light and elegant with subtle tones of sweetness without the sweetness overpowering the entire dish. I liked that it was also served in the young coconut and could not help but scrape every part of the coconut on the sides for every last bit of coconut flesh.

Conclusion

It was overall a memorable and enjoyable meal, and what a wonderful way it would be to start of the Chinese New Year with such good food at Shisen Hanten by Chen Kentaro, Singapore's highest Michelin-rated Chinese restaurant.