This two-Michelin-starred restaurant on the 35th floor of Mandarin Orchard Singapore is the Singapore outpost of the famous Shisen Hanten group of restaurants from Japan. Headed by executive chef Chen Kentaro, the restaurant offers bold, fragrant, spice-laced Szechuan cuisine, prepared with top shelf ingredients, from abalone and live turbot fish to wagyu beef, foie gras and black truffle. The signature Chen’s Mapo Doufu is an outstanding dish, a mélange of spicy flavours that tantalise rather than numb. Other must-tries on the menu include Chen’s original spicy noodle soup topped with minced pork, the signature cold steamed chicken with sesame sauce, and stewed fish fillet in super spicy Szechuan pepper sauce. For an example of how Western ingredients are skilfully incorporated in his cuisine, order the foie gras chawanmushi with crab roe soup, a doubly rich indulgence that hits the spot. And be sure to look out for new dishes on the changing daily specials such as the impressive wok-fried marble goby paired with chopped shishito peppers and fermented beancurd gravy, a feisty, mouthwatering combination of fresh aromas and layered textures.

Those who can’t take spice can go for the Peking duck served with hoisin sauce and light fluffy homemade crepes. Another one to try is London roasted duck, using Irish duck that’s marinated with herbs and ingredients like dong guai and Chinese five-spice for 24 hours before roasting.