London roast duck lands at Shisen Hanten by Chen Kentaro—this is also the first time the Singapore outpost is serving the dish.
Overlooking Orchard Road from the top of Mandarin Orchard Hotel, Shisen Hanten is part of the famed Japanese chain and legacy by Japan’s ‘Father of Szechuan Cuisine’ Chen Kenmin and celebrity Iron Chef Chen Kenichi, where third-generation Chef Chen Kentaro continues to amaze taste buds with authentic and sublime Szechuan cuisine.
Trio of Appetisers: London Duck with Chinese Steamed Bun, Chilled Chicken with Sesame Sauce, Chilled Jellyfish with Pickles
Using imported, fatty Irish ducks, the Mandarin London Duck ($34 for half, $68 for whole duck) is stuffed with herbal ingredients before roasting, resulting in meat that is succulent and tender with a flavoursome herbal aroma.
Drizzled over with herbal sauce only after serving also helps maintain that delightful crispness of the skin. No prior ordering required for the duck, though reservations recommended as the restaurant is usually quite packed.
If it is your first time at Shisen Hanten, I highly recommend their signature Foie Gras Chawanmushi that comes bubbling in crab roe soup. Just on presentation alone it scores, but the real draw is that decadent, rich yet almost weightless creaminess teamed with a distinct crab sweetness.
London Duck with Chinese Steamed Bun Appetiser
Also good is the Steamed Sea Perch—a simple yet brilliant dish of expertly executed fish with briny-sweet notes of clams and fresh seaweed.
Chef’s Japanese streak shines through in his rendition of Alaskan Crab Meat Noodles, intriguingly served in a light fresh yuzu broth. The citrus notes play up the subtle seafood sweetness wonderfully.
Sauteed Seasonal Vegetables with Duo Mushrooms & Truffle Oil
Trio of Desserts
Address: Level 35, Orchard Wing Mandarin Orchard Singapore, 333 Orchard Road, Singapore 238867
Tel: +65 6831 6262/66
Operating hours: Daily 12pm-3pm, 6pm-10pm