In 1958, Sichuan-native Chen Kenmin founded Shisen Hanten in the city of Yokohama—the first Sichuan restaurant in Japan—and was christened as the country’s “father of Sichuan cuisine”. His eldest son, Chen Kenichi, quickly going on to expand Shisen Hanten into a chain of beloved Sichuanese restaurants across Japan. Today, executive chef Chen Kentaro continues his grandfather’s and father’s legacies with Shisen Hanten by Chen Kentaro on the 35th floor of Hilton Singapore Orchard.
