The Sampan, a new three-storey restaurant and bar with a soulful vibe at the heart of Boat Quay. Helmed by former Ku De Ta Bali General Manager, Steve Collinson, The Sampan focuses on the fresh and bright flavours of Asia in its vibrant menu. The Sampan brings together the familiar flavours from all over Asia with a twist.
Pork and Chicken Choi Bao ($3.50/pc), consisting of succulent pork and chicken bites with water chestnuts and lap cheong, a traditional Chinese pork sausage. It is a twist on traditional San Choy Bow, this version features pork and chicken bites over pork mince. It is such a wonderful appetiser. For vegetarians, opt for the Mushroom San Choi Bao, packed with nutritional goodness from black fungus, enoki and shitake mushrooms.
Blue Swimmer Crab and Pomelo Salad ($14), filled with succulent pieces of fresh crab meat picked from the land down under, young coconut ribbon, baby spinach, pomelo and dried shrimp, topped with sweet and sour chili dressing. I like the dressing – it is so refreshing and it leaves your mouth and food begging for more.
Sichuan Pepper Chicken Spare Ribs with Spring Onion Salad ($12). Tingle your taste buds with a combination of spicy and salty flavours from the tender spare ribs coupled with a home-made dipping sauce. It is crispy outside and surprisingly tender on the inside.
Pani Puri ($6.50/2 pcs) is a classic Indian snack, it gets a fresh twist with Chef’s own unique innovation by replacing the usual yoghurt with Stracciatella and Curried Lentils instead. Savour the creaminess of the stracciatella cheese as it blends gloriously with the freshness of the cucumber and mint yogurt. It is a perfect cool-down snack for Singapore’s hot weather.
Mini Bahn Mi ($12) – it is Chef’s own take of a traditional Vietnamese dish, fully packed with a sliver of foie gras, slow cooked pickled cucumber, fresh vegetables, tender pork neck and sriracha mayo. The rye bread brings you a healthier choice. It is my favorite in the Sampan.
Crispy Chili Beef with Green Mango Salad and Crispy Noodles ($18). The beef is wok fried to give the perfect crispiness and unique texture, it is topped with the right amount of dressing to compliment the entire dish.
Mango Pudding with Coconut Sago and Mango Sorbet ($12), paired with fresh grapefruit, lychee and topped with a sesame tuile to add crunch. The pudding has rich and creamy texture with a fresh mango garish.
Valrhona Chocolate and Tofu Mousse with Chai Spiced Shortbread and Passionfruit Curd ($14), a unique smooth, chocolately desser is made with silken tofu mousse, dark chocolate, bergamot caramel and shortbread. The silken tofu mousse is lowers in fats and carbs but still spoon licking delicious.
The Sampan offers a great space for private or corporate events. The Sampan is opening up its space as a venue for meetings, corporate lunches or dinner parties, with its third-level catering for functions only.
63 Boat Quay, Singapore 049851
Tel: +65 6732 1698
Monday – Friday 1130 to 0000 | Saturday 1730 to 0000 | Closed on Sundays
- North-South line or East-West line – Raffles Place station
- North East line – Clarke Quay (NE5)
- Prudential Tower along Cecil Street 57, 131, 167, 700, 971
- Opp AIA Tower along Robinson Road 10, 10e, 70, 75, 100, 107, 128, 130, 162, 196, 196e
- OCBC Centre along Church Street 186 , 970
- OUE Bayfront along Shenton Way 10, 10e, 57, 70, 75, 100, 107, 128, 130, 131, 162, 167, 196, 196e, 700, 971E
- Clarke Quay Station along Eu Tong Sen Street 2, 12, 33, 51, 54, 61, 63, 80, 124, 145, 147, 166, 174, 190, 197, 851, 961
- Opp Clarke Quay Station along New Bridge Road 2, 12, 33, 54, 147, 190
- Boat Quay along South Bridge Road 51, 61, 63, 80, 124, 145, 166, 174, 197, 851, 961
*Disclaimer: This was a media invite.