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Chef Chen Kentaro, who heads the 1-Michelin-starred restaurant Shisen Hanten at Mandarin Orchard has just opened Chen’s Kitchen, a casual eatery, in the basement of Paragon Shopping Centre.
Focusing on chuka ryori cuisine or in simple terms, Chinese dishes adapted to suit Japanese tastes, Chef Chen wanted his cooking to be more accessible to the masses with the launch of Chen’s Kitchen.
For those who have dined at Chen’s Mapo Tofu before at OUE Downtown 2 and The Star Vista, you’ll be able to savour a total of 4 mapo tofu varieties here. Order the Red version at S$16.90, or share its larger Claypot (S$26.90) option (comes with rice) together with 3 of your friends.
In case you didn’t know, this Red mapo tofu is the very dish that gave Chen’s Mapo Tofu its Michelin Bib addition for 4 years.
If offering the Red to your non-spicy-eating-friends feels like the bane of their existence, rest assured— it’s gentle enough on your taste buds, yet possesses a strong depth of flavour. Pair it with white rice for an excellent combo!
Try the White (S$26.90/S$36.90), a Paragon-exclusive dish, that has prawns, scallops, and tangy, appetite-inducing pickled mustard vegetable bits that add a crunchy texture. All of that goodness is simmered in a luscious white chicken broth— how divine!
I also enjoyed the Jade (S$21.90/S$33.90), which had plant-based minced meat and tofu drenched in a house-blended green Szechwan peppercorns sauce combined with a rich vegetable broth.
For something hearty and indulgent, the Black (S$39.90/S$58.90) has beancurd mixed with diced A5 Kagoshima Japanese wagyu chuck rib and its fats.
From now till 2 Feb 2025, Chen’s Kitchen is offering unlimited servings of Szechwan Spiced Chahan with Sakura Shrimp (S$13.90). This was the table’s hot favourite, boasting flavourful fried rice topped with scrumptious morsels of sakura shrimp, injecting every spoonful with a burst of umami.
Chen’s Kitchen also serves other lip-smacking delights, like the XXL Szechwan La Zi Ji (S$17.90) featuring a unique twist with crispy karaage topped with garlic chips, cashews, and soy puffs.
Relish in the juicy Chen’s Pork Shumai (S$9.20 for 4 pieces) that’s crowned with mala radish paste, or have fun munching on the addictive Szechwan French Beans and Mushrooms (S$13.90).
Since I’m currently in my fish phase, the Poached Fish Fillet in Golden Broth (S$24.90) had me completely hooked! The tender fish pieces with asparagus, mushrooms and sansho pepper were doused in a light and sour broth made of Japanese pumpkin.
Planning to end the evening with dessert at another spot? Skip the hassle and give the Double-Boiled Pear (S$6.90) and Mango Pudding (S$5.90) a go without even leaving your chair.
There’s a weekday Lunch Menu (Mon – Fri) happening from 11am to 5pm. You’ll also be given the option to top-up S$5 for 1 appetiser and 1 beverage. So waste no time, grab your kaki, and head over to Chen’s Kitchen at the basement of Paragon today!
To make a reservation, click here.
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