Valley of Gold: The Captivating Spirit of Chile
New Icon Wine Exclusive Launch

Venue: Shisen Hanten by Chen Kentaro, Hilton Singapore Orchard Level 35, 333 Orchard Road
Date & Time: 27^th October 2025, Monday, 7pm
Hosted by: Cristian Vallejo, Chief Winemaker

*Guests will be seated at a communal table.

Indulge in an exclusive evening with VIK’s Chief Winemaker, Cristian Vallejo, who is here to mark the exclusive launch of the new prestige cuvée Stone VIK. This distinguished event brings together VIK’s bold, innovative winemaking with the bold fusion of Japanese-Szechwan cuisine at one Michelin-starred Shisen Hanten by Chen Kentaro – Singapore's sole specialist in Chūka Szechwan Ryori, a distinctive style of Japanese-Szechwan cuisine. 

VIK’s vineyard was born amidst the foothills of the Andes mountains, within the Millahue Valley, named "Golden Place" by the native Mapuche people – 4,300 hectares of astonishing Chilean wilderness where they planted over 327 hectares of vines. VIK’s terroir offers a majestic and natural landscape that includes 12 valleys, each with unique microclimates and exposures, influenced by Pacific breezes and Andean winds, providing exceptional complexity to their grape varieties.

VIK developed the concept of “barroir” – fusing ‘barrel’ and ‘terroir’ – and created toasted barrels made of oak from their own land. These estate-crafted barrels imbue their wines with the flavour of their terroir. They also developed “amphoir” – combining amphora and terroir – to make proprietary amphoras of clay and kaolinite from their own Millahue vineyards, adding mineral notes, flavours and aromas that are unique to Millahue. Bringing the two revolutionary concepts together culminates in the ultimate natural wine created in nature, by nature – Stone VIK – a wine fermented in native VIK toasted oak barrels for one moon, then aged in handmade native VIK clay amphoras on the mountain of Los Mineros. Stone VIK makes its exclusive Singapore debut at this event.

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四川饭店招牌四小碟
Shisen Hanten Four Signature Appetisers
La Piu Belle Rosé 2022 – JS 91

北海道日高昆布排骨汤
Hokkaido Hidaka Kombu & Sakura Pork Rib Soup with Daikon, Carrot and Corn

川味香炸鹌鹑
Deep-Fried Quail in Szechwan Style
Milla Calla 2021 – JS 95, WS 93, Wine Spectator Top 100 Wines of 2024

干烧双海鲜
Stir-Fried Prawns and Hokkaido Scallops with Chilli Sauce
La Piu Belle 2022 – JS 96, WS 93

低温调理青椒A5和牛排
Stir-Fried A5 Wagyu Beef Sirloin with Japanese Green Peppers in Low Temperature Cooking Method
VIK 2016 – JS 96

陈麻婆豆腐佐北海道米饭
Chen’s Mapo Tofu
Stir-Fried Tofu in Hot Szechwan Pepper-flavoured Meat Sauce and 3-Year Aged Bean Paste from Pi Du District in Chengdu, China
Stone VIK 2024 – JS 98
Singapore Debut

时果四川冰粉
Seasonal Fruits with Szechwan Jelly

*First come, first served. Tickets are non-refundable. Full payment is required to confirm your reservation.