The Paragon, Singapore

I recently dined at Chen’s Kitchen with my family, drawn by its refreshed menu and Chef Chen Kentaro’s distinctive approach to Szechuan-Japanese cuisine.

What stood out most was how the menu translates familiar flavours into something more polished, without losing their inherent warmth.

Highlights include:

🍳Loofah with Eggs

A deceptively simple dish executed with finesse. The loofah was tender and naturally sweet, complemented by soft, almost custardy eggs.

🍗Kou Shui Ji

A contrasting profile where poached chicken served chilled, dressed in a fragrant Szechuan-style sauce. The flavours were layered, with a mild numbing heat.

🥩Black (Wagyu) Mapo Tofu

Stood out for its depth and balance. The addition of wagyu lent a subtle richness, elevating the dish beyond the traditional rendition, while maintaining a harmonious interplay between spice and umami.

🦐Mala Mayo Prawns

A more contemporary touch. Crisp on the outside and succulent within, the prawns were coated in a creamy sauce lifted by a gentle mala heat.

🐷Black Sweet & Sour Pork

A more nuanced take on a classic. The sauce carried a deeper, almost caramelised sweetness, while the pork retained a pleasing contrast between its crisp exterior and tender interior.

🍝Wok-Fried Yakiudon

Brought the meal together with its comforting, savoury profile. Lightly charred and well-seasoned, the noodles had a satisfying texture and depth of flavour that anchored the spread.

🍨Matcha Ice Cream

🍐Double-Boiled Pear

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📍 The Paragon, Singapore | Originally posted on Instagram