[food review] The Sampan at Boat Quay

I was glad to be invited to discover fresh and bright flavors of Asia at The Sampan, and I had a pleasurable experience and thank you for hosting us at the tasting session!


Upon reaching the premises, I was greeted with a cozy setting. The Sampan plays an eclectic soulful soundtrack by former Ku De Ta Bali's DJ Jim Breeze to keep you partying to hip vibes throughout the night!


The Sampan is founded by Steve Collinson, the former General Manager of the Ku De Ta, Bali who has brought his vision of a hip Pan-Asian Restaurant, to Singapore. This latest joint, The Sampan brings together the familiar flavors from all over Asia with a new twist. It will definitely leave an unforgettable dining experience at the heart of Boat Quay. 

The Sampan offers the best flavors of Pan-Asian cuisine under one roof, and is led by Head Chef Alfie Ali. He has experimented on various cooking techniques across an array of South East Asian cuisines. After completing his studies at the Singapore Hotel and Tourism Education Centre (Shatec), he landed his first job at the Holiday Inn Hotel as an apprentice. He was also given the opportunity to be on various pioneer teams that set up famous F&B establishments, such as Hatched, The Benajmins, Hana Restaurant, and of course, The Sampan. The late infamous Chef Anthony Bourdain was his idol, and Chef Alfie's kitchen philosophy is to be the 'real deal'. He is unapologetic when it comes to the pretentiousness of his dishes!


If you are looking for something sweet and fruit, be sure to try out the beautiful cocktail, White Sangria (SGD18/glass). For those who are willing to take it up a notch, spice up your evening with the Mango & Chili Smash (SGD17/glass).

For a non-alcoholic or a healthier choice, try their Pina & Spinach Smoothie (SGD10)! 


We embarked on our tasting journey with the Pork and Chicken Choi Bao with Water Chestnuts and Lap Cheong (SGD3.50/pc).


For vegetarians, you can indulge in Mushroom San Choi Bao (SGD3.50/pc) which is packed with nutritional goodness from black fungus, enoki and shitake mushrooms. 


The Blue Swimmer Crab and Pomelo Salad (SGD14) was an item I loved very much, as it sure was yummy and refreshing!


Sichuan Pepper Chicken Spare Ribs with Spring Onion Salad (SGD12) tasted awesome, as it gave my taste buds a balanced taste of spicy and savory from the tender meat. It went pretty well with the home-made dipping sauce!


Although I am not a fan of Indian snacks, I did find myself enjoying the Pani Puri (SGD6.50/2pcs). This classic Indian snack gets a fresh twist with the chef's unique and innovative idea to replace the yogurt that traditionally comes with Pani Puri, with Stracciatella and Curried Lentils instead.


The Crispy Chili Beef with Green Mango Salad and Crispy Noodles (SGD18) was my favorite dish among the entire food tasting session. The beef was wok-fried to achieve the perfect crispiness and the dressing enhanced the entire dish! 


I enjoyed the Mini Bahn Mi with Pork and Foie Gras (SGD12) and it tasted amazingly delicious. This is a perfect light bite/snack for sandwich lovers!



We completed our Pan Asian food tasting with 2 mouth-watering desserts, Mango Pudding with Coconut Sago and Mango Sorbet (SGD12) and Valrhona Chocolate and Tofu Mousse with Chai Spiced Shortbread and Passionfruit curd (SGD14).


If you only feel like having a little nibble from The Sampan menu, I will strongly recommend the appetisers and snacks such as the Blue Swimmer Crab and Pomelo Salad, or the Sichuan Pepper Chicken Spare Ribs with Spring Onion Salad. The Sampan is a restaurant you shouldn’t miss. Reserve your table now.

Do visit and follow - Facebook Page & Instagram Page for more information and updates! 



The Sampan is nestled among restaurants and the riverside of Boat Quay, and it offers a great space for private or corporate events. 

 63 Boat Quay, Singapore 049851
Open Mondays to Fridays from 11.30am to 12-midnight
Saturday from 4.30pm to 12-midnight and close on Sunday

Please call (65) 67321698 for corporate & private functions or reservations.


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