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That philosophy will be on display at the Nov 6 dinner, with dishes that showcase Shisen Hanten\u2019s classical foundations and evolution. Suzuki will prepare the opening Phoenix Platter, an elaborate cold appetiser that highlights his precise knife work and presentation skills, in front of guests.<\/span><\/p>\n Other courses include chicken liver chawanmushi with hairy crab roe soup and wok-fried A5 wagyu sirloin with red peppers. There is also a luxurious interpretation of Shisen Hanten\u2019s signature mapo tofu, made with lobster and Sichuan pepper meat sauce.<\/span><\/p>\n \u201cAt Shisen Hanten, we have never simply continued cooking the same dishes since my grandfather\u2019s generation,\u201d Kentaro explained. \u201cWe protect what is important, but at the same time, our cuisine has continued to evolve with each generation, each place and each chef.<\/span><\/p>\n \u201cThrough the dishes created by the three of us, I hope our guests can feel that tradition is not something we simply preserve. It is something we pass on, evolve, and carry into the future.\u201d<\/span><\/p>\n The\u00a0<\/span><\/em>Six-hands Master and Disciples Dinner<\/span><\/em> takes place on Nov 6, from 7pm to 10pm, at Shisen Hanten by Chen Kentaro, Level 35, Hilton Singapore Orchard.<\/span><\/em><\/p>\n<\/div>\n
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