Quick answer: One-Michelin-Starred Shisen Hanten by Chen Kentaro is hosting a live cooking demonstration experience. At $188++ per guest, the sessions include live demonstrations of two signature dishes by Executive Sous Chef Ling Hayashi, a hands-on dim sum making session and a seven-course lunch. It is held once every two months.
Ever wondered the secret recipe behind Michelin-starred kitchens? Shisen Hanten by Chen Kentaro is giving the recipes to their famous dishes in special live cooking demonstration sessions, unveiling tips on how to recreate it for yourself at home.
I was invited to the experience and here’s a breakdown and review.
What Is The Shisen Hanten Live Cooking Demonstration?
Called the Invitation to Cook with The Heart, these live cooking sessions by One-Michelin-Starred Shinsen Hanten in Orchard are an intimate experience that shows guests how the restaurant prepares their Chuka Szechuan Ryori – or Japanese-style Chinese cuisine.
The format comes from Shisen Hanten’s home in Tokyo, and this is the first time it has been offered in Singapore. What separates it from a typical cooking class is the setting: the demo takes place inside the private room, and guests sit down to a full menu afterwards.
What does the Shisen Hanten Cooking Demo include?
The $188++ per pax session includes the following items:
- Live cooking demonstrations of two signature Shisen Hanten dishes by Chef Ling Hayashi: Stir-fried Prawns with Chilli Sauce and Chen’s Mapo Tofu. Guests get to bring the detailed recipes home!
- A hands-on dim sum class. The dim sum item may rotate seasonally
- Seven-course lunch with Shisen Hanten signatures
- Two take-home gifts
The session runs in this order:
- Arrival and registration from 11.30am
- Introduction to the restaurant and the demo
- Class begins once all guests have arrived
- Live demonstration of Stir-fried Prawns with Chilli Sauce and Chen’s Mapo Tofu
- Hands-on dim sum making
- Seven-course lunch
The setting: Shisen Hanten’s Chef’s Table Room
The demo takes place in the Chef’s Table Room, an eight-seat private space the restaurant opened in late 2024 as an extension of its main dining room.
The room is built around a granite tabletop under handcrafted glass shades, and it is separate from the 70-seat main dining room. Guests sit close to the chef rather than watching from a distance, and questions are encouraged throughout.
It was intimate but not uncomfortable, allowing guests to watch and learn from Chef Hayashi in the front.
Who leads the Shisen Hanten Cooking Demo?
Sessions are led by Executive Sous Chef Ling Hayashi, who has trained under Executive Chef Chen Kentaro for more than a decade.
Chef Hayashi’s cooking combines Szechwan flavours with Japanese technique, the same approach that defines Chūka Szechwan Ryori. Chef Chen Kentaro, the third-generation heir of the Shisen Hanten family, opened the Singapore restaurant in 2014.
Chef Hayashi is friendly and helpful, creating a welcoming atmosphere from the start.
He only speaks Chinese or Japanese throughout the sessions, but the staff will help translate if required.
Part 1: Chef’s Live Cooking Demo
The demonstration highlights two dishes: Stir-fried Prawns with Chilli Sauce and Chen’s Mapo Tofu.
Both dishes are rooted in the rich history of Chūka Szechwan Ryori, tracing back to Chef Kentaro’s grandfather, Chen Kenmin, who adapted Szechwan flavours for Japanese diners.
During the demo, Chef Hayashi walks through the technique and the house-made seasonings used in the dish.
He was patient and detailed, explaining the purpose for each ingredient and technique. Something nice was how he gave tips and alternatives to make these dishes replicable at home.
For example: cleaning the prawns with flour to get rid of any fishiness, or blanching the tofu before stir-frying it to retain its texture.
A key ingredient in their famed Chen’s Mapo Tofu is a 3-year-aged dou ban jiang (chilli bean paste) from the Pi Du district of Chengdu, but Chef Hayashi says it’s substitutable with the brands you find in local supermarkets.
Chef Hayashi was open to questions, answering them with expertise.
I also appreciated the fully written recipes that they let guests bring home. While it’s questionable whether it’s possible to replicate the Michelin-starred flavours, I walked away with many useful tips!
Part 2: Hands-on dim sum making
After both demos, guests shape their own dim sum under Chef Hayashi’s guidance. Each guest’s dim sum is steamed individually and served during the meal.
I made Truffle Prawn Siew Mai using the traditional techniques: my two hands and a humble bamboo spatula.
It was much harder than it looked: between manoeuvring the filling and shaping the fresh skin while keeping it pretty. I think I did a decent job (not getting hired as a dimsum chef anytime soon).
I enjoyed one siewmai as part of my lunch course, and it was delicious! The fresh prawn and pork gave a natural sweetness, while the fresh truffle perfumed each bite.
I got to bring home the remaining four for an indulgent breakfast the next day.
The menu rotates seasonally so guests can try their hand at making other dishes.
Part 3: The Seven-course Lunch
The meal is a seven-course menu of the restaurant’s signature dishes, including both demo dishes and dim sum guests make themselves.
