Always on the Go? Check Out These Easy-to-Prepare Singaporean Dishes

Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.

Being the culinary mastermind behind the Michelin-starred Shisen Hanten in Singapore, Chef Chen Kentaro is more than just an accomplished cook, but a passionate visionary who intends to elevate the dining experience and continue his family’s culinary legacy. 

Cooking may be a learned skill, but Chef Kentaro was born to an illustrious gastronomic family, so it was practically in his blood. His grandfather, Chen Kenmin, founded the original Shisen Hanten in Japan in 1958, while his father, Chen Kenichi, is one of Japan’s most celebrated Iron Chefs. Having grown up in that environment, the Japanese chef felt it was only natural to follow in their footsteps. He was in university when he decided to join the family business, entering the Shisen Hanten kitchen at age 21. Compelled to expand his culinary knowledge, he then went to train in Chengdu, where he was mentored by a Szechwan chef and developed a deep appreciation for Chinese cuisine. 

“What inspired me most was seeing how their food brought joy to others. There was something magical in how they could connect with people from all walks of life through a single dish,” shared Chef Kentaro on why he decided to start a culinary career.  “I knew early on that I wanted to continue this legacy — not only to preserve our family’s culinary tradition, but also to share our food with more people around the world.” 

Today, he continues his family’s legacy as a third-generation chef at Shisen Hanten and by turning a new chapter in his food story with the opening of Chen’s Kitchen, a new cosy, family-friendly space where both locals and tourists can experience the bold yet refined flavors of Chuka Ryori.

We sat down with the renowned chef to get to know his new restaurant, the secrets to his signature Mapo Tofu dish, and how he intends to bridge the gap between fine and casual dining. 

Hi Chef Kentaro! Why did you choose to master Chinese cuisine? What about it piqued your interest?

My grandfather was originally from Szechwan, and when he moved to Japan, he introduced authentic Szechwan flavors to a country that had very little exposure to Szechwan cuisine at the time. I grew up eating the dishes he made, which were full of bold, complex flavors, and I developed a deep love for them. 

I also understood that loving the food wasn’t enough. If I truly wanted to master it, I had to study it at the source. This is why I chose to train in Chengdu, where I could learn the culture, techniques, and philosophy behind Szechwanese cooking. It was important to me to respect the cuisine’s origins while carrying forward my grandfather’s vision of introducing these flavors to a wider audience. 

Having been born in Japan, trained in China, and now based in Singapore where your restaurants are established, how have these cities influenced your cooking style?

Each place has left a unique imprint on my approach to cooking. Japan taught me precision, discipline, and a strong respect for ingredients. The attention to detail in Japanese cuisine has greatly influenced how I run my kitchens and refine flavors. 

In China, particularly in Chengdu, I immersed myself in traditional Szechwan cooking and ingredients. There, I learnt the language, culture, and authentic cooking methods, such as the depth behind the "mala" (spicy and numbing) flavor profile and the importance of layering seasonings to achieve harmony in bold dishes. 

Singapore, where I now consider my second home, has been incredibly inspiring. It’s a multicultural city with a rich and dynamic food scene. Diners here are adventurous and have a deep appreciation for robust, well-balanced flavors, which makes it the perfect place to share our take on Szechwan cuisine. 

You’re known to serve a fresh take on Chuka Ryori dining. Can you describe what this term means?

Chuka Ryori (中華料理) refers to Chinese-style Japanese cuisine. It originated when Chinese immigrants in Japan began adapting their recipes to local tastes. Over time, it evolved into a unique culinary style that blends the bold flavors of Chinese cooking with the finesse and subtlety of Japanese cuisine. 

One of the most iconic examples is our version of Mapo Tofu. When my grandfather opened Shisen Hanten, he introduced this dish to Japan, adjusting the spice level and richness to better suit Japanese palates while still maintaining its Szechwan identity. That balance of authenticity and adaptation lies at the heart of Chuka Ryori, and it continues to define what we serve at Shisen Hanten, Chen’s, and now, Chen’s Kitchen.

Speaking of Mapo Tofu, can you tell us a bit about what inspired you to recreate this classic dish and what makes your recipe stand out?

Mapo Tofu is more than just a dish to me. It's a symbol of my family’s culinary journey. I grew up eating it, watching my grandfather and father perfect their versions over time. It’s deeply personal, and that emotional connection is what makes it so special. 

Our Mapo Tofu stays true to the traditional Szechwan technique. We use doubanjiang (fermented broad bean paste) from Pixian, Chengdu, aged for three years, and our house-made chilli oil to give the dish its signature depth and complexity. 

