FOOD & WINE
Experience A Culinary Odyssey at These Top Tables for February
by Anton D. Javier
10 Feb 2025
10 Feb 2025
A Chinese culinary thread might run through these restaurants but make no mistake – each establishment is redefining traditions and flavours through each of its chef's personal experiences and creativity.
- SHISEN HANTEN
- IRU DEN
- BIRDS OF A FEATHER
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Signature dishes at Shisen Hanten by Chen Kentaro -
Hiyama and Kiwami Dried Abalone -
Low-Temperature Cooked A5 Miyazaki Wagyu with Green Peppers -
The refurbished main dining room
Shisen Hanten by Chen Kentaro celebrates a decade in Singapore and unveils a new chapter in its storied journey. With transformed interiors and an updated menu, the Michelin-starred restaurant continues its legacy of Chūka Szechwan Ryori – a unique interpretaion of Szechwan cuisine that’s adapted to suit Japanese tastes. Founded by Chef Chen Kentaro’s grandfather, Chen Kenmin, in 1958, Shisen Hanten has been synonymous with timeless classics like Mapo Tofu and Ebi Chili Sauce, dishes that balance bold Szechwan flavours with Japanese elegance.
The redesigned space mirrors this evolution, with jade-hued washi paper, cascading light installations, an assortment of fine art, and private dining rooms named after Szechwan cities. Also recently added to the restaurant is the chef’s table, which offers an intimate look at the artistry behind the cuisine. The multi-course meal in the luxurious space introduces guests to some of the restaurants beloved dishes, in addition to indulgent seasonal specialties like the Monkfish Liver Xiao Long Bao, Braised Hokkaido Hiyama Sea Cucumber with Japanese Leek, and the Stir-fried Tofu and Shirako in Hot Szechwan Pepper-flavoured Meat Sauce and Hokkaido Claypot Rice.
At Shisen Hanten, the Chen family’s ethos remains clear: "The heart of cuisine is love." With every dish and every detail, this reimagined dining experience invites diners to savour a culinary legacy shaped over three generations.
Visit Shisen Hanten by Chen Kentaro at Level 35, Hilton Singapore Orchard, Tel: 6831 6262
- SHISEN HANTEN
- IRU DEN
- BIRDS OF A FEATHER
IRU DEN
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Trio of snacks -
Sanma Claypot Rice -
Plums -
Main dining room at Iru DenLoup De Mer
Iru Den’s latest multi-course menu reveals a heartfelt homage to Taiwanese produce, transforming it into dishes imbued with Japanese-European sophistication. Guided by Chef Javier Low’s passion for nature’s bounties, the updated menu introduces a seasonal showcase of Taiwan’s culinary offerings, sourced directly from trusted farmers and fishermen.
Diners can delight in creations like the Carabinero, where Spanish red shrimp are elevated with a Taiwanese XO sauce made from flying fish innards, or the showstopping Sanma Claypot Rice, featuring Pacific saury cooked with Hokkaido Yumepirika rice for a harmonious blend of flavours. The Amadai, fried skin-side down for crisp perfection, is paired with katsuo dashi and pickled green chilies for an elegant balance of richness and tang.
The dining space reflects Iru Den’s philosophy of intimacy and natural inspiration. With 13 counter seats, an intimate dining room, and a minimalist design of comprised of warm wood and stone, the restaurant offers an inviting atmosphere where diners can immerse themselves in a meal they won’t soon forget.
Visit Iru Den at 27 Scotts Road. For reservations, e-mail reservations.iruden@gmail.com
- SHISEN HANTEN
- IRU DEN
- BIRDS OF A FEATHER
BIRDS OF A FEATHER
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Loup De Mer -
Find the Chicken in the Chilies -
First Love cocktail
Since opening in 2016, Birds of A Feather has captivated diners with its imaginative Sichuan flavours and inviting ambiance. Close to a decade later, the restaurant, under the creative direction of Head Chef Eugene See, soars to new heights with a reimagined menu that artfully combines Sichuan influences with contemporary cuisine.
The refreshed menu strikes a balance between robust and nuanced flavours, offering dishes that cater to diverse palates. Highlights include the Ume Tomato, a playful reinterpretation of a Sichuan classic with Dutch cherry tomatoes, osmanthus jelly, and ume granite. For those seeking hearty indulgence, the Chow Chow Prawn dazzles with wok-fried prawns paired with a tangy Sichuan twist on the American South’s chow chow relish. For a deeper culinary exploration, the An Yi sharing menu ($103 per person) delivers a journey of house specialties designed to be savoured in good company.
Meanwhile, signature cocktails continue to shine as the perfect accompaniment, with offerings like the Bloody Spicy, a bold Sichuan-infused take on the classic Bloody Mary. Also complementing the culinary experience is Birds of A Feather’s verdant, Chengdu-inspired interior. Lush greenery, natural wood accents, and quirky touches such as handcrafted art pieces transport diners to a tranquil retreat amidst Amoy Street’s urban bustle.
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