Celebrate Dragon Boat Festival 2025 in Singapore with These Rice Dumplings

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

Easter in Singapore is a time for indulgence, and the city’s vibrant dining scene rises to the occasion with festive menus that blend tradition with culinary flair. From elegant brunch buffets to indulgent roasts and sweet treats, restaurants across the city are serving up seasonal specials perfect for a laid-back celebration or a lively get-together. 

Whether you're marking the holiday with family or friends, these Easter menus promise a feast worth gathering for. Check them out!

Easter in Wonderland Mega Brunch

Step into a whimsical Easter adventure at the Easter in Wonderland Mega Brunch on Apr. 20 from 12 NN to 3 PM! Madison’s and MOGA at Pullman Singapore Hill Street bring you a feast fit for Wonderland, with Chicken & Waffles, Roasted Lamb Leg, fresh lobster and oysters, and Japanese specialties like ramen and sashimi. Save room for six Chef’s Choice Desserts and a chocolate fondue! Early bird pricing (S$108++) is available for the first 50 bookings. Regular rate is at S$118++. Kids under 6 years eat free. Upgrade to free-flow Champagne for S$68++! Book a spot now!

Easter Brunch at SUSHISAMBA Singapore

Celebrate Easter with a spectacular sky-high brunch at SUSHISAMBA Singapore on Apr. 19 to 20! Indulge in a lavish spread featuring a live Robata station, Black Cod Miso, Grass-fed Short Ribs, a sushi and ceviche bar, and an Easter dessert table with carrot cake, macaroons, and chocolate fondue. Brunch starts at S$160++, with Champagne upgrades available. Enjoy sommelier-selected wines, craft cocktails, and live samba performances as you dine 52 floors above Singapore. Reserve a spot now for an unforgettable Easter celebration!

An Egg-stra Special Easter

Hop into Easter with Pan Pacific’s Egg-stra Special Easter Buffet on Apr. 19 to 20. Indulge in festive favorites like Hot Cross Buns, Eggs Benedict with Foie Gras, and Josper-grilled skewers, plus sweet treats like Sticky Date Pudding and Chocolate Tart. Lunch runs from 11:30 AM to 2:30 PM at S$108 per adult and S$54 per child. Keep the celebration going with Cheers O’Clock (3 PM to 5 PM) for free-flow drinks at S$50. UOB cardholders and Pan Pacific members get exclusive discounts, so reserve now!

Bruncha Piccola: An Eggstra-Special Easter

Celebrate Easter with Bruncha Piccola: An Eggstra-Special Easter at Sol & Ora from Apr. 18 to 20! Enjoy a delightful à la carte brunch buffet featuring bite-sized sharing plates, vibrant spring flavors, and indulgent chocolate treats in a Mediterranean-inspired setting. Brunch runs from 12 NN to 4 PM (on Apr. 18 to 19) and 12 NN to 3 PM (on Apr. 20) at S$68++ per adult and S$38++ per child (12 and under). A S$50 non-refundable deposit is required. Gather your loved ones for a festive Easter feast!

Easter Sunday Big Brunch

Celebrate Easter in grand style at InterContinental Singapore’s Sunday Big Brunch on Apr. 20 (12:30 PM to 3:30 PM). This garden party-themed feast features seafood towers, LUCE’s Signature Risotto, Man Fu Yuan’s Peking Duck, and Easter desserts by Chef Jason Goh. Kids can enjoy a 3m bouncy castle, egg hunt, and face painting while adults sip on free-flow champagne (S$288++) or soft drinks (S$208++). Enjoy 20% off as a Club Icon/IHG member! Reserve now by calling +65 6825 1008 or sending an e-mail to [email protected].

Easter Buffet Brunch and Poolside Barbecue

Celebrate Easter Sunday at Verandah Rooftop Rotisserie with a feast to remember! From 11:30 AM to 2:30 PM, enjoy an extravagant brunch buffet (S$118++) featuring Boston lobster, Pacific oysters, and specialty roasts. The poolside barbecue serves up Slipper Lobster Thermidor and Balinese Grilled Corn, while dessert lovers indulge in a Pink Chocolate Fondue. Kids can also enjoy mermaid performances, an Easter egg hunt, and a dedicated pool for S$58++. For a laid-back vibe, the Pool Bar & Grill offers a S$98++ barbecue with free-flowing bubbly. Don't miss out!

Easter Sunday at Lawry's

Celebrate Easter in style at Lawry’s The Prime Rib with a special 5-course set menu (S$169++) on Easter Sunday. Savor signature Prime Rib of Beef, Roasted Rack of Lamb, or Oven-Baked Branzino, complemented by their famous Spinning Bowl Salad, lime sorbet, and warm apple crumble. Enjoy a glass of Mionetto Prosecco, while kids delight in face painting, balloon animals, and Easter goodie bags. Spend S$550++ to receive a complimentary Prosecco bottle. Reserve your spot now!