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Three generations of chefs put their own spin on Sichuan cuisine
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Iron Chef Chinese Chen Kenichi (left) and his son, Chen Kentaro, who is the executive chef of two-Michelin-starred Shisen Hanten by Chen Kentaro.
ST PHOTO: JONATHAN CHOO
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SINGAPORE - Theirs is a story of three generations of chefs, each with his own iron-forged quest to adapt his native cuisine to the times, in a journey sprinkled with peppercorns.
It started with the late chef Chen Kenmin, a Sichuan native who moved to Japan in 1952 and set up the first Shisen Hanten restaurant in 1958, which earned him the accolade, "Father of Sichuan cuisine".