We also make sure it has balance. The key is in the seasoning — the combination of spiciness, numbness, umami, and depth of flavour. When you eat it, you can taste many different flavors. Our Mapo Tofu has eight distinctive features: tingly-numb, spicy, hot, fragrant, crispy, tender, fresh, and aromatic. When combined, it forms the signature Chen’s Mapo Tofu dish that many enjoy. 

That sounds amazing! And now, you’ll be offering at Chen’s Kitchen, too! What inspired you to pivot and establish a more casual dining restaurant?

I wanted to offer an expanded menu designed to enhance the communal dining experience. Our goal is to create a warm, family-friendly space where guests can gather, share meals, and enjoy our signature dishes in a modern and inviting setting. 

Located in the heart of Singapore, Chen’s Kitchen allows diners to savor exquisite Chuka Ryori cuisine at sustainable prices, all while enjoying a relaxed and welcoming ambience. 

What are your recommendations on the menu?

I would definitely recommend the classic Red Mapo Tofu. It is our signature dish and has been perfected over generations. Another favorite is our Dan Dan Mien, which comes in two versions: the original dry style and the soup version, which my grandfather created. He drew inspiration from my grandmother’s love for ramen and miso soup when crafting this unique version, and it has now become one of our most popular dishes. 

Do you have a favorite Chinese comfort dish?

I love Sichuan Mapo Tofu, Dan Dan Mien, and Hui Guo Rou. There's something about the flavors and comforting warmth of these dishes that really speaks to me. 

Having established three restaurants now, how would you describe your culinary journey so far?

It has been a challenging but incredibly rewarding path. I began in Japan under the guidance of my father and grandfather, then moved to Chengdu, where I studied Mandarin by day and worked in a kitchen by night. It was tough, I had to overcome the language barrier, cultural differences, and an entirely new culinary environment. But that experience shaped me. 

The most rewarding moment for me is seeing our customers happy and enjoying the food we create. It's also incredibly fulfilling to visit restaurants where many of our former staff now work, and see Szechwan dishes featured on their menus. Knowing that our food and cooking techniques have influenced and reached more people is truly gratifying. It’s a testament to how the food inspired by Shisen Hanten is reaching more people around the world. 

Now, my dream is to pass on the Shisen Hanten cooking techniques to the next generation of chefs. I’m passionate about preserving and sharing the traditions and skills that have been passed down through my family, ensuring that these techniques continue to thrive for years to come. It’s a way for me to contribute to the culinary world and inspire others. 

And what would be your advice to these aspiring cooks who want to follow in your footsteps?

Always stay true to your roots. Understanding the history and techniques behind your cuisine is important before creating something new. Do not rush the learning process; take the time to master the basics, respect the ingredients, and always cook with passion. 

At the same time, be open to new ideas. The best chefs are the ones who honor tradition while embracing creativity. Most importantly, remember that food is about making people happy. If you cook from the heart, your passion will always shine through. 

For more delicious updates, follow Chen's Mapo Tofu on Facebook, Instagram, and TikTok. Reserve your table here.

Location: Chen's Kitchen, 290 Orchard Road, #B1-43, Paragon, Singapore, 238859

Opening Hours: Open daily from 11 AM to 9:30 PM

Singapore’s pizza scene is heating up with the exciting arrival of Michelin Bib Gourmand-rated Pizza Studio Tamaki (PST). 

Set to open on June 10, 2025, in Tanjong Pagar, this restaurant brings the delicious world of Tokyo Neapolitan-style pizza to Singapore. 

Heading the Singapore outlet is Chef Ryosuke Tanahara, who spent three years learning the art of pizza-making directly under the guidance of founder Tsubasa Tamaki. 

PST's dough is fermented for over 30 hours and cooked in a traditional wood-fired oven from the renowned Stefane Ferrara Forni in Bologna, ensuring the pizzas have a perfectly chewy crust and thin center. 

Their signature creations are priced from S$22 to S$34 and include Tamaki, topped with fresh cherry tomatoes and smoked mozzarella; the classic Margherita with buffalo mozzarella; Romana with olives, anchovies, and Aomori garlic; and the spicy Diavola, featuring house-made pork sausage, olives, and basil. 

If you’re a fan of cheese, don’t miss their cheese-based pizzas like the Nduja, which brings the heat with spicy Calabrian sausage; the 5 Formaggi, boasting five types of cheese including gorgonzola; and the indulgent Oltrana, with mozzarella, mascarpone, Pecorino Romano, and sweet cherry tomatoes.

