Score a chance to dine at two Michelin-starred Chinese restaurant Shisen Hanten in Mandarin Orchard Singapore.
As part of the launch of the new ST Food website (www.straitstimesfood.com), five pairs of tickets for dinner at the restaurant on Dec 5 at 7pm are up for grabs.
The winners will be treated to a seven-course dinner valued at $120 a person.
This is part of a series of giveaways from Monday to Dec 2. The ST Food site - which replaces the now-defunct food aggregator website SoShiok.com by Singapore Press Holdings - offers ideas on where to dine and features on the hottest food trends.
It includes videos and listicles compiled from The Straits Times' rich archive of food reviews, written by food reviewers such as Life editor Tan Hsueh Yun and food critic Wong Ah Yoke.
Shisen Hanten executive chef Chen Kentaro and his Iron Chef father, Chen Kenichi, may not be around for the dinner, but the menu will still feature the restaurant's signature dish of "Chen's mapo tofu".
Join the giveaway
To win a pair of tickets for dinner at two-Michelin- starred Shisen Hanten, answer this question: "ST Food has the dish on the latest food and beverage trends." A: True B: False
SMS your answer to 14607-7877 by noon on Dec 2 in this format: STFood Shisen answerNRIC (last four digits and letter only) e-mailname
Note: An SMS costs $0.21 (with GST) and will be charged to your prepaid or mobile phone bill. For more information on ST Food's contests and giveaways, go to www.straitstimesfood.com
Another highlight on the menu is chef Kentaro's wok-fried sea perch with shishito peppers, a recent addition to the menu.
The peppers from Shikoku, Japan, are in season now, says chef Kentaro, and the dish has been well received by diners. He adds in Mandarin: "It is trendy now to eat (Sichuan-style) grilled fish, but many versions are done mala-style. This dish is something different, good for people who like food that is sweet and sour, or sour and spicy."
Shisen Hanten has 13 outlets in Japan and the restaurant here is its first branch overseas.
While chef Kentaro has no plans for expansion here, he wants to open a steamboat restaurant in Tokyo next year. It will feature traditional Chinese noodle dishes such as Yibin la mian, cooked with preserved mustard greens. Yibin is a city in the south-eastern part of Sichuan province.
He does not rule out introducing such dishes here as well. Diners can look forward to new dishes when he returns in January for the restaurant's third anniversary.