Michelin-starred Chef Chen Kentaro, the culinary force behind Shisen Hanten, carries forward a rich legacy as a third-generation chef from a family of Iron Chefs. Famed for his award-winning Red Mapo Tofu, he masterfully fuses Japanese and Sichuan cuisines to create dishes that are both refined and deeply personal. Now expanding his reach through Chen’s Kitchen at Paragon, he brings gourmet comfort to everyday diners. In this exclusive interview with Top 10 of Asia, Chef Chen opens up about his culinary roots, the philosophy behind blending tradition with accessibility, and how he’s evolving his family’s legacy through both fine and casual dining in Singapore.
1.
Could you briefly tell us about yourself and your culinary journey?
I come from a family where cooking is not just a profession, but a way of life. My grandfather, Chen Kenmin, introduced Szechwan cuisine to Japan in the 1950s and opened the original Shisen Hanten in 1958. My father, Chen Kenichi, followed in his footsteps and became widely known as the Iron Chef for Chinese cuisine in Japan.
Growing up, I was always in the kitchen watching them cook. Their passion and dedication inspired me to carry on the family legacy. After training in our family kitchen in Japan, I went to Chengdu to deepen my understanding of authentic Szechwan cuisine. I studied Mandarin by day and worked in kitchens at night. That experience shaped the way I approach food today—with respect for tradition, precision in technique and a desire to make people happy through every dish.
2.
You grew up in a family where food and cooking were central to everyday life. Please share how these experiences have shaped your cooking style and philosophy.
Being raised in a culinary family taught me that food is not only about taste—it’s about memory, heritage and emotion. Watching my grandfather and father in the kitchen showed me the importance of discipline, humility and consistency.
These lessons have shaped my cooking style, which blends strong, layered flavours with precise technique. I believe that food should be both authentic and accessible. While I respect traditional methods, I also try to refine them in a way that suits today’s diners, without losing the soul of the dish.
3.
Your cooking is rooted in Chūka Szechwan Ryori. Could you share more about this cuisine and how it differs from traditional Chinese or Japanese cooking?
My grandfather was one of the pioneers of this style, introducing dishes such as Mapo Tofu to Japan. While we honour the bold and spicy characteristics of traditional Szechwan cuisine, our version is more balanced and refined. Instead of replicating the dishes exactly as they are in Szechwan, he modified them by reducing the intensity, using Japanese ingredients like miso and soy sauce, and placing greater emphasis on umami.
In essence, Chūka Ryori is inspired by Chinese cuisine but shaped by Japanese culinary techniques, local ingredients, and taste preferences.
4.
Having worked in Michelin-starred kitchens, what inspired you to bring Chūka Szechwan Ryori into a more casual dining space, like Chen’s Kitchen?
Shisen Hanten itself is fine dining, but I also wanted to create more casual concepts like Chen’s and Chen’s Kitchen, to bring our family’s food to a wider audience. Many people assume that refined cooking only belongs in a luxury setting, but I believe that quality and accessibility can go hand in hand.
With these casual restaurants, I wanted to create welcoming spaces where people can enjoy signature dishes like Mapo Tofu or Dan Dan Noodles in a relaxed environment. It’s about sharing our culinary heritage in a way that feels approachable while still maintaining the same level of care and flavour.
5.
Your award-winning Mapo Tofu earned a Michelin Bib Gourmand. What were the techniques that you use in creating signature dishes like this and how you blend Japanese and Sichuan flavours?
Mapo Tofu has always been close to my heart. It was the first dish my grandfather made famous in Japan, and we’ve refined it across three generations. Our version uses high-quality Szechwan peppercorns, our own house-made chilli oil and three-year-aged doubanjiang from Pixian, Chengdu, which gives it a deep umami richness.
Blending Japanese and Szechwan elements means balancing the bold spice with a clean, elegant finish. We focus on layering flavours so that the dish has complexity but doesn’t overwhelm the palate. The texture of the tofu, the aroma of the spices and the harmony in seasoning are all essential. It’s a dish that represents everything I believe in—tradition, technique and taste.
6.
Shisen Hanten was awarded two Michelin stars in 2016. What were the challenges you faced in adapting to Singapore’s culinary scene, and what did receiving those stars mean to you personally and professionally?
Singapore is a vibrant and diverse food city, and I felt very welcomed when I arrived. At the same time, I knew that diners here were very knowledgeable and had high expectations. One of the main challenges was staying authentic to our roots while adapting to local tastes and ingredients.
Receiving two Michelin stars was a deeply meaningful moment for me and my team. It was not only a recognition of our hard work but also a celebration of my grandfather’s vision and my father’s legacy. Personally, it reminded me that staying true to your principles can resonate across cultures.
7.
Looking at the evolving dining trends in Singapore, how do you see the food scene changing, and how do you plan to adapt your restaurants as you move forward?
Singapore’s dining scene is dynamic and constantly evolving. There’s a growing interest in comfort food with premium ingredients, as well as a stronger focus on sustainability and health-conscious dining.
To adapt, I plan to continue expanding our casual dining offerings while keeping the heart of our cuisine intact. We’re also exploring more vegetarian-friendly and seasonal menu items, as well as new formats that reflect how people like to dine today—whether that’s shared plates, set menus, or takeaway options with restaurant-quality flavours.
8.
Could you share a memorable experience when all the hard work you put into your career really paid off, whether it was through recognition, a dish, or a special moment with your team?
One of the most memorable moments was receiving the Michelin stars for Shisen Hanten, and the Michelin Bib Gourmand award for our classic Red Mapo Tofu. It was an emotional experience because it felt like everything we had worked towards across generations came together in that moment.
Beyond awards, what stays with me are the moments with my team—when we overcome challenges together, or when we see guests enjoying the food we’ve created. That sense of connection and pride in the kitchen is something I will always treasure.
9.
Looking ahead, is there a project or dream that you’ve not yet pursued but would love to accomplish in the future?
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.
10.
What advice would you give to aspiring chefs following in your footsteps?
The career of a chef is not an easy one. At any point of time when you feel like quitting, always remember the passion and initial reason of why you wanted to be a chef in the first place. This way, you will be able to ride through all obstacles and difficulties.
Lastly, remember that food is about making people happy. If you cook from the heart, your passion will always shine through.