This Singapore branch is the brand's fifth location, complementing the two Tokyo outlets in Roppongi and Higashiazabu, as well as those in Okinawa and Bangkok, the latter being their first overseas restaurant.

Bookings will be available at a later time, so stay tuned on PST's Instagram. 

Location: 8 Tanjong Pagar Road, Singapore 

Opening Hours: Mondays to Fridays from 11 AM to 3 PM and 5 PM to 11 PM, Saturdays & Sundays from 11 AM to 3 PM and 5 PM to 12 AM. 

Mother’s Day is just a month away, but it’s not too bad to start planning your Mother’s Day celebrations! 

Celebrate your mom this Mother’s Day with a wonderful and unique selection of dining experiences from the Fairmont Singapore and Swissôtel The Stamford. Whether you’re looking for a relaxed family setting or an elegant and elevated set menu for a different feel, there’s a dining experience just for you and the special woman in your life. 

Fairmont Singapore

“La Mamma” Family Sharing Menu at Prego

Prego’s Mother’s Day “La Mamma” menu is made to be shared by the whole family. Featuring authentic Italian flavors reimagined through Chef Davide Bizzarri’s gastronomic skills, the experience is quintessential Italian hospitality — think welcoming, warm, and rooted in la dolce vita: a life of pleasure, comfort, enjoyment, good company, beautiful surroundings, and a carefree spirit.

Prego invites its guests and diners to slow down and enjoy life through great food, meaningful conversations, and cherished moments with loved ones. 

Start your meal with an abundant antipasti, including an air-flown Puglian burrata served with heirloom tomatoes, Prego’s signature Tuscan kale pesto made with kale from the hotel’s rooftop aquaponics farm, Leccino olives, and aquaponic salad; Zuppetta d’Astice, rich lobster bisque with snow crab meat and paprika; and Polpo featuring Fremantle octopus with piquillo peppers, cannellini beans, and rucola. 

Inspired by his Tuscan heritage, Chef Davide blends authenticity with creativity, presenting handmade pastas, wood-fired pizzas, and secondis that reflect time-honored recipes. Mains include Conchiglie al Ragù di Mamma Silva, a homemade shell pasta in a rich beef and pork sausage ragu with shaved parmesan — a beloved recipe from Chef Davide’s mother that he grew up enjoying and shared with his daughters. Other highlights include Pizza della Mamma, topped with mozzarella, crushed potatoes, ricotta mousse, tomberries, and caviar, as well as Cacciucco, a Tuscan-style seafood stew with Boston lobster, white clams, Sicilian mussels, baby squid, cod, scallops, and prawns, served with toasted homemade ciabatta. 

To finish your meal, have a taste of a playful and contemporary take on classic desserts — from Sweet Pasta with vanilla mascarpone, compressed strawberries, and basil, or a Trio Cheesecake with Parmesan crumble and mascarpone cream cheese. For a refreshing end, house-made gelato in Raspberry Rose adds a pleasant touch. 

Prego’s La Mamma Family Sharing Menu is priced at S$368++ for four diners and is available exclusively on May 11, 2025, from 12 PM to 2:30 PM. Complete your experience with a bottle of San Martino Pinot Grigio or San Martino Pinot Nero for an additional SGD$48++. 

View the full menu here. 

Swissôtel The Stamford

Elevate Your Mother’s Day at SKAI

Mother’s Day at SKAI is where contemporary flavors meet sky-high elegance. 

This year, Executive Chef Seumas Smith presents a refined four-course menu made to enchant your senses, starting with the Bluefin Tuna “Flower,” delicately paired with kabu, shiso, and tomato ponzu. The experience continues with King Crab, complemented by Nashi pear, and finger lime for a fresh and indulgent combination. 

For the main course, guests can savor the rich and tender Omi A5 Sirloin, served with heirloom baby carrots, mushrooms, and red wine jus, or the Miso Black Cod, topped off with citrus beurre blanc and ikura. End your meal on a sweet note with Chamomile Panna Cotta, elegantly paired with strawberry consommé, citrus, and Madagascar vanilla ice cream. 

SKAI’s Mother’s Day Menu is priced at S$188++ per person, inclusive of a glass of Domaine Siebert, Rosé Crémant d’Alsace, France 2022, and is exclusively available on May 10 and 11, 2025. 

View the full menu here. 

A Feast of Fresh Flavors at CLOVE

Call on your loved ones! An abundant spread of vibrant dishes awaits at CLOVE’s international buffet for Mother’s Day!

