The mark of a great restaurant is consistency, and Shisen Hanten’s accolades are well deserved. Helmed by Chen Kentaro, the son of celebrated ‘Sichuan Sage’ Chen Kenichi, Shisen Hanten brings forth all the boldness of Sichuan cuisine in an elegant atmosphere with high ceilings and a stunning display of chandeliers.

Signatures include the beautifully plated wok-fried turbot with shishito pepper, featuring tender whole fish in a flavourful, lightly spiced broth that tantalises with Sichuan mala sensations. The sautéed chicken and chilli pepper is a spicy favourite, where juicy fried chicken is tossed with smoky, fiery dried Sichuan chilli peppers and contrasted with tender, sweet leeks.

The scorched rice with seafood is an exquisite, textural delight. Rice, served crisp in a searing hot claypot, is accompanied by fresh prawns, scallops and vegetables in an unctuously rich sauce.

Finally, the pièce de résistance is Chen’s mapo doufu, its signature dish. Velvety tofu comes sautéed with meat and a fragrant, smoky sauce of Sichuan pepper, and three-year fermented spicy bean paste specially sourced from Chengdu. Different spice levels are available for this dish, but original is best for that ideal balance of flavours and heat.