The courses are served in smaller portions to pace guests throughout the meal.
| Course | Dish | Tasting notes |
| 1 | Shisen Hanten Five Signature Appetisers, served with your handmade dim sum | Moves from mild to spicier flavours: crisp marinated jellyfish, Chilled Spicy Steamed Chicken with Cashew Nuts, Smoked Buri Fish, and Chilled Tofu and Century Egg with Shishito Chilli |
| 2 | Foie Gras Chawanmushi with Crab Roe Soup | A silky egg custard with rich foie gras and the sweetness of seasonal crab roe. |
| 3 | Roasted Irish Silver Hill Duck in Herbaceous Dang Gui Sauce | Crisp skin and tender meat, with a herbal, lightly sweet dang gui sauce to offset the richness. |
| 4 | Stir-fried Prawns with Chilli Sauce (demo dish) | Szechwan chilli heat balanced by a bright, sweet sauce. |
| 5 | Sweet and Sour Pork with Black Vinegar | Fried pork glazed in a sweet and sour sauce made with Zhenjiang black vinegar for depth. |
| 6 | Chen’s Mapo Tofu with claypot Hokkaido rice (demo dish) | Three-year-aged dou ban jiang base, finished with Szechwan peppercorn oil and chilli oil for a numbing, spicy finish. |
| 7 | Szechwan Jelly with Seasonal Fruits | Chilled jelly with Okinawa brown sugar, a light and refreshing finish. |
Our favourite course was the Foie Gras Chawanmushi, with its rich and savoury gravy. The crab roe provided a sweetness to balance out the silky egg.
It was also interesting to enjoy the Stir-Fried Prawns and Chen’s Mapo Tofu, after understanding the efforts required to make the dish. Of course, the chef’s versions tasted much better: hot, crisp and just the right amount of spicy.
Part 5: Take-home Gifts
Each guest leaves with a bottle of Shisen Hanten Signature Chilli Sauce and a pack of Szechwan Harmony tea.
The chilli sauce is the house condiment used across many of the kitchen’s dishes. Szechwan Harmony is the restaurant’s own blend of aged pu’er, roasted oolong and chrysanthemum, which it serves in the dining room.
It was a small but nice gift to enjoy a slice of Shisen Hanten at home.
Is the Shisen Hanten Cooking Demo worth it?
At $188++, the price covers a seven-course lunch at a Michelin-recognised restaurant, two live demonstrations, a hands-on session and two gifts. For reference, a regular à la carte meal at Shisen Hanten would set you back $256++ for the same selection of dishes.
You pay for the intimacy and interactive experience with Chef Hayashi, alongside the bonus of their dimsum. If this is something interesting to you, this demo is a worthwhile experience.
There are practical limits to note. Each session has only eight seats, sessions run once every two months, and the demo may not be conducted in English.
Who is the Shisen Hanten Cooking Demo for?
The restaurant positions the experience for families with children, groups of friends, milestone celebrations and corporate gatherings.
I think it’s also good for cooking enthusiasts, or foodies who are curious for a behind-the-scenes look at how Michelin-starred kitchens prepare their food.
About Shisen Hanten by Chen Kentaro
Shisen Hanten by Chen Kentaro is a Chūka Szechwan Ryori restaurant, a Japanese style of Szechwan cooking, on Level 35 of Hilton Singapore Orchard. It opened in 2014.
It received two Michelin stars in 2016, which it held until 2023, and retained one star till today. It was also listed in La Liste’s top 1,000 restaurants in the world for 2025. The kitchen follows the Chen family’s motto: “The heart of cuisine is love; cook with your heart.” The restaurant is part of OUE Restaurants.
The restaurant is open daily, including public holidays, for lunch from 12pm to 3pm (last order 2.30pm) and dinner from 6pm to 10.30pm (last order 9.45pm).
Shisen Hanten Cooking Demo: Key Information
| Detail | What to know |
| Venue | Chef’s Table Room, Shisen Hanten by Chen Kentaro, Level 35, Hilton Singapore Orchard, 333 Orchard Road, Singapore 238867 |
| Price | $188++ per person ($68++ for wholesale, travel agent and partnership bookings) |
| Capacity | Up to 8 guests per session |
| Frequency | Once every two months |
| Start time | Arrival and registration from 11.30am |
| Language | Mandarin or Japanese, with English translation available |
| Led by | Executive Sous Chef Ling Hayashi |
| Live demos | Stir-fried Prawns with Chilli Sauce; Chen’s Mapo Tofu |
| Upcoming dates | 4 December 2026 |
| Bookings | Reservation link, tel 6831 6262, WhatsApp 8901 3089 |
FAQ on Shisen Hanten Cooking Demo
How much does the Shisen Hanten Cooking Demo cost?
$188++ per person. A special rate of $168++ applies to wholesale, travel agent and partnership bookings.
What is included in the Shisen Hanten Cooking Demo?
Live demonstrations of Stir-fried Prawns with Chilli Sauce and Chen’s Mapo Tofu, a hands-on dim sum making session, a seven-course lunch and two take-home gifts.
Who teaches the Shisen Hanten Cooking Demo?
Executive Sous Chef Ling Hayashi, who has trained under Chef Chen Kentaro for more than a decade.
How often is the Shisen Hanten Cooking Demo held?
Once every two months. The next session is 4 December 2026.
How many people can join each session?
Up to eight guests per session.
What time does it start and how long does it last?
Registration opens at 11.30am. The session is expected to end between 1.30pm to 2pm.
What language is the cooking demo conducted in?
Mandarin or Japanese. English translation is available.
Can children join the Shisen Hanten Cooking Demo?
The restaurant says the experience suits families with children.
Can dietary restrictions be accommodated?
Unfortunately, dietary restrictions cannot be accommodated.
Can I book the Chef’s Table for a private group?
Yes, The Chef’s Table is available for booking for private events.
Where is Shisen Hanten located?
Level 35, Hilton Singapore Orchard, 333 Orchard Road, Singapore 238867.
How do I book the Shisen Hanten Cooking Demo?
Through the reservation link, by phone at 6831 6262, by WhatsApp at 8901 3089, or by email at shisenhanten@ouerestaurants.com.
*This article is based on a media tasting. All opinions expressed about the food are entirely our own.
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