Start your meal at the Vitality Salad Bar, where farm-to-table greens from the hotel’s aquaponics farm are paired with wholesome sides like hummus, Baba Ghanoush, and quinoa. Freshly prepared salads bring a burst of flavor with combinations like Heirloom Tomato with mozzarella and yuzu chocolate vinaigrette, Omni Tuna with cucumber and mint yogurt, and Smoked Duck with celeriac walnuts. 

The Seafood on Ice section is popular for a reason; offering an array of fresh oysters, Boston lobsters, cooked prawns, black mussels, and scallops, accompanied by an assortment of sashimi, sushi, and maki. And once you pair them with zesty condiments like cocktail sauce, mignonette, or lemon wedges? You’re bound to have a refreshing start to your meal!

The buffet’s live stations highlight local favorites, including Laksa with a prawn mousse, coconut foam, and laksa gel, as well as Kopitiam Style Chilli Crayfish served with fried mantou. At the Beauty Noodle Station, create your own bowl with a choice of collagen tonkotsu or shoyu broth, complemented by toppings like fish roe balls, Japanese fish cake, pork chashu, and quail eggs. 

At the carving station, Pineapple Glazed Gammon Ham is served with mustard cream, Slow Roasted OP Rib comes with port wine jus and Yorkshire pudding, and Herb Crusted Baked salmon is paired with rose champagne and ruby chocolate sauce. 

The buffet also features a wide selection of local, Indian, and international mains if you’re looking to try something else! 

To conclude on a sweet note, CLOVE presents a spread of sweet treats, including Nitrogen Coconut Rose Milk, a selection of ice creams and sorbets, and handcrafted pastries such as Brilliant Rose Choux Puff, Strawberry Pistachio Shortcake, and the signature Swiss Warm Chocolate Cake with vanilla sauce. 

CLOVE’s Mother’s Day Buffet is priced at S$108++ per adult and S$54++ per child. Add on S$38++ for free-flowing Ruffino Prosecco, Terre Forti Rosso d’Italia NV (Red Wine), and soft drinks. This buffet is available for lunch (12:30 PM to 3 PM) and dinner (6 PM to 10 PM) from May 10 and 11, 2025.

See the full details on CLOVE’s Mother’s Day Buffet here.

KFC Singapore’s serving up some real exciting things soon! 

Have you heard the news yet? KFC Singapore and Live Nation Singapore are partnering up for some unforgettable concert experiences every month! Starting April 15, 2025, KFC customers who spend at least S$15 per purchase can enter an instant draw to win concert tickets, exclusive merch, KFC vouchers, and unique fan experiences! 

To join, interested customers must scan a QR code and enter their receipt number for a chance to win instantly! Each receipt is eligible for one chance to join the lucky draw. 

KFC Singapore and Live Nation Singapore will be releasing a new batch of unique fan experiences such as backstage tours, VIP suite access, soundcheck passes, early entry passes, and other exclusive concert experiences every month. 

The names of the artists lined up to hold concerts in Singapore have not been revealed as part of the artists’ rights management.

But, according to their first KFC Concert Nation post on social media, the first will be the hottest concert in May! Any guesses?

Winners need to claim their prizes from KFC within seven working days after being told in person or by a representative. Prize collection is time-sensitive because of fixed concert dates, so any delay may result in the forfeiture of the prize, so keep a keen eye out!

Participants and customers also get a chance to win KFC vouchers worth S$30 e-voucher with a minimum S$60 purchase, S$20 e-voucher with a minimum S$40 spent, and S$10 e-voucher with a minimum S$10 purchase. 

Waiting for a chance to get some exclusive concert experiences and a sign to eat more KFC? Why not try your luck at any KFC store, on the KFC app, or website? 

For more information, visit KFC Singapore’s website, KFC x Live Nation website, Facebook, and Instagram pages. 

Indulge in masterfully crafted cocktails made by two talented women mixologists this April 23, 2025. 

SKAI Bar is pleased to announce its first Accor collaboration, a MŌGA takeover in partnership with its sister hotel, Pullman Singapore Hill Street. 

For one-night-only, on Wednesday, April 23, 2025, SKAI Bar will be hosting a mixology showdown featuring two talented women mixologists: Rozette Arellano from SKAI Bar and Shaina Yeh from MŌGA. 

Rozette Arellano is a self-taught, passionate mixologist who first began her journey as a server at SKAI before moving behind the bar. Inspired and guided by SKAI Bar’s lead mixologist Howard, as well as the team, she immediately found her calling and has made a name for herself with her vibrant, floral-inspired cocktails. Her inspiration and creative direction are rooted in childhood memories of her mother’s garden. 

