The Sampan, Asian Kitchen & Bar, located right in the heart of Asia’s leading dining destination, along Singapore River in Boat Quay, has rolled out its brand-new menu.

Inspired by his native Singapore and neighbouring countries, Head Chef Ahmad has transformed local and region ingredients into sensational dishes.

 

Appetisers

 

Designed to be shared, the new selection of small bites is a wonderful mix of flavours that can be enjoyed throughout the day. Curated to suit diners craving a snack with their after-work drinks or a light bite while enjoying the views of Singapore River, the appetizer recipes are a fresh approach to classic Asian recipes and features the freshest seafood, greens and organic produce sourced from independent farmers and fishermen. For example, the Half-Shell Japanese Scallops served with home-made Laksa Leaves Pesto is a fine balance of naturally beautiful seafood flavours and one of Asia’s much-loved dish completely re-invented.

 

Salads

For something light but with bold flavours stunning fresh salads, takes diners on a culinary tour of Asia. Each salad boasts a wonderful array of textures, seasoning and aroma. A choice of Malay Mixed Salad with salty anchovies, a Spicy and Tangy Singapore Salad served with local cuttlefish and eggs. The Crispy Thai Beef Salad and the Seasonal Mixed Beans Salad are unquestionably authentic and adjusted to suit The Sampan diners.
Noodle and Rice

Taste of Singapore, Indonesia, Thailand, Malaysia is celebrated by the array of rice and noodle-based dishes in this new menu. Chef’s recommendations include the Chicken Pineapple Fried Rice, the Kampung Bali Fried Rice, the Thai Style Fried Rice and a lovely Vegetarian Fried Rice for a meat-free alternative.

Absolute musts are the Indonesian Mee Goreng elevated with the medley of freshest seafood and Chef’s personal spice blend. Another classic, the Indonesian Soto Madura packs a flavourful punch as the kitchen’s rendition adds to the textures and complex array of ingredients. The aromatic broth seeps deep into the chicken and potato croquette.

Another must is the Chinese Dumpling Noodles. The Cantonese Barbequed Duck perfectly roasted with crackling skin and soft moist meat is accentuated with the lightly blanched vibrant locally grown spinach and homemade egg noodles.

 

 

Larger Plates

The Chef again transports his diners to all corners of Asia with his selection of more substantial plates – perfect for a hearty lunch or dinner. From Cantonese Barbequed Duck, Japanese Soba Noodles, South Indian Fish Head Curry to the delectable Beef Cheek Rendang. Each dish relies on highly delicious indigenous ingredients and cooking technique that combines traditional and innovative approaches.

Sweet Asia Diners are in the best of hands with The Sampan team of Pastry Chefs. The absolute classic Thai Sticky Rice. After a fiery meal, the sweetened coconut cream soaked glutinous rice and syrupy succulent slices of mango is the perfect end to a meal.

Pandan Pancakes with home churned Vanilla Ice Cream topped with a generous glaze of Palm Sugar Syrup is addictive. The Coconut Crème Brûlée has the essential delicate yet brittle layer of caramelised shell which leads to a layer of fragrant pillowy coconut custard below, while the Local Coconut Pudding is a scrumptious combination luscious tropical flavours, crunchy Coffee Tuille and Charred Bread Ice-Cream.

The new menu has Vegan, Vegetarian and Gluten-Free selections.

The Sampan is open weekdays for lunch from 11.30am to 2.30pm and dinner from 5.00pm to midnight and Saturdays for dinner from 5.00pm to midnight.

For corporate & private functions or reservations, please call (65) 6732 1698 or email info@thesampan.sg

 

Contact Details Address : 63 Boat Quay, Singapore 049851

Contact : +(65) 6732 1698 / 1687 Email : info@thesampan.sg

Website : https://www.thesampan.sg