Shaina Yeh is a new addition to the MŌGA team, bringing a fresh new energy and mastery from her time at 28 Hongkong Street. She recently secured a Top 10 finish in the Cointreau Global Margarita Challenge 2024, earning the coveted Rookie of the Year title. 

The event’s cocktail menu will undoubtedly delight the senses. Rozette’s cocktails are inspired by the vibrant colors of flowers and punchy exotic flavors. The Violet blends Don Julio Blanco, Crème de Cassis, Mancino Rosso, fresh lime, and bitters, finished with a hint of rosemary, while La Bionda combines Singleton 12-Year, Malibu, Disaronno, lime, and sugar syrup for a fruity, balanced cocktail. 

Shaina will present her mix with the MŌGA Gimlet – a crisp mix of Tanqueray, Calamansi Champagne Cordial, and lemon served neat in a pony glass – and her Japanese Tea Party, an aromatic concoction of Hojicha-infused Zacapa, Green Tea Umeshu, Angostura, and orange bitters over rock ice. 

Bar bites will also be available to order until 10:30 PM, with late-night snacks in service afterwards. Cocktails are priced at SDG$25++ and mocktails at SGD$16++, including a special collaborative mocktail created by both mixologists. 

Later this year, Bar MŌGA at Pullman Singapore Hill Street will host the team from SKAI Bar on July 28, 2025, for a special crossover guest shift. 

For more information, check out SKAI Bar’s website and MŌGA’s website. You can follow SKAI Bar and MŌGA on their Instagram pages. 

Location: 2 Stamford Road, Swissotel The Stamford, Singapore 178882

Gear up, Hunters! 

Specialty conveyor belt sushi restaurant SUSHIRO is collaborating with video game franchise “Monster Hunter” to celebrate the newest addition to the franchise, “Monster Hunter Wilds.”

From Apr. 2 to May 18, 2025, all 13 outlets of SUSHIRO Singapore will be serving up a “Monster Hunter”-inspired menu, complete with exclusive merch to round up the entire experience. SUSHIRO branches at Suntec City and Taste Orchard will also be decorated with Monster Hunter-themed décor — standees, tables, and window stickers included. 

“Monster Hunter” is a series of fantasy-themed action role-playing video games developed by Japanese developer CAPCOM. The first “Monster Hunter” game was released in 2004, with the current titles totaling 20 as of writing. 

Players take on the role of a Hunter, who hunts down monsters, uses their parts to craft weapons and armor, and repeat. The most recent release of the game series is “Monster Hunter Wilds,” released last Feb. 28, 2025, for the PlayStation 5, Windows, and the Xbox Series X/S. It is also Capcom’s fastest-selling game to date. 

SUSHIRO Singapore x Monster Hunter

This collaboration marks the first time that Monster Hunter has ever partnered with a restaurant in Singapore. The event, lasting for a total of seven weeks across all 13 SUSHIRO outlets, will have two waves. 

The first wave will be from Apr. 2 to 20, 2025, where fans can purchase an exclusive Monster Hunter Cellphone Crossbody Strap featuring Jin Dahaad, Yian Kut-Ku, and Arkveld at S$10.9+ a piece with a minimum dine-in amount of S$20.

The second will be from Apr. 21 to May 18, where fans can purchase an exclusive Monster Hunter Chicken Drumstick Plushie at S$15.9+ per piece with a minimum dine-in amount of S$20. 

The Menu and Merchandise

SUSHIRO Singapore presents three Monster Hunter-inspired dishes for this collaboration: 

Thick Cut Southern Bluefin Tuna 6 Ways (S$19.0++): Rich, umami flavors of tuna sushi done in six different ways and comes with a random silicon keychain and food pick. 

MonHun Specialist Chicken Drumstick (S$5.0++): This juicy chicken leg dish mimics the Master Rank weapon, the Juicy Well-done Hammer, that you can gain from a quest in-game. This comes with a random food pick. 

MonHun Dual Blade Pork (S$3.5++): Green peppercorn pork that’s topped with bacon bits and shredded chilli, in the shape of the fastest-hitting weapon in the game, the Dual Blades. Also comes with a random food pick. 

SUSHIRO Singapore x Monster Hunter Giveaway

SUSHIRO Singapore and CAPCOM Singapore are also holding social media giveaways on Instagram and Facebook to promote this momentous collaboration. Prizes that are up for grabs are five copies of Monster Hunter Wilds’ Premium Deluxe Edition and five Merchandise Packs. 

The Merch Packs include all the above-mentioned merchandise. 

Head on over to your nearest SUSHIRO to get a taste of the Monster Hunter diet! For more information and updates, check out SUSHIRO Singapore’s Facebook and Instagram pages.